Wings

[rippper]

Playing with the new camp chef xxl. So far did a chuckie, a turkey breast, and today wings. Simple rub of Tony C, garlic powder, onion powder blk pepper. Smoked at 225, then cranked heat up 300+. Tossed in a bbq sauce. Great flavor, but skin was a bit chewy

 

[Wurstmeister]

If that's playing, what are you going to do when you get serious? They look great.

 

[chef jimmyj]

They do look tasty. Next time, take the smoker as high as it will go, 425 is optimum...JJ

 

[SmokyMose]

Wings are hard to get crispy skin with a smoker. That's why I only do them with the Weber kettle now.
Pat them off with a paper towel and let them open dry in the fridge for a while so the skin dries out a bit before cooking....

 

[masssmoke]

I agree, I will do wings in the smoker for flavor and then air fry them. The skin is the issue, it has to be crispy for them to be good

 

[Gonna Smoke]

I'll smoke them for the flavor and taste then into a hot oven, 450℉, for a few minutes to help crisp the skin.

If I'm saucing them, I'll do the same except toss them in whatever sauce I'm planning to use before putting them in the oven.

 

[gmc2003]

They sure do look good from here. I'm another Kettle/Vortex user when it comes to wings.

Point for sure
Chris

 

[Bearcarver]

Those look Mighty Tasty from the Den!!!
Nice Job!
Like.

Bear