Yes, I did a video and write up on this a few weeks ago. However, I was not happy with the video; and, since I was asked to make these again, I figured why not.
The process is always the same for this: separate the wing pieces, save or discard the points, then add desired rub and seasoning to the flat and drums. This time I used the same kinders rub as last time; but, instead of a bourbon rub on the others, I went with a Jamaican Jerk Seasoning.
To be completely honest, I was not a huge fan of this particular jerk. This one was wet, about like a pesto sauce in consistency. I much prefer the dry Jamaicans rubs I’ve used.
Additionally, I used a pellet tube to proved the smoke instead of wood chips. I can’t claim to be a convert yet; but, if I keep getting these results from pellet smoke, I’ll be looking to change systems permanently. The smoke flavor was much more pronounced and deeper than past experiences with wood chips.
One last thing before I end this, I much prefer smoked wings over the fried; partly because I takes out the fat from the oil, but, mostly because it adds a layer of flavor that you just don’t get from fried or baked wings. It/ more time consuming, since it does take 2 hours to smoke them, but the flavor benefits pay off in dividends. That’s my opinion, at least.
Thank you for reading, thank you for watching and I look forward to the next dish.