I have about 30+ wings. All rubbed with Simply Marvelous Sweet Seduction. 15 sauced with Blues Hog Rub Honey Mustard sauce and the other half with Bone Suckin’ sauce.
Here they are cleaned and covered with SS.
I only used one bank of KB, about ¾’s of a chimney. It’s hard to get crispy skin on the grill, IMO. And there’s a fine line between charred and charcoal, about two seconds and you got charcoal for your next cook. I did the soldier style (my own name I gave it).
I’m trying to keep them separated by sauce so I know which is which. I was cooking them without the sauce to start and then move over the coals to get a little char and then saucing them and continuing to rotate them in and out after saucing.
The plate on the left is the Bone Suckin’, the one on the right is BHR honey mustard. We threw in a can of Bushes grillin’ beans, bourbon and brown sugar
There was also some smoked turkey greens and corn bread. Here’s the spread.
Here’s my plate.
I love wings and to date I think my best were when I used the basket that a friend on another forum shared a link to. I used the basket on the rotisserie and then broke them out and put them on the grill. I don’t think I used a rub though, just plain until they hit the grill and then sauced and kept them moving. I think you really got to baby sit chicken in order to keep it from torching.
This was very good and way more than the two of us could eat at one sitting so you know what that means, that’s right wings, greens, beans and corn bread for supper tomorrow.
Thanks for looking at our food! I hope everyone had a great weekend and have a safe week, see you next weekend if not before!
