6 lbs of wings. Meant to dry brine but still frozen this am so I soaked in a salty water solution for 2 hours and then dried on paper towels, coated with Penney’s BBQ 3000 (which I had handy) and left in fridge spread out to air dry. Filled the SnS with hot coals and laid out all the wings meaning some were over the hot side. Seared them till brown on both side and moved them all around.
1.5 sticks of melted butter, a load of garlic and a bunch of hot sauce—- I’d take the seared wings out and baptize them and put on indirect side. Had to mound a few up not to get on the direct side and cooked another 10 minutes till about 150+ internal on most pieces. Sauce tacked up but then I rebaptized and seared again briefly. Fair amount of flames given the dripping butter. Man they were good. Too bad I didn’t take a pic of the whole lot but here are a few
1.5 sticks of melted butter, a load of garlic and a bunch of hot sauce—- I’d take the seared wings out and baptize them and put on indirect side. Had to mound a few up not to get on the direct side and cooked another 10 minutes till about 150+ internal on most pieces. Sauce tacked up but then I rebaptized and seared again briefly. Fair amount of flames given the dripping butter. Man they were good. Too bad I didn’t take a pic of the whole lot but here are a few
Comment