Chicken skin


 
Jeff R

Jeff R

TVWBB Pro
I thought I would try to do some buffalo wings on the grill after liking the OMS wings so well.

I did them indirect as well with some apple wood chips. The skin was very leathery and not very very good. Was this from cooking indirect, the smoke, or both?

I think the constant basting in the OMS wings prevents this from happening.

I was thinking they would be too small to easily cook direct. Thoughts?
 
Makes sense. I only use about a half a chimney, but cooked about an hour. Temp was probaly around 325 at the dome. Hotter and shorter is what I will do next time.
 
Wings is one thing that I have not mastered. I can get great tasting meat but with bland rubbery skin. I can also get great skin but with meat that is dry. I also tend to burn the skin every now and then.
 
I encourage you to try Alton Brown's wing method, adapted to the grill. He steams his wings to render a lot of fat out of the skin, and where he then bakes his I prefer to grill mine over indirect heat. I've been doing this for a year now and haven't fried a wing since. These babies rock: smokey, crisp, and perfect. Look up the video on YouTube and give it a try.
 
Great advice mr T! They need to be airdryed for a while before cooking. I start the wings direct to get a head start on the skin. Then indirect till tender. I might run just a tad hotter then you Jeff(350).

Good Eats S11E14 The Wing and I:

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Air dry, toss them with a bit of canola or veg oil to coat,add your seasonings and cook them indirect at 400 - 425. Sauce them right at the finish.
 
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