A question for the Wing Kings out there...

JayHawkEye · February 3

How much corn starch do you add to your rub to crisp up the skin when doing wings indirect? Equal parts? Half? Just a little? Thanks!

pgprescott · February 3

I never use it. Maybe I'll try next time. If I was going to try ot I would apply my rub and let them sit an hour then dust with starch and cook.

Eggcelsior · February 3

Maybe 2:1 rub to cornstarch.

Black_Badger · February 3

Just did this for the first time. Did ~3:1 rub to baking powder (same idea as cornstarch, just the one I had handy...)

B_B

SmokinDAWG82 · February 3

3:1

Hi54putty · February 3

0:1

U_tarded · February 4

Did 2:1 today probably won't do it again wasn't that impresses with the results

U_tarded · February 4

I don't know if I used to much or what but I measured it out 2:1. Misted with oil on the dry spots. They were great right out of the cooker but we held them and sauced them and it kinda put a chalky coating in your mouth.

U_tarded · February 4

Like the saucing rewetted the cornstarch. Maybe I will try 3:1 next time.

JayHawkEye · February 4

Thanks, all. Went with 3 to 1. Just so-so results. I think I'll stick to whole chicken pieces in the future. It's sad to say, but I think wings are missing something when not fried. (The pork butt was phenomenal, however...)

sola · February 4

I use the wife's sifter. Very light coating. Rub then starch. I like for them to sit for an hour or so before I put them on.

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A question for the Wing Kings out there...

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