I love chicken wings.

I took the wings out of their packaging, patted them dry, and spread them over a rack on a baking sheet and left them uncovered in the fridge overnight to help them develop a crispier skin.

I set the Kamado Joe up with one heat deflector so I had direct and indirect halves. I seasoned the wings with just salt and pepper and put them over the heat deflector to cook in indirect heat.

After 20 minutes or so I flipped them, and then gave them another 10 minutes, while I made the sauces.

I did a quick and easy buffalo sauce for me (melted butter and Frank’s Red Hot sauce), smoky barbecue sauce for my wife (started with a base of Sweet Baby Ray’s Original and melted butter, to which I added a splash of Stubbs Hickory Liquid Smoke, a good splash of Henderson’s relish, and some chipotle Tabasco). For my daughter, no sauce thanks, as plain as plain can be.

I took a couple of spoonfuls of each of the sauces and added in a little more oil to each to make a thinner basting sauce.

I checked on the wings and they were coming along well so I moved them to the direct heat half of the grill and basted them. Buffalo on the left, plain (and separated) in the middle, barbecue on the right.

I gave them 10 minutes or so, flipped and basted them again.

Finally I pulled them off the grill and let them rest for 10 minutes while I made a salad and grilled a hotdog for my son.

I tossed the wings in the sauces. Buffalo:

and barbecue:

This photo makes them look less saucy than they actually were, but I don’t like mine dripping with sauce.

Yum, yum. Gone.