Wings 'n pork fat

Rumrunner

Had an itchin for some wings the other day and decided to squash that whim today. Removed the tips (for soup), split the rest into wings and drummies. Coated with Ken Stone's "Solid Ball" and garlic powder and put into a baggie with buttermilk overnight. Crushed up ½ bag of pork rinds and coated the wings. I cooked direct on an extended grid at approx 375°-400° for 40 minutes, flipping after 20 minutes.[p]Wind came up as I was taking pic and preparing to take wings off grill. Man, that fire took off like a bat out of H*LL and burned a few on the bottom before I could get them off....oh well [p][p]These were pretty good and I'll give them another try.[p][p]Any one else use pork rinds as a coating? Be interested to hear, if you do.[p]Rum

Chef Wil

Rumrunner,
looks good man !!! I have had trouble in getting a crunchy texture on wings in the past few cooks, maybe I'm starting to think I know it all but.......back to the basics and I'll give your crushed pork rinds a try. Thanks.

BobinFla

Rumrunner wrote,[p]"Any one else use pork rinds as a coating?"[p]Not yet, but after your post, I'm sure I will shortly...[p]BOB[p]

nikkig

Rumrunner,
Never tried pork rinds for a coating, but when I was in Amish Coutry last weekend they had fried catfish using pork rinds as a breading. I just couldn't bring myself to try it though since I don't like pork rinds (unless it is fresh cracklins from Breaux Bridge). [p]~nikki

Chef Wil

nikkig,
did you make it to Breaux Bridge for the festival?
You like Poche's or Bayou Boudin's cracklins?

Sundown

Rumrunner,[p]WOW! Gotta try that one. Thanks

nikkig

Chef Wil,
I like Poches best. Unfortunately I don't make it down too often. Usually just once a year to visit all my family.[p]~nikki