I love chicken wings and in this video we are experimenting with baking powder on the chicken wings to possibly end up with a more crisp skin from the smoker. Does it work? You'll have to watch to find out!

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** Section Bookmarks: **

Intro 00:01
Dry the Skin 01:04
Baking Powder + Rub Application 01:32
Rub Only Application 04:14
Into Fridge Again 05:17
Start Up Smoker 05:36
Wings Into Smoker 06:30
Crank Up the Heat 08:00
Make Honey BBQ Sauce 09:51
Check Temperature 11:29
Sauce the Wings 12:29
Remove Wings for Testing 13:03
Test with Sarah 13:36
Test Conclusion 16:37
Special Recommendations 18:13
Outro 18:47

** FAQ **

Q: Can you brine chicken wings?

A: Sometimes I do.. it's not as important as when you're cooking whole chicken or the leaner parts such as the chicken breast though.

When I do brine, I use 1 cup of coarse kosher salt with ½ gallon buttermilk and ½ gallon of cold water mixed well until the salt has dissolved. Brine for about 68 hours or overnight then rinse and dry well and continue with the skin drying process in this video.



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