This thread is woefully shy of pix; I can't get into that much during Fall/Winter with the weak light outdoors.
Inspiration: I
brinedhttp://weberkettleclub.com/forums/grilling-bbqing/hot-sauce-brined-wings/Rub:
http://weberkettleclub.com/forums/other-recipes/wings-recipe/msg111810/#msg111810G$ I will try your sauce next time; tonight I used only grocery-store BBQ sauce and come "Carolina" (yellow) sauce. Needless to say it wasn't anything like "restaurant" wings, for good or ill.
http://weberkettleclub.com/forums/bbq-food-pics/chile-cilantro-lime-wings/msg60223/#msg60223(How To" summary)
1) Full chimney of leftover hardwood briq, lump, Kingsford Hickory briq
2) coals put into one end, two firebricks as barrier; two small Weber drip pans filled with water
3) 22.5" kettle -- you can buy these in stores, craigslist or eBay
4) fresh wings, some sold as drums, some sold and drums/flats cut up / brined overnight / rub left in 'fridge for a few hours
I screwed up because I should have done the 'fridge / drying out process BEFORE putting on the rub but was pressed for time and so, skin wasn't crispy.
I covered 2/3 or 4/5 of the grate with wings, indirect. I added a "vintage" Weber warming rack (same thing as new M/T come with) for another 10 or so that wouldn't fit. YES they cooked faster.
Grate temps began high, about 450, and I spent a
good 30 mins or more adding water to drip pans,
completely shutting down the grill and so on trying to lessen the temperature. Next time I'll drag another grill over and just REMOVE some coals ... I just do NOT yet have a "feel" for how many coals to do a given cook.
Cooked chicken at about 230-290 for about an hour; I added some lump after about 30 mins when temps were slowly lowering even with all vents open and coals always burning/firing brightly. Temps began to rise ... but time ran out ... I turned the chicken but couldn't really move them around much.
I had a plan to rotate / "sear" the wings at the end but something happened, I looked at them in the very dim light and thought, "I bet they are done." Grabbed a flat from the middle and bit into it, Done. A friend asked for a big drum; same thing. Done. Actually, the "something happened" I think was the Maverick probe got jostled and went from reading the grate to reading a wing's outside temp .. and as I saw it go from 155 to 160 I said, "close enough."
Learned later that some were more done (warming rack) and some were sorta-done but really were showing pink near the bone. Shit!
All were delicious but here's what I'd do differently next time:
1) start grill before 4pm for a "6pm" dinner (I never learn ... between lighting and dicking around with temps I used up an hour.)
2) for this many 40+? wings use the 22 and the 18 ?
3) use less rub somehow / it clumped