Quote:
Originally Posted by DJ's left nut
A tip for this is a 2-zone fire. With 20 wings on a full size grill, you SHOULD have the room for it.
When I grill wings at a tailgate, that's how I do it (though I'll often 'pre-cook them sous vide in Franks first to save time at the tailgate). You cook them on the 'open' side of the fire with the vents open and the lid on so the heat stays relatively high. The indirect heat is enough to tighten the skin and start to brown it. Once it starts to brown, it gets the first toss in the sauce.
Then I spread the coals and do the direct heat but since you've firmed up the skin and rendered out some fat by that point, you're less prone to flare ups and hot spots. And tear out on the wings.
Just thought I'd throw that out there - it's always worked nicely for me. When I've had to do 60+ wings and use the whole kettle, I do what you do and it works, but it's harder and doesn't work quite as well.
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My brother likes to sous vide his wings before grilling and they are good. But he doesn't use sauce in the sous vide.
So you put the Frank's in the bag with the wings when you do sous vide? Do you add butter as well?