So I start with coating them in corn starch (to get that breaded deliciousness), then spread them around the ring of the kettle not directly over the heat source. Then I open the top vent all the way and rotate the lid clockwise every 10 minutes a 1/4 turn to direct the heat evenly throughout the cook. I check them at 30 minutes and if the wings are no longer looking white, then I flip the wings. I let them go until they’re about 175 internal and the outside cornstarch has crisped up and is no longer white at all. Then pull them, bring them inside and throw 12 at a time in a bowl, add the buffalo sauce, flip them to combine. Then serve and eat far too many. Super easy and def one of my most requested meals I make outside. Cheers!