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Unread 05-05-2013, 06:28 PM   #18
prodano
On the road to being a farker
 
Join Date: 08-25-07
Location: Oro Valley, AZ
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Definitely hot and fast. I do mine 375 indirect and finish them off with a reverse sear to char the skin. I also like to keep the two pieces together (minus the tip) and cut them into individual wings when they are finished, followed by saucing.
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WSM, Mini WSM, Weber 22.5" OTG, Weber Jumbo Joe, Weber Smokey Joe, Brinkmann Gas Grill
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