First attempt at wings

GrillMeister

My first try at wings turned out fantastic and 6 lbs. vanished in minutes. I grilled them direct at about 250 turning every 10 [p]minutes for the first 40 minutes, then raised the temp to about 300 for 15 minutes to get the skin crispy. I followed the [p]advice posted here recently to snip off the tip of the wing. Good idea! This will be a favorite done often.[p]Here's the end results.[p]
[p]
I used a mixture of the spices shown below. The ratio was aprox. 35% - 35% - 15% - 15% mixed up in a plastic bag. Wings were [p]rinsed, dried with a paper towel and then tossed in the spice before placing on the grill. Some of the spice ended up on the [p]grid and in the fire, but the smell while cooking had to drive my neighbors crazy. Then again, the neighbors down wind must be [p]getting used the the fine aroma of BGE cooking for the last month. [p]

Chef Arnoldi

GrillMeister, LOOKS GREAT - just in time - it's lunch time

GrillMeister

Lunch time it is. Now I'm wishing for leftovers!

Unknown

GrillMeister,[p]Those look great. I cooked a batch last weekend for an entry into a chicken wing cookoff last weekend. The wings turned out awesome, but it turns out the judges wanted a traditional fried wing. I was hoping to win 2 years in a row.[p]Th wings were cooked lo-n-slo (220), preparing them in a vinegar marinade (1 hour), then seasoned with one of my rubs, (cooked for about 4 hours), and finshed them with a traditional sauce and cooking a little longer.[p]I post pictures next time.[p]-Freak