chicken wings - direct or indirect?

I always do mine on a raised grate at about 325 - 350.

There is no wrong answer.

I rarely cook indirect except things that basically must be direct, like pizza, lo-n-slo, etc.

This may be a little late, but after several tries, I adopted a method from "Fishlessman" where I use as little lump as I can (about 1/2 of the firebox) and a raised grid (top on an adjustable rig - about 2" above the rim of my large). This gives me the maximum distance between the lump and the food. 400* dome, direct. I cook until internal temp reaches about 200*, flipping and/or hot-spot moving as necessary. They turn out very crispy and the "Princess" thinks they are the best wings she has ever had. I sauce them with whatever I'm using after they are done and place back on briefly to 'set' the sauce.

BTW, I do not marinade mine, but I think they should come out the same.

Post your results !

As others have said, there is no right or wrong answer. I do mine with high indirect heat, about 40-45 minutes at 400, usually with apple wood smoke. I like doing them indirect because you don't have to turn them, and there's a lot less risk of them burning. Since I'm usually making them as an appetizer for a party, I have other things going on at the same time, so a lower impact method is better for my needs. I find that doing them at a high heat still crisps them enough for my tastes.



Here's a link to my general technique, and a recipe for a really spicy buffalo sauce.

http://www.fearlesskitchen.com/2009/02/recipe-spicy-grilled-buffalo-wings-guest-post-from-fearless-grill.html

Enjoy!

-John