Buffalo wings

[Dean V]

Direct or indirect?

 

[ScottM]

Both. Direct for color for the first few minutes, then indirect for 30 to 40 minutes.

 

[Dean V]

Both. Direct for color for the first few minutes, then indirect for 30 to 40 minutes.

Here goes nothing. But I will sear last. Thanks Scott.

 

[Frank H]

Wow! That is a flock of wings! Love the buffalo style chicken. Hope they come out good.

 

[Tony R]

I do indirect for the full cook.
Looks good so far... Keep us updated in final result.

 

[Dean V]

Finished product. They were good.

 

[Bill - Bigbill]

Great looking wings.

 

[NeilH]

Very nice.

 

[ScottM]

Those look awesome!

 

[MattP]

Clearly you're done with the cook, but thought I'd still chime in and say I start indirect, and then finish direct.

 

[Dennis Haner]

Indirect in the "Fill it & Grill it" rotisserie basket.

 

[Mike M]

Nice looking wings! I love grilling wings....they taste so much better than fried food

 

[Dean V]

First time to grill wings but it won't be the last.

 

[Chris in Louisiana]

Brine for an hour, then rinse and pat dry. That makes a major improvement in wings (and other chicken).

Indirect, with a chimney full of charcoal behind firebricks. At the end, I knock over the bricks, spread the coals some, and go direct for just a couple minutes per side to crisp up as needed.

 

[Dean V]

Brine for an hour, then rinse and pat dry. That makes a major improvement in wings (and other chicken).
Indirect, with a chimney full of charcoal behind firebricks. At the end, I knock over the bricks, spread the coals some, and go direct for just a couple minutes per side to crisp up as needed.

Great ideas.

 

[Matt Gard]

Those are some great looking wings.