Chicken wings Question

[Rok N Rol]

Hello I'm new to the Forum and have a question. I smoked up some chicken wings tonight put a dry rub on them put them in the smoker at 225 degrees after about four hours I took them out and the skin was very tough pretty much inedible. What should I have done to keep the skin from drying out and getting tough?

 

[The Butt Man]

I made some today and the skin turned out nice. I smoked them for 1.5 hours at 230 degrees then I put them on a hot grill for a couple minutes on each side. The hot grill really helped the skin crisp up.

 

[KrisUpInSmoke]

You may need to cook them at a higher temperature for a shorter period of time (if your smoker can do that), or crisp them on a grill afterwards. The low and slow smoke doesn't seem to do chicken skin any favors.

 

[gmc2003]

My family and I like a lighter smoke flavor so I always do our wings on the kettle with the Vortex. I add a chunk of wood to the middle of the grate for flavor. We get crispy skin every time without burning it. So I would suggest like others have said above go with a higher heat. 325*+ degree's is best.

Chris

 

[SmokinAl]

I agree with the above!
The vortex is a wing making machine!!!
Al

 

[Rok N Rol]

Thanks for answers. I put them in with a brisket, next time will go higher temp