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Simple wing cook, made great - Thanks TJ.

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Skiddymarker
Skiddymarker Posts: 8,522
in Poultry
@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. 
Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Nom nom nom
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  • Tjcoley
    Tjcoley Posts: 3,551
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    They look great. Glad you enjoyed the rub.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Griffin
    Griffin Posts: 8,200
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    Looks great to me, but then again, a plate of wings always do. :D

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • JRWhitee
    JRWhitee Posts: 5,678
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    Yummy Yummy, I love wings.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Tackman
    Tackman Posts: 230
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    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.
    Cleveland, Ohio
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    @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
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Chris_Wang
    Chris_Wang Posts: 1,254
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    Delish

    Ball Ground, GA

    ATL Sports Homer

     

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  • Tackman
    Tackman Posts: 230
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    Thanks. I will try this. Never thought to dust with a pastry sifter. Good idea.
    Cleveland, Ohio
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