Reply to "Tonight, wings"

Former Member

quote:
Originally posted by michaelstano:
Sorry to post so much, but I am so impressed by the results...

Keep 'em coming...

Did you ever take the temp of the chicken? If you are going to fry them 3 hours sounds long.

In my restaurant they were big sellers. Smoked at a lower temp, 180, we would smoke 40# at a time. About 1.5 to 2 hours and these were larger wings, not BWW size. We pulled them around 150. The key for use was to chill and then fry. The chill help the smoke settle in and kept the chicken from over cooking.

9/26/158:22 AM

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