This week I was making wings for friends and taking them over to a buddy's place. First cook for them from my 26er. No pressure or anything.
I was determined to get the wings crispier and a better color than I had gotten in the past, and so I scoured the boards and re-read posts.
I dried out the wings as much as I could, but probably could have done better. Put some aluminum-free baking powder and The Slabs "Stephy Style" rub on in the morning.
My in-laws were over and I didn't want the smoke from briquettes, even though briquettes would be better for this cook (I think). I started up some lump but I lost track of time and by the time I dumped the lump it had lost its peak temp and was dying quickly and I knew it wouldn't last for the cook.
So, I started again with Weber Briquettes.
Got the briquettes going, dumped the coals and put in some apple wood chunks.
Had it going around 450 then 425 then back up to 450 by around the 30 minute mark.
At the 30 minute mark I switched the apple wood for cherry wood. No flipping of wings.
For the last 20 mins I cracked the lid, but changed the side where the lid was cracked every few minutes. I don't know if the changing helped, but the temp got up to 525 or so.
During the cook I made some homemade Buffalo Wing Sauce on the side for folks to add at their pleasure.
The result was outstanding.
Some grate tips on these boards.
Sent from my ONEPLUS A5010 using
Weber Kettle Club mobile app
Topic: A 2nd Wings Attempt - a success (Read 630 times)
