Slow-n-low or Fast-n-hot for wing'ies?

[bertjo44]

Since there is a wing thread going...the last time I did them about 3 weeks ago, I made a honey sriracha sauce, that was really good.

Sriracha
Honey
Soy Sauce
Butter
Fresh Minced Garlic
Black Pepper

 

[TomKnollRFV]

Since there is a wing thread going...the last time I did them about 3 weeks ago, I made a honey sriracha sauce, that was really good.

Sriracha
Honey
Soy Sauce
Butter
Fresh Minced Garlic
Black Pepper

View attachment 376634

Personally I'd be all over that mac and cheese before the wings!

 

[bertjo44]

Personally I'd be all over that mac and cheese before the wings!

It was pretty good. 8 different cheeses, 5 types of peppers and bacon (and smoked).

 

[TomKnollRFV]

It was pretty good. 8 different cheeses, 5 types of peppers and bacon (and smoked).

PM me that recipe if you can!

 

[MeatSkull]

Low and slow then crisp them on a grill then on a open platter so they don't steam and get soft, keep the sauces separate so they can dip them.

 

[TomKnollRFV]

Low and slow then crisp them on a grill then on a open platter so they don't steam and get soft, keep the sauces separate so they can dip them.

As they say..I like the cut of your jib. Keeping the sauces to the sides is a good idea.

 

[Troy1436]

I do mine direct no baffle on a wsm. Oil wings half LongHorn Steakhouse and Chef Paul blackened seasoning. Fast and easy and everybody loves them.