Hiya folks,
I did my first smoked chicken wings today.
I dry brined them for an hour.
Rubbed down with Memphis Dust (First time using it)
Smoked real low for an hour with Maple, Cherry and Hickory (First time using Maple and Cherry)
Cranked the heat up to 450F to finish em. 10 minutes each side and then basted with a little hot sauce.
I have to say, I am super impressed with the flavor of Memphis Dust. It was fairly well balanced. Although, I may make a few adjustments next time I use it on wings. It could have used a little more heat. As is, I can't wait to try it on pork.
The wings turned out fantastic and I can't wait to try this again soon!
I did my first smoked chicken wings today.
I dry brined them for an hour.
Rubbed down with Memphis Dust (First time using it)
Smoked real low for an hour with Maple, Cherry and Hickory (First time using Maple and Cherry)
Cranked the heat up to 450F to finish em. 10 minutes each side and then basted with a little hot sauce.
I have to say, I am super impressed with the flavor of Memphis Dust. It was fairly well balanced. Although, I may make a few adjustments next time I use it on wings. It could have used a little more heat. As is, I can't wait to try it on pork.
The wings turned out fantastic and I can't wait to try this again soon!
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