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checking wing temp question

post #1 of 6
Thread Starter 

I'm hoping to smoke some wings on the MES the next time the she beast leaves me unsupervised at dinner time. The thought occured to me "how do you monitor IT ?" They are kinda small for the avg cook in place probes i.e. maverick.

 I'm thinking of smoking at 275 for 2 hrs and check temp with an instant read and every 20-30 mins after that til I get at least 165. Also will be using a liberal dusting of homemade Tony's ( half salt). This may help crisp the skin a bit.

post #2 of 6

I smoke wings at 225-250 for about 1 1/2 hours. Then onto a hot grill to crisp up the skin.


Then just grab one & break it at the joint & you can tell if it's done.



post #3 of 6

mosparky i always smoke anything by internal temps, and yes its hard to tell with wings, but if you check away from the bone, but close to the joint, you will be fine. i like what al does, to put on the grill to get the skin more crispy.


post #4 of 6

If your doing whole wing, when the thickest part is done the rest will be done.   Be sure to stay away from the bone when checking temps. 


When you have done a few dozen you wont have to check the temp anymore, just go by the feel and look of them.

post #5 of 6
Thread Starter 

I get that, if your lookin, you ain't cookin. I guess the only true way is to do as I said. 2 hrs and check with instant read. I've cooked alot of chicken, mostly indoor and fried. I never used to use a therm of any kind. But now that I have them, why not use them ? I bought them for a reason. They do help with repeatable/predictable results. With that recipe mods get alot easier.

 If I'm gonna preach food safety, I dang well better practice it.

post #6 of 6

very well said there mosparky.


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