Coated in baking powder and salt 250 for 30 min then 425 till int was 175. They don't look done at all. I don't think my thermometers are wrong. Do I just need to broil these things more?
by gummby8
37 Comments
Icy-Fun6348
You season them with oxygen or what?
400footceiling
I’ve never seen baking powder as a rub. I’d keep going until the skin fat renders.
__moops__
They look done to me, since you said you seasoned with salt and bp. Pop one open and see how it looks on the inside.
Whatthehelliot
I’ve never heard of anyone doing JUST baking powder. I usually just add it to my rub. Baking powder doesn’t taste very good, so I suspect these were not great.
I’ve been a Baking soda user for a while but I did corn starch last time instead and it was actually way better. And again, not just corn starch. Add it to the rub.
IMERMAIDMANonYT
Dry the skin like crazy, skip the baking powder, and just blast em at like 375 the whole way. They’ll be crispy and juicy, you’ll never want restaurant wings again
Character_Service_63
Seasoning. Smoke.
dmonman
They look like that because you used too much baking powder and needed to mix the small amount of it into a seasoning blend.
You couldve thrown them over the hopper while blasting it to sear and crisp the skin some.
I gotta ask though, baking powder and salt? Why not boil them at that point. Could just put them raw into warm box and achieved the same effect.
GloriaToo
Now fry them and then season. Would be good as hell.
Cleezus28
Why did you cost them in baking powder?
bra34b
Cook them longer at 400. Target 195 internal for wings.
squanchy_Toss
Coated in baking powder.
That’s what’s wrong. I run at 200/extra smoke for 30 minutes. Pull them, crank to 400 lightly coat in oil and seasoning. Put back on for another 20 to 25. Sauce in garlic buffalo. Bleu cheese dressing. And yum.
potchie626
What was your salt:powder ratio, and how long in total did they cook?
I do equal parts salt, baking powder, corn starch, but only if I have time to let them dry for awhile.
I did watch a video yesterday where a lady did them immediately after and hers came out looking good. I think doing yours at just a high temp could have helped, or let them go longer. I do them on a pit boss at 400 the whole way and they get proper color, after drying with that mix for at least 2 hours.
N2theblue10
Was the grill on?
gummby8
So they got up to 205 internal temp. I got scared and pulled them. Skin was dry but not crispy. Meat was very juicy. I think I could have let these go for longer. I don’t think I got these things dry at all. I used plenty of paper towels bt they were straight out of the store packaging.
I should have used something more than just bp and salt. But that’s what the recipe said so….
Notes for next time….use seasoning mix…. open air dry in fridge overnight.
bossmt_2
So what baking powderdoes in a chicken is it evaporates it. I don’t think you need to do it when you’re smoking because you can get the same effect if first you smoke then sear. THere’s a reason the 0-400 wings are popular.
I would try it again without baking soda. ANd treat it like BBQ, rub them smoke them and then raise the temp without the wings in there (they don’t need ot raise in temp if they’re cooked through.
snrfrog
I’ve heard of folks using baking soda. Not baking powder. The picture doesn’t look very appetizing at all. How did they taste, out of curiosity?
Lead-Ensign
Were you trying to smoke them? Two options: 375 until done, or 200 plus smoke tube for a bit, pull them at 160, then crank up the grill and just blast them at 3 min per side to crisp up the skin.
I think your time at 250 and leaving them on while the grill heats up is why you didn’t get any browning
BIGTomacco
Don’t use baking powder. It just makes them bitter. Cut them and dry Brine them with salt for a day or two on a wire rack in your fridge. Before cooking Lightly spray with oil and seasoning then put on the smoker until about 180 to 190.
Lightly sauce and enjoy
Berimbully
Like when ET was dying
Usernameisguest
No offense bud but I might be willing to lick the bottom of your foot before one of those wings.
Far_Finding_577
Omg… those look horrible! No Baking powder unless your deep frying them
CallMeParagon
Too much baking powder. Put a little oil on them first, too.
I make sure the wings are SO DRY. I take them out a day or two ahead of time and arrange them in a single layer, uncovered in the fridge, then wrap/pat dry with paper towels when it’s time to cook.
My grill doesn’t get hot enough with enough direct heat to really crisp the skin, so I transfer from smoker to grill cranked as high as it’ll go until they’re nice and crispy, then remove and toss in something wet and spicy.
VenisonSteak
Coat in flour, salt, pepper, and garlic power. Grease the grill. 425 for 25 mins Take out toss in buffalo sauce. 425 for 10 mins Take out and toss in buffalo sauce to coat.
You’re welcome.
anonymouslyHere4fun
RiperSn1fle
Those things look like they got seasoned with sunscreen and bad dreams
theymademee
The answer is you did everything wrong. Easier not to have to list every step you screwed up on 😂
Bee9185
You ever heard of you-tube? WTF
Bee9185
Y’all need to quit doin weird shit to your food, just get it cooked.
Honestly I always crack the joints at the wing … also I pull back the skin season, replace skin season again.. hope this helps
CantaloupeHour5973
Seasoned with water
Upstairs_Fold_4851
So man, we have all been there and created something that was not our best. Sorry to hear that! I can tell you I add baking powder to my wings all the time. But a TSP, added to the rub makes them crispy. First and foremost you have to pat them dry. I usually let them rest 15 minutes after doing so on a wire rack. Coat with a very light coating of your oil of choosing. I particularly use olive oil for wings. Don’t douse them. Just a light coating. Use more than salt! Gotta add some black pepper and smoked paprika. When you add the powder make sure it’s when you’re adding the rub ingredients. You can watch hundreds of video about the timing and temp. You’re gonna have to choose one and go with it! Good luck on your next try! Don’t get discouraged.
D_G_C_22
Low heat and you seasoned with flour
thesapper66
PumpkiNibbler
Bruh
cobby03
Find a different rub, no need to baking soda. I do salt, pepper, paprika, chili powder, garlic powder and onion powder. Brush a light layer of olive oil on after they are prepped and then apply the rub. 30 minutes each side and then open up the flame broiler to crisp them up.
37 Comments
You season them with oxygen or what?
I’ve never seen baking powder as a rub. I’d keep going until the skin fat renders.
They look done to me, since you said you seasoned with salt and bp. Pop one open and see how it looks on the inside.
I’ve never heard of anyone doing JUST baking powder. I usually just add it to my rub. Baking powder doesn’t taste very good, so I suspect these were not great.
I’ve been a Baking soda user for a while but I did corn starch last time instead and it was actually way better. And again, not just corn starch. Add it to the rub.
Dry the skin like crazy, skip the baking powder, and just blast em at like 375 the whole way. They’ll be crispy and juicy, you’ll never want restaurant wings again
Seasoning. Smoke.
They look like that because you used too much baking powder and needed to mix the small amount of it into a seasoning blend.
You couldve thrown them over the hopper while blasting it to sear and crisp the skin some.
I gotta ask though, baking powder and salt? Why not boil them at that point. Could just put them raw into warm box and achieved the same effect.
Now fry them and then season. Would be good as hell.
Why did you cost them in baking powder?
Cook them longer at 400. Target 195 internal for wings.
Coated in baking powder.
That’s what’s wrong. I run at 200/extra smoke for 30 minutes. Pull them, crank to 400 lightly coat in oil and seasoning. Put back on for another 20 to 25. Sauce in garlic buffalo. Bleu cheese dressing. And yum.
What was your salt:powder ratio, and how long in total did they cook?
I do equal parts salt, baking powder, corn starch, but only if I have time to let them dry for awhile.
I did watch a video yesterday where a lady did them immediately after and hers came out looking good. I think doing yours at just a high temp could have helped, or let them go longer. I do them on a pit boss at 400 the whole way and they get proper color, after drying with that mix for at least 2 hours.
Was the grill on?
So they got up to 205 internal temp. I got scared and pulled them. Skin was dry but not crispy. Meat was very juicy. I think I could have let these go for longer. I don’t think I got these things dry at all. I used plenty of paper towels bt they were straight out of the store packaging.
I should have used something more than just bp and salt. But that’s what the recipe said so….
Notes for next time….use seasoning mix…. open air dry in fridge overnight.
So what baking powderdoes in a chicken is it evaporates it. I don’t think you need to do it when you’re smoking because you can get the same effect if first you smoke then sear. THere’s a reason the 0-400 wings are popular.
I would try it again without baking soda. ANd treat it like BBQ, rub them smoke them and then raise the temp without the wings in there (they don’t need ot raise in temp if they’re cooked through.
I’ve heard of folks using baking soda. Not baking powder. The picture doesn’t look very appetizing at all. How did they taste, out of curiosity?
Were you trying to smoke them? Two options: 375 until done, or 200 plus smoke tube for a bit, pull them at 160, then crank up the grill and just blast them at 3 min per side to crisp up the skin.
I think your time at 250 and leaving them on while the grill heats up is why you didn’t get any browning
Don’t use baking powder. It just makes them bitter. Cut them and dry Brine them with salt for a day or two on a wire rack in your fridge. Before cooking Lightly spray with oil and seasoning then put on the smoker until about 180 to 190.
Lightly sauce and enjoy
Like when ET was dying
No offense bud but I might be willing to lick the bottom of your foot before one of those wings.
Omg… those look horrible! No Baking powder unless your deep frying them
Too much baking powder. Put a little oil on them first, too.
White people seasoning
Guess it’s just you and me—salt and baking powder only ftw. I don’t like a dry rub. I use a modified version of [this recipe](https://heygrillhey.com/crispy-smoked-chicken-wings/).
I make sure the wings are SO DRY. I take them out a day or two ahead of time and arrange them in a single layer, uncovered in the fridge, then wrap/pat dry with paper towels when it’s time to cook.
My grill doesn’t get hot enough with enough direct heat to really crisp the skin, so I transfer from smoker to grill cranked as high as it’ll go until they’re nice and crispy, then remove and toss in something wet and spicy.
Coat in flour, salt, pepper, and garlic power.
Grease the grill.
425 for 25 mins
Take out toss in buffalo sauce.
425 for 10 mins
Take out and toss in buffalo sauce to coat.
You’re welcome.
Those things look like they got seasoned with sunscreen and bad dreams
The answer is you did everything wrong. Easier not to have to list every step you screwed up on 😂
You ever heard of you-tube? WTF
Y’all need to quit doin weird shit to your food, just get it cooked.
https://youtu.be/mglc02lUWMs?si=xspKX2WiT-PW2jAW
Honestly I always crack the joints at the wing … also I pull back the skin season, replace skin season again.. hope this helps
Seasoned with water
So man, we have all been there and created something that was not our best. Sorry to hear that! I can tell you I add baking powder to my wings all the time. But a TSP, added to the rub makes them crispy. First and foremost you have to pat them dry. I usually let them rest 15 minutes after doing so on a wire rack. Coat with a very light coating of your oil of choosing. I particularly use olive oil for wings. Don’t douse them. Just a light coating. Use more than salt! Gotta add some black pepper and smoked paprika. When you add the powder make sure it’s when you’re adding the rub ingredients. You can watch hundreds of video about the timing and temp. You’re gonna have to choose one and go with it! Good luck on your next try! Don’t get discouraged.
Low heat and you seasoned with flour
Bruh
Find a different rub, no need to baking soda. I do salt, pepper, paprika, chili powder, garlic powder and onion powder. Brush a light layer of olive oil on after they are prepped and then apply the rub. 30 minutes each side and then open up the flame broiler to crisp them up.