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Chicken wings how to...

post #1 of 16
Thread Starter 
Just bought a inexpensive smoker. Looking to smoke 4-5lbs of wings. How long and what temp is common? Is it possible to get crispy outside in a smoker? Probably going to use a cajun spice rub of some sort to start. Also curious as to whay chips would be good. I have hickory, cherry, and apple chips on hand. Suggestions and help appreciated.
post #2 of 16

If you want crispy skin, then you will have to run the smoker above 325. About 1 hour at 325 will cook them. I would use hickory. It's stronger & since the smoke will be pretty short, you will need a stronger tasting wood.

If your smoker won't get to 325, then smoke at 225 for about 1 1/2 hours & put in the oven at 350 for a couple of minutes to crisp up the skin. A hot grill will also work.

 

Al

post #3 of 16

Additionally, wash with water and paper towel dry. Apply your favorite dry seasonings and place on drying racks so they are not setting directly on a pan then place in fridge for at least one hour. This always helps me obtain that crispy skin without the need to crank the heat. 

post #4 of 16
Quote:
Originally Posted by Tweaked View Post
 

Additionally, wash with water and paper towel dry. Apply your favorite dry seasonings and place on drying racks so they are not setting directly on a pan then place in fridge for at least one hour. This always helps me obtain that crispy skin without the need to crank the heat. 

Food Safety wise you should not wash or rinse poultry.

 

http://www.foodsafety.gov/keep/basics/clean/

 

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food

 

 

For wood I like to use cherry, or a 50/50 mix of cherry-pecan or cherry-kiawe for poultry. Drying the skin is a critical part of getting crispy skin on your chicken. 8-12 hours or overnight is best. Uncovered in the fridge. If you don't have that amount of time right before placing the poultry in the smoker use a hair dryer on low to dry the skin.

 

If you want to take you wings to the next level give these a try:

 

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

 

http://www.smokingmeatforums.com/t/157169/scarbelly-wings-taken-to-the-next-level

post #5 of 16
Quote:
Originally Posted by dirtsailor2003 View Post
 

Food Safety wise you should not wash or rinse poultry.

 

http://www.foodsafety.gov/keep/basics/clean/

 

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food

 

 

For wood I like to use cherry, or a 50/50 mix of cherry-pecan or cherry-kiawe for poultry. Drying the skin is a critical part of getting crispy skin on your chicken. 8-12 hours or overnight is best. Uncovered in the fridge. If you don't have that amount of time right before placing the poultry in the smoker use a hair dryer on low to dry the skin.

 

If you want to take you wings to the next level give these a try:

 

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

 

http://www.smokingmeatforums.com/t/157169/scarbelly-wings-taken-to-the-next-level

I've heard many on this, and recall a cooking show where a famous cook said its ok to run under water. Either way the fridge part dries up the skin which is the end goal here. 

post #6 of 16

After any raw chicken is in the sink or on the counter or cutting board, everything is washed down with Clorox Cleanup.

 

That's just how we roll.

 

Al

post #7 of 16
Thread Starter 

Thank you so much for the ideas thus far.  Like I said new to smoking food.  I am also assuming to potentionally have crispier skin that I would not want to use the water pan?

post #8 of 16
Quote:
Originally Posted by mkyxd View Post
 

Thank you so much for the ideas thus far.  Like I said new to smoking food.  I am also assuming to potentionally have crispier skin that I would not want to use the water pan?

 

 

Leave the water pan in, just don't put any water in it.

 

Line it with foil for easy cleanup.

 

Al

post #9 of 16

This!

post #10 of 16
Quote:
Originally Posted by mkyxd View Post

Just bought a inexpensive smoker. Looking to smoke 4-5lbs of wings. How long and what temp is common? Is it possible to get crispy outside in a smoker? Probably going to use a cajun spice rub of some sort to start. Also curious as to whay chips would be good. I have hickory, cherry, and apple chips on hand. Suggestions and help appreciated.

It would help if we knew,what kind of smoker you have.

Richie

post #11 of 16
Thread Starter 
Super cheap electric smoker by char broil. Got for 100 dollars. If i like the results i will purchase a nicer unit either when this dies or in a year or two
post #12 of 16

You will most likely have to use, your grill or oven to crisp them after smoking

Richie

post #13 of 16

If it is a Char-Broil 505 electric you really need to seal it up good. They will get to 350f, but the door therm is unreliable. I am on my third cook and it is off by 75F now stating its running at 300f instead at 225f. The 505 I have wouldn't get chips to smoke on short cooks, and I wonder if at all. The water pan is small and steams out within 25 to 30 min. The vent tube on top restricts air flow so no smoke really generates.

 

I have a thread here that shows the mods I made to mine. Titled "sows ear to silk purse".

 

I'm not saying the mods I made are the best solution, but it is a work in progress. It cooks a Dam fine bird and loin. My mods allowed me to smoke for long periods of time without opening the door. It maintains temperature very well, but again don't trust the door therm, buy a decent digital.

 

If ya lookin you aint cookin.

 

I put less than 50 bucks U.S. in it, and paid 109.00 for it.

post #14 of 16
Thread Starter 
It is the charbroil 505. I seethe door leakage. At same time i hear the vent hole in back is not large enough so im thinking maybe ill clamp Half door down and leave small leak in top of door as a simulated vent? Ideas?
post #15 of 16
Quote:
Originally Posted by mkyxd View Post

It is the charbroil 505. I seethe door leakage. At same time i hear the vent hole in back is not large enough so im thinking maybe ill clamp Half door down and leave small leak in top of door as a simulated vent? Ideas?


You have to look at the air intake in the bottom also. it is no bigger than the vent tube.

post #16 of 16
Thread Starter 

 

 

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