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These wings are simply amazing! Serve them with any sauce you like but I think you'll find they stand up well on their own, the combination of baking powder and salt leaches the moisture out of the skin and leaves them with a deep fry texture; the lid turning technique make sure every section of the wings benefits from the smoke and heated airflow.
Ingredients
5 pounds chicken wings (flats and drumettes)
2 1/2 Tablespoons corn starch
1 teaspoon salt
INSTRUCTIONS
Wash your chicken wings and dry thoroughly with a paper towel. Place them on a flat surface.
Put the corn starch and salt in a large Ziploc bag, give it a shake to combine.
Add the wings to the bag and toss to coat evenly.
Get your BBQ up to 350-400 degrees and place the wings indirectly to the heat on the grill grates; I use a charcoal vortex and an open designed grill to accomplish this. Start with your lid vent at the 12:00 position
After 15 minutes turn the BBQ lid 90 degrees from its current position (to the vent at the 3:00 or 9:00 position)
after another 15 minutes (30 minutes into cook time) turn the lid another 90 degrees (to the vent at the 6:00 position)
After another 15 minutes (45 minutes into cook time) turn the lid another 90 degree (to the vent at the 9:00 or 3:00 position)
After 60 minutes the wings will be done, remove from the grill and serve.
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