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Wings on Smoker and Blackstone
Posted on 8/31/23 at 1:40 pm
Posted on 8/31/23 at 1:40 pm
Wanted to hear your ideas on this. Cooking some wings tonight for the UF game. I already separated them, patted them down with paper towels and added a little baking powder and salt to try to dry them out a little. Sorry everyone for jumping the gun with that step, should have come here for advice first.
I am thinking about starting them off on the smoker at 225 for about 30 minutes to give them some smoky flavor, then finishing on the blackstone until they reach 175. I figure this will help add flavor/crisp them up and give me a best of both worlds.
Do y'all think this is overkill? Any alternatives?
I only have a pellet smoker and blackstone for outdoor cooking. In theory I could finish them in the oven on a wire rack, but I feel like finishing on the blackstone is the better choice. And I don't have a fryer or feel like frying inside due to my AC acting up.
Thank you all!
I am thinking about starting them off on the smoker at 225 for about 30 minutes to give them some smoky flavor, then finishing on the blackstone until they reach 175. I figure this will help add flavor/crisp them up and give me a best of both worlds.
Do y'all think this is overkill? Any alternatives?
I only have a pellet smoker and blackstone for outdoor cooking. In theory I could finish them in the oven on a wire rack, but I feel like finishing on the blackstone is the better choice. And I don't have a fryer or feel like frying inside due to my AC acting up.
Thank you all!
5
Posted on 8/31/23 at 1:44 pm to generalgator87
quote:
Do y'all think this is overkill? Any alternatives?
I think it's certainly a viable way to achieve a crispy skin chicken wing. Probably less mess than having to clean out a fryer afterwards.
If you wanted to simplify you could simply begin the pellet grill at the lower 225 temp and increase heat at end to take the chew out of the skin
Posted on 8/31/23 at 1:45 pm to generalgator87
They'll probably taste fine off the Blackstone, but finishing them in the oven will probably give it a better crisp
Thats just my opinion. When I smoke whole chickens, I usually pull them 10 degrees before they're done then put them in the oven for 10 minutes to crisp up the skin. Seems to work for me.
Thats just my opinion. When I smoke whole chickens, I usually pull them 10 degrees before they're done then put them in the oven for 10 minutes to crisp up the skin. Seems to work for me.
Posted on 8/31/23 at 1:51 pm to Saskwatch
quote:
If you wanted to simplify you could simply begin the pellet grill at the lower 225 temp and increase heat at end to take the chew out of the skin
This is what I do. Start at 200 for an hour then bump it up to 400 for 20 minutes or so to keep the skin from getting leathery
Posted on 8/31/23 at 4:08 pm to generalgator87
A lot of people swear by the zero-to-400 method for pellet smokers
This post was edited on 8/31/23 at 4:10 pm
Posted on 8/31/23 at 4:38 pm to generalgator87
quote:
And I don't have a fryer
Buy your wife one for your anniversary.
Posted on 9/1/23 at 7:50 am to generalgator87
I do wings on my Traeger all the time. Super-smoke them at 185 for one hour then crank it up to 375 until crispy. Perfect every time.
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