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Recent content by bradmecca021
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Thanks for the information. I went ahead and mixed 1 tsp of baking powder to my AP rub and dusted them and put them back in the refrigerator for the next 12 hours. Think I’ll go around 350 and finish them off at 550 or so.
I usually do that as well but wanted to try to recreate Daytona Wings from Hooters. Think I’m going 350 for 30 minutes then sauce and grill at 500 for a few minutes a side.
Doing a batch of wings tonight and I have a few questions. I already did Pop’s Brine for 24 hours and now have them on a rack drying out in the refrigerator. I see a lot of people using baking powder to help crisp up the wings. My question is when do I put that on the wings? Do I use a 1 tsp...
Thanks for the response. Is there a specific time range that they should brine for? I usually do 4 or 5 pounds of chicken wings a few times a month and just wanted to get a better understanding. I also smoke while chickens as well that are around 5 or 6 pounds as well.
I’m new to the whole wet brine game so I wanted to start off with something simple. I’ve read on here that pops calls for 1 TSP to a gallon of cold water for the brine. My question is tho is it even worth do that to chicken wings? I have 5 pounds of all flat wings I wanted to smoke tonight.