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

[Timmy]

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

Thats good to know, we usually have some around for deep fat frying. I'm going to try it next time i do chicken!

 

[GrillMeister]

Thats good to know, we usually have some around for deep fat frying. I'm going to try it next time i do chicken!

I pick mine up at my local grocery store. It's also used in a marinade for Ginger Lime Chicken Skewers.

 

[Murphy's Law]

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

Yeah, it’s too cold to be thrown out of the house tonight!!

 

[GrillMeister]

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.

Where's da pics?

 

[RustyJake]

Peanut oil has a higher heat threshold ad well, so it can take more heat than most other oils without burning

 

[Timmy]

Yeah, it’s too cold to be thrown out of the house tonight!!

I agree, can't blame ya. High today here was 1f low tonight -6f.

 

[Murphy's Law]

I agree, can't blame ya. High today here was 1f low tonight -6f.

We’re twice as warm here!

2 dropping to -5.

 

[GrillMeister]

I'd usually be posting pics of sunshine & 70 degrees, but it's 24 F now and we'll too be in single digits on Monday. Oh to be in San Diego this week.

 

[RustyJake]

I'd usually be posting pics of sunshine & 70 degrees, but it's 24 F now and we'll too be in single digits on Monday. Oh to be in San Diego this week.

View attachment 4198

Our winters are normally rain, but we do get a bit of snow.
This was what we got up to today. Supposed to start raining next week though

 

[Murphy's Law]

Where's da pics?

 

[GrillMeister]

View attachment 4200

Not bad for a inside kitchen, in the oven, not on the grill kind of way.

 

[Finguy]

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.

Yes. I apply rub and put in fridge overnight. After smoking I baste with sauces and put in broiler for a couple of minutes until sauce caramelizes

 

[TedD]

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.

I use paper towels to really pat dry the wings well. Then I thoroughly roll and coat them with a mix of half cornstarch and half Traeger Poultry and Pork Seasoning. Put on uncovered on a wire rack and refrigerate overnight. When ready to cook I lightly spray with Pam and sprinkle the remaining rub mixture on them. Smoked with Hickory at 225 degrees for about 90 minutes to 160 degrees with instant read thermometer. Temperature is more important than time! Removed from the Traeger and increased the temperature and preheated to 375 degrees. Put back on Traeger and seared each side a few minutes to golden brown and a bit of crunch. Brushed with Franks Buffalo Wing Sauce. They tasted great and were just like fried but without the frying.

 

[Maverick]

Lots of varying opinions. I ended up following a guys advice off the Traeger app.

I took them out 30 min prior and dried them w a paper towel. Then I seasoned the entire pack of costco/Sam’s club drumsticks w different rubs. I used
1. Meat churches holy gospel
2. Meat churches voodoo
3. Traeger poultry
4. Mary’s 5 spice

Method
1. 1 hour @ 180 super smoke
2. 35 min @ 375 or until reaches temp
3. In batches flash fried them for 2-3 mins
4. Kept some naked
5. Sauced the others in a mustard bbq, teriyaki, franks red and a honey garlic.

Overall, pretty good first pass. Probably give it a B/B-. I did not notice as much of a difference as I was expecting from frying. Still much better then purchasing frozen drumsticks.

Thanks to all that responded. Some good suggestions to incorporate next time.

And to boot....after I got done eating I threw on a 15 lb brisket to eat on Presidents Day. I’ll save that recap for another time.

 

[daddyo]

I use the dry brine technique on wings. Pat wings dry, toss in rub and refrigerate uncovered for up to 48hrs. The salt in the rub will pull moisture up and the drying of that moisture in the dry cold air creates a pellicle on the wing which will hold moisture in while smoking.

Dry brining works well on several delicate meats. Salmon, pork tenderloins, ribs.