Wings Question

John Henry's Wing rub is awesome. its got a little heat without being over the top.

I’m going to try for wings again. Pretty inconsistent cook for me and I’d like to become much more proficient with them cause we like them so well. I’ll probably try some Bad Byron’s, S&P and maybe some others. How much corn starch does a person use to get the crispy skin? We always ate our wings locally cause they tasted so good and found out that their sauce is Cattlemans tangy gold. Hoping to pretty much duplicate their results although they do a quick fry step after they baking??

Raging River is great on wings

Webers Chickin n Rib heavy duting prior to putting on grill, them Slap yo' Mama lightly dusted once on grill and at first turn.

I'm a big fan of Dizzy Pig Jamaican Firewalk.  Also use some corn starch for crispiness.

Some pepper only. I like to have the sauce do the speaking on the flavor profile.

rekameohs said:

tclamberth said:

What kind of rub or seasoning is your favorite when you are going to do wings?

No question - these are the best ever
http://eggheadforum.com/discussion/1203783/yup-another-50-hour-georgia-red-wing-meal

+1

JethroVA said:

@tclamberth
Yep, corn starch works as does air drying overnight. Here's my post of a comparison cook.  If you zoom into the finished photo (sorry poor photo quality) you can see that the wings on the left have a bit more texture and crispness than the ones on the right. http://eggheadforum.com/eggheadforum.com/discussion/1197082/a-test-does-corn-starch-make-chicken-skin-crispier#latest

Egghead forum dot com was in the link twice. Corrected link:

http://eggheadforum.com/discussion/1197082/a-test-does-corn-starch-make-chicken-skin-crispier

northGAcock said:

S&P......i am a sauce guy midway through the cook.

We really should hear from @Jupiter Jim don’t you think? Thanks for your last years method. Lol