Smoked chicken wings

Discussion in 'Poultry' started by smokie bill, Dec 12, 2014.

  1. smokie bill

    smokie bill Fire Starter

    I've been reading posts on smoking chicken wings but I'm just wondering about the skin.  I know that smoking poultry leaves the skin rather rubbery.  Doesn't that apply to wings also?  I see where some folks just smoke 'em & eat 'em.  Others either throw them on a grill for a short time or put them under the broiler for a few minutes.  I'm not fond of the tough skin & will remove it from the bird after smoking, but doing this to just wings could get rather tedious.  Any suggestions to help me out?

  2. You have to get the temp above 325° to get crispy skin. You can however canalize the sauce below that.

    Happy smoken.

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    All poultry benefits from a higher temp smoke. If your smoker can't do that then you do have a few options. You can grill them at high temp, turn on the broiler in the oven, or deep fry them real quick.

    I can run my smoker hit so that's the method I use. I would recommend whatever method you use, and whatever type of sauce you use to try out injecting the wing prior to cooking. Really adds the flavor to the meat.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    One more note, if you're going to knot eat the skin, take it off before any other prep. Save the skin for making schmaltz.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member


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