The Wing Warz Continue!
- Thread starter Atchman2
- Start date
JCDEERMAN
Well-Known Member
Great day for it and they look delicious. That's what I had for lunch today…..and yesterday 
Atchman2
Well-Known Member
These actually turned out bad. The skin was not crispy in the least. I did put them into the oven and "almost" fixed them, however they may go outside for the raccoons.
bowhunterfanatic
Well-Known Member
When I smoke mine I always finish on a blazing hot grill for couple minutes a side. Always come out great
Do believe I cursed you with my last batch. I've been thinking that situation thru, no end. I will have like 7 people coming/staying thru this weekend. I gotta sort it directly.
Feed your people brother!
Atchman2
Well-Known Member
The blazing hot grill was the step I obviously missed. I put them in a 425 degree oven, and salvaged the drumettes. Still it was a pathetic effort. I should have just fried them.
bowhunterfanatic
Well-Known Member
No no no! Try it again and use grill to finish next time. I'd take good smoked wings 10 to 1 over fried personally.
Atchman2
Well-Known Member
Again the Atchman is losing the Wing Warz. He cries and cries.
I know I "can" make good wings. These smoked ones though I messed up. I love smoked chicken wings!
Regardless, tomorrow, I have a pork butt to try! I KNOW I can make those!
Tomorrow I am "fixing" my smoker. It was a gift from a friend and it broke. I didn't have the heart to tell them that the repair cost was darned near as much as the smoker.
I've been using a hot plate and chips. It actually works really well. You have to "hotwire" the hot plate though.
My friend helped me with it. Tomorrow I'm going to cut a hole in it for a new larger element to be installed. The element has a real temperature control. My other one is a hot wired "hot plate". It works well, but it would be nice to have some variation.
(Honestly, I can afford to buy a new even better smoker, but I enjoy messing around with things. I gain more pleasure doing that, than just buying something that will work every time).
I know I "can" make good wings. These smoked ones though I messed up. I love smoked chicken wings!
Regardless, tomorrow, I have a pork butt to try! I KNOW I can make those!
Tomorrow I am "fixing" my smoker. It was a gift from a friend and it broke. I didn't have the heart to tell them that the repair cost was darned near as much as the smoker.
I've been using a hot plate and chips. It actually works really well. You have to "hotwire" the hot plate though.
My friend helped me with it. Tomorrow I'm going to cut a hole in it for a new larger element to be installed. The element has a real temperature control. My other one is a hot wired "hot plate". It works well, but it would be nice to have some variation.
(Honestly, I can afford to buy a new even better smoker, but I enjoy messing around with things. I gain more pleasure doing that, than just buying something that will work every time).
Really liking this conversation, as I badly, botched some wings recently.... I understand the baking powder situation, but if I dunk them for hours-not so much, reckon, I need a back up plan now. 
In fact, there will be 6 people here tomorrow, I just heard... I have stuff to do, and sling food.
Good times... my cooking mind is in overdrive now.
@Atchman2 , you got your hands full, dude. Wings on me, give me a minute to sort this mess, and it's on. Drums, wings, sumpthin', I'll sort it..... This place-sheesh, this place. Busybusy....
In fact, there will be 6 people here tomorrow, I just heard... I have stuff to do, and sling food.
Good times... my cooking mind is in overdrive now.
@Atchman2 , you got your hands full, dude. Wings on me, give me a minute to sort this mess, and it's on. Drums, wings, sumpthin', I'll sort it..... This place-sheesh, this place. Busybusy....
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Forvols
Well-Known Member
Hard to get crispy skin on any type of chicken when smoking, or at least Im usually not successful at it. Air fryer is great for finish work too. Yours look great, Id eat em.
JCDEERMAN
Well-Known Member
Air fryer for sure. When at our cabin, we will smoke them for a while, then throw in the air fryer to crisp them up.
But if you cook them at 400 for 40 minutes until internal is about 190-200, in smoke, they will be crisp.
Key feature: whatever rub you put on them, add some brown sugar. It will caramelize and get crispy. That's my pro tip of the day
Same problem here with the skin not crispy on smoked wings. Tried it a few times and decided grilled, fried ,or oven cooked is my way to go.
Atchman2
Well-Known Member
I like the "thought" of it, but I do think you need to grill them afterwards. I was not impressed with how they turned out.
My first batch were spot on- crispy. Nothing else needed, now I'm in my head thinking of ways (y'all have mentioned) to fix it before the sauces. I'm gonna run them again I reckon. Just a matter of when. I'll post results. I'm seriously a bit confused as my friends turned out nice, but mine were real rubbery (smoked same time) and - not so good, that last batch.
I'm seriously a bit confused as my friends turned out nice, but mine were real rubbery (smoked same time) and - not so good, that last batch. 
30-06 type of guy
Well-Known Member
I found for smoked wings, you need to drop them in the fryer for a couple minutes to get them crisped up. It doesn't hurt the smoke flavoring much at all. It just adds another note to the finished product.
Edit: I just saw I repeated @30-06 type of guy but he's right.
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Atchman2
Well-Known Member
I like to bake my wings in the oven. After that I fry them to crisp them up. Smoking them was something relatively new for me.
Mmmmmmmmmmmmm.....Cajun wings
Mine come out crispy on my egg.
Atchman2
Well-Known Member
Dude those look great! I just think my smoker can't get a high enough temperature to crisp up the outside of them.
BigAl
Well-Known Member
I never fry at home. So to get them crispy, or after I pull them from the freezer (after being smoked) I finish in a 400 degree oven or the air fryer.
Let's try this again....
Based upon recent posts and suggestions, here's what shook out.
Decided, no wet marinade prior, do a dry brine in fridge. Bump heat a bit, and blast them at the end. Also, recently, stumbled upon a marinade/sauce I made which I thought would go great with these (and many other things- maybe post more on that another day).
My plan: dry brine in fridge for hours with baking powder/rub mix. I used Strawberries rub 3:1 with baking powder. So 6 TBS : 2 TBS. Dried chicken and shook in bag, then into fridge on rack for a couple/few hours.
Planned on 1 hr, 230 to render fat, flip and bump to 250 for 1 hr to start cooking and render more fat. Then finish at 400 as my smoker will hit 450. Then dunk in 1/2 new sauce, 1/2 buffalo sauce.
Had to bump smoker higher due to wind. 230/260/400, then ran to 450 to get crisp as I didn't like the looks of skin.
The outcome:
Honestly, best smoked wings for me to date!
As a bonus, some politician woman came off the county road 1/2 mile back to my door to introduce herself. She said, "love your sign..." and I wondered if she meant, NO TRESPASSING, ELECTRONIC SURVEILLANCE, or the ones warning about a crabby GI without negotiating skills?
As I was eating the wings-I managed to close the door in her face, without getting myself arrested.
Winner, winner, smoked hot wings dinner!
Based upon recent posts and suggestions, here's what shook out.
Decided, no wet marinade prior, do a dry brine in fridge. Bump heat a bit, and blast them at the end. Also, recently, stumbled upon a marinade/sauce I made which I thought would go great with these (and many other things- maybe post more on that another day).
My plan: dry brine in fridge for hours with baking powder/rub mix. I used Strawberries rub 3:1 with baking powder. So 6 TBS : 2 TBS. Dried chicken and shook in bag, then into fridge on rack for a couple/few hours.
Planned on 1 hr, 230 to render fat, flip and bump to 250 for 1 hr to start cooking and render more fat. Then finish at 400 as my smoker will hit 450. Then dunk in 1/2 new sauce, 1/2 buffalo sauce.
Had to bump smoker higher due to wind. 230/260/400, then ran to 450 to get crisp as I didn't like the looks of skin.
The outcome:
Honestly, best smoked wings for me to date!
As a bonus, some politician woman came off the county road 1/2 mile back to my door to introduce herself. She said, "love your sign..." and I wondered if she meant, NO TRESPASSING, ELECTRONIC SURVEILLANCE, or the ones warning about a crabby GI without negotiating skills?
As I was eating the wings-I managed to close the door in her face, without getting myself arrested.
Winner, winner, smoked hot wings dinner!
They look edible to me. I smoked a pork loin the other day. Slice some very thin for sandwiches and then some thick for smoked pork chops. I put those in the freezer for a quick dinner night.
KyRick
Well-Known Member
After I pull from the smoker I throw them on the grill to get some crunch on the skin. Sometimes I add a sauce (BBQ or hot sauce) before putting on the grill sometimes just with the smoke.
