Crispy Wings on Kettle With Smokenator and Hovergrill

[Terry Haggerty]

This time I cooked a large batch of wings using the smokenator, Hovergrill-- with no flipping or moving wings and they turned out pretty good. Had vents open, but had trouble getting the temp up to 275-300 as planed...it preferred 240-260F. It took about 70 minutes for the top rack wings and another 10 for the bottom rack.
Sauced wings off the grill--one batch with Buffalo Wing sauce (Frank's sauce, butter, cut with a little vinegar); another was a Teriyaki sauce (store bought) and the 3rd was my first try with Alabama White Sauce (Mayo, Apple Cider Vinegar, Mustard powder, garlic salt, black pepper, salt, cayenne pepper).

 

[Cliff Bartlett]

Sounds really good Terry but can't see your pic's.

 

[Bob Ivey]

Welcome to the forum.
Check this link on how to post pics from the faq tab.

 

[WB Zipf]

Yeah, sounds great! Would love to see the pics.

 

[Robert T]

I haven't used my smokenator in a long time. Hope it turned out great. Would love to see the pics also.