I really like BWW's "desert heat" wings. They are dry rubbed, and as a result, not nearly as messy as their "sauced" wings. I thought I would try to get a comparable result on the Weber(s) using full sized drum sticks.
Chicken washed and patted dry:
About a tablespoon of Olive Oil and a generous portion of one of my favorite rubs. I left them in the fridge for 3 hours:
Wapiti gets the call. I decided to lightly smoke them for about one and a half hours at 250:
At the 2 hour mark using Pecan as the smoking wood:
It was pretty clear that the skin was still rubbery, so I fired up Bisbee with a chimney of lump to put some char on them:
The payoff:
Were they anything close to BWW's desert heat? No. Because the restaurant version is deep fried, I think it is difficult to get the same texture (very crispy) using the kettle.
That said, they were still pretty darn tasty.
Winz