mandarin wings - most excellent

mad max beyond eggdome

hey gang, did my mandarin wings last night for the first time on my new LBGE, and they came out great. . .this is a recipe that was originally intended for indoors in the oven as the sauce has a ton of sugar/syrups, but i have been doing outdoors on (gasp) gas and weber for a while, always has been tricky to control flareups and charred wings. .. recipe is:[p]5 pounds of wings split
2 jars hosin sauce
1 jar duck sauce
1 jar sweet and sour sauce
1/2 cup soy sauce
about a tablespoon of sesame oil
chinese chile oil to taste
ginger to taste
bunch of scalions fine chopped
mix it all up, let the wings marinade as long as you want[p]i originally heated up the egg to about 300 degrees dome temp, but found that a little too hot. . .ended up doing them for about 1 1/2 hours at around 230 dome temp, and they came out excellent. . .except for a couple partially charred from the initial high temp, they came out great, just tossed them around on the grate a couple of times to make sure they stayed even, and they were most excellent. ..[p]as i am a new egger i don't have all of the eggsessories yet, but i think these would have been a little easier to control had i had the grate raised either with an extender or a plate extender as i didn't use any kind of drip pan or anything. . .[p]to complete the meal, after i pulled the wings, i cranked the temp up to 3 - 350 and put corn on the egg. . .prepped the corn by carefully peeling back the husks, removed the silk, buttered generously, then wrapped the corn back in its own husks, then threw on the egg for about a half hour. . .[p]yummy good. ..