Grilled buffalo wings are on the menu for us today. I think the key is to apply a dry rub of poultry spices, salt, pepper, and cayenne pepper before grilling. I do the sear first and then indirect heat method.
I do just the opposite. I smoke them for 2-3 hours around 115 degrees then I go hot at 380 to 400 degrees for 5-10 minutes to crisp up the skin.
I do just the opposite. I smoke them for 2-3 hours around 115 degrees then I go hot at 380 to 400 degrees for 5-10 minutes to crisp up the skin.
I must be lazy, I just throw them in my turkey fryer at 375* and brush some buffalo sauce when they're done
Try grilling them sometime, I know I'm not alone in actually liking them better off the grill.