The BBQ BRETHREN FORUMS. - View Single Post

chriscw81 · 02-17-2013, 06:50 AM

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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02-17-2013, 06:50 AM	#8
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	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. Sent from my Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)