Originally Posted by
Badenoch
Rub was a smoked dried garlic. This is the result of 30 minutes, medium heat on a gas grill with lid open. After this picture was taken the wings were tossed in a medium spicy sauce and briefly tossed back on the grill to caramelize it.
Gotcha.
Personally, I would have top racked all of the wings and smoked them for 20+ minutes grill closed, before placing them directly on the grill offset the heat for 10 then over the heat for the last 2-5 to darken. I like the char! Also, drums need more time than flats, that's why I cut 'em.
And I happily say I like flats more than drums, I also have a millennial family "sister" who doesn't like ANY meat on the bone. That's my biggest pet peeve of everything.