My Dallas Stars have had problems with them in the past, but ... Oh.. never mind..
Smoke them at higher heat I smoke them around 300* So the skin will be crispy... I do not brine mine. When they come off I like to use my Chipoltle Sauce if I have any.. If not Franks is a winner for sure..
Ken
I Should Have Been Rich Instead Of Being So Good Looking
Try to put them on a rack with very little area touching the wings.They like to stick like crazy.And like Ken said the higher the heat the better 300-350 is prefered.
I need to do a batch soon myself, maybe for the race on sunday!
Lang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
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Takes allot of work and an open mind to make good sense.
Praise the Lord and pass the Cannabis.
On superbowl sunday I let a couple pound of wings marinate in Franks Red Hot for a few hours then smoked at 220 for about 2 hrs. When they came off the smoker I put them in a deep skillet in some hot oil to crispy fry them then coated them in the wing sauce recipe that is on the back of the Franks Red Hot bottle-pretty much Hot sauce and melted butter.
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