Originally Posted by stugotsII
1. Grill them at the game-not the night before. Grill them on low for about 35-45 minutes or until nice and crispy. Grilling them with the sauce on for the whole time is bad. Normally sauce has sugar in it and will only burn.
2. Take off grill and slather in your favorite sauce.
3. Put them back on the grill to let the sauce carmalize on the wings.
4. Take off the grill.
7. Go poop.
simmer, not boil, the day before in chicken stock, beer and your favorite spices, herbs, cayenne, etc.
drain, save the liquid and hold portiones wings until grill time.
use mesquite charcoal and pecan chips.
unless you have a special grate for your grill, use the greaesd aluminum, disposable pan, and smoke/ roast for ten minutes, covered.
pull wings from fire, sauce well, and return to fire, uncoverd and roast while turning and positioning wings to maximize the carmalization of the wings, you want them cripy, without frying,no. ?
extra sauce for dipping,
mint infused THAI oil.
just make sure they make it to your mouth.