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re: Smoking wings
Posted on 10/7/23 at 9:38 am to slapnuts74
Posted on 10/7/23 at 9:38 am to slapnuts74
I haven't found a rub that beats a heavy dose of fresh ground pepper and sea salt. Personal preference but I'd rather cook at 400 until initial temp of around 180 (8-10 minutes per side) as opposed to smoking. The skin crisps up better at higher temps. Especially if you leave uncovered on a wire rack in the fridge overnight to let the skin dry out. If all goes wrong, you can always toss in a mixture of butter and Frank's hot wing sauce at the end and cover up any shortcomings in the cook.
1
Posted on 10/7/23 at 9:49 am to EdOregon
quote:
Especially if you leave uncovered on a wire rack in the fridge overnight to let the skin dry out
Then add a little baking powder before applying rub. Skin will crisp up fine enough even in a smoker with that method. But obviously not as well as higher temp and definitely nothing compared to fried in fat.
If smoking I’ll do a salt, pepper, paprika, chili powder rub. I don’t toss them smoked.
In the oven it’s salt and pepper at 425 until done then tossed. Usually in either Tiger Sauce or Crystal wing sauce.
This post was edited on 10/7/23 at 9:50 am
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