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Car Cooking: Max vs Buffalo Wild Wings
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I’m coming to terms with the fact that wings are my favorite food. It’s one of the only things where even a “bad” wing is still good, and they are pretty much impossible to overcook. I’ve left wings on the grill too long and pulled them close to 200F (ideally pull closer to 175F), and because it’s dark meat, it’s still great.
The only times I’ve been disappointed with a wing is when the skin is not rendered, soggy, or leathery. This can happen when wings are cooked at low temps which is why smoked wings can be risky. When cooking indirect on a smoker I like to bump the temp to at least 325F, this will minimize the chances of rubbery skin.
But for the best possible results, I like to smoke THEN deep fry. You get that charcoal flavor with a guaranteed crunch. Smoke at 325F until they are almost done, then deep fry around 375F for the best of both worlds.
Where should I car cook next?
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#buffalowildwings #buffalochickenwings #buffalosauce #buffalochicken #chicken #chickenrecipe #competition #cookingcompetition
The only times I’ve been disappointed with a wing is when the skin is not rendered, soggy, or leathery. This can happen when wings are cooked at low temps which is why smoked wings can be risky. When cooking indirect on a smoker I like to bump the temp to at least 325F, this will minimize the chances of rubbery skin.
But for the best possible results, I like to smoke THEN deep fry. You get that charcoal flavor with a guaranteed crunch. Smoke at 325F until they are almost done, then deep fry around 375F for the best of both worlds.
Where should I car cook next?
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
DISCOUNTS
WEBSITE
FILMED BY
—————
#buffalowildwings #buffalochickenwings #buffalosauce #buffalochicken #chicken #chickenrecipe #competition #cookingcompetition
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