This thing makes great wings!

3Pedals6Speeds

I made wings yesterday while a smoked chicken and a Butt rested, and I have to say, they are better than you'd think given it's success at low and slow.

I cooked them at 350 direct on a raised grid (AR) for 1hr, turning every 15 minutes. I pulled them, sauced them, and returned them for 5 minutes each side. Awesome!

I'd have taken pictures, but they didn't last very long.

bubba tim

sure ya did....lol No pics, no proof! :woohoo: :woohoo: :woohoo:

3Pedals6Speeds

I can provide pics of the bones in the trash if necessary.........

Tarpon65

I love to marinate my wings in Franks Hot Sauce for a day or two, then I put the wings on bamboo skewers to make turning easier. I baste mine with a habenero sauce/Franks blend and the wife's with just the Franks. Cook direct at about 350 until done. Do this probably once a week or so and we love them.

pattikake

I love wings on the egg they are the best.

Patti
Wichita, KS

RRP

yes it does! Here's the first of two batches I did yesterday. Instead of doing them direct I invert my PS and egg them indirect at 400° - that way there is no need to turn them - even once!

Little Steven

Ron,

That egg looks suspiciously, shall we say....new? :ohmy:

Steve

RRP

yes it was brand spanking new yesterday at the Peoria mini-eggfest sales event. I had just baked a cake on it an hour before and then this was the first of two batches of wings I did. Every year they roll out new eggs for us to use and I kinda feel like it's an Aztec ritual of sacrificing a bunch of virgins...

Little Steven

Ron,

Where would you find a virgin in Peoria? :laugh: Sorry man I couldn't help that. You left the door open

Steve

RRP

:laugh: :laugh: :laugh:

Don't tell me you've heard of Peoria's racy PAST reputation even clear up there in Canada!

Little Steven

Ron,

It's not really that far. Toronto and Chicago have a great history. Word does get around

Steve