First thing i did was brine my chicken wings for about 4 hours, this made the wings nice a juicy, i then made a rub using salt, sugar, paprika, thyme and cayenne.
i set the landmann up for indirect cooking, and smoked the wings for 2 hours with apple wood chips at 100/110c's, but i did struggle for a while to keep that temperature, i think i'm loading up my firebox with to much charcoal, but i did get there in the end, but i think i might struggle to get higher temp's, need to play around with it, anyways.
I checked the internal temp of the chicken and once it hit 70c's i finished them off with a direct grilling to crisp up the skins,
I also made my own wing sauce, which was ketchup, bbq sauce, hot sauce and butter and the results were amazing, really smokey, tender and spicy, and what i had left i took up the local pub for the regulars to feast on, and got good fed back of the,, so all in all a happy boy, but just need to get to know my Que.
