Ok, so I'm still new to the site and to smoking. I recently purchased a Camp Chef Woodwind and I'm still breaking her in. The other day, the wife said she wanted some smoked chicken wings so off to Publix I went. I was disappointed with their selection of wings because every pack of their "fresh" wings were still mostly/partially frozen. This was in the morning so I figured I had plenty of time to let them thaw. After thawing completely, I rinse the wings and put them on a cooling rack over a large cookie and put them in the fridge to dry. After they were dry, I added the rub (nothing creative. I took it straight from Myron Mixon's book), liberally, and let them set for 1/2 hour before taking them to the smoker. I smoked them at 250 for around 2 hours. Pulled them when the IT was 160 and let them rest for 10 minutes. The flavor was great and the meat was moist but the skin was as tough as leather. I mean, tough to the point I was pulling the skin off, rubbing the meat on the skin to get some of the rub on it, eating the meat and leaving the skin on the plate.
Where did I go wrong? Is it something I did or didn't do? Should I stay away from frozen wings? I'm open to suggestions and tips. Like I said, flavor and doneness was spot on but the skins flat out sucked.
Where did I go wrong? Is it something I did or didn't do? Should I stay away from frozen wings? I'm open to suggestions and tips. Like I said, flavor and doneness was spot on but the skins flat out sucked.