Can we talk about frozen chicken wings versus making them from scratch?

I chose to brine and season raw wings for 4 hours instead of using a bag from the store, and the difference in crispiness was huge. Anyone have a go-to dry rub they swear by for wings?

2 comments

2 Comments

emma_smith1mo ago

My uncle who used to run a barbecue joint told me his rub was two parts brown sugar to one part chili powder. The sugar helps with that deep caramel color and crisp skin. I add a little cayenne to mine for extra heat. What kind of brine did you use for your wings?

thompson.elizabeth1mo ago

Totally agree, a good dry rub with smoked paprika and garlic powder is my secret weapon lol.