cajun wings

fishlessman

<p />did these low and slow, tried a new rub for me, they were real good and crispy done low and slow for a couple of hours. there seems to be a point where the meat just starts to fade away and the skin gets extra crunchy which is what i like overall with this style rub. i did them twice over the weekend, first til the meat was done and the skin just started to crisp, the second til the meat was past being done and the wings were extremely crispy, i liked the second way much better with this rub [p][p][p] the farm stand still has fresh corn, gotta eat it til the season ends

Jeeves

fishlessman,[p]Awesome!
Where did u get that? U attending the Eggfest by chance?

ab ovo

fishlessman,[p]Lysanders rub is awesome. I use their fish (salmon I think) rub and in my opinion it is some of the best.[p]ab ovo

Rascal

Jeeves, Do a Google search and you'll find that they're in Sanford, FL. Looks as though you can order on line or by phone. Hey, I'll just put the link below.[p]Rascal

[ul][li]Lysander's[/ul]

Unknown

fishlessman,[p]
what temp and how long on the second cook?

Clay Q

fishlessman,
Looks great, love crispy wings...especially the tips that go crunch. I use Penzeys Cajun seasoning and dip in Franks hot sauce at the table. Egg at 350 but will try low-n-slow next time.
Thanks,
Clay