Bklmt2000
Knows what a fatty is.
Feels like a fall day out, and the weather people say starting tomorrow, we're due for an extended stretch of stupid hot days. No thanks.
So, to take advantage of the nice weather, I fired up the ol' Weber to make lunch. And yes, it's wings.
Overnight marinade in store-brand balsamic viniagrette. Cooked indirectly over lump charcoal; a hunk of pecan made a guest appearance for a little smoke character.
A few pics:
20 minutes in and ready to flip:
After 40 minutes in, seared, and first coat of Frank's wing sauce applied:
Second coat of sauce applied, plated, and ready for devouring:
I was a little concerned at first that the wings were overdone/oversmoked, but they turned out very well. Light hint of pecan, crispy skin, juicy meat, and nicely hot/spicy.
Not a bad way to spend a morning.
So, to take advantage of the nice weather, I fired up the ol' Weber to make lunch. And yes, it's wings.
Overnight marinade in store-brand balsamic viniagrette. Cooked indirectly over lump charcoal; a hunk of pecan made a guest appearance for a little smoke character.
A few pics:
20 minutes in and ready to flip:
After 40 minutes in, seared, and first coat of Frank's wing sauce applied:
Second coat of sauce applied, plated, and ready for devouring:
I was a little concerned at first that the wings were overdone/oversmoked, but they turned out very well. Light hint of pecan, crispy skin, juicy meat, and nicely hot/spicy.
Not a bad way to spend a morning.
