Brined in kosher salt and crushed red pepper flakes for 4 hours, patted dry on a rack, dredged in flour, and smoked with KBB and hickory for about 40 minutes using an SnS basket. While those cooked, I made a wing sauce inside. I used apple cider vinegar, Korean pepper flakes, honey, soy, white pepper, minced garlic, and gojuchang paste; the sauce will thicken as it cools. Once the wings were nice and crispy, I immediately tossed together with the sauce. So delicious. Sweet, savory, spicy, crunchy, juicy and sticky!
Thanks for looking.
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