“Sear and slide” as @travis would say is the only way to go imo. Or top grate of a wsm with no water pan.
You just dump a pile of coals in the center and spread them a little and keep working the wings in and out of the fire until you get the color you want then pile up around the sides to finish. Direct heat crisps the skin and adds great flavor with the fat dripping into the coals.
Vortex and other indirect methods can make delicious wings and I still use that method if I’m making a bunch of other food and can’t tend the grill, but if I’m able too, I much prefer the flavor and texture of direct.
@smoke freak. I’ve made bbq sauce and various mustard sauces but not pepper sauces. I loved this habanero! A new rabbit hole to go down. I’m looking forward to it.
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