I normally do wings on the 22" ….
Only had 2 lbs, so I thought I would try them on the 18".
Marinated in Buffalo wing sauce for close to 10 hours.
After pre-heating the kettle, on went the wings.
Had a total of 24 wings, so 12 got a Frank's dusting, and the remaining 12 got a Sriracha dusting.
I used my home-made polar-vortex charcoal basket with a full-sized Weber chimney of lit lump.
Removed the wings after 45 minutes.
Not all of them, but about two-thirds had a nice crisp skin. I was pleasantly surprised with that.
It was a "bachelor" night ….. So, I ate all of them myself ….
Topic: Friday Evening Wings (Read 988 times)
