A question for the Wing Kings out there...

JayHawkEye

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

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

Maybe 2:1 rub to cornstarch.

Black_Badger

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

3:1

Hi54putty

0:1

U_tarded

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

U_tarded

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

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

JayHawkEye

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

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.