I have been doing this and it seems to work out good.
Usually have burger and wings, (two of us) or wings with anything else we fancy.
I have been getting flash frozen chicken wings, no tips , 5 lb bag. So when I smoke a rack or two of ribs I marinate half the 5 lb bag of wings, thawed, sometimes marinated or sometimes with a dry rub.
SO after an hour on the smoker I turn them for another hour, most of the fat s rendered and I pull them and once cooled zip lock bag and freeze, minus what I want to use.(pack loose and lay flat so they dont lump up)
If same day I i slide the camp chef plate over and crisp over the open fire.
If with burgers , I take a half dozen out , tinfoil, light spray of pam, and put them on the top shelf of the bbg grill while burgers are being done,then at the end once sizzling hot I put them on the grill for a few minutes to crisp the skin.
They come out good, and I can keep a bag in the freezer frozen and cooked until needed.
Quick wings and I can buy the 5 lb bag from a store down here very low cost.
Usually have burger and wings, (two of us) or wings with anything else we fancy.
I have been getting flash frozen chicken wings, no tips , 5 lb bag. So when I smoke a rack or two of ribs I marinate half the 5 lb bag of wings, thawed, sometimes marinated or sometimes with a dry rub.
SO after an hour on the smoker I turn them for another hour, most of the fat s rendered and I pull them and once cooled zip lock bag and freeze, minus what I want to use.(pack loose and lay flat so they dont lump up)
If same day I i slide the camp chef plate over and crisp over the open fire.
If with burgers , I take a half dozen out , tinfoil, light spray of pam, and put them on the top shelf of the bbg grill while burgers are being done,then at the end once sizzling hot I put them on the grill for a few minutes to crisp the skin.
They come out good, and I can keep a bag in the freezer frozen and cooked until needed.
Quick wings and I can buy the 5 lb bag from a store down here very low cost.
