So yesterday, I gave chicken wings a try in the smoker.
Here's a shot of the first step in the process, the brine. I let the wings brine in a mixture of rock salt, black pepper, garlic, cracked bay leave, and red pepper for about 4-5 hours.
After the brine, the next step as to let them sit in a dry rub for 12 hours
I like my wings on the hot side. For my dry rub I used a mixture of brown sugar, chili powder, paprika, cumin, cayenne pepper, garlic powder, mustard powder, salt, and black pepper. I went a little heavy on the cayenne.
Into the smoker they go
After a 2.5-3 hour smoke at 225, here is what is left of the finished product.
A successful venture into the wing world. Absolutely delicious end product. Everyone who tried them said the same!
Here's a shot of the first step in the process, the brine. I let the wings brine in a mixture of rock salt, black pepper, garlic, cracked bay leave, and red pepper for about 4-5 hours.
After the brine, the next step as to let them sit in a dry rub for 12 hours
I like my wings on the hot side. For my dry rub I used a mixture of brown sugar, chili powder, paprika, cumin, cayenne pepper, garlic powder, mustard powder, salt, and black pepper. I went a little heavy on the cayenne.
Into the smoker they go
After a 2.5-3 hour smoke at 225, here is what is left of the finished product.
A successful venture into the wing world. Absolutely delicious end product. Everyone who tried them said the same!
