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Smoked Wings

500500 Posts: 2,727

Hot smoked some wings.  350 indirect.  Dry rub was kosher salt,cracked black, and Lawry’s.  After done, they were dunked per order in either warmed B-Dubs Teriyaki Sauce or this Buffalo style sauce; wings/

Plus a number of adult beverages. Sunday Funday. 

Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."


  • Fantastic looking wangs!!
  • JohnnyTarheelJohnnyTarheel Posts: 5,139
    Wings anytime!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • TheophanTheophan Posts: 2,133
    They look GREAT!

    I haven't done wings very many times, and so far, only indirect because I'm lazy and don't want to have to flip them.  I keep thinking I might try direct, sometime, and just keep flipping them every 10 minutes or something.  Dunno.  Yours make me want to just keep doing it indirect, though -- they look great!
  • lousubcaplousubcap Posts: 16,779
    @Theophan - I have gone back and forth between direct and indirect with wings.  For the past few years I have settled on very raised direct (PSWOO and extender gets them a good 4-5 " above the gasket line).  As you note, flip a couple of times but the results are great.  Seem to come out with much crispier skin ( same over-night fridge air-day and no need to enhance with the corn starch dusting).  But as with most BGE cooks many ways to get there.  Just enjoy the awaiting banquet.  FWIW-
    BTW- apologize for the partial hi-jack.  Wings look great.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bluebird66bluebird66 Posts: 2,035
    I love wings!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

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