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Help with chicken wings

post #1 of 6
Thread Starter 
Just cooked my first wings on the rec tec. Cooked for 1 hour at 350. They seemed moist and tasted great but were chewy. Not just the skin. Everyone loved them but I can't have that. Please tell me what i did wrong. I didn't brine just olive oil and lemon pepper. Then tossed in wing sauce.
Thanks for the help
Jody
post #2 of 6

Do a low and slow cook on them for about 2 hrs at 250°, then toss in sauce and put them on a hot grill, and toss in sauce one more time right before serving. The low and slow gives you a nice tender meat, the hot grill crisps the skin while cooking the sauce flavor in, followed by the last saucing to punch up the flavor!

post #3 of 6

You can do a couple things. I'm not a fan of low and slow for bird, but in the case of wings it will help to break down the connective tissue. Or you could just raise the temp to 375˚ and smoke 'em for about an hour and a half. That will give you less chewy skin and will also break down the connective tissue.

post #4 of 6

I like around 220º for 2 hours, pecan wood. Then to a hot grill to crisp them up. Add the sauce when they get to the table.

 

Dinner 126.jpg

post #5 of 6
Thread Starter 

Thanks guys,

After speaking with a guy at work who cooks alot of wings he told me to go hotter longer.  I'll try this next time, and will probaly do low and slow also when i'm cooking wings and pork at the same time in the future.
 

post #6 of 6

I run mine normally around 265*-275*, then finish them off at higher temp 425*. Check out injected hot wings. I wont even bother with normal wings anymore.

 

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

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