My favorite way to eat Chicken Wings - Smoked
Cooking easy and tasty chicken wings are not rock science at all and in fact it’s easy. The recipe is easy and listed below however, I like to say why I do what I do.
Per one pound of chicken here is the portion of seasoning that I use:
Sea or Kosher Salt: 1 ½ Tbsp
Black Pepper: 1 Tbsp
Garlic Powder: 1 Tbsp
Steps:
Once chicken is removed from packaging, I pat the chicken dry with paper towels because too much moisture is just not your friend. Then once dry I simple coat the wings with the seasoning and then I cover it and let it sit in those seasoning overnight for at least 24 hours.
Once the wings sit with seasoning overnight 24 hours the seasonings begin slowly to break down the collagen found in meat therefore the seasonings do penetrate through the skin. Not a lot but just enough to infuse flavor throughout the chicken.
Once chicken is removed the next day, I lay them out on a sheet pan to remove the chill from the chicken before I load them on the smoker, so they cook evenly.
Then I smoke the wings for 1 ½ hours at 275 Degrees Fahrenheit and halfway I flip them.
I do check the temperature of the wings and once they hit around 190 to 195 Fahrenheit they are done and sometimes I go a little higher to crisp up the wings just a little bit.
On the video I used a Camp chef Woodwind Pellet Grill which I really love because I can control the smoke output.
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Негізгі бет Ойын-сауық Smoked Wings Recipe / Chef Tim Clowers
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