Dry Rub Wing Prep Questions!

[Teal101]

First time doing wings on the Traeger. Been doing a lot of reading here and it seems the general consensus is to dry them good, rub em down (or marinade) and let them sit in the fridge for a bit. I will be doing a no sauce dry rub, planning on one group using Yardbird and another group a pepper/garlic rub. 275 for 1hr then crank to 350 to finish and crisp. Does this sound about right? Doing them Sunday so I have some time to adjust and tweak. Not looking for crackle crispy skin neccesarily, just good bite through no rubber. I've read about baking powder to help out with that, but unsure of how much and if I need to mix it with the rub or? Thanks in advance!

 

[jcam222]

You are right on the money!

 

[Teal101]

You are right on the money!

The timing and temps are from many of your posts! Thanks. How long do you let them sit in the fridge?

 

[jcam222]

The timing and temps are from many of your posts! Thanks. How long do you let them sit in the fridge?

You can let them sit overnight. I’m acppnch I dry them individually with a towel or paper towel rub and roll. Another big wing tip is to coat them lightly with baking powder then rub.

 

[chopsaw]

I've read about baking powder to help out with that, but unsure of how much and if I need to mix it with the rub or? Thanks in advance!

It works . I don't have a number of how much , I coat them with baking powder let whatever stick , then season up .

 

[Teal101]

Perfect, thanks guys. I think I'll give the baking powder trick a try. So dry them good, apply powder, apply rub, let sit in fridge, cook. They'll be dinner so I figure I will be OK doing this prep in the morning and letting them sit all day in the fridge.

 

[chef jimmyj]

Rest in the refer Uncovered and on the bottom shelf to avoid cross-contamination. You want the skin as dry as possible. Be careful, high Sugar Rubs can burn at 350...JJ

 

[zwiller]

Your method is sound and the boys have you covered. That said, I am big fan of the 2 stage method of smoking and grilling/crisping for wings and drums but I don't do same day. I cure mine a few days, smoke, and throw in fridge. A day or so later for dinner fire up the grill, toss in rub, and grill.

 

[Electric88]

I've heard of using cornstarch (instead of baking powder) under the rub to give the skin a bit of a crispier texture when grilling/smoking. Haven't tried it myself though.

 

[Stingh2]

I use cornstarch on mine. It works really well. I add it to my dry rub mix in ziplock and throw in the wings. Let sit a few hours and then ready to go.