nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Smoked chicken wings.

JRT812

The intention was to smoke another yard bird and update the other thread. I didn’t get home in time to brine and get the smoker going.

Tried the ole baking powder and salt on some wings. They turned out really good... not great, but I think with some tweaking I can make them great. Did halfish either buffalo sauce and the other half with sprinkled butt rub.

Pretty pumped on how the skin turned out. Could be better, but I’ve had worst.

911F9DBA-617D-41E3-AA9F-85ABB249FEC0.jpeg

Find more posts tagged with

Comments

BigDawg279

I haven't tried the baking powder method. Did you notice that the skin was crispy?

Catfish

@JRT812, Could you do a quick tutorial on the salt and baking powder method?

Also, is this like using rice flour to improve crispness?

JRT812

https://forum.dawgnation.com/discussion/comment/284122#Comment_284122

I did notice it helped. Things I would do differently is the way I smoked them. I started at 250 and eventually moved to 450. I think I will cook a little longer on high heat next go around.

JRT812

https://forum.dawgnation.com/discussion/comment/284183#Comment_284183

For 5lbs of chicken I did 2 1/2ish tablespoons of baking powder and 1 teaspoon of salt. After cutting up the chicken I placed them in a cooking bowl and poured it over the chicken. I then shook them after putting the lid on the bowl until I noticed the powder was gone. I put rub on half and left the others as is and placed buffalo sauce on them when they were done cooking.

I cant speak on the rice flower

Catfish

https://forum.dawgnation.com/discussion/comment/284333#Comment_284333

Thanks JRT bro, I'll have to get some wings and give it a shot.

DvilleDawg

How long do you wait after you put the powder on until you start cooking?

tfk_fanboy

I have not used baking powder or corn starch, I dry mine on a rack in the fridge overnight when I remember

I am on a grilling forum and some guys love baking powder, some cornstarch, some 50-50 split. some powder before the overnight, some shortly before grilling. all seem to agree it helps. all agree a light dusting is all you need.

DvilleDawg

https://forum.dawgnation.com/discussion/comment/284399#Comment_284399

Thank you.

JRT812

https://forum.dawgnation.com/discussion/comment/284389#Comment_284389

I forget who said it on here but he you can throw em in the fridge for a little while to cool or start right right after.

I didn’t wait because of time. I intend of trying the fridge method for the vandy game if I don’t go to it

ghostofuga1

@JRT812 bro, smoking wings low and slow will make the meat fall off the bone. 225 for 2.5 hours. But the slow and low isn't going to crisp the skin like a deep fry. Best results smoking for crispy skin is doing everything you've prepped, but cook them at about around 400 for 35 to 45 minutes. Might not be as tender as the slow and low, but the skin will be more crispy. Really, just try it a few different ways to get what you're looking for and like....

cory430

https://forum.dawgnation.com/discussion/comment/284122#Comment_284122

It works, but not with low and slow, I would go at about 350 to 400. Refrigerating before hand helps the most. You want the fat in the wings (same principles as burgers) to be really cold.

Denmen185

I have said before if time is tight try cooking in an Air Fryer. i do mine that way all the time. Versus grilling they remain juicy inside and have crisp skins, I only eat drums which in the Air fryer I cook for 35 minutes then baste with hot sauce and put back in for 3 minutes flip and do another 3 minutes. If you have a lot, cook all of them baste and keep in foil then put back in for 4 and 4. Takes longer than grilling if 15+ but the quality is worth it.

Denmen185

DvilleDawg

https://forum.dawgnation.com/discussion/comment/284646#Comment_284646

We cook ours in a Nuwave oven and they are really good.

JRT812

https://forum.dawgnation.com/discussion/comment/284607#Comment_284607

Interesting ghost bro... i did slow for 30ish minutes and then 450 until I hit 175 internal temp. I apologize if I am misunderstanding (living in TN... it affects you) you’re saying 400 for 35-45 minutes is the ticket?

i have also been reading about finishing up in the over for crisper skin. Ghost bro this round of chicken...the meat was great and the skin was ok. I’m looking for best of both worlds.