Spicy smokey chicken wings indirect then reverse sear

ImmersionFD

Here is how we do wings. We pull the skin of the wings. Now that are half the calories and I have no idea why but it makes them better. Then we brine them for an hour or 2. Then smoked on Big Green Egg at 250 on indirect heat with a water pan and seasoned with  Meat Church Honey Hog rub. Now they are juicy but not crispy, so I use the ole reverse sear. Crank up the heat and cook for 30-60 seconds in Lodge cast iron skillet to give it some black bits. Once done we sauce with our homemade honey, cayenne, Chipotle, ancho sauce, mustard, and red wine vinegar sauce. Kathy makes a blue cheese dipping sauce, to cool the wings down, they are HOT!!

SGH

Great looking grub man. Interesting and unique for sure. I sat here contemplating for a while, and I'm sure that in 50+ years I have never had a skinless wing. I happen to really like the skin, but to each their own as it were. Again, great looking grub.