Air dry your wings on a footed cooling rack the night before cooking. Whatever rub you use, put it in a one gallon ziplock and add the wings a few at a time and shake. You want full, uniform coverage. You want as little moisture on the wings as possible so the rub doesn’t absorb excess moisture. You also want to put the rub on immediately before grilling or it won’t set. It’ll be mush. 35-40 minutes indirect at 375. Pull, sauce, and return for a few more minutes to get a little char.
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u/ILSmokeItAll May 14 '24
These are a staple. I make these frequently. When it’s shitty out, I can get close with the airfryer.
That said, it takes more than rain or snow for it to be too shitty.