Sunday Wings

chadpsualum

Following up on my discussion of separating or keeping wings whole, I decided to do a batch myself.  I used Costco wings which were already cut so I did t have a choice.  In any case I followed the general recipe of @Dyal_SC (http://eggheadforum.com/discussion/1165474/spicy-asian-wings-on-the-mini-bge) with the exception that I tossed the wings in corn starch (vs baking powder). I also used Bad Byron's Butt Rub.  First step was to dry the wings, toss in corn starch and sprinkle with rub.

I then put in the fridge for about 4-5 hours to dry (less moisture = crispier wings).

I got my LGE up to 380-390, indirect, with a little bit of mesquite and pecan.  Cook for 30 min, flip, and then cook for 30 min more.  After I hour I sauced (sorry about the sun in the pic).
I let them go about 5-10 more minutes and pulled them off.
We served them with some asparagus and a pasta salad. Not bad for a Sunday meal.

Dyal_SC

Nom...    

keener75

Amazballs!! Looks awesome!

Dobie

 How was the skin? 

chadpsualum

Dobie said:

 How was the skin? 

I liked it.  There was a definite crisp to it. Not soggy or chewy.

Dobie

Good find a way you like and enjoy. 

CPARKTX

Looks great. What kind of sauce did you use?

chadpsualum

CPARKTX said:

Looks great. What kind of sauce did you use?

I made the spicy Asian sauce referenced in my original post that contains Sweet and Sour, Sriracha, Soy, Oyster Sauce and Basil.

Mattman3969

Great looking wings!!

CDPlaya

Looks great.  I like more pepper on my pasta though....JK 

stv8r

glad you liked!  looks great!

Monty77

well done, my favourite way of doing wings!