Barry McCorkle
TVWBB Super Fan
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.
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.