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Practice for wing competition

post #1 of 7
Thread Starter 

So I'm doing my first competition in two weeks (amature), being judged on wings and ribs. I've never smoked wings before so I'm not expecting to place too well. So tonight I decided to cook up some wings and practice on preparing the box for presentation. I've never made a presentation box so I still need a lot of practice, 1st attempt didn't look too good, I used parsley which seemed to stick to the chicken when I went to take a piece of chicken. What can you do to keep the meat from sticking to the parsley? What techniques do people use to evenly apply sauce? I used a basting brush but as you can see from the picture I didn't get even coating on the chicken. Any tips or tricks would be greatly appreciated.

DSCF1337.JPG

post #2 of 7

When I worked for a catering company we used mops. At home I have this small nylon maybe rubber brush. It applied a pretty even coat on the ribs shown in my avatar.

post #3 of 7

Oh my wife corrected me she says its a silicone brush that I have.

post #4 of 7

Oh btw good luck on the comp, those wings look good too!

post #5 of 7

They sure look good from here!

 

Good luck in the comp!

post #6 of 7

I have not competed but i would suggest you use a Broad leaf for your box,,like Kale

post #7 of 7

I would love one of those wings right now!!

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