Today’s TSP Amazon Item of the day is the King Kooker 12-Slot Leg and Wing Grill Rack. Oh you out door cooking types are going to love this, though it works quite well in the oven too! Since I first reviewed this item the price has gone up to a bit over 11 bucks but the good news is it is no longer an “add on item” so you can buy one alone if you want to. And hey the “limited edition” one, whatever the hell that is, is a dollar less but don’t buy it. Why? For some weird reason it is 16 bucks to ship it.
There is so much I love about these things, first they hold either 12 wings or 12 legs and they do it in about 1/4th of the space that you’d normally need. Next is that they end up with perfectly crisped and seasoned skin. Since they never touch the grill rack and you never have to turn them.
I generally cook my chicken on a low temperature on indirect or very low direct heat until almost done. Then bring up the temp at the end to crisp up the skin. It also makes sense to set these in a small pan or toss away aluminum pan to minimize flare ups when cooking over direct coals or flame.
Again they work great in the oven as well, cook until almost done at say 350 then pop up to 425 for a bit to crisp up the skin, want a recipe, tune into today’s show for one! You cans see in the above photo how the wings are hung from the rack by the tips and in the photo below how the legs hang and are held by the knuckle.
Let me tell you try the King Kooker 12-Slot Leg and Wing Grill Rack and you will never loose that crispy skin off a drum stick ever again. And most people think of wings on a rack like this but I have to tell you, drum sticks have become my go to. They end up being lest expensive per pound, and cook more evenly due to having more meat on them.
I did these with Walkerswood Jamaican Seasoning for the 2018 fall workshop and they were a massive hit.
Remember you can always find all of our reviews at TspAz.com
P.S. – Here is a cook I did with these was indoors and let me give you the skinny. I coated the wings in my famous “chili garlic pepper oil” and then dusted them with a mix of chili powder, smoked salt, garlic, cumin, paprika, onion and black pepper, all about equal amounts ground in a Mr. Coffee Grinder. (FYI this is my everything seasoning mix)
I used the “convection roast” setting in my oven, ran them at 425 for 45 minutes, they were beyond fantastic.
To do this without creating a grease fire or lots of smoke take a large aluminum foil ban like for baking a turkey, put this rack inside it and put about 1-2 inches of water in it. This will catch dripping fat and the water won’t let it scorch on the pan when it gets caught. The extra humidity will be good for keeping them juicy.
On this latest run I got 15 wings on the rack with a bit of fiddling, which is 30 pieces. The only down side is you can only fit one rack in a standard oven.