Hi Andy,

Drum Sticks are the best with skin removed and easier to eat you can use
your regular rub. I use 1/4 brown sugar,1/4 paprika, 1/4 salt, 1/8 pepper.
Takes 2 hours 10 minutes at 225 degrees.

Tom


"Andy" <q> wrote in message ...
> 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
>