I do them with the same dry rub I use on ribs. People love them that way.
Paul Kirk has a Jerk seasoning rub that is really, really tasty.

If I sauce them, I use my standard tomato based sauce, adapted from the
Cowtown Cookers sauce recipe in Rich Davis book on barbecue.

But folks sure do love them dry!
cliff, from pgh

"Woogeroo" wrote in message
...

Old stlye BGE(big green egg)

I got some chickens wings to cook up this week.

Any tips? I've never cooked just the wings before... any suggestions
on some sauce or some rubs ?

If I smoke 'em between 200-250 dome temp, what am I looking at time
wise - roughly?

I know they are done when they are done, just dont' wanan toast them.

These wings look like the wings off of a 4.5-7 pound chicken.

Anyway, just fishing for a few pointers.

take care,

-W

-Woogeroo

------------------------------------------------
- remove NOBS to send email.
------------------------------------------------

Woogeroo's Simple Smoking Page:

http://woogeroo.home.mindspring.com/wsp/

smokin' along with an old style Big Green Egg...