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Big day tomorrow - 20 lbs of chicken wings on smoker

wklkjn

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20 people camping tomorrow.

I'm bringing my propane Masterbuilt smoker with me and smoking 20 pounds of 'jumbo' chicken wings.

I've done it before, but this time I can't finish them up on the Propane grill.

So, i need a little advice.

My plan is to set the smoker around 275, cut the tips off the wings and leave the 2-section wings together so they are easier to handle.

I think I should put them skin side down.

When they are done, I plan on coating half of them with a BBQ sauce, and the other half with a Buffalo-style hot wing sauce.

I could use some advice on how to make sure the wings are tender and completely cooked, but not overcooked, and very important, the skin has to be crispy.

Thanks ahead of time!!!

I think I read someone say to run the smoker at 325 for crispy skin, but I don't want to overcook the wings.
 

chef jimmyj

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Done is an IT of 175°F. If you take 2 hours to get there at 225 or 1 hour at 325 or 30 minutes at 425°F. They will be just as done and just as juicy as long as you don't go over 185. The difference is at the higher temps the Skin will be crispier...JJ
 
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hardcookin

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20 lbs of wings takes up a LOT of space. When I do wings I smoke them @ 300 for about an hour. I then will crisp them on the gasser. And toss them in a bowl of my favorite sauce. Then I put them in a 1/2 pan for resting.
I see yo don't have a propane grill, so maybe you would have to cook them a little hotter.
 
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SmokinAl

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I can get my propane smoker up to 400+.

If you want crispy skin I would go for at least 350.

Al
 

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