Tender hickory-smoked chicken wings without the wait.
I used this recipe about 2 weeks ago , but I altered it. I cut up a 4 pound chicken, doubled the the recipe ,and smoked the chicken instead of grilling. I think it could of been better but that's the chance you take when you alter a recipe. You live and learn.
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I understand that the idea here is to get smoked wings without the wait but by baking them at 350 for an hour first you lose most all of the fat that has rendered from the skin which is important when smoking. Without it you end up with a very tough piece of meat and not near as much smoke flavor either. I made half of the wings as directed and half my way which was thawed and directly on the smoker. Sure enough, as written they were way too tough and very little smoke flavor. If you plan ahead and thaw your wings (better yet buy fresh), you can still have wings in 2 hours. You'll just need to bump the temp up on the smoker to 250. Another thing to note is that these needed more salt than what the recipe called for.
Read More I understand that the idea here is to get smoked wings without the wait but by baking them at 350 for an hour first you lose most all of the fat that has rendered from the skin which is important when smoking. Without it you end up with a very tough piece of meat and not near as much smoke flavor either. I made half of the wings as directed and half my way which was thawed and directly on the smoker. Sure enough, as written they were way too tough and very little smoke flavor. If you plan ahead and thaw your wings (better yet buy fresh), you can still have wings in 2 hours. You'll just need to bump the temp up on the smoker to 250. Another thing to note is that these needed more salt than what the recipe called for.
I used this recipe about 2 weeks ago , but I altered it. I cut up a 4 pound chicken, doubled the the recipe ,and smoked the chicken instead of grilling. I think it could of been better but that's the chance you take when you alter a recipe. You live and learn.
