60 lbs. of smoked wings

[fast306stang]

Thanks for the recipe!

 

[ADAduckhuntr]

Go forth
And cook
My son

 

[fast306stang]

Wings (marinade)
Olive oil
Tony C's
Sazon Goya
Smoke till crispy skin, 2+ hours.
In a 2g ziplock bag of wings I used.
10 packs of Sazon Goya
2tsp of tony C's
+/- 3/4 C of EVO

Beans
Meat from a pre smoked Boston Butt. (Shredded)
Green pepper and onions that you sauté on top of your firebox in EVO.
Your favorite BBQ sauce.
Smoke/grill 1+ hours.

Amount varies on portion size.
I used a 10 lb. butt for 2 Giant Sams bean cans.
1.5-2 cups sauce per big can.
1 gallon chopped ziplock of Pepper (green/bell) and onion each split btw. The total.

Enjoy!

What kind of beans do you use?

 

[ADAduckhuntr]

Gotta go big when you're cooking for a crowd of contractors...

 

[aloo1]

What temp did you smoke your wings? rise it up to 300-325?

 

[ADAduckhuntr]

If you're indirect cooking, 3-325 is ok.
Watch out for hot spots and move them around.
My pull smoker gets hot close to the firebox.