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First attempt at wings (direct and not raised)

Dabearhawks
Dabearhawks Posts: 56
in EggHead Forum
Put them in a bowl with fresh squeezed lime juice, minced garlic and tsunami spin and left in fridge for about 6 hours.  Egged direct at 280 for just under an hour.  I will never eat wings elsewhere again!
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Comments

  • cook861
    cook861 Posts: 872
    Those look great so do the vggies

    Trenton ON 1 mbge for now
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  • Nanook
    Nanook Posts: 846
    Looks good from here!!
    GWN
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  • egger ave
    egger ave Posts: 721
    nice!
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

    "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

    Albert Einstein
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  • Legume
    Legume Posts: 15,938
     =) 
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Yum yum!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • stemc33
    stemc33 Posts: 3,567
    How often did you flip/rotate the wings? It looks like your lump pile was beneath the air holes in the fire box. Just curious if you always cook with that much lump routinely. If so, how long will it burn at 300 degrees on average? It's a good way to give distance between the fire and the food without using a raised grid.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • mwatts
    mwatts Posts: 122
    Those look fantastic. I will be trying them soon. Thanks
    Extra Large, Large, DigiQII, Thermapen, Adjustable Rig
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  • jak7028
    jak7028 Posts: 231
    Wings look great - what did you do with the sprouts though?  Those look outstanding also.
    Victoria, TX - 1 Large BGE and a 36" Blackstone
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  • Dabearhawks
    Dabearhawks Posts: 56
    Stemc33- I use less lump for low temp short cooks to better control the temp from spiking.  Should be able to get at least a couple hours with that amount of lump at 300 degrees.  I flipped the wings once at halfway point and then maybe once or twice more near the end.

    Jak - thanks.  I shook the sprouts in olive oil and dizzy pig Mediterranean, sea salt, and ground pepper.  I like putting them whole/uncut directly on the grill direct for a roasted marshmallow effect - they literally melt in your mouth. The ones in foil were for my wife as she does not like as much smoke/char flavor.
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