Hi - I made these wings this weekend. They turned out quite good.
My only question - and I ask this from a standpoint of trying to learn about the fine art of rubs & smoking - is that these wings came out pretty salty, in my view. I followed the recipe above to the script so I'm not sure what I might have done wrong (if anything), I guess I'm just wondering if that's the way they are Memphis-style?
I looked back at the rubs I used for ribs and pork shoulder and both seemed to contain a lot less salt as a % of the overall rub than this recipe. If that's the way the style is that's great I'm just wondering being relatively new to this and this being my first run with smoking chicken.
Thanks for sharing this recipe the wings were a hit!