BBQ Central - Help on chicken wings

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Captain Morgan

04-16-2006 05:26 AM

Chicken skin just doesn't do well at low temps. If you're not cooking anything else, crank it up to 300 or more. Even then, you may need to
use Glenn's trick, or finish em off on the grill.

ScottyDaQ

04-16-2006 06:14 AM

I'm not a big fan of smoked wings for that reason. 8-[
How about smoking til half way done, then throwing em in the fryer?

Captain Morgan

04-16-2006 06:23 AM

Why not? Some people smoke/fry turkeys.

Nick Prochilo

04-16-2006 06:49 AM

Quote:

Originally Posted by ScottyDaQ

I'm not a big fan of smoked wings for that reason. 8-[
How about smoking til half way done, then throwing em in the fryer?

That will work! How about just grilling them over charcol with a chunk of smoke wood added!

ScottyDaQ

04-16-2006 05:04 PM

Quote:

Originally Posted by diverdave

Thanks everyone. I have thrown them on the ole gas grill to crisp the skin. I was hoping to eliminate that step. I will try cranking up the heat the last half of cooking. There is a place here that sells great smoked wings. I just found out that they deep fry them first, then smoke um, and finish off on the grill. I guess its time to buy a fryer.

Naw, just get a nice thermo, and use a nice tall deep heavy bottom pan.

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