Grilled on: Weber Silver One Touch
Charcoal: Kingsford original approx 25 briquettes
Wood: Dry Hickory chips
Dry rub: Salt, black pepper, smoked paprika
Sauces: Texas Pete Fiery Sweet and Ranch
Method: Brined wings in salt water for one hour Grilled on indirect heat for approx: 20 min. Added handful Hickory of at beginning and at 10 min when wings were flipped. Finished wings on direct heat till crispy. Tossed in wing sauce after resting. Wing sauce is one of the best I've tasted, 9 out of 10.
Result: outside skin was crispy and delicious. Perfect seasoning for wings that are having sauce added later. Brining was successful meat was moist. Smoke flavor was perfect, two handfuls is all that is needed, anymore might ruin the flavor. Appearance was perfect the smoke gave the wings a nice brown color that regular grilled chicken does not have. Downside, wings were chewy around the knuckles and a little chewy around the bone, could have cooked 10-20 min on indirect heat. Chicken was not raw, it just need more cooking time to break down the tendons and cartilage. I think that the smoke added color to the wings that made me think they had been fully cooked.
Sides:celery, cucumber, green bell pepper, Caesar salad. Peppers were excellent
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