Chicken Wings/Drums: Do you apply a dry rub the night before?

[Maverick]

Curious what this community’s experience and feedback is w chicken wings. This weekend I plan to smoke a bunch of wings then fry them in my cast iron before saucing some of them.

What I am trying to decide is if I should apply the rub the night before I throw them on. Any feedback is appreciated.

 

[Murphy's Law]

The last time I did wings I did put them in the fridge overnight on a bakers rack with rub. I think one benefit is any salt in the run will pull out moisture in the skin, giving a crisp skin when you cook.

I honestly didn’t notice any difference

 

[Slimpicker]

I honestly didn’t notice any difference

it don't IMO either

 

[traeger860]

If you were only going to fry them, you would notice more of a difference and I would def recommend rubbing them at least a few hours in advance. Since you’re going to smoke them first, it won’t matter.

 

[Sodaking27]

I always apply the rub about 30 minutes before putting then on the smoker.

 

[BigOlDOg]

Rub them with olive oil then season. The oil will be your binder and possible “crisp” the skin enough you don’t have to fry.

 

[Murphy's Law]

This thread made me go buy wings! Putting them in the oven though. I wash them and then let dry, shake them in a little baking powder (about a tablespoon or so) - this will help crisp the skin, and I usually make my own rub using a bunch of spices and combine it with the baking power when I shake but I think I’m going to try Holy Voodoo this time out.

Put a bakers rack on a foil lined baking sheet, 30 mins at 250 and then ~50 mins at 425.

Sauce optional but I do 2 oz of Tabasco, 4 tablespoons of butter and a few liberal dashes of red wine vinegar.

 

[JamesB]

but I think I’m going to try Holy Voodoo this time out.

One of my favorites on chicken!!

 

[Timmy]

This thread made me go buy wings! Putting them in the oven though. I wash them and then let dry, shake them in a little baking powder (about a tablespoon or so) - this will help crisp the skin, and I usually make my own rub using a bunch of spices and combine it with the baking power when I shake but I think I’m going to try Holy Voodoo this time out.

Put a bakers rack on a foil lined baking sheet, 30 mins at 250 and then ~50 mins at 425.

Sauce optional but I do 2 oz of Tabasco, 4 tablespoons of butter and a few liberal dashes of red wine vinegar.

I DARE YA TO PUT A SMOKE TUBE IN THERE!!!!

 

[RustyJake]

I DARE YA TO PUT A SMOKE TUBE IN THERE!!!!

There would need to be pictures of the oven door opening though

 

[Slimpicker]

I DARE YA TO PUT A SMOKE TUBE IN THERE!!!!

CABIN FEVER!!!!

 

[Timmy]

CABIN FEVER!!!!

OH BUDDY!!

 

[GrillMeister]

I use peanut oil on any chicken that gets a rub and I let it "marinate" an hour or so before putting it on the grill.

 

[Timmy]

I use peanut oil on any chicken that gets a rub and I let it "marinate" an hour or so before putting it on the grill.

Does peanut oil help with crispy skin?

 

[GrillMeister]

Does peanut oil help with crispy skin?

I think so and it tastes better than other oils used.