Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. B

    Chicken Wings

    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.
  2. B

    Chicken Wings

    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.
  3. B

    Chicken Wings

    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...
  4. B

    Can I brine chicken wings in Prague Powder #1

    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.
  5. B

    Can I brine chicken wings in Prague Powder #1

    Awesome thanks for the reply. Also how long do you bring for? I plan of putting them on the smoker in about 10 hours from now
  6. B

    Can I brine chicken wings in Prague Powder #1

    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.
Top Bottom
Back
Clicky