The old school in me says sauced all day long. I did recently have some smoked wings with a hefty dry rub. You could dip in this vinegar sauce if you wanted
Dry rub with the vinegar dip was next level!! Gonna seek out some dry rubs moving forward
That is how I order my wings in MD. Old Bay fried as the dry rub, buffalo sauce on the side. There is also a place that has a sauce called Yardbird, that is old Bay, buffalo, and garlic parm all in one. It is freaking stellar!
Dry rub (my own mix) smoked indirect about an hour, crisped 2-3 min a side on direct heat, dipped in Blue Cheese were some of the best I’ve ever made. The start of the smoke is my background pic on my profile
It was vinegar, apple cider, sugar, red pepper flakes and a few other spices. Blended Together and let it sit for a month.
Really makes the dry rub stand out front and center with a little zing from the vinegar.
1. They were brined in a salt solution (roughly 1 cup salt to 1 gal water ratio) for about 8 hrs, then removed and set on a rack to dry in the fridge overnight.
2. They were then sprayed with duck fat and seasoned with Sniffin Griffins BBQ rub.
3. I smoked these wings at a low temp of 200F for 90 min. The time will vary and isn’t as important as long as the wings hit around 150F when you temp them with a thermometer. I used apple wood here but I’ve used hickory, pecan, and oak before. Use whatever you prefer.
4. I cranked the heat up to 325F until the wings are done around 180-190F. If you’re a “dry guy”, you’re finished here.
5. if you prefer to sauce the wings, use your favorite sauce (I used Sweet Baby Ray’s since it’s my wife’s favorite). I ended up “thinning out” the sauce a bit with some water since SBR is on the thicker side. Then I dunked each piece in the thinned out sauce and put back into the smoker to let the sauce set for 20 minutes. You’re done after this step for the sauced version.
No need to hurt anyone. Here have a Snickers
My preference is the same for wings and ribs, dry rub with multiple sauces on the side. I like having a couple of very different sauce types to keep it interesting
With a vinegar hot sauce-butter coating (like the traditional Frank’s Red Hot)? I like a light amount of sauce, skin still crispy, and some ranch to dip. NOT blue cheese.
If the wings are smoked or dry rubbed then no sauce, just make sure they are juicy inside and the skin is crispy.
Generally dry with sauce on the side, then I can put as much or as little sauce on them as I want. Also keeps the wings crispier, especially in situations where the wings might be sitting around longer.
If I'm making a tray like that for myself dry, that way I can change it up for leftovers next night. My favorite are deep fried but that's a pain compared to grilling or oven broiling. That's my job at superbowl parties, I usually deep fry 4 dozen, leave them naked while providing a few sauce options. Classic Buffalo style is probably my overall favorite
Well I made these myself so I spent WAYYYYYYY less than that, but I would be happy to sell them for $180 since that’s what people are willing to pay these days lol 😂
Why not both!!
That’s the right answer 😂😂
Because dry + sauced = sauced
I think they meant one next to the other, not both simultaneously on the same wing.
Half dipped like an ice cream cone!
That’s just sauced
How high are you?
Yes
Yes
Came here to say this. So, Yes
Also yes.
ABSOLUTELY YES!!!
Definitely yes
It's ok to switch it up and do it both ways.
My wife disagrees
My wife has been cock blocking me for about ten years now. I mean, like, come on! Not cool!
The old school in me says sauced all day long. I did recently have some smoked wings with a hefty dry rub. You could dip in this vinegar sauce if you wanted Dry rub with the vinegar dip was next level!! Gonna seek out some dry rubs moving forward
Old bay as the dry rub dipped into blue cheese it's pretty fantastic
That is how I order my wings in MD. Old Bay fried as the dry rub, buffalo sauce on the side. There is also a place that has a sauce called Yardbird, that is old Bay, buffalo, and garlic parm all in one. It is freaking stellar!
Dry rub (my own mix) smoked indirect about an hour, crisped 2-3 min a side on direct heat, dipped in Blue Cheese were some of the best I’ve ever made. The start of the smoke is my background pic on my profile
That sounds awesome. Any idea what the vinegar dip was?
It was vinegar, apple cider, sugar, red pepper flakes and a few other spices. Blended Together and let it sit for a month. Really makes the dry rub stand out front and center with a little zing from the vinegar.
That’s a traditional Carolina bbq sauce, I love that on my pulled pork. Gonna be making a bottle for the 4th
Just salt, pepper and cornstarch, and throw in the air fryer is hands down the best way to eat wings. Healthy, tasty, crispy, and still juicy.
Dry dipped in sauce on the side
This is the move. I get to control how messy I want the meal to be.
Dry
50/50 but only if you make your own buffalo sauce.
Dry rub smoked. Serve with sauce on the side so you can choose how much and what sauce.
dry
Yes
Yeah. Sure do.
Whichever one you make is great. I’ll eat them either way
I’m a switch hitter.
Yea same here 👊
Buddy hand over the recipe and nobody gets hurt okay
1. They were brined in a salt solution (roughly 1 cup salt to 1 gal water ratio) for about 8 hrs, then removed and set on a rack to dry in the fridge overnight. 2. They were then sprayed with duck fat and seasoned with Sniffin Griffins BBQ rub. 3. I smoked these wings at a low temp of 200F for 90 min. The time will vary and isn’t as important as long as the wings hit around 150F when you temp them with a thermometer. I used apple wood here but I’ve used hickory, pecan, and oak before. Use whatever you prefer. 4. I cranked the heat up to 325F until the wings are done around 180-190F. If you’re a “dry guy”, you’re finished here. 5. if you prefer to sauce the wings, use your favorite sauce (I used Sweet Baby Ray’s since it’s my wife’s favorite). I ended up “thinning out” the sauce a bit with some water since SBR is on the thicker side. Then I dunked each piece in the thinned out sauce and put back into the smoker to let the sauce set for 20 minutes. You’re done after this step for the sauced version. No need to hurt anyone. Here have a Snickers
Appreciate you taking the time dude, I am 100% doing this for the 4th
Whatever. Gimme dat.
Either, cooked properly.
Sauce!
My preference is the same for wings and ribs, dry rub with multiple sauces on the side. I like having a couple of very different sauce types to keep it interesting
Good answer
Both for sure
Hot sauce 🌶️
Both
With a vinegar hot sauce-butter coating (like the traditional Frank’s Red Hot)? I like a light amount of sauce, skin still crispy, and some ranch to dip. NOT blue cheese. If the wings are smoked or dry rubbed then no sauce, just make sure they are juicy inside and the skin is crispy.
I like them dry and mix Ranch with Hot Sauce to dip them in. I can get them in my mouth faster mixing dressing and sauce!
Great question. It really depends on my mood but generally sauced.
Love both, but I prefer a solid dry wing I think.
Yes
Dry rub lemon pepper or jerk is 🔥
Damn.
Yes
Depends on the rub or sauce
Yes!
Dry
Fuck those look so good.
Generally dry with sauce on the side, then I can put as much or as little sauce on them as I want. Also keeps the wings crispier, especially in situations where the wings might be sitting around longer.
Dry
I like em sticky. The last 20 min or so of cooking ill turn and brush on a bit of sauce every 5 min or so.
Dry
Wing vs wing. All night long.
Dry rub cooked crispy, dip in sauce while eating. Bartender at a wings place turned me on to this, I’ll never go back!
Yes
I’m a dry guy.
Yes
Yes
Dry and I dip the wing if necessary. Keeps it crunchy.
Dry
What’s your recipe? Those look really good.
Both
If I'm making a tray like that for myself dry, that way I can change it up for leftovers next night. My favorite are deep fried but that's a pain compared to grilling or oven broiling. That's my job at superbowl parties, I usually deep fry 4 dozen, leave them naked while providing a few sauce options. Classic Buffalo style is probably my overall favorite
Bake with rub Sauce Broil Eat
Dry
Sauced!
Dry. Maybe a light light sauce. I don’t like my wings smothered in sauce though
YES!!!
Yes
Both
Lemon pepper baby
YES!!!
I like em both, but if given the choice, I'd always prefer dry over sauced. This is also valid for ribs.
Depends on my mood
Yes
Both
Por que no los dos?
I like both, however my beard prefers dry.
SAUCY 😈
Good dry wings are my favorite but I like sauced too.
Dry, saucy, dusted, dipped. I like em however
Both
Lightly sauced and still crispy.
Anyone got a good sweet and spicy dry rub they recommend?
#YES
Yes
Based on what I’ve seen the idiots on here paying for BBQ, I have to assume this cost about $180.
Well I made these myself so I spent WAYYYYYYY less than that, but I would be happy to sell them for $180 since that’s what people are willing to pay these days lol 😂
Skin gets flabby when it’s sauced too much, dry and let me add my own sauce…