I cook them on low heat to render the fat, and then raise the heat to finish and crisp up the skin.
Big-Proposal4129
Smoked wings always leather up, some prefer this while others would rather enjoy a crispier texture, smoked wings aren’t for everyone.
A37foxtrot
Try throwing Baking powder mixed in with your rub. I use a ziploc bag, shake them all up. Then Vortex method, I always have crispy skin.
Edit: I forgot to mention about halfway through the cook (20 mins) cuz I do 40-45 total usually on the Weber kettle using a vortex….I will spritz with avocado oil spray. But baking powder (not soda) is a game changer.
dixiedynamite31
I use indirect heat and smoke for 45 minutes. I cook whole wings, crack the knuckles, then grill skin side. Slather with sauce and make a pile of wing to the side constantly slathering and letting settle for 10 more minutes YW
ImOldGregg_77
Use some rice flour (like baking powder but made with rice) It crisps up chicken skin nice
Kool_Southpaw
Temp is too low. Wings on the smoker should be done at like 350 – 375. You’ll get good smoke flavor and nice crispy skin.
djcashbandit
A lite coat of baking powder before the rub. 0-400 method on the smoker. 20 minutes each side
mmmellowcorn
If you’re using a vortex you need those vents WTFO get your grill as hot as it possibly can… smoking chicken is not like smoking beef or pork, they really only need smoke for a few minutes before the meat is 100 degrees.
Montgomeryjl8651
Do an overnight dry brine with kosher salt.
FiskDawg
Smoke low then fry hot for a minute or two. It’s the best of both worlds.
ReconeHelmut
Sure. Or toss onto a searing kettle grill for a minute per side.
Ok-Yogurtcloset-9183
I have braised, cold smoked, then quick fried with pretty great results.
seeking_2bewhole
A baste or a spritz. That works for me.
eamon2plz
Google 0-400, best choice i ever made was making all my wings this way. Kids eat them up and beg for more.
paulrozsa
Thank you guys! I’m going to try to air fry them after I cook them. I use half a scoop of charcoal and one huge lump of wood so they don’t cook in 5 minutes. I’ll cook them a little higher heat (scoop and a half) and then air fry or blast in the oven.
paulrozsa
Also going to spritz! Thanks!
Warmupthetubesman
I don’t smoke wings but my grilled wings get a lot of positive feedback
Number one rule for me is that they need to be as dry as possible when they hit the grill. I don’t use marinade. I dry them with paper towels, hit them with rub, and then put them on the grill. I dont even let the rub sit on them for too long because the salt will draw out moisture.
Rule #2 is to use at least medium heat and turn them a lot.
22 Comments
Throw them in the air fryer for a few mins.
You need to render the fat. [These ](https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe) wings by Kenji are meant for the oven but that can be applied to the grill or smoker. Indirect for most of the cook
Flash fry
I cook them on low heat to render the fat, and then raise the heat to finish and crisp up the skin.
Smoked wings always leather up, some prefer this while others would rather enjoy a crispier texture, smoked wings aren’t for everyone.
Try throwing Baking powder mixed in with your rub. I use a ziploc bag, shake them all up. Then Vortex method, I always have crispy skin.
Edit: I forgot to mention about halfway through the cook (20 mins) cuz I do 40-45 total usually on the Weber kettle using a vortex….I will spritz with avocado oil spray. But baking powder (not soda) is a game changer.
I use indirect heat and smoke for 45 minutes. I cook whole wings, crack the knuckles, then grill skin side. Slather with sauce and make a pile of wing to the side constantly slathering and letting settle for 10 more minutes YW
Use some rice flour (like baking powder but made with rice) It crisps up chicken skin nice
Temp is too low. Wings on the smoker should be done at like 350 – 375. You’ll get good smoke flavor and nice crispy skin.
A lite coat of baking powder before the rub. 0-400 method on the smoker. 20 minutes each side
If you’re using a vortex you need those vents WTFO get your grill as hot as it possibly can… smoking chicken is not like smoking beef or pork, they really only need smoke for a few minutes before the meat is 100 degrees.
Do an overnight dry brine with kosher salt.
Smoke low then fry hot for a minute or two. It’s the best of both worlds.
Sure. Or toss onto a searing kettle grill for a minute per side.
I have braised, cold smoked, then quick fried with pretty great results.
A baste or a spritz. That works for me.
Google 0-400, best choice i ever made was making all my wings this way. Kids eat them up and beg for more.
Thank you guys! I’m going to try to air fry them after I cook them. I use half a scoop of charcoal and one huge lump of wood so they don’t cook in 5 minutes. I’ll cook them a little higher heat (scoop and a half) and then air fry or blast in the oven.
Also going to spritz! Thanks!
I don’t smoke wings but my grilled wings get a lot of positive feedback
Number one rule for me is that they need to be as dry as possible when they hit the grill. I don’t use marinade. I dry them with paper towels, hit them with rub, and then put them on the grill. I dont even let the rub sit on them for too long because the salt will draw out moisture.
Rule #2 is to use at least medium heat and turn them a lot.
Raise the heat and cook until 175-185ish.
Air fryer. Lol