Smokin-It User Forum!
Recipes => Poultry => Topic started by: SamRothstein on May 31, 2021, 05:55:30 PM
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I’ve been doing crispy wings in the oven for a while now, and think I’ve got the method adapted for the smoker. 20 or so wing sections, 1tbsp of baking powder and your rub of choice - I used McCormick brown sugar and bourbon. Pat the wings dry then Coat the wings with the powder then rub, and refrigerate overnight. I have my smoker set to run at 175 for 35 minutes then 200 for 35 minutes and then 250 indefinitely. I had the wings in with about 1.5oz of apple before transferring to 400 degree convection oven on a wire rack. They were very crispy, juicy and bursting with flavor. Could have used more smokiness, so I’ll use a bit more wood next go round.
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They look great!
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Great looking wings. Looks like a successful cook.
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Great looking wings. Looks like a successful cook.
They look great!
Thanks guys. I plan in adapting the method for my next attempt at thighs.
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If I plan ahead, I usually try to add baking powder to help with the skin, and that is regardless of how I cook the chicken. It works well!
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If I plan ahead, I usually try to add baking powder to help with the skin, and that is regardless of how I cook the chicken. It works well!
Seriously. I’ve always done it with the wings in the oven, and now adapting it to the smoker seems mandatory. Thighs are defrosting as we speak :).