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Easy cook for us noobs: lightly sprinkle them with rub, then 325 or so deg. indirect with your platesetter wrapped in foil so you can hear the fat drip out of them. After about an hour the fat will begin falling out of the wings and making music on the foil. This dripping will continue for about 10 minutes, then cease. No need to open up the lid to peek.
Cook until the dripping stops then 10-15 minutes beyond that. The skin will be crispy and the connective tissue broken down with 90% of the fat rendered out of them. Toss them in a bowl with a generous amount of Franks Hot Sauce and dig in.
What I do with the leftovers in the days after: strip the cold meat off the bones and re-toss in Franks, really load them up with sauce. Then assemble a spinach lettuce salad and dress with home made blue cheese dressing and scatter a good portion of the wing meat on there. Yum!
Leftovers? Wings never have leftovers! :-)
I'm down 35 lbs (65 more to go) since the new year and eat my que every day, but just not much of it. If I eat more than about 6 oz of meat in a day I don't lose weight. I'm doing 8 lbs of pulled chuck roast with beer, pascilla's and onions this week.
My Foodsaver gets a good workout the day after I smoke anything :-)
here ya go
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