Wings!!

Well this was our 2nd long cook, our 1st (pulled pork) never made it to pictures because we had company over and way too much stuff going on to remember to document it. But, I do have to say these wings are my favorite now. Which probably won't last too long because we are going to attempt a brisket next weekend. I started out with 40 wings jam packed onto a medium egg over indirect heat at 250 degrees for 2.5 hours. I used 2 small chucks of apple wood for flavor and added a little red pepper to half of the wings (those would be basted in hot wing sauce later). After 2.5 hours they were about to fall off the bone, then I took them off and cranked up the heat to around 400 degrees for a quick searing to get the outside crunchy. While the Egg was heating up I took 20 of the wings and basted them in a Budwiser wing sauce (the best thing they have ever made!), 10 wings in a lemon pepper sauce, and 10 more wings in a cattleman's honey bbq sauce. Then back on the grill for a quick crisp, only a couple of minutes on each side. These were served with a diced potato and side salad. The hot wings and bbq wings were a hit. The lemon pepper ones flavor left after you ate the skin, next time I think I will marinade them over night before grilling to get the flavor all the way through. These wings were definately better than going to a wing place to eat!

40 wings just barely made it (might need to invest in a second rack to feed more people)

Lemon pepper on top and bbq on bottem

20 hot wings (umm umm good!)