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Saturday night wings

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Post Wed Mar 20, 2013 9:11 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7610
Location: Stoughton, WI
Nothing real fancy but they did turn out pretty good. I started by salting some wings and then pouring on some Ole Ray's Kentucky Gold before putting them in the fridge for 7-8 hours.
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I grilled them direct over a medium-low fire and while they did get quite dark they weren't actually burned.
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The sauce added a nice touch of heat and while the cooking process toned down the mustard there was still some good flavor. And best of all, it was really easy from start to finish!

Post Wed Mar 20, 2013 10:55 am
sroach well done
well done

Posts: 1184
Location: Warrington, PA
That' a nice plate you got there.
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XL BGE
18.5 Kettle Gold
18.5 WSM

Post Sat Mar 23, 2013 8:31 pm
beercuer User avatar
well done
well done

Posts: 2289
Location: Southern Californy
Suuuuweeeeeet! Luv the char, and I know what you mean about the dark color. I get the darkening effect anytime I teriyaki marinade my chicken. :D
Got beer???

Post Sun Mar 24, 2013 4:04 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
Yep, I'll take about 6 of those bad boys.


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