ShadowDriver
somebody shut me the fark up.
Another idea for you that's worked well for this farker:
I whip up a batch of dry rub with SPOG + cayenne + paprika. About 4-5 Tbsp go in a bag with 20-30 wings (we're talking single pieces here... not just with the tips clipped). I shake that about to get a good coating... maybe add a little... maybe not.
I like to smoke mine over hickory, and I typically put 'em in at 350ish for a solid 60-90 minutes with a turn about 1/2-way through.
If I'm not happy with the skin, I toss 'em on the gasser for a quick 375-400 turn of about 2-3 min each side.
I usually toss these in a "doctored" buffalo sauce of:
- Texas Pete Buffalo Sauce
- Garlic Powder
- Worcestershire Sauce
- Ground Cumin
Just another thought and idea that might tickle your fancy.
Enjoy that great looking cooker!
I whip up a batch of dry rub with SPOG + cayenne + paprika. About 4-5 Tbsp go in a bag with 20-30 wings (we're talking single pieces here... not just with the tips clipped). I shake that about to get a good coating... maybe add a little... maybe not.
I like to smoke mine over hickory, and I typically put 'em in at 350ish for a solid 60-90 minutes with a turn about 1/2-way through.
If I'm not happy with the skin, I toss 'em on the gasser for a quick 375-400 turn of about 2-3 min each side.
I usually toss these in a "doctored" buffalo sauce of:
- Texas Pete Buffalo Sauce
- Garlic Powder
- Worcestershire Sauce
- Ground Cumin
Just another thought and idea that might tickle your fancy.
Enjoy that great looking cooker!