The Secret

Every time the smoker is lit, there's inevitably something with the result that I'm not happy with. Now I've tried chicken wings maybe a hundred times, yet I'm never completely happy how they come out. Today I smoked a batch at 300° over peach and pecan wood. When the smoking part was done, the skin wasn't crispy. So at around 155°, I disassembled the smoker and put the wings directly above the hot coals for ten seconds. This blackened the skin and firmed them up a bit.

Now while this is a great trick to get wings going with the WSM, it's not ideal. I have yet to find the perfect temperature and pre-seasoning technique to get them exactly how I want. Some day you elusive fuck - I'll figure you out.