Help with smoking wings please

Discussion in 'Poultry' started by vikingsmoke, Apr 7, 2012.

  1. vikingsmoke

    vikingsmoke Newbie

    Hello,

    I am new to smoking meats and just have made a quick observation about some of my chicken wings that ive been trying to smoke.

    I am currently using an bradley electric cabinet style smoker to smoke my meats. Ive noticed that when i smoke chicken wings it is hard to get the whole rack to be completely cooked. Most of the time only one or two per 20 or so will be smoked to perfection. By that i mean real dark brown,crispy with the meat falling off the bone.

    Any tips on time,temp and prep will be very helpful

    Thank You
     
  2. s2k9k

    s2k9k AMNPS Test Group

    If you like them hot, here's what I do and it works every time,

    http://www.smokingmeatforums.com/t/119306/chicken-wings-buffalo-style

    I cook them around 300* for 1 1/2 to 2 hours. But I have a propane smoker, don't know if it makes a difference, I've never used an electric.

    I smoked some today but was also smoking some butts and a brisket so my temp was down at 225* so I pulled the wings and threw them on my gas grill for a few minutes and that crisped them right up. I've also heard or people deep frying them for a minute after smoking to get them crispy.
     

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