I'm planning to cook some wings tomorrow with a Vortex and I'm trying to decide how to flavor them: dry rub, sauce while cooking, toss with sauce when cooked, or a combination. When rubbing/saucing, do I need to avoid sugar? Will the high heat from the Vortex burn sugars in a rub or sauce?
I'm leaning towards dry-brining overnight with a salt/baking powder mix to help ensure crispy skin, cooking them naked to avoid anything from burning, then tossing with sauce when done. I could easily be convinced to change that plan if others have had success with a different method. I'd really like to try the Newman's Caesar and Frank's combo that Huskee had posted about last month, but I have to keep them dairy-free so that'll have to wait for another day.
I'm leaning towards dry-brining overnight with a salt/baking powder mix to help ensure crispy skin, cooking them naked to avoid anything from burning, then tossing with sauce when done. I could easily be convinced to change that plan if others have had success with a different method. I'd really like to try the Newman's Caesar and Frank's combo that Huskee had posted about last month, but I have to keep them dairy-free so that'll have to wait for another day.
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