How are you gonna WING it Sunday?

[customtrim]

So I am going to do(attempt) a Filipino Adobo sauce but want to lean a touch more towards a Latino style to kick up just a little more heat

[Steve B]

All right guys and gals. Game is on.

[HawkerXP]

Hay Bubba, how many ways can you do chicken wings...……..

[Steve B]

HawkerXP that’s what I’m talking about. 👊👍

[HawkerXP]

I am doing our wings the original way. Attached!

[Steve B]

Hey there still wings.

[Steve B]

Alright I’m winged out. 5 ways. Happy Chicken Wing Day Y’all

[Red Man]

I pickle brined about three hours. Then about three hours before cooking I rubbed with a jerk style rub I mixed up. The rub was fresh thyme, fresh garlic, freshly ground allspice, scotch bonnet powder, a little onion powder, and a little mexican oregano. Used a little olive oil to make it into a paste. Cooked with a chunk of applewood. The pic was before I threw them on the hot side to sear up a bit.

[Steve B]

Nice. I’m sure they were great.

[Spinaker]

I smoked some on a friends Weber and then fried them. I used some Oak Ridge BBQ rub that was dynamite.
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I also soaked some in pickle juice, then breaded and deep fried them in my Lodge Wok. I love using it to fry outdoors. Happy National Wing day! (Special thanks to HouseHomey for helping me with the breading. You sir, are a frying genius.) ​​​

[Brewmaster]

Here are the blackened wings, no they are not burnt, crispy skin and melt in your mouth

[Steve B]

Awesome.
How long did they cook for?
Entirely on the grill grats?
About what temp did you run?

[Brewmaster]

Started on HHH 5 min in turned it down to MMM, cooked to 195 degrees the flats cooked quicker than the drumetts