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  • Re: Wings - Direct vs Indirect

    Hey friscotex.......egghead from Allen, TX here.

    I like my wings with a slightly crispy skin. Based on lots of help from others here on the forum, here's my recipe:

    Wings

    2 packages of #1 and #2 wings
    Byron’s Butt Rub
    1 cup unsalted butter
    ½ cup honey
    ½ cup Frank’s Wing Sauce

    Wash wings, dry with paper towels. Sprinkle with rub and store in frig until ready to cook.
    Cook on BGE indirect @ 400° degrees with platesetter and drip pan (oil the grid with canola oil). Cook for 45mins to 1 hour flipping and rotating after 20 minutes.
    Heat butter, honey and wing sauce. Toss with wings and put back on fire for 10-15 minutes.
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