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8lbs of wings on Large

MusicMan78MusicMan78 Posts: 182
edited November -1 in EggHead Forum
Bought two of the four pound bag of frozen wing segments st the local supermarket. Since they come in the zip top bags added some EVOO and a chipolte lime seasoning and shook well to distribute. Threw them in the grill pan frozen and smoked over hickory and apple chunks. Went 2 hours at about 300 and bumped up to about 400-450 for another 2 1/2 hours, stirring every half hour after temp increase so that they all had a bit of color. This is the end result:


Drizzled with buffalo sauce and enjoyed!

Might try to push it to 3 bags next time as they really went over well. Just need to remember that not everybody has the same heat tolerance as I do. There is no ranch dressing, carrots, celery (or beer) left in the fridge!


  • MickeyMickey Posts: 15,443
    That can save a lot of time. Looks good.
    I am guessing indirect?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015

  • You are correct :)
  • EGGRPhEGGRPh Posts: 178
    Nice idea Dave. I will do that next time. Hope Michigan's season ends soon. I want Harbaugh!

    Stef in Brunswick,Oh.
  • RicklesssRicklesss Posts: 391
    Yeah, that pile of wings looks really GOOD! Yummm...

    I'm curious about something, when I spatchcock a bird, it only takes around an hour, give or take.
    Why is it that the way you did it, took 4 1/2 hours?
    Started out at a lower temp, but the last 2 1/2 hours were about what I do my whole bird at..
    I've done wings before, but can't remember how I did them...

    I be writing it down in my notebook this time around!
    Thank you for any advice!
  • cookn bikercookn biker Posts: 13,272
    He put them on frozen.
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