More wing pr0n, nothing y'all haven't seen before:
Had our daughter and SIL over Friday for a belated B-day lunch for her, and wings were on the docket. Cool.
Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.
Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.
Wings deployed and ready for to go:
30 minutes in, just flipped:
25 more minutes in and ready to sear:
A close-up, post-sear:
The money-shot; sauced, plated w/ celery and ranch, and ready to eat:
Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.
I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.