Frenched wings. What is next?
Great Job, Al!
Good luck and good smoking.
So, what did you company have to say about those awesome-looking wings, or is that still yet to come?
gotta get 'em eating correct somehow, right?
First, it's little things like wings, and next thing you know, a bottle of hot sauce is never far from arm's length!
Edit: I want to clarify that the above was written in the spirit of jovial, friendly banter, and not intended to be in any way derisive or argumentative.
Yea Man, give it a shot. There a little bit time consuming, but they really look cool all ready to eat.
GREAT how-to here. After looking at this, I remembered a YouTube video I watched a while back. I went and re-watched it, then had to share with you. This guy is something else. Boy does he make it look easy!
Soooo, after seeing what both of you have done, I'm thinking about doing the whole chicken like he did, all trussed up, and doing your wings, but at the end after smoking long enough for the flavor I'm going to either deep fry or put in my Charbroil Big Easy to crisp everything up.
Here's the video. I hope you enjoy it as much as I enjoyed your how-to!