Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you: No adverts like this in the forums anymore. Times and dates in your local timezone. Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance. Email notifications for threads you want to watch closely. Being a part of the oldest wargaming community on the net. If you are already a member then feel free to login now.

You can put the pics on Photobucket and link to them. Then the mods won't have a problem with your food porn.

Ah, good point. I even have a photobucket account... just haven't really used it in quite a while.

I used to grill a lot more when I was nerdboy living with mom, now that I have my own place (small condo) I don't grill so much :( I have a little balcony, but it's not very grill friendly and the tiny grill I have is a far cry from the ginormous charcoal grill/smoker I had.

But, I have perfected the art of grilled buffalo wings. Everyone raves about my awesomeness at the grill whenever I make em. They're best with charcoal but still real good with gas too.

Pretty simple recipe too:

1: Get as many wings as you wanna cook, fresh if possible but frozen is still ok if you can't help it
2: buy Stubb's chicken marinade
3: put the wings in a ziplock bag, dump in the Stubbs, throw in the fridge overnight or for like 6-8 hours
4: fire up the grill and throw the wings on
5: Brush on your favorite hot sauce, I always used Texas Pete. Every time you feel the need to flip your wings, brush on more.
6: ???
7: Profit!

I'm not a big fan of super hot wings, but what I discovered is doing it this way instead of drenching the wings in sauce at the end, the heat gets cooked out of the hot sauce, but you're left with the vinegarry hot sauce flavor cooked in. I've also tried it with regular chicken parts and just plain boneless breasts, but the wings always seem to work the best.