Smokin' Fastball Wings on mini WSM

[Barry McCorkle]

Decided to pull out one of my 11 bbq/grill books to try a new recipe for wings. I flipped open Willingham's book and decided to make his Smokin Fastball Wings recipe. Result - very flavorful wing. It's not a hot wing, not even close, but the taste profile is really good. This was also my first cook with a new charcoal ring for my mini WSM. I am hooked on the mini for cooking small quantities and it's good practice for tailgating season. So, onto the pics....

Marinade ingredients

New charcoal ring in action

Wings are out of the marinade and sprinkled with the rub

Wings in the mini and getting smoked

Recipe calls for wings to be smoked at 205°.

After smoking for 1.5 hours, they go on the grill to crisp up. With the mini, I pull the midsection off, remove the charcoal ring and put the grill grate with wings back on the silver base. It's an easy conversion from smoker to grill. Here are the wings just before pulling off the grill.

Wings are plated and ready to eat.

 

[Nate Frost]

Those look grate!

 

[Rich Dahl]

Wow! Great looking wings!

 

[Cliff Bartlett]

That's the way to do 'em Barry. Really like that technique. They look delicious!

 

[Todd NC]

Beautiful. Those look delicious.

 

[John Sp]

Nice technique Barry - sort of a smoky reverse sear. The wings look awesome. What was in the rub?

Regards,

John

 

[Barry McCorkle]

Nice technique Barry - sort of a smoky reverse sear. The wings look awesome. What was in the rub?

Regards,

John

The wing recipe calls for a mix of Willingham's Mild Seasoning and Cajun Seasoning Mixes in his book. The rubs have the typical salt, pepper, brown sugar, garlic powder, cayenne, chili powder and dry mustard; however, he adds lemon pepper and some cinnamon. If needed, I can post both seasoning mixes.

 

[ChuckO]

Those look great!

 

[John Solak]

Awesome wings!!!