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Old 05-05-2013, 05:28 PM   #18
On the road to being a farker
Join Date: 08-25-07
Location: Oro Valley, AZ

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.
Kamado Joe Jr, BPS Drum Smoker, WSM, Weber 22.5" OTG, Weber Q120
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