smoked chicken wings w/ Q- View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bobdog46

Meat Mopper
Original poster
Sep 11, 2010
273
16
Ponchatoula Louisiana
I am going to give my first try at smoking some wings tonight on the grill and need some advice. I have the wings seasoned and covered in the fridge since last night. My plan is to smoke them at about 250 for 1-1/2 hrs then raise the temp in the smoker to 325 for 1/2 hr. Will this rise in temp for the last 1/2 hr help to crisp the skin ?? I also read that putting a little olive oil on the wing before going in the smoker will help to get the skins crispy, has anybody heard of this? Any advice would be appreciated.
 
Sounds like you have a great plan, the temps are right, the last half hour at 325 will crisp up the skins, especially if you have them coated in olive oil.
 
Thanks - I bought a load of wings yesterday that were on sale for .87 a lb. Now i need some things to do with them. I will post Q-View tomorrow and report how they came out.
 
grilling_smilie.gif
  I will be anxiously awaiting pics of those wings!! 
 
It came out great - I started with Grill Mates Chicken Rub then Louisiana Hot Sauce. It was put in the fridge for 24 hrs. Right before going in the smoker, I drizzled a little olive oil on the wings. Put it in the smoker @ 200-250 with hickory chips for 2 hrs. Turned them once at the one hr mark. Cranked up the temp to 325 for 30 min. It still wasn't as crispy as i would have liked it, so I stuck them in the oven on broil for 5 minutes. Came out perfect.
233c08d6_S__5210.jpg
41f6c5a9_S__8A90.jpg
0952b20d_S__1210.jpg
8ff73cbb_S__CA90.jpg
 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky