It is a national holiday in Canada today and I had pretty good weather. Got some whole wings yesterday and this morning put them in a brine. I used 4 times this portion and let it sit for 8 hours in the fridge:
1 cup water
2 tbsp molasses
2 tbsp cider vinegar
2 tbsp kosher salt
1 tsp large garlic chunks
I don't drain my wings. Just put them on a rack and dust each side with some seasoning...in this case some Montreal Poultry Spice and some stuff supplied by MacEggs.
I used the 18's as charcoal stations and the 22's to first high heat smoke the wings then grill them:
Okay. I am a little light on pictures. When the wings got close I push my firebricks back and compressed the aluminum foil under the wings to allow me to spread out the charcoal. That way when I went to grill the wings it wasn't scorching hot. I also shut the bottom vents right down. Worked like a charm:
Took some to the neighbour and AcrossFromHoss. The bones popped right out of the flats...juicy meat and the smoke flavour integrated well with the molasses and spice dusting.