Chicken Wing dilemma

Badgeman · 07-06-2011, 12:29 PM

I'm having trouble with the skin on the wings getting tough when I'm smoking them. I like to hit 'em with some heavy smoke, and am finishing them in just over 90 minutes. I've tried a couple strategies to include mopping with a butter/rub marinade during the process (which helped), and brining them. Still a bit tougher than I'd like. I'd appreciate any advice as I'm trying to make chicken wings a cornerstone of my diet. Thank heavens their good for you, right?

boogiesnap · 07-06-2011, 12:35 PM

air dry em in the fridge for a couple hours.

brush em with some melted butter, and onto the cooker, indirect, @ 350*, could be higher if you'd like em faster.

this does it for me everytime.

sandiegobbq · 07-06-2011, 12:49 PM

Grill them on higher temperatures at 350-400 degrees.

That will get the skin where you want it.

Carbon · 07-06-2011, 12:53 PM

Indirect @ 400°F gets them nice and somewhat crisp for me.

thirdeye · 07-06-2011, 12:57 PM

If the skin is really fatty and feels thick, I will cut the little triangle out of the elbow. This seems to let them cook more even. I just use kitchen shears.

Smiter Q · 07-06-2011, 01:01 PM

I did a thread last year of a way I make wings. This might help a little. Just one of several ways to get a crispier skin.
I use a homemade mayo on them, and finish over direct heat.

Thread: http://www.bbq-brethren.com/forum/sh...ad.php?t=90702

This year I started to brine them, and use full wings.. flapper and all.

Photo:

eagle697 · 07-06-2011, 01:03 PM

i get wings that are cut into flats and drums. Toss in oil and rub, cook at 350 or so, and it works every time.

syndicate559 · 07-06-2011, 01:14 PM

I usually do a wet rub, where I'll mix whatever rub I want with some canola oil, into a very thin paste and make sure the entire surface of the wing is coated. Higher heat and it comes out great.

Myrdhyn · 07-06-2011, 02:09 PM

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.

KrabbyKirk · 07-06-2011, 03:53 PM

finish wings by deep frying at 360 for about 4 min perfect

Cook · 07-06-2011, 05:38 PM

I'd fry them if possible...but 4 minutes on an already cooked wing is a long time.

Badgeman · 07-06-2011, 06:27 PM

Wow! Thanks for all the great advice. The brethren come through again. I can't wait to try it this weekend. I'm thinking I'll finish them in a fryer next and see how that works. Great ideas, all.

07-06-2011, 12:29 PM	#1
Badgeman On the road to being a farker Join Date: 06-22-11 Location: Woodbury, MN	Chicken Wing dilemma I'm having trouble with the skin on the wings getting tough when I'm smoking them. I like to hit 'em with some heavy smoke, and am finishing them in just over 90 minutes. I've tried a couple strategies to include mopping with a butter/rub marinade during the process (which helped), and brining them. Still a bit tougher than I'd like. I'd appreciate any advice as I'm trying to make chicken wings a cornerstone of my diet. Thank heavens their good for you, right?

07-06-2011, 12:35 PM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	air dry em in the fridge for a couple hours. brush em with some melted butter, and onto the cooker, indirect, @ 350*, could be higher if you'd like em faster. this does it for me everytime. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

07-06-2011, 12:53 PM	#4
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles	Indirect @ 400°F gets them nice and somewhat crisp for me. __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

07-06-2011, 12:57 PM	#5
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	If the skin is really fatty and feels thick, I will cut the little triangle out of the elbow. This seems to let them cook more even. I just use kitchen shears. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

07-06-2011, 01:01 PM	#6
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX	I did a thread last year of a way I make wings. This might help a little. Just one of several ways to get a crispier skin. I use a homemade mayo on them, and finish over direct heat. Thread: http://www.bbq-brethren.com/forum/sh...ad.php?t=90702 This year I started to brine them, and use full wings.. flapper and all. Photo: __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11

07-06-2011, 12:49 PM	#3
sandiegobbq is one Smokin' Farker Join Date: 06-22-11 Location: chula vista, ca	Grill them on higher temperatures at 350-400 degrees. That will get the skin where you want it.

07-06-2011, 01:03 PM	#7
eagle697 is one Smokin' Farker Join Date: 01-07-08 Location: Senoia Ga	i get wings that are cut into flats and drums. Toss in oil and rub, cook at 350 or so, and it works every time. __________________ Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver

07-06-2011, 01:14 PM	#8
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA	I usually do a wet rub, where I'll mix whatever rub I want with some canola oil, into a very thin paste and make sure the entire surface of the wing is coated. Higher heat and it comes out great. __________________ Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe

07-06-2011, 02:09 PM	#9
Myrdhyn 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. __________________ Weber Performer Platinum; 14.5" WSM; Old Country Over n Under.

07-06-2011, 03:53 PM	#10
KrabbyKirk Found some matches. Join Date: 06-19-11 Location: Syracuse New York	finish wings by deep frying at 360 for about 4 min perfect

07-06-2011, 05:38 PM	#11
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	I'd fry them if possible...but 4 minutes on an already cooked wing is a long time.

07-06-2011, 06:27 PM	#12
Badgeman On the road to being a farker Join Date: 06-22-11 Location: Woodbury, MN	Wow! Thanks for all the great advice. The brethren come through again. I can't wait to try it this weekend. I'm thinking I'll finish them in a fryer next and see how that works. Great ideas, all.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Chicken Wing FAIL	Youngin'	Q-talk	11	10-11-2011 09:32 AM
chicken wing brine?	bobaftt	Q-talk	8	09-03-2011 10:22 AM
chicken wing ???	bobaftt	Q-talk	10	01-05-2011 02:50 PM
Ain't nuthing but a chicken wing....	BobBrisket	Q-talk	6	04-14-2008 07:05 PM
Chicken Wing Cook-Off?	swamprb	Q-talk	6	05-26-2007 08:01 AM