I'm not a fan of smoked wings, I usually prefer to deep fry them but on occasion I like to put then in Flo's belly.
A chimney of charcoal and 2 pieces of cherry wood.
I don't go heavy with rubs but just use basics: Tony C's; Garlic powder; Paprika and Pepper;
After I rub them down, I'll put them to rest into Flo's belly at about 250-275* for 2 hours...
Afterwards, I'll let them soak for a few minutes in a solution of: Butter; Texas Pete and Lemon Juice. Then back into Flo's belly for 30 minutes.
Me, I like my wings charred on the outside and dark. Wings should be cooked well done and hard. So I tend to let them cook longer.
Honey Hush, these wangs are the bomb. Thanks for looking and have a nice day!!!
A chimney of charcoal and 2 pieces of cherry wood.
I don't go heavy with rubs but just use basics: Tony C's; Garlic powder; Paprika and Pepper;
After I rub them down, I'll put them to rest into Flo's belly at about 250-275* for 2 hours...
Afterwards, I'll let them soak for a few minutes in a solution of: Butter; Texas Pete and Lemon Juice. Then back into Flo's belly for 30 minutes.
Me, I like my wings charred on the outside and dark. Wings should be cooked well done and hard. So I tend to let them cook longer.
Honey Hush, these wangs are the bomb. Thanks for looking and have a nice day!!!
