BBs Honey Gold Wings

Brad Bracken - Austin Smoker

Ingredients

- Wings - I use separated drummies and wingettes, this recipe is for 30 mings

- 1/2 cup Franks or Petes buffalo wing sauce

- 1/2 cup Fischer & Wieser "Sweet, Sour & Smokey Mustard Sauce

- 1 Tbsp Honey

- Pam cooking spray

- Bad Byron's Butt Rub

Instructions

1) Rinse and pat dry wings with paper towels

2) Place on cookie rack/sheet combo in fridge overnight (or at least 4 hours) UNCOVERED, this helps dry the skin out and really makes a difference in crispyness...make sure you fridge is cold and keep the wings as close to the bottom as possible.

3) Remove wings from fridge, spray lightly with Pam and shake Bad Byron's Butt Rub liberaly, flip wings and repeat.

4) Setup your egg for RAISED direct grilling, I use TJVs Adjustable Rig with a full size grid on top and one oval on the rung just below the top. Keep lump stack no higher than the bottom of the fire ring. Stabilize the egg at 375. Add one chunk of Hickory and one Chunk Pecan, allow to get beyond heavy smoke, approx 15 minutes.

5) Place wingettes on lower rack (they're thinner and will allow you to slide out the lower grid to flip them. Load up the top rack with remaining wings/drummies. Dome temps often drop after loading up two racks of wings...trust the stabilized egg and don't jack with the vents.

6) Rotate entire Adjustable Rig inside the egg (think 90 degree movements) every 10 minutes, flip each wing every 20. As wings cook will gain room to move lower rack wings to the top as the wings shrink due to cooking. All this helps cook the wings and skin evenly.

7) These normally take approx 75-90 minutes when flipped and rotated on the above schedule. They're done when the skin is crispy...don't be afraid to test a couple without saucing...they're pretty tasty as is.

8) Combine wet ingredients (both sauces and honey) in a large metal bowl. Whisk to incorporate.

9) Dump hot wings off grill into sauce bowl and stir/flip to coat wings evenly.

10) Return wings to grill for 3-4 minutes to cook sauce on.

11) Remove...allow to cool for a minute or two and enjoy!

Notes

Number of Servings: variable

Time to Prepare: