The wings were a big hit. I thought they came out great. After smoking I immediately threw them in the oven for just a few minutes, then tossed them in wing sauce and served them. I will do this again.
The higher temps should definitely crisp the skin up, but where does one draw the line between using smoker at higher temps and using a grill at lower temps? ;^)
FooD...no pics of your wings?
it costs more to buy chicken wings here than it does chicken breasts... figure that one out..lol
same here bam ..
i can usually get boneless skinless on sale for $1.99/lb.... bone in , skin on .99/lb.... now chicken wings, if i can get them on sale for 2.99/lb thats steal..lol
That's a sweet deal.
I wonder if those are the ones I used to get a long time ago... I don't remember, but the butcher may have said Denmark and I "misremembered" Belgium. He led me to believe that true baby backs came from there, but he was either stupid or yanking my chain.
Show us a pic!