Gregory R
TVWBB All-Star
A warmer day here in NH, so a good opportunity to fire up the OTG. Picked up a package of Party Wings and marinated them in a mix of Ketchup, Molasses, Wine Vinegar, Sriracha, Salt, Pepper and a few drops of Ghost Pepper sauce. I'm becoming a big fan of Ghost Pepper, but you have to be real careful. It adds a great flavor, but you can hurt yourself if you're not careful.
Half chimney of KBB with some leftovers from the last cook. Added two chunks of Kiawe wood for smoke.
Time for a nip while the KBB gets ready.
Wings on indirect for 30 minutes
Sippin and watching the time
Ready to go direct to crisp up the skin
Bowl of wings
Served with some store bought slaw and hot smoky bread off the grill.
Maybe the best wings I've ever made, but my mouth's still numb an hour later.
Thanks for stopping by . . .
Half chimney of KBB with some leftovers from the last cook. Added two chunks of Kiawe wood for smoke.
Time for a nip while the KBB gets ready.
Wings on indirect for 30 minutes
Sippin and watching the time
Ready to go direct to crisp up the skin
Bowl of wings
Served with some store bought slaw and hot smoky bread off the grill.
Maybe the best wings I've ever made, but my mouth's still numb an hour later.
Thanks for stopping by . . .