Superbowl Wings

eenie meenie · February 2009

Cooked up four dozen wings using fishlessman's direct method. Tossed with Williamson Bros. North Carolina Sauce and put back on the Egg to finish them off. They were a big hit at the superbowl party.
Does anyone know if you get cook multiple tiers with the direct method, or would I how to do multiple tiers indirect?

"Sparky" · February 2009

Hey e.m.,they look great but I'm curious about the sauce,or at least the "North Carolina " part.Is that just the name of the sauce?Just wonderin,cause Williamson Bros is out of Marietta GA

http://realpagessites.com/williamsonbros/

eenie meenie · February 2009

You're right Sparky. I stand corrected. My neice gave me a gallon and she said it's from Georgia. I love it....almost time from another gallon.

Blue Ridge Smoke · February 2009

Those are mighty fine wings!! [pat]

Knauf · February 2009

I've done the almost fried wings several times. The recipe calls for direct but I like to do them indirect about 350 in 2 tiers to get more on the egg. They always go fast.

BUILDER · February 2009

They sell that Williams Bros. at Sams club BTW.

Austin Smoker · February 2009

Eenie - I use TJV's adjustable rig to do more than one level on wings....but I have found that when you really load the egg (LG) up with a ton of wings it adds a lot of time to the equation. I would suggest doing two levels, but make sure there is some space in-between the wings. If you need to do more, pull the first batch off without saucing and keep warm in an low-heated oven. Then when you're ready to sauce, you can throw all the wings back on the egg and cook the sauce on.

eenie meenie · February 2009

Austin Smoker, I appreciate your advice!

Superbowl Wings

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