Okinawon wing results

Bama Fire

I sort of followed the posted recipe -- I didn't have any green onion, so I used minced. I let the wings soak for around 45 minutes before they hit the EGG. I cooked them for around forty-five minutes at a dome of 250-315 (had trouble holding the temp as I started them at a dome temp of 150). Honestly, maybe the real problem was Budweiser. Who can tell. I basted & turned them every 10 minutes for the first 30. Then let them sit for the final 15 with the vents closed. The temp had climbed to 315. Oops.[p]Anyway, the wings were pretty good. They could use a little more kick. What do ya'll recommend for a dipping sauce?[p]The next time, I'll divide the grill in half and try two recipes side by side for better comparision purposes.[p]Happy Egging.[p]B~F

Nature Boy

Bama Fire,
Getcha some Sriracha Chili Sauce and squirt a bunch in the marinade. I love that recipe, and have found that the green onion is important, the sesame seeds can be roasted until brown for added flavor, marinating overnight helps a lot.[p]With all that, you won't need a dipping sauce, but one made up with soy, sriracha, rice wine, a few slivers of green onion and tad of sesame oil would be nice. Maybe some honey also. [p]I love dem Oki wings!
NB