blake murphy wrote:
> On Fri, 26 Sep 2008 11:42:16 -0500, Sqwertz wrote:
>
>> blake murphy wrote:
>>
>>> skinless wings would seem hardly worth the effort.
>> Not to mention the cost of the magic wand. You can't skin wings -
>> especially the the "thigh" portion. At least not gracefully.

When in the mood, I'll get a batch of fairly large wings and cut the
tips off, leaving the elbow joint intact. The wings get vacuum
marinaded in apple juice in the Foodsaver containers for at least half a
day. Typically, I smoke cook them at 250f or so with apple wood and no
rubs or seasonings. Even with the damper fully open, though, the wings
come out with a grayish cast and fairly rubbery skin.

The solution that works best here and also "skins" the wings, so to
speak, is that I then do them for about 45 seconds on a side over the IR
cooker, going full blast. The intense heat gives a lot of color to the
wings, some black around the edges and the skin peels back/splits so
that it's easy to remove if desired. If you don't have an IR grill, a
grate placed as close to the hottest charcoal/coals you can muster would
work, I suspect.

While not creative, we like the wings served with home made Ranch
dressing. They also make a swell breakfast.

--
Nonny

Nonnymus-
A liberal is someone who feels a great debt
to his fellow man, which debt he proposes to
pay off with your money.
-G. Gordon Liddy