I did a quick brine, used Weber Grill dry rub then sauced with G. Hughes Hickory bbq sauce. They had a little crisp to the skin,and were nice and saucy! Finger-licking good!
Looking awesome as usual! I see other people already thought about using a WSM with direct heat. I took your queue last Thanksgiving and did my turkey on the WSM spatchcocked with direct heat it was incredible. I think it's time to try the same with wings. Thanks for another great video and your ideas keep up the Great work. Cheers!
Those wings look delicious, man! I'm a weber man myself. In fact I loved my first one so much I bought a second one, lol! Its all I use on my channel. Good solid info in this one. A lot of people struggle with doing chicken on the grill, especially when they try to smoke them. I've never taken them to 200 IT though, I'll have to try that. Nice tight video with lots of great teaching.
I usually never mess with the bottom vent. I keep it wide open. I usually maintain temp by temp and the amount of coals in the grill. Hope this makes sense.
