That’s it. They always have such a great taste but I can’t get the crispy skin. Normally what we do is let dry all the way, add rub, smoke at 225F for an hour and then 400F for ~20 minutes.
Obviously step 1 is not let the dog eat it
by pimentocheeze_
25 Comments
A little corn starch goes a long way. Some heat doesn’t hurt either (at the end)
Smoked then fried is delicious!
Don’t smoke them low at all. High heat all the way. 375+. If you can manage 450, even better.
My approach is similar, but finishing with the air fryer at 450° for 15-20 minutes. Prior to cooking I dry off the wings as much as I can and then put them on a tray on the lowest shelf in the fridge for a couple hours to dry them out more and helps the skin get crispier.
Baking powder also helps out and I actually dry mine real well and let them sit overnight in the refrigerator uncovered
Pat dry, leave uncovered in fridge overnight, baking POWDER (no aluminum), season, put on cold smoker, heat to 400, remove when done, sauce on side for dipping.
Shake ‘em in corn starch and grill em on indirect heat with your fave seasoning. Kinda like Shake n Bake. Add different woods for different flavor profiles!
The flats have a fattier side that I put face down on the smoker first and while I still flip them a few times, the fattier side gets more heat . It’s all about rendering the fat to get a crisper bite and not so rubbery. I cook mine past 165. You can also throw them in the air fryer for a few minutes at 400 after pulling them off. The best is deep fry after smoking.
As others have said dry brine with a bit of baking soda overnight, smoke them low at about 225-250 for maximum smoke then once they hit 175 either finish in the airfryer or just pull them, stoke your coals and finish them grilled. If you wrap them in foil they will come up to 180-185 so blasting them on the grill or in the airfry won’t overcook them (you can do 165 if you’re worried)
I do a lemon pepper rub before smoking mine with no sauce and grill them. They always come out great
Your dog would like a word about step 1. Guy looks hungry.
0-400 method is the only way to go. Pat dry with paper towel. Toss in your oil of choice and seasoning. Place wings on the grill and set temp to 400°. After 30 minutes flip them to opposite side for 30 more minutes.
We have a local bbq place that smokes the wings and then throw them in a deep fryer before they are served. They are delicious.
Kamado Joe Rotisserie
425° for 60 – 65 minutes on whatever cooker you want to use.
Rub some corn starch or baking powder on them, with your other seasoning. And low and slow won’t make them crispy. I cook them over indirect heat before searing them over the flame before pulling them off.
Dry skin high heat.
Dry them then toss in cornstarch then add rub. Cook as you were.
If you have both, I smoke them low and then finish on a propane grill to crisp.
Baking powder and high heat at the end
A Kettle, a Vortex, and 450f.
Dry brine them on a cooling rack to remove some moisture from the skin
Cute dog!
I know this is the wrong place for this, but my recommendationis to deep fry the wings. Low and slow doesn’t make “crispy.” It makes tender and juicy.
i basically just do kenji’s recipe on the smoker, turns out great. this one – [https://www.youtube.com/watch?v=ptxrb2k7Y-s](https://www.youtube.com/watch?v=ptxrb2k7Y-s)
Dog: all of them
Corn/potato starch or baking powder