WingStop can deep fry up a batch of wings for you in 18 minutes. My grilling method takes 2 ½ hours. After prep (open air drying in the fridge to dry out the skin, then salt, pepper, and a spray of olive oil. Chop in some green onions and jalapeno if you like.), the drummies go on the top rack of the grill
… and slow cook for tenderness with only one burner on low, lid closed, at about 250 degrees, for 2 hours.
Then, directly on the grill with all three burners on high to finish, stirring them around for about 15 minutes, until they look like this.
Tender and juicy; serve them up with anything, as long as there is ranch dressing with a squirt of Frank’s for dipping.
Betcha can’t eat just one!