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First cook on the mini - wings


 

Jeff Vartz

TVWBB Member
Well she's up and rolling now. I made the same wings two weeks ago when I had some friends over to snack on while we waited for the pork shoulder to finish. Dry rub made up of unmeasured (eyeballed) amounts of chili powder, paprika, cayenne, salt, black pepper, mustard powder, garlic powder, and onion powder.

Here they are when they first got put on

And when I turned them. Gonna let the wife decide if they get sauced or not.

 
Wings look great. The extra crisp is always a plus. What temp and for how long? Did you cut the entire bottom out of your steamer pot or put a bunch of holes in it?
 

 

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