Let the fun beginn.
Start the BBQ ( in this case a Webber GOLD Kettle ) RAW charcole fun
Fire in the Hole
Layout the Wings, alittle pepper a little Garlic Salt
Spread the hot charcole to the sides and leave an empty space under the backing sheets.
REMEMBER: WE ARE COOKING WITH INDIRECT HEAT
NOTE: Leave the TOP on the bbq, no peeking... I also threw a few chunks of Hickory Wood on the charcole to give the wings a "smoky" Flavor.
90 to 120 min later
( for 18 Wings )... why 18 ? cause thatys all I had left in the freezer
1/2 cup Nances Wings Sauce Hot
2 squirts sirachia spicy sauce
2 tablespoon Meggke Garlic Butter
Let it all melt together, stir, let it chill and get it over the wings.