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Wing help

post #1 of 3
Thread Starter 

Need some help/info on chicken wings. I'm doing my first competition (ametuer) next month and they are judging ribs & wings. I have never done wings before so I was hoping for some helpful hints. What's the best flavor to go for, hot, buffalo, bbq? Do you ussualy trim the wings or leave them as is? What temp do you smoke wings, hot or low & slow. Thank you in advace for any help.

post #2 of 3
Quote:
Originally Posted by gableguy View Post

Need some help/info on chicken wings. I'm doing my first competition (ametuer) next month and they are judging ribs & wings. I have never done wings before so I was hoping for some helpful hints. What's the best flavor to go for, hot, buffalo, bbq? That depends on your taste, we like to toss them in Frank's hot wing sauce & melted butter when they're done. Do you ussualy trim the wings or leave them as is? We trim the end off so there is only 2 bones. What temp do you smoke wings, hot or low & slow. 325. Thank you in advace for any help.

We smoke the wings at 325 to get the skin crispy. You can smoke them at 225, but you will need to put them on a hot grill for a few minutes at the end to get the skin crispy.
 

 

post #3 of 3

You are going to need to check the rules of the competition on both the trim and the presentation. I would also check to see if you can do flavors like buffalo or if it needs to be just smoked.

 

Also do a search for wings and you will find all kinds of info

 

Good luck

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