Chicken wing lollipops!

hdflame

Meat Mopper

May 27, 2009

247

24

• Jan 27, 2012

• #41

I love chicken in the smoker, but I never seem to get the skin right.  In an earlier post I said I was thinking about crisping up the wings in either a deep fryer or in my Big Easy.

Al, do you, or one of the other members have a secret in getting crispy skin on your smoked chicken?  Thanks.

I guess if you do the lollipops, you're turning the skin inside out unless you remove it.  How does the skin turn out when it's left on?....since it's not exposed?

 

SmokinAl

SMF Hall of Fame Pitmaster

Original poster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Thread starter

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jan 27, 2012

• #42

I smoke all poultry at 300-325 so the skin gets crispy. With the lolipops the skin is on the inside & comes out very tender, not crispy, but not rubbery either. If your smoker will not get to those higher temps then smoking them for a couple of hours then crisping them up on a grill, or in the oven, or in a fryer is another option. Personally I have never tried the fryer, but it sounds like a great idea and a lot of guys on here do that.

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Jan 27, 2012

• #43

Hey Al, nice job. Was the smokiness of the meat too strong? I make wings a lot but I've never smoked them thinking they might absorb too much of the smoke flavor. I smoked a whole chicken once and the smoke flavor in the meat was kinda strong in my opinion so I thought if I smoked wings sometime I'd only smoke for about an hour. Thoughts?

 

SmokinAl

SMF Hall of Fame Pitmaster

Original poster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Thread starter

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jan 27, 2012

• #44

I smoke them fast so the smoke flavor is perfect for us. If you want a milder smoke flavor then use some kind of fruit wood like apple.