Don’t pull your chicken wings at 165. 👇

Every pizza place in America needs to see this. Always wet rubbery bullshit

Dude looking like that talking about cooking meat….yeah I’m listening

The 165 deal is really the key only for breasts IMO. Dark meat and the like can take it. The skin and fat is the most important part on wings/legs/things.

I'll listen to the fat guy that looks like he eats 100 wings a day every day. If he says 200°, i'll do 200°

Why wings out at restaurants aren't great....most the time they are just good.

Absolutely! 🎯

this is one of those super basic things to anyone who has been cooking wings for a long time already knows and yet also the most important advice for someone cooking them for the first time funny how that works

I cook it fast (oven 400F) to 165F then lower the oven to about 250F and cook it slow the rest of the way (at least 185F-195F). That way it stays moist but breaks down the cartilage into gooey goodness. Watch the time, and you won't have to use the thermometer next time.

Who checks temp of wings?! Bro they’re not done until the skin is golden brown and crispy, that’s the only thing you gotta know

Got some ribs on right now but I kind of want some wings too!!

🤣🤣

The chicken will puff up and then start deflating and the bones will pull back. Then they Done

I don't temp my wings. I cook them till the skin is crispy. That's all you need to do...

You take one look at this man and just know that he’s preaching the gospel.

Smoked some this weekend; pulled somewhere in the 190’s. Way better than 165

I like to smoke my wings while I cook 3 pounds of bacon. Then when the bacon is done, I pull the wings off of the smoker and throw them in the bacon grease to finish them off. Smoke fried for the win.

Or when you order wings at a restaurant always ask to double drop them or make them extra crispy. (Especially if it's not an actual wing place)

This is true for chicken with bone in. 195 is my fave.

Malcolm is the goat! I still use his competition ribs recipe all the time

Somewhat related. BBQ pros cook thighs to 180 because it eats better than when pulled at 165.

If the Dali Lama says bump ‘em up then you bump ‘em up! 😂

I usually go 185

How do you take the temperature of a wing? I feel like sticking in a probe you’re just gonna hit bones

He is exactly right. Funny thing is I just tried that first time today. Turned out awesome.

Any temp the USDA says to take meat to, is wrong. Sometimes you need to go higher, sometimes lower, but USDA recommendation is universally wrong.

Sometimes its real easy to know who to trust on a topic

this explains why my wings are inconsistent

He's right. 165 for chicken is the worst number amateur cooks have burned into their brains. Dark meat and wings need to go to at least 180 to break down the fat. It's also a bad number for breast meat as it's done at 155 with a short rest. 165 is close to dried out.

I would trust this guys take on chicken wings with my life

I have no shame about buying the bags of frozen drums and flats and throwin them suckers straight on the grill after a little @DadsSeasonings SPG and yeah I cook the hell out of them but then I rest em under foil for a while before we eat and they fall right apart

Yeah I don’t cook wings by temp When the skin looks right…then I’m good

He is talking about SMOKED wings… that’s Bbq OG Malcom.

200 is best

I have never prepared wings personally, but should I ever, I'll take his advice. He seems like an expert.