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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 05-05-2013, 03:32 PM   #16
Full Fledged Farker
Join Date: 04-12-12
Location: Westminster, MD

Originally Posted by BBQinMI View Post
I do both. My wings are rubbed with a mix of homemade rub and oil. Then they go on with smoke(generally apple) at 250 for 1 to 1 1/2 hours.

While they are smoking I make my own hot sauce. Its a mixture of franks hot sauce, cider vinegar, bourbon, and my homemade rub. I bring it to a boil and then take it off the heat to simmer.

to finish the wings I brush the sauce on and crank the heat up to about 350. Brush one side with sauce let go for 5 minutes, then turn them brush the other side and let go another 5 minutes. The come out fantastic with good crispy skin.

They are also great with just the rub and no sauce

Ths is what I do. Takes a little longer but the low and slow with brined wings then cranked up at the end makes for some farking great wings!
OK Joe Longhorn
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Old 05-05-2013, 03:52 PM   #17
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA

I do mine indirect around 300F, then at the end up the heat to crisp em up.
Kamado Big Joe
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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, WSM, Weber 22.5" OTG, Weber Spirit E-310, Weber Q120
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Old 05-05-2013, 06:10 PM   #19
somebody shut me the fark up.
Join Date: 06-28-09
Location: Lynnwood, WA

Since the best wings in the world are fried then hot and fast is the only way to go.

Last edited by NorthwestBBQ; 05-05-2013 at 07:10 PM..
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Old 05-05-2013, 06:57 PM   #20
somebody shut me the fark up.
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Join Date: 10-23-10
Location: Australia, West Coast

HnF all the way!
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
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Old 05-05-2013, 07:33 PM   #21
is one Smokin' Farker

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Join Date: 01-08-13
Location: michigan

cook them then crisp them
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Old 05-05-2013, 07:37 PM   #22
is One Chatty Farker

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Join Date: 09-17-12
Location: Oswego, IL

Like darn near everyone else has said here... hot and fast indirect - wood of your choice. Sauce them how you like them... and dig in! If there are leftovers, I guarantee your co-workers will be several shades of jealous when you heat them up for lunch!
- Matt

Hatfield and McCoy Barbecue - Co-Pitmaster
Illinois This Butt's for 'Que - Pitmaster

KCBS CBJ; 18.5" WSM; UDS; Thermapen Mk4; DigiQ DX2; IQ120; CharBroil Gasser (wind victim after 11 years); Maverick; OTS x2; etc.

We're (kinda) famous!
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