Chicken Wings

[bradmecca021]

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 baking powder to 3 tap salt ratio? Or can I sub the salt for rub at the same ratio?

 

[SmokinAl]

Just add a couple tsp of baking powder to your regular rub. Then dry in the fridge overnight. It will help with the skin, but in my opinion the best way to crisp up the skin Is to smoke the wings at 225 for about 1 1/2 hours then finish them in a screaming hot grill, about 500-600 degrees for a couple of minutes on each side. Then toss them in the sauce you like. We like a combo of Frank’s Buffalo wing sauce & melted butter.
Al

 

[Berettaclayshooter]

Nothing gets skin crisp but a lot of heat. I do the same thing for smoked chicken thighs and drumsticks, hammer them on the gas grill and sauce them.

 

[normanaj]

I start my wings in the smoker and finish them in the airfryer.

 

[bradmecca021]

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.

 

[bradmecca021]

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.

 

[smokin peachey]

I like to finish my wings over an open fire. Works great for crisping the skin. I also like making the hot sauce by cooking and blending jalapeños, garlic and ghee. I like the heat from jalapeño a lot better than the heat of sauces like franks and my body likes it better also.