Hi everyone,
My apologies as i'm sure this has already been covered, but i'm looking for some advice with cooking wings on the BGE. I made some last weekend, and though they were decent, I think I can do a lot better. What is the best temperature and amount of time to cook wings on the BGE? Should I stay away from dry rubs and focus on wet marinades? Seemed like the dry rub just ended up burning. Any help you can give is appreciated!
My apologies as i'm sure this has already been covered, but i'm looking for some advice with cooking wings on the BGE. I made some last weekend, and though they were decent, I think I can do a lot better. What is the best temperature and amount of time to cook wings on the BGE? Should I stay away from dry rubs and focus on wet marinades? Seemed like the dry rub just ended up burning. Any help you can give is appreciated!
