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Wings...

Ok, So I have tried and tried and alas I cannot come up with "good" wings. I typically have soaked my wings in hot sauce and then placed on the BGE to cook. Super simple but results leave much to be desired. They often take on the taste of burnt chicken fat so I think i need to try an indirect set up with maybe a drip pan.

Can anyone offer suggestions on how they cook their wings? Wet? Dry? Crispy? Not crispy?  Recipes would be MUCH appreciated. Thanks!

It's the perfect 70 degree weekend in Indiana!!

Thanks.

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