First submission here so go easy, lol. Did the fridge / dry brine over night. Coated them with my seasonings and baking powder. Back in the fridge till grill was lit. Vortex and Weber kettle. Sauce was franks, butter, honey and cracked black pepper. Probably best ones I’ve done yet.
by twosock360
16 Comments
Looks fantastic!
They look great!!!
I’ll take a dozen with a side of ranch.🤤🤤
now THAT’S what I’m talking about.
NSFW bro these look fireeeee
Those look incredible. Nicely done!!
No notes, I’ll take a dozen.
If they taste as good as they look you should get in the wing business!
Get in ma belly!!
Haha! Appreciate all the positive comments! This has deff been a process as far as dialing it in just right. Honestly, I owe it to this sub for all the info I’ve gained here. I’d say the biggest and most important parts are the dry / fridge brine and the baking powder. Those two steps have made a huge difference in the crispness and overall quality of the final product. Again, thanks for comments and the info!!!
Damn those look fantastic.
Ooh they look purrrtttyy 😍
Wow
HELL YEAH 🤤
As the Rajun Cajun told Frank Ricard “We have no response. That was perfect.”
Me so hungy