So as some of you may know, I recently posted some pictures of a pollo a la brasa chicken I cooked. Well, I love wings and I love the pollo a la brasa marinade I use on my whole chickens so I figured I'd do some wings in that marinade.
I prefer a whole wing so I don't separate the drumette from the flat. I let them marinade for 24 hours and put them on the Woodwind and smoked them @ 225 until IT was 160. As they approached that IT, I heat up the deep fryer to 365. Once the wings are done, I fry them for 4 minutes. This step gives me the crispy skin I'm looking for. Plus, I like how the marinade takes on a deep mahogany color when fried.
They turn out moist, juicy and crispy every time.
I prefer a whole wing so I don't separate the drumette from the flat. I let them marinade for 24 hours and put them on the Woodwind and smoked them @ 225 until IT was 160. As they approached that IT, I heat up the deep fryer to 365. Once the wings are done, I fry them for 4 minutes. This step gives me the crispy skin I'm looking for. Plus, I like how the marinade takes on a deep mahogany color when fried.
They turn out moist, juicy and crispy every time.
