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Smoked wings failure

FM Former Member
Prisonchef,
The quote below is from your post a few days ago, are you serious about smoking the wing tips the same as you would a brisket?

""just got done putting 80 pounds of wings into the sake to marinade for saturday. nice part is i bought jumbo wings from st johns foods and thankfully they are already seperated.
however moose and corvette are not well pleased with this as they will be missing their 2 wing tips each!!!
ps. those wing tips go in for the same length as a brisket-18hours!!!""

I know several people who enjoy eating the crispy fried wing tips and I'm sure they would enjoy knowing your technique, I certainly would.

Question 2:

Just tried my first batch of wings. After much research in this forum and the net, I decided to followed the CS recipe except that I forgot to rub the wings with oil before going in the smoker. The skin was so rubbery, even after some extra time in the oven, that for the first time in the 6 years I've been using CS smokers, I thru out some product.
Plan to correct that error and try again immediately, but would appreciate your thoughts.
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T tomMember
Kinda falls back into the category of "you could smoke anything",but would you want to.

I have heard rumors ,over many years,that you could rassle wings,slow and low,-just to prove you could-and they would be edible.

I have never actually experienced them,though.

There is a certain school of thought that they are meant to be deep fried. Wink
FM Former Member
greyhounds have very sensitive stomaches therefore however much they love wingtips they only get 2 each and those are smoked until they are as crisp as potato chips. 18 hours might be a bit long but she has forgoten the last tips moose and corvette got. the tips majoreddie were for my dogs. sorry wouldn't recommend that for people
jack.
ps sorry major been a long day. when we did them in peggy's sm150 all we did was go to max heat and let them cook. i think the oil might be your problem as i feel it is acting the same as oiling a potatoe skin prior to baking. they will take awhile to render the fat out and to be honest will never get as crisp as you can get by either finishing on a grill or doing in a fast eddy. the wing tips to get crisp will take about 25% longer with no oil
hope this helps and sorry for any confusion i caused over cooking tips for my greyhounds
jack
FM Former Member
tom
the wings i got roped into because peggy entered us in the super tailgate mania put on here by the united way as a fund raising superbowl tie in event.
we finished 2nd and yes we got beat by south grill but we did beat hilton, mango tango, south beach grill and hooters and no we didnt fry them just used the fec and the recipe peg gave out under the open forum chicken wing thread.
they were nice plump juicy with good color and the lime glaze really set them off. judging was not blind and we figured that we would finish poorly due to that but i guess taste and appearance really do tell.
jack
FM Former Member
Roger the wing tips, got me on that one!

My interest in smoked wings is the result of a local BBQ'er commercial success. The "Slick Pig" is getting a lot of local and some national press. There best seller is smoked wings. I will sample their offering today before deciding how much effort this experiment deserves.

Thanks for the feedback on my wing failure. I'll try agian, remembering to oil the wings before putting them in the smoker. And I'll re-read the posts with more attention to the ones using the higher heat vs low and slow. I guess it comes down to one question, Once the skin gets rubbery, can it become crisp? Is the rubbery skin just a transistion to crispy that requires more/high heat?

I'm keeping the deep fryer ready
FM Former Member
ninetyproof,
we won't be tv celebrities ever! we just have a good time doing this. we're hoping to one day settle down to a takeout business, but i'm enjoying the serving part of it and the learning the cooking part of it so much, that i might be entering contests at age 80! maybe they'll roll me out in my wheelchair on one of the tv shows then! i hope jack will accompany me on his walker! LOL
Peggy
FM Former Member
Tried the wings at the Slick Pig as I said above. They wer nice colored, no sauce, no rub, very tender, the skin was not rubbery, but no where near crisp. I think they are brined, seemed the flavor was deep in the meat. This is the claim to fame for the best selling item.

I re-read the many posts about this subject and now I better understand what was said. Many of my questions were answered, just didn't understand since I hadn't experienced the problems. Yet another example, I keep learning with each time I cook, then research the results. That record keeping thing is for real!!

Tried a second batch today. Oiled the wings and sprinkled with CS chicken rub. In the smokette for 2 1/4 hours at 250, then down to 140 for additional 45 minutes. NO PROBLEM WITH RUBBERY SKIN!! The skin was not crisp, but similar in texture to the commercial product. Now I've got to work on the flavor.

Thanks for your patience and good advice.

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