Wings

[ps0303]

I am doing some ribs and wings tomorrow and I usually do the wings on the grates but wondered, does anyone smoke then in a foil pan? If so, do they get enough smoke on them? I've seen people doing shoulders in a pan but curious on doing wings like that.

 

[browneyesvictim]

No. That sounds like a method for producing very rubbery skin. I think they need as much breathing room as possible to get crisp. I only put them in a foil pan after they are cooked to keep warm and serving.

 

[ps0303]

I've always smoked the wings at 225 and then throw them on a very hot grill to crisp the skin.