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Thread: Chicken wing help

  1. #1
    Boolit Master



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    Chicken wing help

    Chicken wing meat is tough and chewy.

    Help needed to get the wings that are not tough

    60 min in the 180-degree smokebox

    30 min at 450

    Thanks so much
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  2. #2
    Boolit Master Reverend Al's Avatar
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    Never smoked them, but this oven baked version is pretty good ...

    Caramelized Baked Chicken Wings

    Ingredients

    2 1/2 lbs chicken wings (or legs)
    1 2/3 tablespoons olive oil ( to help it stop sticking to the pan)
    1/2 cup soy sauce
    1 2/3 tablespoons ketchup
    3/4 cup honey
    2 -3 garlic cloves, minced
    salt and pepper

    Directions

    Preheat oven to 350 degrees.

    Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in the preheated oven for one hour, or until the sauce is nicely caramelized.
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  3. #3
    Boolit Master

    Winger Ed.'s Avatar
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    I do Buffalo wings:

    The recipe was reverse engineered from Hooter's.

    Double bread & deep fry them.

    Then dip/coat them with a stick of butter melted into a bottle of Frank's hot sauce.
    Last edited by Winger Ed.; 01-25-2020 at 12:14 AM.
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  4. #4
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    JonB_in_Glencoe's Avatar
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    My favorite wing joint, deep frys them...that makes the best crisp skin.
    I've never tried it at home, I bet it's messy.
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  5. #5
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    Check temps of the wing. If you are going past 180 you are making leather.

  6. #6
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    If you don’t cook wings to about 200° it’ll be red around the bone
    8500' Wet Mountain Valley, Colorado

  7. #7
    Boolit Master

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    Reverse your heat. Start hot to crisp, then taper off to cook through.

  8. #8
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    My recipe: Go to Buffalo wild wings. Order a dozen Jamaican jerk, some celery, carrots and a cold Coors. They come out perfect every time and the Coors is a bonus.
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  9. #9
    Boolit Master
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    Stick a probe in one and watch the temp, bet you can cut way back on the second stage.

  10. #10
    Boolit Master

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    Quote Originally Posted by Minerat View Post
    My recipe: Go to Buffalo wild wings. Order a dozen Jamaican jerk, some celery, carrots and a cold Coors. They come out perfect every time and the Coors is a bonus.
    Although Buffalo Wild WIngs does serve some pretty good food, they don't allow CCW holders, LEO or not. Sure, I could just eat there and not tell them, I prefer to tell them I will not support them because they 1) won't protect me or my family, and 2) they won't let me protect myself or my family.

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  11. #11
    Boolit Buddy
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    Medium heat on grill for 12-15mins/side. Toss in Hooters sauce.

  12. #12
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    i'll echo the above post concerning internal temp.

    drums and wings can go to just under 180F but anymore and you've got tough meat.
    period, end of report.

    regardless of your heating method. deep fry/bake/broil/grill etc.

    and no, i'm not saying eat them raw, i'm saying work your recipe until you consistently end up with 170F (yes, i said 170F) wing meat. take them outta the heat and let them rest, then eat.

    mo betta tenderness.

    good luck!
    WebMonkey
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  13. #13
    Boolit Master
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    If you smoke them with apple for an hour at 210 they come out tender and tasting a lot like bologna. No, it wasn’t what I was going for.

  14. #14
    Boolit Grand Master

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    Quote Originally Posted by JonB_in_Glencoe View Post
    My favorite wing joint, deep frys them...that makes the best crisp skin.
    I've never tried it at home, I bet it's messy.
    A dusting of baking powder will give a nice crisp skin.
    Saw it on a Korean lady's recipe for Asian Chicken wings. It works.

    Shiloh
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  15. #15
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    Not baking powder(ewww!) Corn starch is what the Chinese use for a crispy coating.

  16. #16
    Boolit Master



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    !!

    yes, cornstarch in the coating will enhance the crispy.
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  17. #17
    Boolit Master



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    I love small chicken pieces on the grill. For ribs I put them in the pressure cooker for a few minutes then on the grill with sauce.

  18. #18
    Boolit Grand Master


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    Your cooking them too long at 450. Low and slow in the box then sear them to finish or flash deep fry them for crispy. As Mary said, if you can get a temp on them before searing. All meat on the grill can benefit from a reverse sear. I have started to cook at about 185 until done then flash sear and the meat is tender as all get out. Learned this from JRE
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  19. #19
    Boolit Buddy
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    Try a batch of these. Drop in boiling fairly heavily salted water for 10-15 minutes. Remove and drain, toss in your sauce, put on smoker. Baste/ turn every 15 minutes until they hit about 165 degrees. Wrap in in foil and let sit to rest. Yummy wings, not wing joint wings, better.

    I like a sauce of 50/50 honey and Heinz's 57 plus hot sauce to your preferred level.

    They will be done to the bone and nice and smoky sticky hot/sweet and not dried out.

  20. #20
    Boolit Master

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    Well, have you tried another batch?

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