I will be smoking some wings shortly..Is the temp of 225 good? I have them in garlic and Franks right now....
Frank
Frank
Wings...
- Thread starter frankerector
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pineywoods
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Personally I like to crank the smoker to temps of 300 degrees plus to crisp up the skin as I smoke them. 225 will work but most of the time will result in the skin being kinda like rubber unless you crisp them on a grill or in the oven
pandemonium
Master of the Pit
usually you would throw them in the sauce after cooking, just dont use the sauce you have the raw ones in now.
pineywoods
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I usually marinade in the sauce then smoke/fry then put them in a container with more unused sauce and shake then serve
They are in the Smoker now......
I think I will smoke, dreg in the marinade, then oven cook to crisp..? ...Good?
Frank
I think I will smoke, dreg in the marinade, then oven cook to crisp..? ...Good?
Frank
pineywoods
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guvna
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Alot of smokers cannot reach 300+ degrees so another thing you can do is smoke the chicken on the smoker
Then finish them on a hot charcoal or gas grill.
Last edited:
chubbabubba
Smoke Blower
I know this is old, but I got some wings today and was going to smoke them later. Good info here, looks like if I can maintain up to 300 degrees I should be good. Or just finish them in the oven afterwards. Thanks all.
Don't forget the most important part.
When they are done toss them with a mixture of melted butter & Franks hot wing sauce.
When they are done toss them with a mixture of melted butter & Franks hot wing sauce.
another brand of hot sauce....the one with the wooden top. Not bad, but hard to beat Franks IMHO
shtrdave
Smoking Fanatic
Big, Rooster sauce fan here, plus some franks and a bit of the butter and a few spoonfuls of the Jalapeno brine from the jar of peppers.
I am once again doing the wings....
I have them mastered.
I will post pictures soon.
Hoist!
Frank
I have them mastered.
I will post pictures soon.
Hoist!
Frank
shtrdave
Smoking Fanatic
ugaboz
Smoking Fanatic
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