I made wings for the 1st time on my smoker the other night. One of my roommates ask if I was trying to kill them with undercooked chicken. I explained the pink was the smoke ring, and thought I could find at least 1 photo on Google that would back up what I said. Which I could not, so they're convinced I still need to learn how to cook on a smoker. I even did some Googling to read up but not finding exactly what I wanted to know. I cooked them for an hour at 225, then 30 minutes at 400. I only probed one and it was good. Is 90 minutes enough to get a good smoke ring on wings? Since they're small I'm wondering if that causes the smoke to penetrate them more and faster. I don't even know if there should be a smoke ring, just assuming on my part. I won't lie one of the drummets looked pretty pink to me so I can see why my roomie automatically thought it was only semi-cooked lol. I see tons of pics online of the smoke ring for ribs and brisket, but nothing for wings so I can show them they looked normal. Or maybe a few of them weren't and I was trying to get people sick I don't know. But either way, I'd like confirmation here so I can show this thread to my roomie.
I obviously wasn't worried enough to not eat them, and I didn't die or get bathroom issues so I'm confident they were cooked, but debbie downer here's still questioning if I know what I'm doing.
I obviously wasn't worried enough to not eat them, and I didn't die or get bathroom issues so I'm confident they were cooked, but debbie downer here's still questioning if I know what I'm doing.