Tonight for supper made chicken wings with three toppings. The first was old fashioned salt and pepper. The second tried Kosmos "Wing Dust - Original Buffalo" and the third was a Korean Gochujang sauce. I had a meeting I had to attend and my wife helped cook and so she missed the target temp (I told her it might take an hour to get to 165-170 and she set a timer) and I pulled them when they were 196. They were cooked on the Yoder at 350. They were still juicy although the skin was a bit chewy. They didn’t get an overnight time to dry out in the fridge like I do when I spatchcock a chicken so not sure if that didn’t contribute to some of the chewiness also.
That said, I liked the Wing Dust and it easy and quick and if you don’t want to take time to do your own buffalo Sauce it is a nice substitute, however, I wouldn’t recommend dry brining as the rub has plenty of salt. The Korean Gochujang sauce was really tasty. I got the recipe from the 15 Spatulas web page. I’m planning on doing this again for sure.
That said, I liked the Wing Dust and it easy and quick and if you don’t want to take time to do your own buffalo Sauce it is a nice substitute, however, I wouldn’t recommend dry brining as the rub has plenty of salt. The Korean Gochujang sauce was really tasty. I got the recipe from the 15 Spatulas web page. I’m planning on doing this again for sure.
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