![]() It’s as good as any seasoning on the market, I dare say. The Rib Rub is a brown-sugar based seasoning with south of the border flavors built in to give you a spicy sweet flavor that will caramelize on the smoker. Season well on both sides with my Rib Rub or your favorite wing seasoning. Let them sit for five or ten minutes and the seasoning will stick right on ’em. This is an essential step – all of the excess will drip off and that buttermilk will dry up just a little bit. While the smoker pre-heats, get out a wire rack and place the marinated chicken wings on it. Preheat your smoker about 220 – 250 degrees. Tip: The catsup in the marinade is acidic, and will break down the surface proteins in the chicken to let in more flavor. Mix all of this together quite well and set in the ice box for at least three hours before you go on to the next step. For chicken wings, I want you to use buttermilk, catsup, W sauce, and some mustard & onion powder. Like I always tell you, when you are cooking meat, you want to marinate it in something acidic to help break down the meat and let the flavor sink way in there. If you’d like a closer look at the chicken wing surgery, you can watch it here. I demonstrated how to do this when I taught y’all to bake chicken wings. You’ll want to separate the wing at the joint in the middle like the picture here. Stick around and I’ll give you some tips on how to make the best chicken wings you’ve ever tasted. Everybody and their mama is out there making chicken wings these days, and I will bet you my right arm that nobody can touch the flavor that comes with smoking your wings before you fry them. Howdy y’all, and thanks for stopping by the website to check out our smoked and deep fried chicken wings.
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