Great Grilled Wings

[Lynn Dollar]

We have these grilled wings every couple of months. Next to perfectly deep fried, they are the best we've tasted. They are marinated in a spicy marinade, then grilled on a Performer with full baskets on either side and an aluminum catch pan in between. We usually do them for about 30 minutes indirect, then char them a bit directly over the coals. A little bit of pecan wood gives them a nice light, sweet kiss of smoke. Here is a link to the recipe:

https://barbecuebible.com/recipe/buffa-que-wings/

(Edited: Sorry for the wrong link first time around)

They look sort of like this before you dip them in buffalo sauce:

Grilled wings by Jeff Hasselberger, on Flickr

That looks good too.

And the Shiner Bock does not diminish the appeal, not in the least.

 

[Mark Foreman]

I have been grilling wings for years. I do not brine or rub as those have caused issues for me in the past. I just dry the wings well, a bit of salt and sometimes garlic. Cook over a medium low direct fire until skin is golden and crispy. Put into a bowl, wait 5 minutes (rest), add sauce, groat. I like buffalo or Korean sesame.

Have always kept it simple, never a complaint....

Mark

BTW - I personally never complain when given wings - hehe