OK, I read all the reviews about the crispness. Mebbe I'm doing something wrong.
I tried it on my "GO-TO" wing recipe, which is "Blue Smoke Hot Wings". I've done it a dozen times, and probably converted 2 or 3 folks to buy a BGE in the process. I saw all the raves, and did my normal prep, and "dredged" the wings in corn starch before the normal cook. They looked really good, but when I tried one of them, it was like the cornstarchmonster was trying to suck all the moisture out my mouth. Should I try a "sprinkling", instead?
The recipe to which I refer is as follows:
*BLUE SMOKE HOT WINGS
5 lb. separated wings
1 cup orange or lime juice
4 oz. can diced red jalapenos or diced green chili
2 Tbsp garlic powder
1 1/2 Tbsp Szged hot paprika
1 Tbsp sugar
2 Tbsp salt
1 Tbsp lime or lemon pepper
1 Tbsp soy sauce
1/4 cup olive oil
2 Tbsp chipotle powder or cayenne
2 tsp powdered ginger
Puree all. Marinate wings 2–3 hours. Remove and reserve marinade. Egg wings, indirect, 2 hours @ 230º dome, basting every 1/2 hour with reserved marinade and turning after 1 hour.
By the way, I need a reload of your "line". e-mail me when you can.