Wings Ideas

bjadams

The NY Times Magazine this week had a story on doing wings on the grill. They do the wings indirect (cool side of a regular grill) for 15 or 20 minutes then cover them in sauce and finish them direct to brown. This looked like a perfect method for the BGE and the story included a bunch of sauce recipes that looked interesting.

http://www.nytimes.com/2013/09/01/magazine/the-key-to-a-truly-great-chicken-wing.html?ref=dining

Mickey

Don't over think wings. Direct at 400 raised workd. Anything from S&P to home made rubs. Very easy cook

bjadams

Well, I guess I over thunk 'em.

I did a sort of reverse sear cooking them indirect at 375 for twenty minutes or so and then sauced them and put them back direct to brown and caramelize the sauce.
Excellent results. The Buffalo sauce is pretty much what one would expect and the Thai Peanut sauce was a nice surprise. Sorry no pics but they're only wings so I didn't want to over photograph them.

SmokeyPitt

I saw that article and there were some really good sounding recipes.  I love me some wangs.  

This is another great recipe:

http://wolfepit.blogspot.com/2009/10/orange-marmalade-sriracha-wings.html

Similar technique...doesn't say to switch to direct but I think that would work well to give them a nice finish. 

BREWnQ

I've always done oven or indirect for 20 min or so and finished over fire then sauced.  Never thought so sauce between.  Could give it a try.