Toss in your favorite sauce or serve plain.Place the wings on an elevated cooking rack above a baking sheet to catch drippings if you’re finishing these in the oven. If your smoker can’t jump up in temp quickly, your best bet may be to move the wings to a preheated oven. If you’re using a pellet smoker, you can simply turn up the temperature. After smoking you will need to increase the heat to really crisp that skin. This step helps render the fat from under the skin, add in loads of smoky flavor, and dry out the skin. You can really use any wood you like with wings.
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