Wings….

[darealdeal]

What’s the best process for smoking wings??? Temps/time….. get them nice and crispy?

[bigtimeduckhunter]

I’ve done this recipe several times and it’s always worked well. I don’t do the white sauce though

https://destination-bbq.com/home-tea...n-wing-recipe/

[Carolina Counsel]

I think the key is salt and baking soda to dry out over night. Rub of choice and then to the smoker.

[kquinn]

Actual smoked wings result in a rubbery skin, so a second high heat cooking is required to crisp up the skin.

[waterbreaker]

I use the 0-400 method on my RecTeq. Put wings on cold smoker and turn it on to 400. Should take 45ish minutes. I typically flip them around 375. I do believe the key is drying them out. I always at least pay dry with paper towels but corn starch the day before helps a lot.

[smitch320]

flash fry them after

[LabLuvR]

225 for 30 minutes. Then 425 for 30 to 45 minutes they turned out good and crispy.

[AH HOLY]

Smoke at 250 for 1.5-2hr then crank it up to 400 and crisp them up.

[FEETDOWN]

Been wanting to try the 0-400 method. I usually do mine at 400 the entire time until they're done and they're pretty good.

I mean, at the end of the day, they're chicken wings and they're gonna taste like whatever you season them with or dip them in

[Highstrung]

It's kinda hard to be at a zero starting..

[Buckin Bronco]

flash fry them after

That’s what home team does. You can find the rub recipe online as well.

[Highstrung]

I watched an episode where Alton Brown, roasted them on racks, and did a quick flash fry. I actually did it once, not bad.. but I wouldn't do them again. Simply because they're just f'n chicken wings, still chicken, a vessel for sauce

[Gut_Pile]

Corn starch before for at least an hour. Longer if you have time

smoke at 250 for 15 minutes per side

flash fry after

[LabLuvR]

Full that frying. Just smoke em on the grill. Taste damn good and less work.

[2thDoc]

watch your mouth
this aint kindergarden

[MKW]

I mix a little baking powder in with the rub. Unless I'm cooking a lot of them, I usually do wings in the air fryer. 20 minutes at 400 does the trick. Hard to get better wings.
Oh and another trick...if you have one of those meat tenderizer things with all the blades that you press down, you can gently poke holes in the skin. That allows the fat to escape while cooking and helps with crispiness.

[willyworm]

Just read an article that spelled the ups/downs at various temps on a pellet grill. The low temps gave the heavy smokey flavors, but didn't crisp the skin up, which makes sense and echoes was some have already stated. Went on to state that 275-300 was the sweet spot where you still get the smokey flavor and the crispy skin.

Think I'm bout to go grab a bag of wings from the store.

[Islandguy85]

Just read an article that spelled the ups/downs at various temps on a pellet grill. The low temps gave the heavy smokey flavors, but didn't crisp the skin up, which makes sense and echoes was some have already stated. Went on to state that 275-300 was the sweet spot where you still get the smokey flavor and the crispy skin.

Think I'm bout to go grab a bag of wings from the store.

275-325 and then finish last 20 min or so at 400 until crisp.


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[nitro5x6's]

Corn starch before for at least an hour. Longer if you have time

smoke at 250 for 15 minutes per side

flash fry after

I mean, you make it sound like cooking wings is easy. Not everyone ( obviously) has your skills.

Not to mention a 40x40 deck with a smoker/ grill , Blackstone and an industrial grade fryer.. and the ability to make a tasty sauce to dip them in.. cmon man.