Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 01-04-2014, 09:14 AM   #1
is One Chatty Farker

jasonjax's Avatar
Join Date: 12-20-07
Location: Jax, Fl.
Default Chicken wings low and slow?

I know conventional wisdom says cook wings hotter and faster to crisp up the skin, but has a one tried and or still does do low n slow with good results? I'm guessing the skin would still not be very crisp, but maybe the high fat content of wings would benefit from a longer render?

jasonjax is offline   Reply With Quote

Old 01-04-2014, 09:16 AM   #2
Full Fledged Farker
Join Date: 07-19-13
Location: Chesapeake, VA

I tried it a while ago on my wsm and the two things i remeber was one it was extremely smokey and second was you hinted was the skin was very rubbery.
US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG.
GoolsbyMD is offline   Reply With Quote

Old 01-04-2014, 09:17 AM   #3
is Blowin Smoke!

campdude's Avatar
Join Date: 07-04-10
Location: Rancho Cucamonga, CA

You could cook them long enough to render the fat, but the skin won't get crispy. If you want more smoke flavor, you can go low for a while then ramp up the temp to finish cooking and crisp the skin.
NB Bandera with baffle, fire grate, and charcoal basket mods
Modded ECB with Rotisserie
Superfast splashproof Blue Thermapen
Stok Gasser
Turkey Fryer
The Big Easy Oil-less Fryer
Camp Stove and Cast Iron Cookware
Zero Club
Branndair Uisage Beatha Cuallach
campdude is online now   Reply With Quote

Old 01-04-2014, 09:24 AM   #4
Is lookin for wood to cook with.
Join Date: 11-22-11
Location: Garden grove,ca

How about a quick smoke then Into the fryer?
Mandreyka is offline   Reply With Quote

1 members found this post helpful.
Thanks from:--->
Old 01-04-2014, 09:56 AM   #5
is One Chatty Farker
J-Rod's Avatar
Join Date: 08-15-12
Location: Irish Hills, MI

Perhaps a reverse sear? Or smoke a while then finish in a hot oven? 400*. As much as I love to smoke I must say the oven has been my go-to for wangs lately, one hour@400 flipping halfway thru turns out some kick a$$ wings. Texture mimics that of fried without being fried, toss em in buffalo hot sauce and devour! You could easily kiss em with smoke for a half hour then finish em in the hot oven for nice crispy skin.

Speaking of wings, I just remembered I had some thawing in he sink from last night... CHIT!!!
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
J-Rod is offline   Reply With Quote

Old 01-04-2014, 10:07 AM   #6
Babbling Farker

nucornhusker's Avatar
Join Date: 08-29-11
Location: Lincoln, NE

When I do wings I usually smoke them low around 200* for an hour for smoke! then crank it up to 400* or so for 15-20 minutes or so, or until the Thermapen reads about 170*. Very juicy and flavorful and some smoke flavor too. This is in my pellet grill, so depending on the cooker the direct time and temp may need to be adjusted.
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote

Old 01-04-2014, 10:32 AM   #7
Knows what a fatty is.
Shoes's Avatar
Join Date: 11-09-13
Location: Las Vegas, Nevada

At my house chicken gets grilled. I've tried a variety of low temp chicken. The best stuff smoked at high temps so I don't bother with it. My dog loves when I try low slow chicken cuz he gets to eat most of it.
Shoes is offline   Reply With Quote

Old 01-04-2014, 10:56 AM   #8
Quintessential Chatty Farker

Join Date: 07-08-10
Location: Boyertown, PA

I go around 350* for wings and they come out perfect every time.

Last weekend my buddy did them at 250* for about 1.5 hours and the skin was tough as heck. Let's just say I like mine better.
Jason [/I]

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
[/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR]

[COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR]
fingerlickin' is offline   Reply With Quote

Old 01-04-2014, 11:10 AM   #9
Smith's Pig Pen
On the road to being a farker
Smith's Pig Pen's Avatar
Join Date: 01-19-13
Location: Calistoga, CA

Definitely an advantage of the UDS from my old offset. With the offset, we rubberized our first batch, but I'm stubborn and love wings so we tried some other things. The next time, I smoked for an hour 275-290 and I was going to put them in the oven and the wife suggested frying- they came out great. Finishing off in the oven or grill works too. One time I went Accidental Tourist and soaked them with teriyaki right off the pit and forgot about them for an hour messing with the fire on some baby backs. When I grilled them up, they were killer.

The UDS is a breeze. We just go with the season of the moment, run about 250 for 1- 1.5 hours, pull 'em off for a buffalo bath, back on for 15 minutes and they're amazing. That direct drip on the coals is unstoppable.
UDS, Akorn & Lookin for a stickburner
Smith's Pig Pen is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 08:43 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts