Chicken Fried Chicken Wings!

[MossyMO]

Chicken wings, so many flavor possibilities…
These were brined in Chicken Fried BBQ Game Over and seasoned with Chicken Fried BBQ Texas Rib Grind, they were definitely a winner!


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Thanks for looking!

 

[SmokinAussie]

Those are amazing! Never seen that brine or rub before!

 

[ronbrad62]

Looks like enough to share, I'm on my way!

 

[shares]

Good looking wings.
If I can offer one small token - please cook wings nibs-on instead of removing them. Not only do nibs make a convenient handle - better still, wing nibs are your best test for done.


When the nib tears off due to turn or twist, then the wings are done. For the most part, 40 minutes is perfect for grocery store wings. But local mom/pop butcher shop wings (here anyway) take longer - but that's why you cook nib-on! Because time/temp is not a reliable measure of done - but nib tear is!

 

[Stingerhook]

Gret looking flappers Marty.

 

[Smoking Piney]

Fine looking wings! :thumb:

 

[Big George's BBQ]

YUM. I would be all over those

 

[lastmajordude]

F i n e !!!

 

[bowhnter]

Good looking wings.
If I can offer one small token - please cook wings nibs-on instead of removing them. Not only do nibs make a convenient handle - better still, wing nibs are your best test for done.


When the nib tears off due to turn or twist, then the wings are done. For the most part, 40 minutes is perfect for grocery store wings. But local mom/pop butcher shop wings (here anyway) take longer - but that's why you cook nib-on! Because time/temp is not a reliable measure of done - but nib tear is!

What’s a nib? Is that aka the wing tip?

 

[BuffettFan]

I could go for a few dozen of those!

 

[SMOKE FREAK]

Nice, Marty.
Wings is my favorite thing to cook and eat.

 

[shares]

What’s a nib? Is that aka the wing tip?

Yes, that's right - tip, nib, either way - that little thing that's been cut off of the wings in the picture. There's no downside to leaving them on for the cook.

 

[oldgfbbq]

Brined and smoked is the only way I do wings these days. A variety of sauces go a long way, but many like them without sauce, ie naked. Seeing people order and eat them naked was what prompted me to create an "on the beach" style brine :-D Also suggest using party wings sized at 5-6 / lb.