Results 1 to 2 of 2

Thread: Chicken Wings - Post Smoke Broil

  1. #1

    Default Chicken Wings - Post Smoke Broil

    Hi all. I am getting ready to toss in some wings. 220 degrees for 1 1/2 hours with 2oz hickory - got it. How long and at what temp do you broil them after to give them a crisp exterior? I have "high" and "low" settings on the oven broiler. Thanks!

  2. #2
    Join Date
    Mar 2011
    Cedar, MN (but still not far enough from the Cities)


    Take it for what's it's worth, but a search for "Chiecken Wings" on this site will give more info. I was going to try some last summer and it seemed there was a 50-50 split going on broiling or grilling to crisp up the skin vs tossing the wings in cornstarch before smoking. Lots of folks were pretty happy and got crispy skin by that method. I like to try to stick with the smoker if I can. One less appliance in the mix.

    In the broiler, I'd opt for "high" and watch them closely.

    Good luck, post your results, and smoke on!

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts