Smoked chicken wings

[PoukieBear]

I did it! I smoked some chicken wings and they turned out pretty good. I didn’t fuss too much over temp, and I think it sat at 275-280 or so. I didn’t even bother using my thermometer.

I finished them off on the bbq with some sauce, and tried to crisp up the skin. The skin could have been a little more crispy by the time they were done, but I’m sure I’ll get it right next time.

For dessert, some grilled pineapple that blew my moms socks off. :)

 

[chopsaw]

Looks good . Yeah , pineapple is hard to beat grilled . Nice job .

 

[Jabiru]

They look great. Chicken wings our our family favourites, sounds like might be one of your Mums favourites now too

I’m no expert but may help in your quest for crispy skin, I pat them dry, pop salt on them, put in fridge for a few hours, cook low to get smoke into them, 30 mins approx, then cook at 275f, 40 mins approx, then finish at 375f. In a nutshell I gradually increase temp to get to 375f.

 

[tallbm]

I did it! I smoked some chicken wings and they turned out pretty good. I didn’t fuss too much over temp, and I think it sat at 275-280 or so. I didn’t even bother using my thermometer.

I finished them off on the bbq with some sauce, and tried to crisp up the skin. The skin could have been a little more crispy by the time they were done, but I’m sure I’ll get it right next time.

For dessert, some grilled pineapple that blew my moms socks off. :)

They sure do look good, nice work!

Oh the chicken skin battles... hahaha.
You started out with the right idea and I think after a few attempts you'll start to figure out how to improve the skin.
I personally just shoot for bite through skin vs any tough leather texture.
I now smoke at a real low smoker temp, like 190F so they don't cook up too much and then after a good while of smoke just toss them on a flaming hot grill. This does the trick well.

This approach works well for any poultry pieces that have skin. When doing whole birds I run 325F the whole time and put the bird on a vertical roasting rack so it sits up. This gives more vertical airflow contact with all the skin to whip it into better shape. I've tried doing 325F with poultry pieces but they just cook up to damn quickly to get enough heat on the skin for a long enough time.

I have fought the poultry skin battles many times and still don't always pull out a perfect victory but more often than not I get the best of the fight and chicken is super cheap compared to other meat so it's easy to practice and learn with :)

 

[one eyed jack]

Two of your birds must have grown up too close to a nuclear power plant cause those four wings in the pan look all wrong. ;}

Pineapple looks fantastic.

Congrats on impressing Mom.