Wings!

[Mud Creek]

80 wings 3 different flavors.

 

[Mud Creek]

.

 

[brass magnet]

Those wont last long!

 

[Big Pop]

Looking good!

 

[BamaProud]

Looks great, what flavors?

 

[Mud Creek]

Wings were rubbed with honey powder and smoked paprika. Had honey bbq sauce, a regular mild Moore's wing sauce(it's ok)and a bourbon habanero sauce.

 

[RUGER]

Love me some wings.
Those look great.

 

[TNReb]

Those look good.

I smoked some yesterday and then finished them on the grill. The skin was rubbery and chewy. I don't even eat them.

How do you prevent chewy skin when smoking them?

 

[bowhunterfanatic]

Those look good.

I smoked some yesterday and then finished them on the grill. The skin was rubbery and chewy. I don't even eat them.

How do you prevent chewy skin when smoking them?

How did you smoke them? I've cooked a bunch in my Masterbuilt electric and never had this problem. I usually just rub them down good then cook at 225 for an hour or so then rotate them and cook a little longer. Then pull them and cover in sauce then put back in for an hour or so then pull and finish on the grill maybe 1 minute per side. Maybe I've just been lucky, as I'm far from an expert at meat smoking.

 

[TNReb]

Those look good.

I smoked some yesterday and then finished them on the grill. The skin was rubbery and chewy. I don't even eat them.

How do you prevent chewy skin when smoking them?

How did you smoke them? I've cooked a bunch in my Masterbuilt electric and never had this problem. I usually just rub them down good then cook at 225 for an hour or so then rotate them and cook a little longer. Then pull them and cover in sauce then put back in for an hour or so then pull and finish on the grill maybe 1 minute per side. Maybe I've just been lucky, as I'm far from an expert at meat smoking.

That's pretty much what I did. I have never had this problem in the past. I have heard of other people having it, but it has never happened to me.

Now that I actually think about it, the one thing I did differently this time, was to put the wings in a brine for about an hour before. I bet that cost too much moisture in the skin, and made it chewy.

 

[Mud Creek]

Crank it to 300 and spritz with Apple juice!

 

[TreyB]

Crank it to 300 and spritz with Apple juice!

Masterbuilt only goes to 275

 

[Mud Creek]

Go to 275 leave them in a little longer(might want to rotate racks sometimes). I use to smoke on electric smoker and had awesome wings even at 250-265 degrees. Low and slow for chicken definitely keeps it tender but the skin is most always rubbery and I'm not a fan, Gotta crank the heat up on chicken imo although a brine on wings could've caused it also

 

[TAFKAP]

When I smoke wings, I never serve them from the smoker. The smoke flavors the meat, and the heat renders out the fat. But once they're smoked, pop the wings in the oven to roast/bake them into submission. It'll crisp the skin nicely and get rid of that rubbery texture.

 

[TreyB]

When I smoke wings, I never serve them from the smoker. The smoke flavors the meat, and the heat renders out the fat. But once they're smoked, pop the wings in the oven to roast/bake them into submission. It'll crisp the skin nicely and get rid of that rubbery texture.

Thanks

 

[Mike Belt]

I'm to the point that much of anything I cook that's smoked, I do the smoking first and then finish up cooking in the oven. It saves a lot of time and you basically get the same finished product. The main difference I see is that when cooking large pieces of meat on a smoker over a water pan the meat is generally more moist after completion.