Originally Posted by bbqwilly
Hey Dub, Do you mind sharing the time and temp for those wangs. I will be having some for the super bowl.
On wings, I run the Akorn 325-ish. Time can vary as to how often I'm opening the lid and messing with them.....45 mins-60 mins....?
I like my wings done till they are firm. I do use the smoking stone but roll the wings out toward the edge of the grill on the last few minutes to crispen up the skin.
I prefer to cook them all with the same rub and them drop 'em in containers of different sauces.
Superbowl Sunday will find me using 5 different sauces for our wings: Jack's Old South Tangy, Plowboy's 180, Frank's hot sauce with butter, terriaki and then a Lemon Pepper Ranch.
All of them will have Plowboy's Yardbird rub on them except the few that get the Frank's & butter....those will be rubbed with Habanero Death Dust.