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Question about smoking wings! - Page 2

post #21 of 27


Them wings look done to me. The bottom 3 the pink you are seeing is from the smoke. The top one looks like it is just a very fresh wing. I had some chicken quarters that the bones looked like the top one. They were cooked to 170 IT and the juices were clear so I know they was done.  I asked my butcher why this was and he said very fresh chicken.

Quote:
Originally Posted by siletzspey View Post

Sorry for the gnarly chowed-on picture, but I'm getting pink in the wings too, so I thought I'd post for feedback. As purchased they were pre-cut and injected, and I cooked 8-lbs of them in a WSM at 225-250 for 2-1/2 hours without peeking!  I did not take any internal temps.

 

P1030135-640.jpg

 

--SiletzSpey

 



 

post #22 of 27

The following article suggests pinkness with wings is bone marrow seepage that occurs with younger porous chicken bones.

 

http://www.hi-tm.com/Documents/Bloody-chik.html

 

--SiletzSpey

post #23 of 27
Quote:
Originally Posted by SQWIB View Post

 

 

Ditto chef Jimmy
 

If your Internal Temp was 170°

I would say the meat is cooked and that the pink you see is a chemical reaction from smoking.

If the juices from the wings run clear you should be ok.

 

X3 Pink does not neccesarilly mean not done.

post #24 of 27

I also smoke mine around 240 for 2-2.5 hours and finish on the grill. But next time I'm going to smoke them at 230 for 1 hour 45 mins. then crank the MES 30 all the way up to 275 for the last 30 mins. to see how crispy that makes the skin, so I can hopefully skip grilling them.

post #25 of 27

icon_eek.gif to me one of them bonez just isnt right (wow had a seaseme street moment there)

but if im not sure ill cut open one and see what next to the bone looks like if looks like

post #26 of 27

From a butcher in Oz that smokes wings & marylands in smoker. If you put them in a brine solution the salt in brine solution will make the meat stay a bit more pink than normal making it look underdone. I normally do up to 40 kgs (100pound a time) 120deg celcius for 3hrs all turns out great. Cheers

post #27 of 27

From a butcher in Oz that smokes wings & marylands in smoker. If you put them in a brine solution the salt in brine solution will make the meat stay a bit more pink than normal making it look underdone. I normally do up to 40 kgs (100pound a time) 120deg celcius for 3hrs all turns out great. Cheers

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