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Saturday afternoon wing cook.

I don't post many cooks because compared to all of you, there is no comparison to your skills.  This cook, however, was great tasting and I had the forethought to take a couple of pictures.  The wings were seasoned with salt, pepper, granulated garlic and paprika, and a little cayenne, cooked indirect at 250 dome, with a little pecan wood for smoke.  Then finished at 550 to crisp up the skin, tossed in a homemade sauce of ketchup, butter, balsamic vinegar, honey, and hot sauce.  The wings were served with homemade creamed corn and a simple spinach salad with onions and diced tomatoes.

I have to admit, it was pretty tasty.

Did I mention the Sam Adams?  LOL!
Brighton, IL (North East of St. Louis, MO)


  • Sorry, Pictures didn't post.  I'll try again.  Don't know why they're upside down.  I'll play with it some more.
    photo.JPG 113.6K
    photo 2.JPG 130.3K
    photo 3.JPG 106.7K
    Brighton, IL (North East of St. Louis, MO)
  • Hi54puttyHi54putty Posts: 1,679
    Those look great.
    Winston-Salem, NC 
  • Let's try again.  I have to learn to do this right.  Looks a little better.

    Brighton, IL (North East of St. Louis, MO)
  • Looks real good. Nice cook. 
  • Charlie tunaCharlie tuna Posts: 2,191
    I think the higher they are cooked into the dome, the easier they are to crisp,they look great!
  • AviatorAviator Posts: 1,548
    Charlie, you may be right. I tried wings on the small egg with the woo and raised direct, and boy! they crisp out really well. Could never get that on the large. Now I just use the small for some quick and tasty wings to help the beverage go down.


    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.


    Chattanooga, TN.


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