Recipe?
Season wangs with 3/4 teaspoon kosher salt per pound.
Leave em on a cooling rack overnight.
Get the grill/smoker heated to at least 350 degrees.
Mix Cajun seasoning, a dash of Vietnamese fish sauce, a squeeze of lime juice and peanut oil (or any neutral high smoke point oil)
Give the wangs a bath and cook em.
Should take about 30 - 45 minutes. Then give em another sprinkle of Cajun seasoning. Enjoy.
It's not really a recipe, more like a technique. That's how I start all my wings, naked in the refrigerator overnight. Skin comes out like they were fried!
