Simple wing cook, made great - Thanks TJ.

Skiddymarker

@Tjcoley was my elf in the rub and sauce exchange. Today I tried the Wild Wild Southwest Mesquite & Coffee rub he sent on a dozen wings I found while browsing through the freezer. I thought this would be a "normal" wing cook. The rub made it a great wing cook. 

Overnight air dried in the fridge, dusted with 50/50 baking powder and corn starch and rubbed with the Top Secret Gourmet rub 1/2 hour before hitting the grid, raised direct at 375-400º for about 30 minutes. I think I could turn into @Griffin with rubs like this, in that wings might become a daily event. Enjoyed with a glass of Ricard's Red. 

Great taste and good choice TJ - Thanks again. 

Eggcelsior

Nom nom nom

Tjcoley

They look great. Glad you enjoyed the rub.

Griffin

Looks great to me, but then again, a plate of wings always do.

JRWhitee

Yummy Yummy, I love wings.

Tackman

Nice job! I just got my egg last week, wings were my first cook. If only I knew to air dry them in the fridge first. O they were still good, but could have been crispier.

Skiddymarker

@Tackman - welcome to the insanity, congrats on getting an egg.

For chicken with skin, I rinse the pieces or whole bird, pat it dry with a paper towel, then a very light dusting of 50/50 corn starch and baking powder. Some use baking powder some use corn starch, wanting the best of both worlds I use equal parts of each. A powdered sugar dessert duster or very fine sieve works best. 

If you over dust and it will not dry, a misting of oil often helps. Direct heat is your friend to get the equivalent of a crispy deep fried skin. Good luck

Chris_Wang

Delish

Tackman

Thanks. I will try this. Never thought to dust with a pastry sifter. Good idea.