Smoked Wings Question

[a palombo]

Any tips?

Unfortunately, I don't have a grill to finish them on. (Just moved to a place with a yard and I bought the smoker first)

I have heard that drying the wings in the fridge helps out with the texture of the skin.

Do you brine yours? Do you dry yours out?

Any advice would be appreciated!

 

[Rita Y]

hi Neighbor! Welcome to TVWB.

Actually, you DO have a grill.

After you are finished smoking your wings, have something ready to put your center section on. Carefully remove the center section and put the grate on top of the bottom section, over the coals. Presto! A grill. Somewhere on this site must be an illustration of the process. I do this to sear tri-tips. The heat will be high, so watch those wings carefully.

You might try pushing the coals to the outer edges of the grate and browning the wings indirectly in the center of the grate. Another alternative is to remove some of the hot coals to a metal bucket.

I haven't tried it, but to place the smoked wings further from the coals, you could very carefully remove the water pan and put the wings on the lower rack. I'm sure you'll get more suggestions. Enjoy your WSM!

Rita

 

[a palombo]

Hey there!

That is a great idea; however, I will have a Boston Butt and a few giant turkey boobs on the smoker as well.

Thanks for the advice though!

 

[Rita Y]

Well, there is always the broiler in your kitchen.

 

[Paul K]

I frequently just cook wings at a higher temp -400*ish - on my WSM (empty water pan). At that temp, the skin crisps up nicely. You can still toss a piece or 2 of wood below for some smoke flavor; with chicken it won't take much.

Paul

 

[Mike Gray]

Just made wings yesterday in my WSM and they were crisp yet moist. Let them dry in the fridge for several hours and cooked them around 300 with no water pan. So it was direct heat, but really far away from the food. Based on your post about the other food this probably isn't an option this cook, but maybe in the future.