Can I get crispy wings on my WSM 22.5?

[Timothy F. Lewis]

Not to be flippant but, they will be done when they are finished. Maybe 40 minutes or so?

 

[Troy S]

Not to be flippant but, they will be done when they are finished. Maybe 40 minutes or so?

If you were doing 'em on the WSM, would you do lid off/door off, or just the lid off or lid on, door on, all vents open?

 

[Timothy F. Lewis]

Someone here told me about "high altitude" chicken on the WSM, all vents open, hot as blazes, lid on, door on. I've done cut up chicken that way but, to be honest, I think the kettle is easier, indirect method forty minutes and Bobs your uncle!
About half the charcoal too.

 

[Troy S]

Someone here told me about "high altitude" chicken on the WSM, all vents open, hot as blazes, lid on, door on. I've done cut up chicken that way but, to be honest, I think the kettle is easier, indirect method forty minutes and Bobs your uncle!
About half the charcoal too.

Thanks. Might just do mine on the grill again, but figured giving them a shot on the WSM wouldn't hurt anything.

 

[Kyle Ss]

This is how I do it on my 18" lid off, door off, lots of wood. They get pretty crispy and no oil

Wow , game changer! I guess u have to be standing by to put lid and door on if there's a flare up though.