Beijing Wings from Salado

I made 2 batches - once at the Fri meet & greet, then again for the Sat afterparty. If I wasn't such a rookie, I would have planned ahead and made 2 different kinds. Oh well.

I had 24 wings, so I tripled the Saveur recipe. Cut the tips off, and then cut each wing into the winglet and drumette. It was 11pm on Thurs night when I realized that I didn't have scallions, peanut oil, or toasted sesame oil. I didn't add Sichuan peppercorns on purpose, since I didn't know if folks would enjoy their flavor. I was much chastised for omitting them. 

I cooked them direct on Fri night, about 400ish dome temp. The marinade left in the bag was poured in to an empty beer can and left on the grid to boil. Once the wings were done and had a bit of char on them, I pulled them, and tossed them in the marinade/sauce. On Sat night, I cooked them raised direct (on @Mickey's AR, I think - thanks!) , about the same dome temp, did the same thing with the sauce. I prefer the ones that were cooked direct on Fri night.

They turned out pretty well. No pics, but at least @Springram will vouch that they happened.