Cash the ticket's presented by Fan duel.

All right, we've got mail bag, and we've got a recipe.

You tell me which one you all first.

Uh, let's go mail bag. I'll finish with the recipe.

Mailbag, let's get to the meat for the people.

All right the first mailbag question cash the ticket

podcast at gmail.com brings up smoked chicken wings.

Says what's up guys you brought up the smoked chicken wings I'm curious to hear the method. I'm not sure what you cook on but I wanted to share mine compare a little notes.

Let me hear it. Says it's not unique but it's super simple. The vortex method on an original Weber kettle. I own a

fancier cooker but I always default to the Weber. A simple rub, nothing too sugary. The vortex pile lit coals in the

middle with some apple wood chunks, gets ripping hot about 500 600 degrees.

No flipping 45 minutes., says I can also fit a shit ton on because the fire

takes up a little space in the center.

Crisp them up with the nice, he says, Crisp them up with a nice light smoke flavor, take the internal to

the 190 perfect every time. That's Zach in Down River, Michigan.

All right, Zach, so we're gonna go to the recipe now and get it out of the way.

Because I hinted like, hey hey I've got a really good

smoked chicken wing recipe so first things first the wings have to be bone dry

they have to be dry meaning take them out of the package, put them on a baker's rack. Pat them

dry with a paper towel. You got to put them in your fridge for about an hour or two.

There's no choice. If you want these things to be crispy, they have got to be dry.

Then I'm a dry rub person.

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