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wings

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Serial Griller
Serial Griller Posts: 1,186
edited November -1 in EggHead Forum
I've always done my wings at 250-300 then sauced and raised the temp to crisp.
This batch I added DP to flour and flourd the wings and put on at 450' indirect for 30 minutees, flipped and cooked for another 30 minutes.Then sauced and closed dampers and left them crisp for another 30 minutes.
They turned out very crisp but a bit over done.Next time I'll cook at 450 20 minutes/side, sauce ,and crisp for 5- 10 minutes.They were still good!
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sauced
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served with blue cheese dipping sauce
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