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9 replies

smoked wings

FM Former Member
Cool

i love good chicken wings...that being said i am wondering from the consensus on this fine forum how to do them in the cookshack smoker and avoid the dreaded rubbery skin.

usually when i buy wings from a sports bar or restaraunt ...i like them done and crispy...

when i cook wings at home i use a weber grill and offset method of cooking (smoking) about an hour and they are perfect...

a big problem with the offset cooking is to spread the coals to the sides and believe me that weber is one hot grill...

so this is my question...

i use a method i saw on here for beef jerky that is foolproof...i think it is q doggs where he drys and smoke the jerky for two hours with the door cracked open an inch to help dry a little and then cooks for an hour with the door closed...

i am thinking of reversing that cooking method with wings to cook them an hour with the door closed and then air dry them with the door cracked for the last two to see if that would crisp the skin a bit...

comments???
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FM Former Member
I may be all wet here beachpirate, but I don't think that'd be too good an idea.

I think drying the skin by air instead of crisping the skin by heat is a little risky since you are not curing the chicken wings like you do the jerky. There will be no extra protection for them being in the danger zone when the door is cracked. The heat escapes right along with the moist air.

Plus, i think your chicken would dry up right along with the skin.

Just my precautionary mind at work here. But someone speak up if I'm wrong.
FM Former Member
I have tried wings using a similar method as pirate: I had the door cracked at 190 for an hour and then shut at 200 for 2 hours checking progress each half hour after 2 toatal hours of cook time. The skin was still rubbery on most of them, I then flipped wings over for another 45 mn. still at 200. They were falling apart tender but still not very crispy. I would reccomend tag teaming your smoker with a grill to get skin to the crispy zone.
FM Former Member
Cool
thanks for all the feedback...

GeiyserQ...good point, i was concerned about that also...being a former meat dept. manager i am well aware of the spoilage of both pork and chicken in relative terms to beef....

also i did not use the cure on the jerky but just smoked it with the spices on the strip...

dlucks... i agree...that is the problem i was wondering about...oh well back to the weber kettle....they did turn out pretty crisp btw...

await your results mr jig...

and geiyserQ...we are going to roast some nuts in arizona Big Grin

go gators Razzer
FM Former Member
I am still waiting on my Amerique but the first, or one of the first things i'm going to do is cold smoke a mess of wings and then finish them in a fryer. One of the problems with wings is getting them dry enough before frying. i bet cold smoking would dry those wings out perfectly before they hit the oil....
S smokenqueQ'n n Brew'n
quote:
Originally posted by Smokin' Jake:
Good stuff, smokenque...I'm anxious to see how the cold smoke baffle works in such applications.

Btw, a friend of mine helped open Charlie Palmer's Dry Creek Kitchen in Healdsburg...Small world, eh?


Yep, hear it's a good place to eat.. but, probably too pricy for me Smiler as is most stuff in this town.

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