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Old 02-17-2013, 06:50 AM   #8
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA

I've never competed. When I make wings I use a dry rub and smoke them with cherry at 350 and they turn out great! I've brined them before but the difference between non-brined to me wasn't significant enough for me to mess with it. I brine all my other chicken, though. If I was competing I may look at it differently. You can make killer wings a 1000 different ways, just make sure the skin on them is crispy.

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