Thread: ABT's & Wangs
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Unread 02-01-2013, 05:17 PM   #20
is one Smokin' Farker
Join Date: 01-08-13
Location: Georgia
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Originally Posted by bbqwilly View Post
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.
Kamado Joe Big Joe, Char-Griller Akorn, Maverick ET-732, Splash-Proof Superfast Thermapen
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