Superbowl Wings

eenie meenie

Cooked up four dozen wings using fishlessman's direct method. Tossed with Williamson Bros. North Carolina Sauce and put back on the Egg to finish them off. They were a big hit at the superbowl party.
Does anyone know if you get cook multiple tiers with the direct method, or would I how to do multiple tiers indirect?

"Sparky"

Hey e.m.,they look great but I'm curious about the sauce,or at least the "North Carolina " part.Is that just the name of the sauce?Just wonderin,cause Williamson Bros is out of Marietta GA http://realpagessites.com/williamsonbros/

eenie meenie

You're right Sparky. I stand corrected. My neice gave me a gallon and she said it's from Georgia. I love it....almost time from another gallon.

Blue Ridge Smoke

Those are mighty fine wings!! [pat]

Knauf

I've done the almost fried wings several times. The recipe calls for direct but I like to do them indirect about 350 in 2 tiers to get more on the egg. They always go fast.

BUILDER

They sell that Williams Bros. at Sams club BTW.

Austin Smoker

Eenie - I use TJV's adjustable rig to do more than one level on wings....but I have found that when you really load the egg (LG) up with a ton of wings it adds a lot of time to the equation. I would suggest doing two levels, but make sure there is some space in-between the wings. If you need to do more, pull the first batch off without saucing and keep warm in an low-heated oven. Then when you're ready to sauce, you can throw all the wings back on the egg and cook the sauce on.

eenie meenie

Austin Smoker, I appreciate your advice!