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Crispier Wing Help

post #1 of 8
Thread Starter 

Hi guys, new to forum today so this is my first post.  I have a Heartland Smoker and am really enjoying smoking everything from sweet corn to Salmon.  I'd like a crispier wing and have read some comments and ideas on here.  I just wanna pass along an idea that I read the other day.  It said to boil your wings in 50% chicken broth and 50% water for 10 minutes.   The throw them on smoker.  Anyone hear of that or tried it?  Claims it takes some of the fat out of the skin?

post #2 of 8
Peking duck is done that way.

The only truly way to get crispy skin is higher temp smoke. I run my pit at 350+ for wings. If you can't do that, you can finish your wings in the oven or on a hot grill. Another option if to deep fry them after you smoke them.

If you sauce them that will also not help. Try injecting.

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style
post #3 of 8

I agree.  When I do them in the smoker, I usually go 250 or more for 1.5 hours.

post #4 of 8

We always put them on a screaming hot grill for a couple of minutes after smoking them for about 1 1/2 hours at 225-250.

 

Al

post #5 of 8
Thread Starter 

OK guys follow up from last weekend and trial run with the new Masterbuilt bluetooth smoker.  I choose fresh wings not frozen, rolled them in olive oil first then in a rub mix I made myself and threw them in the smoker for 2 hours at 275F and never opening the door, using apple wood chips, vent all the way closed.  Had the grill red hot and turkey fryer all set up to experiment how to get a crispier wing at the end of 2 hours.  Opened the door and thought I burned them at first.....took them inside to look at them and me and my friends tried a couple and turned everything off.  Everyone was shocked on how good they were and even I had to admit i was shocked and in disbelief.  Most said best wings they ever had.  6 of us ate all 8 pounds of wings in about 15 minutes.  I'm still not sure what happened to make them resonably crispy and yet fall of the bone good.  I have never achieved this on my $3800 commercial real wood smoker. 

 

Only two things I did differently was I used fresh, never frozen wings and I used 1/2 cup of rub per 4 lbs of wings and rolled in a zip lock.  Before I just rolled them in Olive oil and sprinkled some rub on.  My rub also included brown sugar, would this have helped with a deep dark brown almost black appearance and a fairly crisp texture?  Will be trying again superbowl. 

 

Thoughts?

post #6 of 8

275 is hot for wings, IMHO.  I prefer 250.  2 hours is also a little on the longer side for me.  That't probably why they got a little dark.  I'll bet they were on the crispy side, too.

 

BUT...Who cares?!?!  If they turned out, make some more!

post #7 of 8

Wow They sound awesome. Wish you had some photo's, but it sounds like they were all gone before you could get the camera out.

 

Great job!!

 

Al

post #8 of 8
I'm thinking they were so dark due to the fact that you had the MES exhaust vent closed off. It should always be open to prevent creosote formation. Higher temps will give crispier skin, I've tried on 275 in my MES with various poultry but always get rubbery skin and must finish off on grill or in oven at high temps. I've heard of boiling first to dissolve the fat and create a crispier / better wing but have not tried it. Glad they turned out how you like em.
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