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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 11-13-2017, 09:05 PM   #1
is Blowin Smoke!

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Join Date: 12-20-07
Location: Jax, Fl.
Default SCA Chicken Wing Category

Anyone have some general words of wisdom for this category?

I imagine the wings run the gambit in terms of flavors etc, but I can't find much guidance on the interwebs.

I guess I'll wing it if no one has any input. Yes, horrible pun indeed.
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Old 11-14-2017, 09:02 AM   #2
Babbling Farker
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Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA

Don't know if SCA gives its judges any parameters for wings, when we did KCBS wings we clipped the tips and cut the web so they would separate easier when being judged.
Cooked hot & fast with fruit wood chips and a good coating of rub.
Winning secret, use all one side for better presentation. I loved going to the meat counter at Fareway and asking the pimple faced kid for a dozen left chicken arms...
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
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And Your not the boss of me either!!
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Old 11-14-2017, 10:44 AM   #3
is one Smokin' Farker
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Join Date: 09-07-15
Location: Around
Name/Nickname : Fritz

I always inject the wings, mixture of butter, hot sauce, garlic & onion powder, some rub....makes them real flavorful and very juicy. Then when done cooking, dip them in the same injection mixture and apply some rub.
I always use apple wood, but watch out if you use cherry, it will turn the chicken skin dark.
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Old 11-14-2017, 05:20 PM   #4
is Blowin Smoke!

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Join Date: 12-20-07
Location: Jax, Fl.

Thanks! That sounds VERY tasty.
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