Lol sorry Toney! Well some of the wings come out a little on the burnt side but all in all very very tasty.
The big red rib glaze is OMG tasty on the chicken to and it will be my go to a lot from now on.
I did the same for wings as I did for last time but I did not take in consideration the extra 15 mins for the glaze at the end in which made the some wings burnt and a little dry. But me and ole lady stood there eating them leaving 4 wings left.
The side that burnt the most was the side the big chunk of cherry was on.
So for those of you that have not made the BIG RED RIB GLAZE I highly recommended making it!
It's also a great dipping sauce.
I also left the rods out and had the lid crack 95% of the time to get temp up to 400 degrees.
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