More Crispy Smoked Chicken Wings!

[Txngent]

I know this is kinda hind tit since Super Bowl has past, but here we go.

I was watching an old Diners,Dives, and Drives segment about BBQ on Food Network, and saw how there is a cure for rubbery skin on smoked chicken wings other than damn near burning them.

DEEP FRYING!!! He seasoned them, smoked them for about two hours, then deep fried them for about a minute. I B Wantin to try dat der!

[Bolo]

I know this is kinda hind tit since Super Bowl has past, but here we go.

I was watching an old Diners,Dives, and Drives segment about BBQ on Food Network, and saw how there is a cure for rubbery skin on smoked chicken wings other than damn near burning them.

DEEP FRYING!!! He seasoned them, smoked them for about two hours, then deep fried them for about a minute. I B Wantin to try dat der!

Use your Caja China to make them crispy. You can go Wong with that, right? :crazy:

[cleglue]

Here is how I did some the other week. I found it on another forum. Smoked them and then deep fried them.

Here are the pictures.

Click the link then you can go look at the eight pictures.

http://allyoucanupload.webshots.com/...44608673524806

[david brace]

Can't go there...here's what I just got:

The request contains an illegal URL.

The request contains an illegal URL.
Resin Professional 3.0.23 (built Mon, 22 Jan 2007 02:25:17 PST)

[Bowhnter2]

Been doin that for the last several months...works out great. About 90 secs in the fryer.

[bigwheel]

Works on Turkey too or so I heard. Now was that feller on TV cooking halves or whole birds. If you dont mind a person being nosey of course:) Thanks.

bigwheel

[PitBull]

I know this is kinda hind tit since Super Bowl has past, but here we go.

I was watching an old Diners,Dives, and Drives segment about BBQ on Food Network, and saw how there is a cure for rubbery skin on smoked chicken wings other than damn near burning them.

DEEP FRYING!!! He seasoned them, smoked them for about two hours, then deep fried them for about a minute. I B Wantin to try dat der!

Just a foot note: I watch his show on and off and on several occasions he has claimed to have his own competiton BBQ team. He's mentiioned the name a time or two, but it doesn't come to mind right now. So, he may indeed know his way around a pit.

[Txngent]

That name would be.... "Motley Q". Guy is one hell of a cook... hell, anyone that gets a show on food network called "Guy's Big Bites" has my attention. He is big on flavors and tends to have the Santa Fe influence.... peppers and grills. Kinda like Bobby Flay, but a Guy! :twisted: :lol: Just kiddin' Bobby.

[PitBull]

I agree. Those guys are my hero's. They enjoy what they do, they obviously have a passion for what they are doing, they are good at what they do and they get to make their living doing what they enjoy. How great is that? :)

Edit: and to boot, they don't have to do the dishes.:D

[cleglue]

Can't go there...here's what I just got:

The request contains an illegal URL.

The request contains an illegal URL.
Resin Professional 3.0.23 (built Mon, 22 Jan 2007 02:25:17 PST)

Try this link...

http://allyoucanupload.webshots.com/v/2005444608673524806

[david brace]

Thanks, the link worked that time.

DB

[windracer24]

The secert to getting crispy skin is cooking at a higher temp. Bird doesnt need to be slow smoked to be tender, you just need to get a couple hours smoke on it. I smoke chicken and turkey at 300 degrees. I also spray the skin every half hour with cooking spray.

[vinman]

I tried smoking wings and frying them last Saturday. Did a couple of experiments while I was at it too.
First I tossed them in Tx BBQ rub, put them on the smoker in a basket which isn't the best way to cook them I know but I was just looking to get some smoke flavor on them anyhow.
Finished them in the fryer and then tossed them in my famous wing sauce. They were good but not good enough in my opinion to warrant me doing them that way in the near future (the smoke flavor was set into the new oil in the fryer). I even tried them without the sauce straight out of the fryer and they were OK at best although I think the fryer took most of the rub off of the wings.
I like to cook them completely on the smoker or in the fryer without changing cooking methods midway through the cook I guess.
Others opinions vary but I don't think I'll try this method again unless it's requested again.