Todays chicken wings on the Performer... Enjoy!

[Paige Anders]

Those wings look great! Much better than the ones I had at Buffalo Wild Wings last night.

 

[Clint]

Those wings look great! Much better than the ones I had at Buffalo Wild Wings last night.

F* B-dubs.

That is all.

(soggy undercooked wing-servin' SOBs!)

 

[Paul Kastner]

rebar and wings. ahh life is good.

 

[MikeD125]

Some great looking wings!

 

[NeilH]

F* B-dubs.

That is all.

(soggy undercooked wing-servin' SOBs!)

Clint, add Hooters to the list while your at it. Grilled over fried anyday, I like meat not breading. Too many good ideas on here than to eat those places.

 

[James H]

Really great idea...love wings and love the skewers. How wide are they?

 

[Brian Dahl]

Great idea, great lookin' wings, and welcome to the club.

 

[Leo Rousseau]

Thanks everyone... James, the skewers are 1" wide and 3/32 thick...

 

[justin.williams]

great looking wings Leo, and welcome to the site!

 

[James Lake]

So you slide the skewers through the wing? It looked like you had legs on there also...am I mistaking?

 

[Al N.]

Assuming that you did not over the wings during the cook, how long did it take the wings to cook thru on the open grill?

 

[Leo Rousseau]

I just thread them through the wing or or drummie like this... Skin side up and between the skin and the bone but as close to the bone as possible... you can feel the bone as soon as the skewer hits it... just be careful not to cut your guiding hand with the skewer as you slide it through... Here is a pic that might show a little bit better... next time I do it I will post a close up for ya... I turned them about every couple of minutes and probably only took about 15 min to cook... they bubbled a lot from the heat from the coals and also because they retained the brine pretty well...

Leo

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[Andy Beers]

great job on the wings