A local catering business is doing carry out and has a small store with lots of great sauces and seasonings. I haven't tried their carry out yet but will. I have been trying to buy everything we need from local sources during this situation and I love it. I will continue to do so after this is over. I stopped by and bought this sauce among other things. It was excellent.
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Looks grate,
I would try the sauce. I normally make my own but that looks right.
Do you oil up the wings pre-cook or just get'em dry as can be with a bit of baking powder?
Quote from: DougWilsonsSlapper on June 09, 2020, 06:03:57 AM
Do you oil up the wings pre-cook or just get'em dry as can be with a bit of baking powder?
First of all, let me just say that for me, grilling wings is like an art form that there are endless ways to prepare, season, cook, sauce, and finish them. I encourage cooking wings often and trying several ways. This particular time I think I used the sear and slide method. I oiled and seasoned fresh wings. I sear them to desired color over the coals then slide to indirect to finish cooking. I sauce then put them back on a couple minutes to finish.
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Quote from: HoosierKettle on June 09, 2020, 06:45:33 AM
Quote from: DougWilsonsSlapper on June 09, 2020, 06:03:57 AM
Do you oil up the wings pre-cook or just get'em dry as can be with a bit of baking powder?
First of all, let me just say that for me, grilling wings is like an art form that there are endless ways to prepare, season, cook, sauce, and finish them. I encourage cooking wings often and trying several ways. This particular time I think I used the sear and slide method. I oiled and seasoned fresh wings. I sear them to desired color over the coals then slide to indirect to finish cooking. I sauce then put them back on a couple minutes to finish.
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I agree completely, i'm sure the last 6 or 7 wing cooks i have done none where the same way only repeat was damn good wings
I am trying this weekend, and looking forward to developing the art.
Quote from: JEBIV on June 09, 2020, 06:55:44 AM
Quote from: HoosierKettle on June 09, 2020, 06:45:33 AM
Quote from: DougWilsonsSlapper on June 09, 2020, 06:03:57 AM
Do you oil up the wings pre-cook or just get'em dry as can be with a bit of baking powder?
First of all, let me just say that for me, grilling wings is like an art form that there are endless ways to prepare, season, cook, sauce, and finish them. I encourage cooking wings often and trying several ways. This particular time I think I used the sear and slide method. I oiled and seasoned fresh wings. I sear them to desired color over the coals then slide to indirect to finish cooking. I sauce then put them back on a couple minutes to finish.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
I agree completely, i'm sure the last 6 or 7 wing cooks i have done none where the same way only repeat was damn good wings