Good idea, but too smoky for me. Next time I'll use just one wing per pot of beans, and I think it will be MUCH better. I rinsed them off and they'll be super with some added goodies added in. I'll perhaps use them as a base for a bean and vegetable soup. Or I'll add molasses, garlic, and mustard to make a killer pot of baked beans.
I've never used these smoked wings before. Not sure what they're used for, but it has to be flavoring soups and the such. The meat is way too smoky to eat (in my opinion) and salty as all get-out. The smell reminds me very much of a ham hock. The salt level is through the roof, so I'm very glad I didn't add salt to the pot during cooking.
Happy tasting!
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