Same method as my other posts on here. Smoked on a Weber kettle with a vortex with a piece of applewood on top. Sauce is franks red hot, a nice amount of jarlick, some Cajun seasoning and some butter. Came out delicious. I think I may sprinkle the Cajun seasoning on top of the wet wings next time.
by LifeisWhy
4 Comments
These look next level amazing
now this is the shit!
Ok. Looks great… my issue is that when I smoke wings the meat is phenomenal, but the skin is a little rubbery. I’ve heard something about cornstarch to draw out moisture and make the skin crispy. Anyone try that method with success, and if so, how?
Yeah I’m doing this tomorrow, how long did you let the garlic smoke?