Smoked Roast Chicken Wings

[gtr]

Looks great Bob! We've been on a wings rampage all summer, and I suspect it will last into the fall, winter and spring and following summer. My kids now expect wings like they expect food and shelter, and I'm more than happy to oblige.

I've been cooking them (the wings, not the kids) at whatever temps above 300 - sometimes 400 and beyond. I've been getting good results rubbing them in the AM and letting 'em sit uncovered in the fridge until cook time.

We are wing junkies over here and yours only serve to exacerbate the addiction! :hungry:

Glad to be seeing cook posts from you!

 

[Roast Beast]

All of my home made rubs work off of what I call my Mother Rub

Landarc's Mother Rub:
3 parts medium grind black pepper
3 parts Kosher salt
1/2 part granulated garlic
1/2 part granulated onion
1/4 part turbinado sugar

For use on Chicken, I add:
1 part brown sugar
1.5 part ground herb mix (I used Mrs. Dash Table blend this time)

A good herb blend combo is to use equal parts of Italian or Greek herb blend and rubbed sage.

Are your parts by weight or volume?

 

[bbqwilly]

I need a dozen please.

Those little farkers look amazing.

 

[Teleking]

Looks fantastic! Landarc you were soooo close to joining me in the roasting realm! Just maybe another 25* to maybe 75*

Next time throw out the therm and letter ride.

I agree 100% toss the Lectronics and therms and go old school. Learn to cook. Weber kettle is a perfect out door oven.

 

[landarc]

Are your parts by weight or volume?

By weight, sorry for got to mention that

 

[ShadowDriver]

Oh, hell, yes!

Those look delicious!