By the looks here, I'm not the only one with wings on the brain. I thought I would make hotwings, not fried, on the drum. I brined them about 18 hours. Water, garlic powder, paprika, cayenne, a little sugar, salt, and a shot of pepper vinegar. I used Frank's Redhot Buffalo for basting. I let them go for a little while before putting the first coat on them.
I flipped them and put a coat on the bottom side. I forgot how salty the Frank's was. I shoulda shorted the salt in the brine. They weren't too bad. I think for "hotwings", I'll stick to frying.
Thanks yall.
I flipped them and put a coat on the bottom side. I forgot how salty the Frank's was. I shoulda shorted the salt in the brine. They weren't too bad. I think for "hotwings", I'll stick to frying.
Thanks yall.