I love grilled wings, these take about 40 minutes to make.
The wings were coated in paprika, garlic and onion powders, chili powder, and turbinado sugar. I let them set in the refrigerator for an hour to make sure the coating would stay on.
The timer is keeping track of a roast, as soon as the temperature reaches 131f, the main meat comes off and the drummies go on - at least that was the plan.
Since the plate setter was in for the roast (and the silicone heat-resistant clam-hands had blown away), I put the wings along the edges to get direct heat; after 8 minutes it was clear that this was not going to allow the skin to get crispy, so I removed the hot plate setter and drip pan.
Much better to put these over the coals at twenty minutes a side (egg at 300-350f).
The timer is keeping track of a roast, as soon as the temperature reaches 131f, the main meat comes off and the drummies go on - at least that was the plan.
Since the plate setter was in for the roast (and the silicone heat-resistant clam-hands had blown away), I put the wings along the edges to get direct heat; after 8 minutes it was clear that this was not going to allow the skin to get crispy, so I removed the hot plate setter and drip pan.
Much better to put these over the coals at twenty minutes a side (egg at 300-350f).
Crispy coating close-up.
