- May 9, 2010
- 418
- 426
So I really want to get into smoking wings. My favorite wings come from a place here in Memphis, Central BBQ. They are a jerk wing. They are not sauced....just a good smoke flavor with a dry rub. I believe I read that they smoke them, then flash fry. I don't want to deal with a flash frying step.
I've been reading that cornstarch or aluminum free baking powder, tossed on the wings and left to air dry in the fridge overnight is good.
I have a Kamado Joe, and a lot of people seem to like to cook them indirect at a higher temp between 375-400.
My main question is about seasonings/rub. If I did the baking powder thing...would you also add some kind of rub at this point, or would you season just before the wings go on? Also, if you used a bbq type rub, which usually contains sugar, would it burn at these higher temps? If so, is there a good alternative seasoning to use that wouldn't burn? Thanks. Appreciate all tips/tricks.
I've been reading that cornstarch or aluminum free baking powder, tossed on the wings and left to air dry in the fridge overnight is good.
I have a Kamado Joe, and a lot of people seem to like to cook them indirect at a higher temp between 375-400.
My main question is about seasonings/rub. If I did the baking powder thing...would you also add some kind of rub at this point, or would you season just before the wings go on? Also, if you used a bbq type rub, which usually contains sugar, would it burn at these higher temps? If so, is there a good alternative seasoning to use that wouldn't burn? Thanks. Appreciate all tips/tricks.