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kcmike
04-10-2011, 10:18 PM
at 250 on the top rack of a 22.5" WSM? They've been on for an hour now...

Mike
Oakridge BBQ

cbagby64
04-10-2011, 10:22 PM
We normally smoke then for 1 hour(we cook at 225) and then flip them for another hour. Flip once more to sauce and once it sets your good.

kcmike
04-10-2011, 10:50 PM
Thanks, I'm going with that.

Mike

Grafixgibbs
04-10-2011, 10:52 PM
Try marinating them in a spicy vinegar sauce first if your making spicy wings. I started doing this and OH man... love it.

Brewer
04-10-2011, 11:05 PM
Finish them off with some high heat (350+) to render down and crisp the skin :thumb:

Q-Dat
04-11-2011, 11:00 AM
The best wings I ever did were on my UDS. I coated them with olive oil and creole seasoning, then let them go on the top rack with no diffuser at a 225 lid temp for about three hours. They were not overcooked and the skin was nice and crispy. For whatever reason when I cook them this way the skin stays crispy even after saucing them.