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)