Last time out I tried to add wings but wasn't very happy with the result. There is a restaurant here in Winston (Brothers) that has awesome smoked wings and I have been trying to copy them but unsuccessful to date.
I believe that many of the restaurants that serve smoked wings smoke them for a period and then finish it on the grill or oven/broiler. I know that's how a couple local places do it.
Yeah. You only need to smoke them for a few minutes to add flavor, then finish on a grill, under a broiler or in a fryer to crisp the skin. Chicken skin "low and slow" is gross, and wings are mostly skin.
Its not competition charcoal, but Lowe's has 2 20lb bags of Kingsford on sale this week for Memorial Day.
doing my first smoke since 2014 on Sunday :willynilly:
(at least that's the plan)
First pic: fresh out the smoker (I did remove the skin before pulling, but I've pulled the skin too - adds a lot of fat and a different layer of flavor....the fat is great to have when reheating in a pan) and the second is right after pulling (bear claws FTW!)