Easter Day Chix Wings!

[Barret]

I was hankering for some wings, and in the external fridge I remembered I had two packs of wings (22 total) from the last trip to the store, so while the rest of the fam were chowing on hard-cooked dyed eggs, I fired up the grill with my pretend Vortex configuration. I sprayed the wings with nonstick oil, seasoned them with Himalayan Pink Salt and freshly ground black pepper, then smoke-roasted them with maple wood at 450° F. The skins were crispy and the smoke flavor the bomb, especially when bathed in Louisiana Hot Sauce (never used the Sriracha) and paired with celery sticks, Ranch dressing and a cold Buoy Cream Ale!

A perfect day (68° - 70°) to enjoy the backyard outdoors with the grill, wings, good beer, and some good music (Nightwish's newest record Human. :||: Nature. and Obscura's newest record Diluvium).

Cheers!
Barret

 

[Randy]

Nice job, they have great color. I could eat the whole batch

 

[Bruno]

I’m in!! Beers and wings!!

 

[JeffG]

This picture says it all.....

 

[Bruno]

This picture says it all.....View attachment 2800

Sure does!!

 

[Rich G]

Man, the color on those wings before you sauced them looked perfect! Nice job! And a sunny day to boot!

R

 

[Cliff Bartlett]

You're killing it Barret! The boneyard shot tells all. I'll have to look for that Budy Beer the next time we're up in Oregon.

 

[Brad Olson]

Looks like you're not the only wing-lover in the house...

Good charcoal choice, too!

 

[CaseT]

Looks great! Buoy is my go to beer of choice! Got to visit before the shut down.