Today i though i would do so wangs for the wife and me, brined them in a salt, garlic powder and onion powder and a rosemary brine. then i injected them with a tony chacheres creole chicken marinade
rubbed them up with some rub i made and some of Jeffs rub, tring something different
took them out to the old trusty smoker, just waiting1
here they are all loaded up ready for action, along with some DOGS....
here after 1 hour of smoke using oak-and hickory wood..keeping the temp at around 225-250
after 2-2 1/2 hours they are ready...
here is a fine looking wing, and very tastee too.
thanks for looking, keep smokin