On 25-Sep-2008, Andy <q> wrote:

> 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?

Leave it on. Much of the taste is in the skin.

> > -Precook them at all? (one recipe recommended a 15 minute boil)

No!!

> > -Temperature?

Whatever you BBQ at. No point in running on the low side. Wings don't
care. 300°F might be a good number. Don't try to estimate time. Take
them off when they're done. It won't be all that long. Maybe two hours.
More likely an hour and a half.

> >
> > 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.

There's slow and then there's slow. There's no colagen to be converted
in a chicken wing. Cook 'em and eat 'em I say.

> >
> > 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.

Jeeezus! This ain't rocket science. You just want to cook some wings.
Dry is from overcooking and/or too much airflow. How'd the skin on
or off get into the act? Assuming you cook them skin on until they're
done, the fat (by definition) well be rendered out.

> >
> > Any tips would be appreciated and I'll let you know how they tasted!
> >
> > -todd

You can smoke or you can grill. I don't know of any way to successfully
marry the two and I wouldn't do it if I did. I like to cook dead animal
parts, but I have to desire to flog myself bloody in the process. That
said, I'm gonna choose a method, cook the meat and eat it. I'm not
going to mix methods or try to pretend I'm Julia childs in my backyard.
To steal a phrase from Chef Juke "Nobody goes hungry at my house"

>
> What's about chicken wings???

That's the subject of this thread.

>
> Why not breasts, thighs or drumsticks?

Because wings are the subject of this thread.

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

So don't eat wings. You can do as you please.

>
> Andy



--
Brick(Youth is wasted on young people)