I seem to be having some issues in direct cooking chicken wings.
Everytime I cook them I seem to char/burn the BBQ sauce on the wings. Is there a way to avoid this without cooking them indirect? I like them crispy and the sauce cooked on to them and not suaced when taken off, but not a chard flakey mess. I cooked lemon pepper thighs at the same time last night and they came out perfect.
Is that just the nature of BBQ sauced wings
Process for wings is I have been using a rub on them. Put them on the grill and let them get halfway or more done then start basting them with bbq sauce.