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Does olive oil help with getting them crispy?Time and heat are best for crispy skin and maybe a little baking powder and cornstarch mixture. Haven't had boiled wings, but have had parboiled ribs and I was not sold on them. I get crispy skin on chicken by going Extreme smoke if I want smoke flavor and or then going up to 350 for the remaining. Always crispy.
You can add a mixture of baking powder and starch to the dried skin with your rub to get a little chemical reaction going to assist with drying the skin. A tsp of both with the rub should work for ya.
Some people rub oil on, but I think there's enough fat in the skin to do its thing when it begins to render out some.Does olive oil help with getting them crispy?
Thanks for sharing? Interesting. Are you a Premium member? I think Premium allows you to edit a post but check with @Mike.Correction, in the photo I had my right and my left mixed up. The ones on the left were par boiled. I don’t know how to edit a post on this site yet
Click on the "edit" linkI don’t know how to edit a post on this site yet
This is the way. Plus brine them first.Nope no boil. Smoke the wings at 180 for 60 minutes then crank the temp to 400 until wings are done and crispy. Have not cooked them in a while. Time for wings soon, thanks for the reminder.
Boiling will likely have the opposite effect that you are looking for. For me dry brine with salt and pepper for a few hours. Then either low smoke all the way low for an hour then to higher temp. I do 400 but I think my 700 runs a bit low. Then you essentially have to over cook them to get really bite through 180-190 degrees probe temp. That’s my go to and seems to work pretty well when I plan well enough ahead to dry brine. Also I paper towel dry, S&P, then put on a rack over sheet pan for brining and further drying out in fridge. Uncovered. Bottoms shelf. It’s the moisture that impedes the crispness. Before cooking I put on whatever rub, lemon pepper in there somewhere for me. Then the cooking process.Has anyone boiled their wings for five or six minutes in very hot water before drying and adding rub and smoking them? I read that it begins to render the fat and enables you to get crispy skin at the end of the smoke