Made some wings today in the mes 30. Wings had a coating of baking powder, kosher salt and cayenne and then left in the fridge overnight to dry out the skin. Sauce is simmered over a very low flame which contains Franks hot sauce, cider vinegar, unsalted butter, diced up habanero with a few seeds, and a bit of honey. Wings smoked with maple pellets in the amnps for about 1 1/2 hours with the mes set to 275 deg which produces around 290 deg according to my mav 732 and then a quick min or two on the grill to crisp up the skin a bit more. Usually i buy the wingettes but had some whole wings in the freezer and was to lazy to separate. The skin on the wingettes does crisp up a bit better but these were still tasty! Thanks for looking!
Sauce simmering.
Wings after the grill before sauce.
Sauced up and ready to eat!
Sauce simmering.
Wings after the grill before sauce.
Sauced up and ready to eat!
