toddjb said...

> Decided I want something quick enough to smoke in the evening after
> a day of work. I've had great success with a pork shoulders and
> ribs but they are both pushing it for dinner when you get home
> in the evening. After some web searches, it sounds like I can smoke
> some chicken wings in 2 hours or less. But I had some questions;
>
>
> -Skin on or off?
> -Precook them at all? (one recipe recommended a 15 minute boil)
> -Temperature?
>
>
> I was assuming the 200 degree range, but if I wanted to speed it up
> a little bit (i know, i know...it IS slow cooking that makes it good)
> would 250 be so bad? I figure they are small enough to get some good
> smoke flavor in a shorter amount of time.
>
> As far as the skin, even though I would prefer to remove the skin, I
> figured they would dry out without the skin fat to keep things moist.
> However, an old post on AFB said skin-on smoking resulted in greasy
> wings?!? The best result IMHO would be to leave the skin on but have
> most of the fat rendered out...crispy skin, moist meat, less fat.
> Mmmmmmmmmmmm.
>
> Any tips would be appreciated and I'll let you know how they tasted!
>
> -todd


What's about chicken wings???

Why not breasts, thighs or drumsticks?

Wings are so... so... whimpy!

Andy