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[yorkdude]

We have never done wings from frozen, want to try it.
Blue cheese made. That’s where we are at.
Need advice please.

[Bar-B-Lew]

I always cook wings frozen.  Smoke them at 250° or so for about 90-120 minutes.  Turn the heat up to about 300°-350° to crisp the skin.  Pull from grill.  Dunk in sauce.  Put back on grill for 10-20 minutes to let sauce set into wings.

They come out like this almost all the time.

[Bar-B-Lew]

Sometimes I will throw some rotisserie chicken seasoning on them.  Just have to be careful as they have come out too salty a few times doing that.

[yorkdude]

Here they are, a tad overdone on a few because they weren’t very consistently sized.
Definitely didn’t disappoint though.
We lightly seasoned with SPOG.

[Bar-B-Lew]

yorkdude, what was your technique for the cook?  they look great!

[yorkdude]

Followed to a "t" your recipe, pulled them at about 90 sauced then set it.
They would have been perfect but the inconsistent size a few were a bit overdone.
Will definitely do them again from frozen.
Thanks for the tip.

[Bar-B-Lew]

That's great to hear.  I am glad you enjoyed them and discovered a new method to make them.  Happy National Wing Day!

[Clonesmoker]

I will always marinate for a few hours or overnight in hot sauce.  Add rub, set at 180 for about an hour, then at 250 for an hour, then the last 30 minutes at at 325 to crisp up the skin.