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Old 07-06-2011, 03:09 PM   #9
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL

The way I do wings is: Cut wing tip off, throw all wings in largest bowl I have pour on regular olive oil, dump on large amount of rub (I prefer weber's kickin' chicken for wings), toss for a few minutes until oil and rub evenly coats everything smoke on smoker @ 300*F give or take, until the appropriate color/done-ness. I've had this take anywhere from 90-240mins depending on the temp of the wings.

Maybe I'm not as picky about my skin, but I've never had the skin turn out unsatisfactory, at least as far as my family is concerned, and it never comes off all in one floppy/rubbery/chewy piece.
CharBroil Red Infrared; Stok Tower; 22.5 WSM; 22.5 OTS
Myrdhyn is offline   Reply With Quote