Wings for a Saturday Evening

[Robert-R]

Dry brined with Kosher salt for an hour or so, rinsed, dried in fridge for half an hour, stabbed with a spiked meat tenderizer, slathered with mayo, half of them rubbed with Habanero Death Dust and the other half (for wifey) rubbed with Kickin' Chicken.

Cooked for 50 minutes in the Smokey Joe (featuring the frustum, KBB & a chunk of cherry) and glazed with Rufus Teague "Honey Sweet".

The Death Dust was good, however Walkerswood is much better, imho.

 

[Barb D]

Robert pass that plate this way, looks fantastic.

 

[ChuckO]

Those wings look fantastic Robert! I love that Kickin Chicken. I'm doing two beer can chickens tonight, one of them will be rubbed up in Kickin Chicken

 

[Rich Dahl]

Looking good my friend. I'm finding I'm using my SJ more because with just the two of us it works out real well and doesn't require a lot of charcoal. Big fans of Kickin chicken too.

 

[Cliff Bartlett]

Outstanding job on those wings Robert. Very nice.

 

[Bill Schultz]

That's a plate to sit down to, looking real good

 

[NeilH]

Nice looking wings. Nice choice of seasons.

 

[russ olin]

Wings look fly away good. Kickin' chicken is a regular staple here too.

 

[Craig Alumbaugh]

Those are some might fine looking wings