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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-05-2013, 03:32 PM   #16
ddweatherholtz
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Quote:
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!
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Unread 05-05-2013, 03:52 PM   #17
Smoothsmoke
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I do mine indirect around 300F, then at the end up the heat to crisp em up.
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Unread 05-05-2013, 05:28 PM   #18
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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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Unread 05-05-2013, 06:10 PM   #19
NorthwestBBQ
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Since the best wings in the world are fried then hot and fast is the only way to go.
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Unread 05-05-2013, 06:57 PM   #20
buccaneer
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HnF all the way!
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Unread 05-05-2013, 07:33 PM   #21
popeye
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cook them then crisp them
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Unread 05-05-2013, 07:37 PM   #22
ITBFQ
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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!
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