1. I go 2 hours at 225 then toss them on the grill to crisp the skin, never failed and always delicious

  2. Just run them at 325 for about an hour. You will be able to tell by looking at them. The big thing with wings is making sure they are very dry before smoking them. When you prep them, dry them really well with paper towels, season them, and then stick them in the fridge for at least 45 minutes. That will remove a lot of the moisture. No reason to cook them at low temp as you'll risk rubber skin. 325 will still impart plenty of smoke flavor.

  3. Couple hours at 225 but then you have to either broil them quick or grill. Otherwise skin is too chewy. But if you broil you need to really pay attention or you will bubble up and ruin the skin. Get it right and they taste awesome.

  4. Just run them at 325 for about an hour. You will be able to tell by looking at them. The big thing with wings is making sure they are very dry before smoking them. When you prep them, dry them really well with paper towels, season them, and then stick them in the fridge for at least 45 minutes. That will remove a lot of the moisture. No reason to cook them at low temp as you'll risk rubber skin. 325 will still impart plenty of smoke flavor.

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