Hot Wings- from the market to the plate (pics)

WINGS

wings

lump charcoal instead of kingsford

soak hickory chips for at least one hour

do not smoke these traditionally.  do not use the water pan.  put the charcoal pan in the middle of the grill where the second grate should be.

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get the lump charcoal going until it is almost all grey and then liberally sprinkle your soaked chips on top.

I just toss the wings in a little garlic salt and pepper before tossing them on.

I'll be putting them on in about an hour then more pictures to follow.

Next up - sauce

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peel garlic and chop the peppers.  run them through a food processor.  add stubbs, sriracha and molasses to smooth out the heat.

Place the mixture into a small pan on low heat on the stove.

Here is a picture of my sauce after it has been run through the food processor. 

The bottle on the left is my "MOP" sauce.  It is basically a spicy vinegar that i baste the wings with as they smoke/grill.  The mop sauce helps add another layer of sauce and also keeps your chicken moist and keeps the skin the way i like it.

Next up- pictures of the wings on the grill

this method takes a little bit longer than plain direct grilling.

The lid stays on about 85% of the way the entire time.

Resist the urge to open and check.

Now I am going to SAUCE (not mop) the wings before I flip.  After I sauce then I am going to immediately flip and sauce the other side as well.

Put the lit back on and let go for about 15 minutes.  After 15 minutes flip and sauce one more time and let go for another 15 minutes.

Up next - plate and done in about 1/2 hour making total cooking time just under 2 hours.

do not immediately grab a wing and chow down.  let these babies sit for 10 minutes.

I hope you guys found this to be useful.  my blackberry doesn't take great pics but I think you can get the idea.

Up next week - ribs

The size of the lump is not uniform, some pieces are bigger than kingsford and some are smaller.

The charcoal provides the heat to your smoke and the wood provides the flavor.

I use "chunks" of wood as opposed to "chips" of wood with most meats but wings are a quick cook so chips are the way to go.

Sorry man I've been slammed.  Ribs take 2 days and a lot of work.  I'll do a rack or two this week if i can