not great. The meat is tender and juicy but seems to cling to the bone, doesn't release without a good tug. How can I get that "fall off the bone" wing? I cooked indirect at about 275 for a little over an hour, till 160 degrees. The skin was sort of chewy as well which I know I can remedy by letting the wings dry out in the fridge and add a little corn starch. I didn't have time to do that today, so I guess I can fix that part at least. Thanks in advance.
In Manchester, TN
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