Originally Posted by PitPirate
Humbly I would do them as I would Wings.
I have an off set so I set them close to the firebox and flip till they are crisping up. At this point I just have salt and pepper on them. After they look like you want move them into a pan or way further back for a while and hit them with just a tad of sauce of choice.
I'll keep looking around the net for a recipie tho.
For wings, i take them Far away from the firebox. with a little higher heat.. 220-230.. Cookem till they start to plump up, then flip them. Keep rotating them in position in relation to the heat. When they start to get golden, they shoul be starting to move fairly freely in the joint. Split one, juices should be amost clear.. Move them to the hot spot for finishing, Glaze them while u finish them near the heat.
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