MES 30 Wings With Crispy Skin?

[andycaree]

Hello everyone. I smoke alot of wings in my MES 30. Typically toss in a dry rub, smoke at 225 for about 1.5 hrs, then toss in sauce and transfer to a grill for a quick darkening up. My problem is the skin is still rubbery. How do I get it crispy if I dont want to fry them?

 

[mcokevin]

I usually throw them on a screaming hot gas grill for a few minutes after smoking. This helps crisp the skin. I sauce and then grill, but if you are using a sauce that has a lot of sugar you might want to sauce after grilling, as sugar burns easily.

 

[kilo charlie]

Hello everyone. I smoke alot of wings in my MES 30. Typically toss in a dry rub, smoke at 225 for about 1.5 hrs, then toss in sauce and transfer to a grill for a quick darkening up. My problem is the skin is still rubbery. How do I get it crispy if I dont want to fry them?

Hundreds if not thousands of chicken wings under my belt and I am telling you right here and now the best way is to soak the wings in Sake for at least 30 minutes (preferably longer) and then pat them dry with some paper towels, then salt and pepper them and go a little bit higher on temp.. 300 to 350 (if you can) .. you'll have the crispiest wings ever.

 

[JLeonard]

Agree with above.
Jim

 

[Wurstmeister]

Never tried that Kilo Charlie. Will have to go buy another bottle of Vodka and check the wings out. Thanks!
John

 

[andycaree]

Pretty sure my smoker doesnt go higher than 275

 

[SmokyMose]

I let them dry in the fridge for a long while before cooking, but then again I gave up doing them in the smoker. I only do them now on the kettle with a vortex.
A higher temp would help. You're just making the skin tougher with low temps.
Moving them to a grill like you've been doing is your best bet if you can't do high temps.
Then again Kilo's alcohol soak might help. Alcohol tends to make me crispy....

 

[andycaree]

What about smoking them for less time than I normally do and then transfer them inside to the oven at something like 450 or s for a bit longer? Baking soda or corn starch in the dry rub? Boiling for 5 minutes prior to smoking to render down the fat?

 

[kilo charlie]

Never tried that Kilo Charlie. Will have to go buy another bottle of Vodka and check the wings out. Thanks!
John

Do NOT use Vodka.. trust me.. I've played with all the alcohols.. Sake is the best for this

 

[SmokinAl]

I smoke mine for about 1 hour 20 minutes, or until you can pull them apart easily, then onto a 700 degree grill for 1 or 2 minutes on each side. Then sauce them with a combo of melted butter & Frank’s Buffalo wing sauce.
Al

 

[kilo charlie]

Seriously... click on the link I posted or the one in my signature to see how crispy the Sake Wings get

Nevermind here's a photo...

 

[SmokyMose]

What about smoking them for less time than I normally do and then transfer them inside to the oven at something like 450 or s for a bit longer? Baking soda or corn starch in the dry rub? Boiling for 5 minutes prior to smoking to render down the fat?

Don't boil them. High heat is what renders the fat.

 

[andycaree]

Seriously... click on the link I posted or the one in my signature to see how crispy the Sake Wings get

Nevermind here's a photo...


View attachment 498456

OK, so after the soak and the pat dry, could I just use my usual dry rub at that point? (vs. just the salt and peper you mentioned). Also, is all the alcohol from the sake cooked out? I typically dont like to keep alcohol around the house. My smoker only goes to around 275. How long do you usually smoke them when your smoker is at 300-350?

 

[kilo charlie]

OK, so after the soak and the pat dry, could I just use my usual dry rub at that point? (vs. just the salt and peper you mentioned). Also, is all the alcohol from the sake cooked out? I typically dont like to keep alcohol around the house. My smoker only goes to around 275. How long do you usually smoke them when your smoker is at 300-350?

Yea.. you can use any rub you like but it's going to get muted when the skin crisps up. They usually take about 20 minutes.. whether it's smoked, grilled, air fried, or broiled (not boiled) - At 275 it may take a bit longer.

 

[andycaree]

Yea.. you can use any rub you like but it's going to get muted when the skin crisps up. They usually take about 20 minutes.. whether it's smoked, grilled, air fried, or broiled (not boiled) - At 275 it may take a bit longer.

Does the alcohol get cooked out?

 

[smokerjim]

i usually smoke them for an hour or so around 200, then crank heat up to 350-400 until done, usually whole cooking time is 1 1/2 to 1 3/4 hours, i know your mes only goes to 275 so i would smoke them for an hour around 200 then put in your oven around 400. i don't soak mine just a little salt and pepper then some wing sauce when done.

 

[kilo charlie]

Does the alcohol get cooked out?

Oh sorry for not answering that part.. yes.. you won't taste the alcohol

 

[Bearcarver]

I always had good luck with Chicken Skin, when I ran my MES above 265° for the last Hour. This was with Drums & Thighs.

Bear

 

[andycaree]

I always had good luck with Chicken Skin, when I ran my MES above 265° for the last Hour. This was with Drums & Thighs.

Bear

Whats your total cook time? Whats your starting temp?

 

[Bearcarver]

Whats your total cook time? Whats your starting temp?

This "Step by Step" tells everything, including Times & Temps:
Chicken Thighs (Hickory Smoked)

Bear