PickettSFHunter
Well-Known Member
Soak in salt water for 1 hour. Cover in olive oil. Cover in brown sugar bourbon spice. Cook low and slow on charcoal. Enjoy
Supposed to. Not sure it really helped but they were deliciousWhat does it do?
Crispier?
That's all that mattersSupposed to. Not sure it really helped but they were delicious
Hey Ed, do they take in the smoke well after SV? I'm smoking about 40 this weekend and 40 regular Buffalo . Never tried the SV.brine, then dry and season, sous vide first for 1.5 hrs at 145, smoke for 30 mins then crank up to 400 for 15 mins.
They do a little bit but not a ton. I'd equate it more a healthier/less greasy frying option - marinade/seasoning come through great though.Hey Ed, do they take in the smoke well after SV? I'm smoking about 40 this weekend and 40 regular Buffalo . Never tried the SV.
Seems like that would be corn starch. At least according to the wife.
Yup!Seems like that would be corn starch. At least according to the wife.
For you guys that like to brine over night, what are you using
Never have seen the need to brine wings but I can see how it could keep the "drummette" part moist. Only time I brine, wet or dry, is when cooking breast or split birds.