Smoked Charcole Wings

Winglover · Jul 9, 2005

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

SAUCE:

( 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.

Consul · Jul 9, 2005

Mmm, I'll definitely need to give this method a try. Thanks!

-- Darren, fellow wingnut :mrgreen:

callie · Jul 9, 2005

looks yummy, winglover! thanks for including the pics...i can almost smell and taste those wings!

Consul · Jul 9, 2005

I went to the store tonight and got some mesquite wood chunks, some wings, and some shallots, a jalepeno, and Dr. Pepper :mrgreen:

to make some of these wings. I'll give my full report tomorrow.

lindatooo · Jul 9, 2005

Looks wonderful! BTW - DH's father invented that type of charcoal starter! Unfortunately he didn't patent it!

htc · Jul 10, 2005

Winglover, that looks so good!!

Question, why did you not just cook it directly on the grill?

Thanks!

Winglover · Jul 10, 2005

I guess I could have done it but I found it easier to remove them from the backing sheet instead of the grate. I always end up ripping little pieces of skin and meat of if I do them directly on the crate

Smoked Charcole Wings

Winglover

Assistant Cook

Consul

Senior Cook

callie

Head Chef

Consul

Senior Cook

lindatooo

Head Chef

htc

Head Chef

Winglover

Assistant Cook

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