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Rubber Wings

post #1 of 12
Thread Starter 
For the football games yesterday I started out with nachos and a fatty that were fine. I then put 5 lbs of wings on the GOSM and let them smoke for about an hour then put then in the over to crisp up. The result was very disappoining. Tough rubbery sin and the meat itself was a little tough also. Any ideas on what went wrong? They sure did look good. I used the water pan and I'm thinking maybe the steam toughened up the skin.

post #2 of 12
How were the wings cooked? Were they brined or anything?
What temps did you use?
post #3 of 12
Thread Starter 
I hit the wings with a rub and then on the GOSM with the water pan for about 1 1/2 hours @ 225o. Then onto a sheet pan into the oven @ 350 for about 45 min to crisp up the skin. They looked great, smelled great but they didn't eat very good at all.
post #4 of 12
In my limited experience, I have found that chicken smoked at anything less than 300 will produce rubbery skin even if placed in the oven later at 350. Just my two cents.
post #5 of 12

rubber wings

i have not smoked wings yet..but i have grilled with good outcome--nice and crisp..tok about 35-40 min at about 350 on grill
post #6 of 12
IMHO chicken wings are one of the few things that don't do well on a smoker. If you want crispy skin there's an easy way to get it - Deep Frying - I know I'll probably get ostracized by the master smokers here but rubbery skinned wings creep me out -

And to show you how wierd I am check this out - I grew up in a small town less than anhour from Buffalo NY and when old enough visited Frank and Teresa's Anchor Bar frequently - Commonly acknowledged as the birth place of the chicken wing or "Buffalo Wing" as we know it - and I really didn't care for their wings all that much - Blasphemy? perhaps but the skin was rubbey due to the fact they soaked them in their sauce befor frying. The flavor was good but I couldn't get past the skin.

Dottie pan frys them on occasion but this drys them out a bit due to extended frying times - I break out the deep fryer and Dottie loses her mind because of the amount of oil needed that will later be discarded but the wings turn out crispy and tender inside - salt & papper and some Texas Pete or more recently Frank's Hot sauce has become available here in NC - usually Wal-Mart mixed with some melted butter and the crisp wings dipped in the sauce - Wow!
post #7 of 12


My wife does them in the oven ( i know no smoker but they are great). you start by boiling for 10 mins. then to a baking sheet in a 400 degree oven for and hour seasoned and drizzled with hot sauce and turned halfway thru. They come out perfect. Don't quote me on time or temp I would ask her but shes still in bed if you want I will post any corrections later. It allways seemed too hot for to long to me but it isn't.
post #8 of 12
I haven't done wings, but about every other part of the bird. I worked on getting the skin crisp on thighs, couldn't. I don't like to smoke above 250 and try'n them at 300 didn't produce the taste in the meat that we like.

We don't care much for skin. I like to brine then smoke at 225, then pull the skin off and eat.

Brine is important for the meat, heat is important for the skin. Try smoke'n them like you did, then put over some hot coals to crisp up the skin. Maybe that would work. But watch so ya don't over cook and dry out, brine really helps that too.

Good luck next time, practice before the big game on the 3rd. PDT_Armataz_01_34.gif
post #9 of 12


Maybe you could try marinating them in Itilian dressing or something else with some oil in it, then put them in a pan with the marinade skin side down for an hour or so at 235 to get smoke, then indirect GRILL them skin side down flipping as needed when they are crisp?

Works great on thighs, but you would have to be careful with wings on the grill:-)
post #10 of 12
Thread Starter 
In the past I've always done my wings on the Weber Kettle over direct coals with no problems. So either the low temp or the steam from the water pan is the culprit here.

Well I won't make that mistake again. Now I have to figure out what to do with these tough wings in the fridge. Probably pull the meat for some chicken sandwiches.
post #11 of 12
Smoke them at 350°, the skin will not be rubbery. You can rub a bit of EVOO on them if you like, put rub on them if you like. Brine is your choice. I don't fool with it and my chicken turns out fine.
Remember, wings are small and will cook faster, keep an eye on them.
The only reason for dry chicken (or pork, or beef, or armadillo) is overcooking. Now that sticks in some folks craw and is hard to accept. But it IS the truth.
And your water pan had NOTHING to do with the skin condition. That water pan has got to be there as a buffer between the fire and food when smoking. Otherwise, you are GRILLING.
post #12 of 12
I smoked mine for about an hour, Saturday night, then Sunday afternoon, I heated them in the broiler to make sure they crisped up A-ok. They turned out great. (my wife loved them!) Maybe give that a shot next time.
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