Put on Weber Kettle around ~400 with a chunk of hickory and cherry. Not necessarily truly “smoked” but definitely get a lot of smoky flavor. I finish in batches over open flame to crisp up to avoid rubbery skin that people dislike.
No seasoning other than a dry brine. Curious if people still sauce their smoked wings? Honestly I just love the smoke flavor so I don’t sauce most of the time.
by KangarooMaximum7268
Dining and Cooking