After the earlier discussion(
http://www.letstalkbbq.com/index.php?topic=6034.msg87912#msg87912) on baking soda as a
tenderizer I decided to see what the baking powder would do to the skin on my wings. I mixed 1 tablespoon baking powder and 1
tablespoon kosher salt with ½ tablespoon of coarse ground black pepper. I did this around 6:00 AM this morning. I left them in the
refrigerator to air dry while I was a work. Tonight I pulled the wings out of the refrigerator and seasoned them with Sweet Seduction.
Put onto the Performer, indirect, using RO lump with a couple chunks of hickory.
After about 45 minutes and with the Performer hitting a steady temp of 350 I gave the wings a little direct heat and called them done.
All wings were at 180-185 which is where I cook my wings, legs and thighs.
Plated with some northern beans and ham that my wife threw together.
The baking powder, salt, pepper dry brine worked great! Skin was crisp and the meat was real juicy. Next time I will leave them air dry for
24 hours to see if the skin will get a little crispier. I know I will be using this mixture as a dry brine with my turkey this year. Hikerman
recommends mixing my rub with the baking powder and I will try that on my next batch of thighs or legs.
Thanks for looking!