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[yorkdude]

Going to cook some wings, never have done wings on the grill.
1. Brine them ?
2. Temp?
3. Stuff I NEED to know ?
Got 2 trays of them and 1 of the trays is going on here shortly, just leaning on the knowledge base.
Thanks

[Kristin Meredith]

We have done brined and not brined, but I like the brined better.

I cook at 325 and I leave on a long time, start checking at two hours and then go from there to the desired crispness. I flip them at the half way mark.  Also, they are cold and right from the chilly brine when they go on.

I think Bent does a hot and fast so maybe he will see and post.

[Kristin Meredith]

I see that jcorwin put this in the recipe section:  https://pelletfan.com/index.php?topic=19.0

[yorkdude]

Non brined,
SPOG’ed and experiment under way.

[yorkdude]

Dang they smell good.
A couple of "hot" ones but oh well.

[yorkdude]

Yeah, kind of dry.
Taste great but a tad too cooked.
Heck with it, grabbed a burger and Mac sauce, if you like em, you get it.
My lovely wife........not a fan!

[Ross77]

I brine overnight.  Smoke at 225 for 90 minutes and then 10-15 at high heat to crisp the skin.

[Bar-B-Lew]

I throw on the grill frozen and cook at about 250° or so until they look cooked.  Then, crisp at temps close to 350°.  When crisp, pull off and dunk in sauce.  then, throw back on grill for 10-15 minutes until sauce sets into wings.

[Clonesmoker]

Brine overnight in hot sauce
BBQ rub added
Smoke for an hour at 150
raise temp to 250 for another hour
Finish at 350 for about a half hour till skin is crisp

My rub is a modified version of Meatheads Rubs, so watch out the final half hour as sugar can caramelize to charred state.