This method is low and slow- achievable on our new grill! I would not attempt it unless you can control your charcoal temperature- which is the amazing thing you can do with with the Masterbuilt grill. These wings were insanely good. Used Frank’s on the right third and S.O.S. Maple BBQ (locally made) https://stevesoriginalsauces.com/products/nh-maple-syrup-barbecue-12-oz on the left. Both excellent. Made blue cheese dip using Great Hill Blue from Marion, MA. Had with sides of potato salad and corn on the cob.
Brine your wings:
2 cups water
2 TB sugar
2 TB table salt
Stir to dissolve in a large bowl then add wings. Cover and refrigerate for at least 30 min.
Pat them dry and season with smoked paprika and pepper. You can season with whatever dry rub you'd like.
Heat the grill to 250 and add some wood to smoke. I used pecan.
Cook 45 minutes, flip, cook another 45 min.
Increase heat to 300.
Spray both sides of wings with, "I Can't Believe It's Not Butter" spray. Grill an additional 20 minutes at 300.
Pull wings off grill and into an aluminum tray that you can fit back in the grill.
Sauce the wings with your preferred sauce and put back on the grill (keep in the pan) for another 10 minutes.
Blue cheese dressing:
1 cup sour cream
1 cup mayonnaise
2/3 cup buttermilk
1 teaspoon Worcestershire sauce
1/2 teaspoon granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, or to taste
4 ounces blue cheese, finely crumbled
