A new twist on an old favorite. Wings on the Camp Chef set on High Smoke (220*) for 40 minutes with Pit Boss competition blend pellets. 7 minutes in the deep fryer at 355*. Slathered with doctored up Franks Wing Sauce. The smoke was subtle, but enough to affect the flavor and the grill marks upped the presentation. 

 

And again, having problems uploading pics. 

 

 

Pics ain't gonna happen. 

No pics needed, sounds delicious. What brand wings do you use? I have found some that I like better than others, but I am guessing it may be a regional thing where what you use may not be available here. 

Tyson is what's normally available locally. 

1 hour ago, slonezp said:

Tyson is what's normally available locally. 

That's what I usually use. They had some called TD or something like that one time and they were really good. Seemed to have a little more meat on them. 

They sound good. I don't think I've met a wing yet I didn't like. My favorite are Old Bay and Honey wings. Get wings fried plain, coat them with honey and cover them in Old Bay. 

 

No one local has those, so when I want wings, I bring a jar of honey and a can of Old Bay with me. Generates a lot of stares! ?

37 minutes ago, BrianMDTX said:

They sound good. I don't think I've met a wing yet I didn't like. My favorite are Old Bay and Honey wings. Get wings fried plain, coat them with honey and cover them in Old Bay. 

 

No one local has those, so when I want wings, I bring a jar of honey and a can of Old Bay with me. Generates a lot of stares! ?

Old Bay and honey? I'll try it next time but it doesn't sound very appetizing. 

51 minutes ago, slonezp said:

Old Bay and honey? I'll try it next time but it doesn't sound very appetizing. 

If you don’t like them, I’ll be shocked.