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Cracker Red
08-18-2011, 07:12 PM
Trying this out, so far not so good.

GOSM smoker

I've done about 2 hours at 250, chicken seems tender and done but the skin is terrible. Can I save these things by cranking up the temp to say 300-350 for maybe 30 mins?

Thanks!

http://i3.photobucket.com/albums/y54/TheoAftonomos/Smoke/e0223432.jpg

jeffsee
08-18-2011, 07:13 PM
Chicken needs higher finish temp for skin.


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- Jeff See

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Cracker Red
08-18-2011, 07:26 PM
So I'm on the right track. Is it just a check it and see, or some approx time. I'm at 350 now, been there for maybe 20 mins.

Mister Bob
08-18-2011, 07:31 PM
Drop those babies into some 375 degree oil. Smoked then fried wings are awesome!

Groundhog66
08-18-2011, 07:34 PM
Drop those babies into some 375 degree oil. Smoked then fried wings are awesome!


That's a great idea :thumb:

Cracker Red
08-18-2011, 07:48 PM
No fry available....They are getting better but not sure if I'll try this again.

Bpig
08-18-2011, 08:05 PM
Drop those babies into some 375 degree oil. Smoked then fried wings are awesome!
I love that idea but I can't eat wheat. I hope you don't have to bread them.

smokeyokie
08-18-2011, 08:06 PM
Drop those babies into some 375 degree oil. Smoked then fried wings are awesome!
BOOOYYAAAHHHH!!!! That is the ticket!!!!:clap2:

smokeyokie
08-18-2011, 08:08 PM
No fry available....They are getting better but not sure if I'll try this again.
throw them on a cookie sheet under the broiler for a few minutes... Keep an eye on them as they tend to burn quickly....(I know the oven is cheating but he doesnt have a fryer!!!!):doh:

borzwazie
08-18-2011, 08:12 PM
chicken has to go higher. 325 or maybe more depending. I have tried low and slow on chicken, it's not good at all.

Meat Burner
08-18-2011, 08:43 PM
We do wings on the Weber to keep the temps up. Smoked is a real challenge and the skin will not be good at all if you cannot get the temps up at the end. Experiment and you will come up with right combination. Good luck bro.

Mister Bob
08-18-2011, 09:07 PM
I love that idea but I can't eat wheat. I hope you don't have to bread them.

I just throw them naked into the oil 'til they crisp up. Deeeeelicious!

Bpig
08-18-2011, 09:30 PM
I just throw them naked into the oil 'til they crisp up. Deeeeelicious!
Thank you. I am learning so much here. I have a sauce, Madd Dog Ultra, that I think would be great on wings. I had always breaded and fried mine before. I think smoking and a quick fry sounds way better to me.

Funny, I was always more of a griller before I got Celiac. I was bummed at first but I am eating a lot better now than before.

TooSaucedToPork
08-18-2011, 09:52 PM
Smoke em on the top rack for an hour and 20/30 minutes, then pull the water out or add sand to the pan and crank the heat to 350. This will get rid of the moisture and aid in the skin crisping. About 40 minutes later the skin will be nice and crisp...

At least this is how we get 'em perfect on a charcoal smoker...

Cook
08-19-2011, 08:58 AM
There is no need to slow cook chicken in the first place. I would suggest cooking the things above 300 (325-350) the entire cook. They will get done faster and you have a better chance of getting decent skin. You can finish them under the broiler, on the grill, or in a fryer. I would suspect that cooked wings will take no more than a minute or so in the fryer if you go that route.

Ole Man Dan
08-19-2011, 01:57 PM
I love that idea but I can't eat wheat. I hope you don't have to bread them.

I'm a 'Celiac' and also can't eat wheat. I use Rice Flour & milk when I need to batter chicken.
'Glutten Free' for me...
Watch commercial sauces, quite a few contain Wheat.

MG_NorCal
08-19-2011, 02:53 PM
Trying this out, so far not so good.

GOSM smoker

I've done about 2 hours at 250, chicken seems tender and done but the skin is terrible. Can I save these things by cranking up the temp to say 300-350 for maybe 30 mins?

Thanks!

Quick direct heat will crisp them up nicely.
Charcoal or gas grill, otherwise broiler in the oven.
30 more min at 300 in the GOSM might dry them out too much without crisping enough.

MikeyLuvsBBQ
08-20-2011, 12:44 PM
I cook my wings on a Weber Kettle set up for indirect cooking. The wings start out on the indirect side over a drip pan until they're fully cooked and then I move them to the direct side over the coals for a few minutes to reverse sear them.

posey's_pork_pit
08-20-2011, 01:28 PM
Hey Neighbor ~ do you have a charcoal grill? If yes, try this recipe ~ it's the bomb! :clap2:

http://greenleafbbq.wordpress.com/2011/06/12/doughertys-wings-arguably-the-best-chicken-wings-on-the-planet/

NorcalBBQer
08-20-2011, 02:12 PM
Look at that Tim's wings getting some love all the way in GA!