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Reply to "Tonight, wings"

I have to admit to being intrigued by the pics. The dark color turns me off a little, but your description sounds good. I have done wings for about 90 minutes at 225 and then finished on the grill with limited success - still rubbery skin and the meat was dry. So was the meat tender and juicy? What rub or marinade did you use? I like the frying idea, but the messy cleanup is what keeps me from frying from the beginning. Thanks for posting the pics!
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