Wings on the WSM

[Dustin Dorsey]

I got a couple of packs of wingettes. Fired up the WSM to 350. I had to use the skewer under the lid to get it that high. It wanted to sit at around 300 with the vents all the way open after I installed the gasket.


After the cook, before the sauce.


Plated with wing sauce (Franks, butter, vinegar)


Better shot of the blue cheese.

 

[Miguel M]

Put some more on cuz I'm coming over!

 

[Cliff Bartlett]

Looks great Dustin. Nice color on that chicken.

 

[RJ Banks]

I will take some for the games today.

 

[Benji Chong]

very nice! any special recipe?

 

[Jose Suro]

Look perfect to me. Well done!

 

[Dwain Pannell]

Great cook. That skewer trick works pretty good doesn't it.

 

[Tony R]

Good looking wings.

 

[Lew]

How was the skin?

 

[Dustin Dorsey]

How was the skin?

The skin was bite through, cooking them at 350. I probably prefer frying but this is a close second. Thanks Dwain for the skewer tip! I was trying to remember who to thank for that. Worked great!

 

[Rich Dahl]

Those look great, good stuff !

 

[Barb D]

They look awesome, but I'm not a fan of blue cheese give me ranch and we can talk!

 

[Tim McCann]

Good looking wings Dustin!

 

[ChuckO]

Those wings look great, I've discovered to not use the lid when cooking, in fact I pull the door off too. I use charcoal & wood and I would guess the top rack to be around 500, the bottom rack is pretty much unusable my method

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