I'm still working on my wing game, they just lack that crispy skin I, and more importantly, my wife crave. But alas, I figured I'd share my B+ results.
Overnight dry brine with about 2tbs baking powder hoping to get the moisture drawn out more. Spun at 375 for 45 min then 475 for 15 min.
The flavor was pretty good with the meat head, it reminded me of a milder charcoal brickette almost. I liked how it performed holding the initial cook then really going balls out for the last 15 min blast. The wings rendered out really well but they were about half as crispy as I was hoping for.
by PleasantMonkeyBalls
4 Comments
I’m curious about that rotisserie basket.
Baking powder is a good idea. I get crispier wings when I include that in the dry rub
The “self basting” that rotisserie provides can make crispy skin difficult.
I just cook them indirect and get superior results. I really should just sell the Joetisserie.
I can never get crispy in the basket without oil. I brine mine over night with salt, pepper, garlic, olive oil. Come out great.
I get pretty crispy in the basket, I also offset my coals to one side and add a couple chunks of hardwood that causes them to kiss the flame. I think that method really helps