With all the shutdown crap in my state, I want to master my own wings the way I like. We picked up a bag of wings on the super cheap and today I gave it a go. Smoked the wings with a mix of apple and hickory on the WSM, no seasoning.
After approximately two hours, the few wings I checked were reading 165-170. I moved the wings on to the gas grill to try to crisp up the skin. I had them on only a few minutes before my better half tossed them in her own Buffalo sauce concoction. The first shot is the wings pre-sauced and the second shot is post-sauce. The dressing is an Italian dressing replica my wife has been experimenting with to replicate one of our favorite restaurants.
The verdict: I was really happy with our combined effort but there is definitely room for improvement. I want to leave the wings on the grill a little longer to get even crispier skin. I’m thinking next time trying to baste the wings with buffalo sauce before removing them from the grill to get a little more crispy Buffalo flavor. We both love a crispy more on the dry-ish Buffalo flavor than the soaked-through-and-the-sauce-is-everywhere-but-in-your-mouth. Any suggestions/ideas are always appreciated. Thanks for looking!
After approximately two hours, the few wings I checked were reading 165-170. I moved the wings on to the gas grill to try to crisp up the skin. I had them on only a few minutes before my better half tossed them in her own Buffalo sauce concoction. The first shot is the wings pre-sauced and the second shot is post-sauce. The dressing is an Italian dressing replica my wife has been experimenting with to replicate one of our favorite restaurants.
The verdict: I was really happy with our combined effort but there is definitely room for improvement. I want to leave the wings on the grill a little longer to get even crispier skin. I’m thinking next time trying to baste the wings with buffalo sauce before removing them from the grill to get a little more crispy Buffalo flavor. We both love a crispy more on the dry-ish Buffalo flavor than the soaked-through-and-the-sauce-is-everywhere-but-in-your-mouth. Any suggestions/ideas are always appreciated. Thanks for looking!