Competition wings - I simply cannot get the skin right

[bill1]

Help me understand. The baking powder and pH discussion made some sense...is the corn starch idea the same, just a matter of degree? Of is there totally different cooking chemistry involved there?

I prefer thighs over wings but my skin is still typically hit-or-miss so it's time I up my game.

Digging the drumstick lollipops idea. I love this forum.

 

[bigfurmn]

I won't get on TV with my 70's era Weber kettle with rusted off wheels

You might though! If there is some yuppie F behind the camera, he might think its "retro" and make a big deal out of it.

 

[bbqbrett]

I think I am going to abandon my Stump's Baby Sarina for the wing cook and go to a Weber kettle with a vortex burner. Logistics are far easier and I think I can get better skin on the vortex set up. The only downfall is I won't get on TV with my 70's era Weber kettle with rusted off wheels.

JC

Sure you will, when you win!

 

[JC in GB]

Help me understand. The baking powder and pH discussion made some sense...is the corn starch idea the same, just a matter of degree? Of is there totally different cooking chemistry involved there?

I prefer thighs over wings but my skin is still typically hit-or-miss so it's time I up my game.

Digging the drumstick lollipops idea. I love this forum.

I am not sure as I haven't tried it yet. I am going for the baking powder approach. I like thighs better as well but it is a wing cook so maybe I will make thighs for myself.

JC

 

[gmc2003]

JC is it a smoked wing competition or just a wing comp.? They may not allow the kettle if it's smoked wing comp.

 

[JC in GB]

JC is it a smoked wing competition or just a wing comp.? They may not allow the kettle if it's smoked wing comp.

Good point. I may have to get some further details....

JC