Brined the wings overnight, in 1 cup kosher and 1 gallon water. We typically air fry our wings, cuz it's so convenient works well. I never brine though, and could definitely tell the difference. Juicier, but also, more flavor in the meat.
2.5oz cherry. 250 for 2 hrs, then turned it up to 325 for half hr. Never turned them or anything. We tried a few different dry rubs, that's why the color of the wings look a bit different. Tried standard rub I'd use on pork (not a fan), Weber's garlic and herb (really good), and lemon pepper and Tajin (really good).
Skin was good. Obviously not crispy, but easily bite through and delicious. (Too lazy to go through trouble of getting out grill or using broiler for just some wings) wife and I thought it was too smokey. Will try 1.5oz next time. Also, may try brining in Frank's red hot.
2.5oz cherry. 250 for 2 hrs, then turned it up to 325 for half hr. Never turned them or anything. We tried a few different dry rubs, that's why the color of the wings look a bit different. Tried standard rub I'd use on pork (not a fan), Weber's garlic and herb (really good), and lemon pepper and Tajin (really good).
Skin was good. Obviously not crispy, but easily bite through and delicious. (Too lazy to go through trouble of getting out grill or using broiler for just some wings) wife and I thought it was too smokey. Will try 1.5oz next time. Also, may try brining in Frank's red hot.
