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  2. How To Cook Chicken Wings: Baking, Frying, Grilling, and More

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  3. I tried the smoked chicken wings that UK’s football ... - AOL

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    The wings are marinated overnight, then smoked with dry rub for 4 1/2 hours — they are big wings, not small ones. The smoker starts going at 4 a.m. Finally they are flash-fried when ordered.

  4. Smoking (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoking_(cooking)

    An electric smoker with a slab of hot-smoked salmon inside The most convenient of the various types of smokers are the insulated electric smokers. These devices house a heating element that can maintain temperatures ranging from that required for a cold smoke all the way up to 135 °C (275 °F) with little to no intervention from the user.

  5. 20 Chef Secrets for Crisp, Juicy Fried Chicken - AOL

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    Chef Michael Ruhlman likes to finish legs, thighs, and wings in a 250-degree oven to make sure "they're super tender and to further crisp them."

  6. Smoke point - Wikipedia

    en.wikipedia.org/wiki/Smoke_point

    Oven baking: Average of 180 °C (356 °F) Smoke point decreases at a different pace in different oils. [10] Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source. The following table presents smoke points of various fats and oils.

  7. Template:Smoke point of cooking oils - Wikipedia

    en.wikipedia.org/wiki/Template:Smoke_point_of...

    Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3] Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil: Refined: 200 °C [7] 392 °F Coconut oil: Refined, dry: 204 °C: 400 °F [8] Coconut ...

  8. Smoke ring (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoke_ring_(cooking)

    A smoke ring is a region of pink colored meat in the outermost 8-10 millimeters of smoked meats. [1] It is usually seen on smoked chicken, pork, and beef. There is some debate as to whether or not the presence of the smoke ring is actually an indicator of quality of the finished barbecue product but it is widely considered to be a desirable ...

  9. These Expert-Recommended Electric Smokers Will Simplify Your ...

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