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Wings. Going from smoker to grill

post #1 of 4
Thread Starter 

Hey all,

 

Typically when I've done wings in the smoker I did 225-235 for 1.5 hours or so, and overall they turned out pretty good. This time I'm going to give em about 3 min a side over high heat from the grill at the end to crisp the skin. Are my times sounding off to anyone? Any better advice?

 

Cheers

Shrimp

post #2 of 4
Thread Starter 

Any good dry rub or seasoning ideas would be appreciated. No I'm not trying to get Jeff's special recipes out of you... just any personal favorites. I like salty and spicy...wife likes sweet.

post #3 of 4
Quote:
Originally Posted by Shrimp Nasty View Post

Any good dry rub or seasoning ideas would be appreciated. No I'm not trying to get Jeff's special recipes out of you... just any personal favorites. I like salty and spicy...wife likes sweet.

Hey, this link may help ya some to find a rub or seasoning !

http://www.smokingmeatforums.com/f/123/sauces-rubs-marinades

And remember, th_nopicsye3.gifBeer.gif
post #4 of 4
Thread Starter 
Didn't know that existed... Thanks and bookmarked. As for the wings ...
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