Crispy Wing Test on the Performer

[HighOnSmoke]

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!

[muebe]

May need to give this a try!

[smokeasaurus]

That chicken looks excellent and I would love to get a spoon full of those frijoles y jamon...........

[Pappymn]

Beautiful color on the clucker HOS

[drholly]

Very nice!

[fishingbouchman]

Sounds great.  Might have to give it a shot. 

[pz]

Sounds like a winner - I too will give it a go!

[Smokin Don]

Looks nice and crispy HOS!!! But did you use baking soda or powder? reread your post you say both there. Don

[sparky]

2 wings and 3 times the amount of beans for me.  milk on side plz.   

[sliding_billy]

Great looking plate.

[HighOnSmoke]

Looks nice and crispy HOS!!! But did you use baking soda or powder? reread your post you say both there. Don

I used the baking powder Don. I was referring to the earlier post about baking soda and I typed soda instead of powder.
I corrected the initial post.  I forgot to add that there was no aftertaste from the baking powder. 

[Smokin Don]

Looks nice and crispy HOS!!! But did you use baking soda or powder? reread your post you say both there. Don

I used the baking powder Don. I was referring to the earlier post about baking soda and I typed soda instead of powder.
I corrected the initial post.  I forgot to add that there was no aftertaste from the baking powder.

I read where the baking soda gives you an after taste. A lot of the Chinese cooks use the baking soda on small cuts of chicken or beef, left on a small amount of time and then washed off well. I haven't tried either but may try the baking powder on the chicken. Don