I just bought them on Tuesday. I think it was originally supposed to be a black Friday deal only but they had too many so they extended the sale.Quote:
Originally Posted by Jer
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I just bought them on Tuesday. I think it was originally supposed to be a black Friday deal only but they had too many so they extended the sale.Quote:
Originally Posted by Jer
I have some other business to attend to at Costco so when I get over there I'll be sure to check it out. Thanks for the intel!Quote:
Originally Posted by newracer
Try taking it off at 160? internal breast temp next time. Even juicer!Quote:
Originally Posted by Bailey Guns
https://uploads.tapatalk-cdn.com/202...80dc9022f0.jpg
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Looks tasty. I like doing poultry on the smoker more so than inside, using the oven.Quote:
Originally Posted by Bailey Guns
Try it spatchcock style, next time. Then rub some corn starch on the skin and let it sit in the frige a few hrs, uncovered. A light covering of mayo, with seasoning of choice. I use to do the birds, whole. But spatchcock gets a more even cook, as well as in a shorter time frame.
Made some wings on Sunday.
https://i.imgur.com/5R4Rwlo.jpg
https://i.imgur.com/Z49MdOr.jpg
How'd they turn out? Smoked wings are my new favorite.
They were very good, crispier than I expected. I will definitely make them again.
Next time I will flip them once, the bottom side got a little charred.
Did you dehydrate them in the fridge for a few hours before cooking, and finish at high temp for 30 min after smoking? That's the secret to crispy wings.
I did leave them in the fridge overnight after defrosting. Then tossed lightly with salt and baking powder. 250* for 30 minutes then 425* for 45 minutes.
Not exactly the way I do it, but sounds like the same delicious results. My friends like smoked with no seasoning, but coated in wing sauce, or lightly coated in a dry run and smoked with no wing sauce. I'm a glutton for flavor so I like the dry rub and the wing sauce.