I've tried cooking wings a couple different ways now and have found this way to be the best, for me. You do get a great crispy skin cooking totally indirect. I just sear them first just for the extra bite or "char". Personal preference.
2 baskets is a full chimney load of coals and it will get hot! I crack the lid while preheating and it pegs the dome thermo. Grate is clean!!
After I give them a quick sear, slide the lid on and like Hoosier said, it'll run high heat 450ish for about 30-40 min and be perfect.
This one I did yesterday, I tried rotating the lid a couple times over about 45 minutes. It was discussed in another thread. I figured I'd try it. Not sure if it made a big difference, but the wings were very consistent. Ever try that?
Btw, I can't believe I didn't ask or mention. Are you cooking on a plum ssp? Like to see a pic of that sweet grill!
Sent from my iPhone using Tapatalk