Marlene,

When I do wings I cook them indirect and don't flip them at all.

I set up two fire bricks about 1/3 of the way across the charcoal grate. I put a drip pan on one side of the fire bricks and the charcoal and smoke wood on the other side. I then place the chicken wings above the drip pan and let them bake with the lid on. When the wings are almost done, I remove the lid and move the wings a few at a time over the hot coals to crisp them up a little and then onto a plate.

Bill

quote:

Originally posted by Davo:
I'm kinda with Jeff on this one.
.

After cooking spatchcocked (butterflied)chicken, I'm convinced it's the better way to go.
Davo

Yup.
I'll never (probably never) put another chicken on a can again. Spatching is the way to go.

I brine mine & "dry" the skin by letting it sit uncovered for a few hours.

Thanks, Bill

That sounds much easier. Specially in the dark.