Chicken Wings


 
Bob Mann

Bob Mann

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Chicken wingettes on the 22 1/2" WSM with Sweet Baby Ray's Honey Barbeque sauce.
I did them at 325F. I was able to get the cooker up to 375F just long enough to crisp them up.

Just put on.
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Mid cook.
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Done and sauced.
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Hmmm.
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Salute.
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Bob
 
Last edited:
Phil Perrin said:
Ok,now I gotta do some wings! Those look awesome,and the beverage is great too!
Click to expand...

Phil! You and Chad disappoint me! :eek: Always keep wings on hand. I buy them in quantity (10 lbs.) and, if they aren't already divided, put 5 whole wings in a baggie, group in a freezer bag and freeze for when I want. Also, always buy more before you use the last mini-pack.

Wings can be very quickly thawed in a colander under running water -- nice for last minute decisions. I then often use the same baggie to add a marinade of some sort (if I thought about it in time) and leave for 2 - 4 hours in the fridge. Regardless, even bare, they're easy to drop in the smoker or grill. For the whole wings, I cut the skin flap in the joint so they'll crisp better. Sometimes I'll cut into separate wings/drumettes, but that's a lot of work.

Rich
 
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