Smoked Chicken Wings
Prep the Smoker
Clean the grill. (If not already done) Fill bottom charcoal bowl about half way. Fill the Charcoal Chimney about half way and light about 20-min prior to being ready. After most of the charcoal is white (approx 20 min), pour into the charcoal bowl. Add some wood chunks. Fill the water pan. Start bringing smoker up to 225 degrees. |
Put Wings On Direct Heat
Place the wings on direct heat for just a couple minutes to crisp up the skin. Turning every 60 seconds or so. NOTE: This can be done by removing the water pan and bringing the grate closer to the coals/wood in the WSM, - or - by moving to a separate grill, -or - moving to an oven and placing under the broiler. I moved mine under the oven broiler. Turning every 60 seconds or so until skin starts to sizzle and turn golden brown. |