First Wings

I've been thinking of trying to do wings for the Super Bowl and thought I'd better give them a try first so I grabbed some overpriced organic wings from Costco, three random sauces, and marinated three batches of them for about 20 hours. Didn't bother saucing them at the end, because I wanted to see how well the flavor would actually infuse the wings, and because I was in flame control mode towards the end and didn't want to try to pull/sauce/finish during that time.

Learned a few things:

1. Sugary sauces don't do well at 400-500 degrees - can't ever seem to remember this one. While the maple wings looked charred, they actually didn't taste too bad.

2. This is the second time I've used the Allegro (learned about it on here) and it really penetrates well. Those wings had a nice bit of kick.

3. Buffalo sauce is boring.

A few pics below. The maple marinade started out in back, but once it started going black, I rotated the whole grid and it finished up front. Raised direct between 400-500, topless. Also tried the Whole Foods 365 lump for the first time - pita to get started, sparked like a roman candle, and burned very hot.

Decided I won't be making these for the party since they required pretty much constant vigilance for about an hour, and a full grid is barely enough for maybe six people.