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dougcrann Hi Doug, I know I'm late chiming in with my 2 cents, but I'll add it anyway.
I add the rub and then dust the thick skin side with cornstarch. I use a small strainer and tap it on like I am adding powdered sugar to the top of a cake. I will then put them in the refrigerator while I get the BGE to temp. I cook chicken wings raised direct at 325F for about an hour and 15 minutes. I cook them thick skin side up for about 45 minutes and then flip for the rest of the cook. There are many ways to cook great wings on the BGE... this is what I found works best for me. Good luck!
I’ll be there sans John as he will be traveling to see his dad that weekend. With our busy travel schedule this month, we decided to divide and conquer. He will certainly miss seeing all of you! And: your amazing food.
I will be cooking with the team in the very first booth on the right as you enter the festival… BUT I will also be running around taking photos of your food and eating as much as I can possibly eat.