Do you think the open fire access made a difference?

[Ruz]

Did a recipe tonight from the Traeger website for Cajun wings. Recipe said 30 minutes at 180, then up to 350 for about 45 minutes until chicken is between 165-180 degrees.

I did the first part at 200 for 30 minutes on the top rack, then upped the temp to 350, and moved the wings to the bottom. After 25 minutes I flipped the wings, and about 5 minutes later I was anxious to try out my new temp probe (Thermapen ONE) and the wings were hitting 195 already. So I grabbed them off, and they were delicious…but I’m glad I probed when I did.

I know temp is temp, but curious if the direct heat might have moved things along quicker?

 

[Goneincognito]

I think the fact that you cooked at a hotter temp moved things along quicker.

 

[Ruz]

I think the fact that you cooked at a hotter temp moved things along quicker.

I wouldn’t have thought the 20 degrees in the beginning would account for 15+ minutes at the end at a much higher temp…but maybe.

 

[JpsBBQ]

Good thing is wings actually benefit from a higher IT like you ended up having. So much connective tissues they really get better at 190 and slightly above. All is well that ends well.