Learnt here that next Sunday is national chicken week and I had 10 Kg in the freezer and the time to smoke while cleaning the wagon. So a no brainer test run was sanctioned and 4 pound bag went with me for the job. The wings had somewhat defrosted by the time I was ready to tackle them and used a shop bought BBQ rub that I’ve taken a liking to. The wings took about 10 minutes longer to cook than when completely defrosted but the cooker after placing the wings took a lot longer to get to target temp. Used Weber cherry wood chips for the second time (both times with chicken) and I’m not that convinced I like it, it’s a little mild for my palate ever since using mesquite. Must mention this past week I smoked chicken that came packed with the neck, liver, heart etc. I smoked and ate them for the first time and overall thoughts, not what I expected. Would I again? maybe. Anyways the wings were excellent even with the rub going on just before the cook. Those that made it home, the wife and I shared after a quick stint under the oven grill with a slather of KC style BBQ sauce.
The wings in the dish made it home and here are the hearts and things I ate during the week
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The wings in the dish made it home and here are the hearts and things I ate during the week
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