DeaconCav06
Dickie Hemric
- Joined
- Mar 17, 2011
- Messages
- 30,857
- Reaction score
- 4,976
I think you’re supposed to use corn starch not baking soda.
I did wings yesterday in the rotisserie basket on the BGE.
The only wings Publix had were frozen so I thawed them on a baking sheet and put them in a refrigerator to dry out the skin.
Smoked them at 225 for an hour and then opened the lid on the egg to get the flame going and crisp up the skin.
I was actually worried I had overdone them because the skin was so crisp but they were still very juicy inside.
Tossed half in TX Pete Buffalo sauce and half in BW3 Asian Zing.
I did wings yesterday in the rotisserie basket on the BGE.
The only wings Publix had were frozen so I thawed them on a baking sheet and put them in a refrigerator to dry out the skin.
Smoked them at 225 for an hour and then opened the lid on the egg to get the flame going and crisp up the skin.
I was actually worried I had overdone them because the skin was so crisp but they were still very juicy inside.
Tossed half in TX Pete Buffalo sauce and half in BW3 Asian Zing.