Smoked Wings

  • Thread starter Thread starter RG
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RG

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Hi, this is RG's wife and I'm hijacking his account. Lol. I am wanting to smoke some wings on Mother's Day and was looking in y'alls recipe section but no one comments on the skin. For those who have done them, does the skin come out rubbery? Thanks!

PS- RG, you can punish me later.  :-*
 
Yes, when I have done wings, the skin is not crispy.  One way to address this is a quick shot on a high-temp grill when you are finished smoking.  I seem to recall that wings need about 3-3.5 hours in the smoker at 225, but the skin will be rubbery unless you either give a quick grill or pop them under a broiler.  Happy Mother's Day ... hope RG can pull it off for you.  ;)
 
While I haven't done wings specifically, that is a problem with the SI and chicken in general.  The easy fix is just to toss them on a grill or in an 500+ degree oven for a few minutes and the skin will crisp right up but you still get that SI smoked flavor.

Don't whoop her too bad, RG!
 
RG said:
Hi, this is RG's wife and I'm hijacking his account. Lol. I am wanting to smoke some wings on Mother's Day and was looking in y'alls recipe section but no one comments on the skin. For those who have done them, does the skin come out rubbery? Thanks!

PS- RG, you can punish me later.  :-*
Click to expand...

Welcome,

Yes the skin will be rubbery, you will need to reverse sear them on a grill or finish them in the oven.

I did mine at 250 degrees for 2 hours and they were great, here is a link
http://smokinitforums.com/index.php?topic=3040.0

Greg
 
Brine, rinse, flavor with favorite whatever, I use dry.

2 hours in the smoker @ 235 degrees

Finish on grill to crisp up skin.

Pretty easy and hard to mess up.

 
She's sneaky, lol. Oh well, looks like you guys pointed her in the right direction ;)
 
Hey, "Jason's wife!"  I hear you're quite the griller!  You should create your own profile here, and join in the fun! ;D  You could certainly be the "Yin" to Jason's "Yang," so to speak.  lol!  Sounds like we could learn a lot from you, just as we have from your hubby!

p.s. - Sorry, Jason.  Not trying to create a monster.  Hehehe! ;)
 
When I smoke wings I put them in a brine(1 cup kosher salt 1/2 cup brown sugar per gallon) for 3-4 hours and use Jeff's rub. They do not come out rubbery at all. I wouldn't call them crispy, but its almost like the skin isn't there. It is just a holder for the rub and smoke flavor. I think the brine is the secret to doing great wings. When I used to do them on my Weber the skin would be tough but crispy. I found that Sam's Club has much better wings than any grocery store in my area.
 
H3 said:
When I smoke wings I put them in a brine(1 cup kosher salt 1/2 cup brown sugar per gallon) for 3-4 hours and use Jeff's rub. They do not come out rubbery at all. I wouldn't call them crispy, but its almost like the skin isn't there. It is just a holder for the rub and smoke flavor. I think the brine is the secret to doing great wings. When I used to do them on my Weber the skin would be tough but crispy. I found that Sam's Club has much better wings than any grocery store in my area.
Click to expand...

I'll have to run by Sams then, thanks for the tip!

jcboxlot said:
Make her cook them on mothers day.

Wait, that's just mean.
Click to expand...

She loves it! ;)

DivotMaker said:
Hey, "Jason's wife!"  I hear you're quite the griller!  You should create your own profile here, and join in the fun! ;D  You could certainly be the "Yin" to Jason's "Yang," so to speak.  lol!  Sounds like we could learn a lot from you, just as we have from your hubby!

p.s. - Sorry, Jason.  Not trying to create a monster.  Hehehe! ;)
Click to expand...

It wouldn't be the first time, she used to lurk on the Keg forum and one day made an account. She's as much or even more a part of that forum as I am. She's sassy though, I don't know if y'all can handle her, lol :o
 
Hey! Mrs RG here. I better not make my own account cuz I'm not sure our marriage could take it. Lol!!! Thanks for the invite. Thanks for the tips on the wings as well.

PS- I'll probably will end up cooking them. That's just how I roll. ;D
 
DivotMaker said:
Stop by anytime, Mrs RG!  lol!  Knowing your first name would make it more fun, though! ;)
Click to expand...

Thank you. My name is Stephanie. My friends call me Stephanie.  :)
 
Thanks for joining in Stephanie. Happy Mothers Day. How did the wings turn out and have you done them on your Traeger before? Just curious..
You guys have so many choices to cook on.  :D
 
Ok, I am hijacking my account back from the Mrs., lol. Here's how it went down today. I had 4 smokers going today, what a beautiful thing it was! I had an overnight smoke on the SI with a 9# butt. Once it was off and resting in a faux cambro, I let it take a break and fired up both kegs and the traeger. The traeger had about 35 wings on it and we put about the same amount on one of the kegs. I made up 3 pounds of moinks to go onto the other keg and I had about 30 ABTs going on the SI while the other smokers were doing their thing. So, the SI did 2 tours of duty for Mother's Day. We had the MIL over as well as my brother in law and his wife. Everybody raved about everything so I think I pulled it off ;)

Ralph, yes we've done lots of wings on the Traeger, it's a chicken cooking machine! Love smoked wings done on it. The Traeger is the best chicken cooker I own. It's great for ribs too. The SI does butts better (as good as the Keg or darn close). The SI did a nice job on the ABTs too! I am real pleased with it.
 
RG, on your ABT's in the SI, limp bacon or were you able to get it to crisp?  I'm planning on doing some for my next event and was wrestling with doing them the way I know or trying the SI.

Thanks,
Dave
 
I wouldn't say it was crisp but it wasn't chewy either. It actually did much better than I was anticipating. The only issue I had was I thought they came out a tad over smoked. My wife thought they were fine. I used 1 little half dowel of the hickory that came with it and to me,  it was too much. I knew that they wouldn't take much to be smokey,  next time I will use a quarter of a dowel or a half ounce of apple.
 
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