skin or no skin

rbradley

First time cooking wings, with the skin on or remove?

Supercilious_In_5280

On

ChokeOnSmoke

Definitely skin on, can't imagine trying to take the skin off of wings.

I like to cook them indirect for about 45 min at 375-400.

Baysidebob

+1 for skin.  I cook mine raised direct.

Brownie

We like skin!

dweebs0r

+1 more for skin on and indirect at about 45 mins.  I turn them halfway through and apply sauce after they finish and throw back on the egg for another 10-15 mins to dry up the sauce.

bigphil

+1 more for skin on and indirect at about 45 mins.  I turn them halfway through and apply sauce after they finish and throw back on the egg for another 10-15 mins to dry up the sauce.

skin on and i do the same except raised direct 

stike

Is 'skin off 'even a thing?

cortguitarman

Skin on for wings. I cook whole chickens skinless though and they are delicious. No taste difference with or without skin.

Baysidebob

Other than on Ceasar Salad I cannot imagine poultry without CRISPY skin.

stike

Skin off chicken has no skin. Tastes like skinless chicken to me

The Cen-Tex Smoker

Skin on for wings. I cook whole chickens skinless though and they are delicious. No taste difference with or without skin.

. i promise skin on birds have a different (and barely even arguably) better tasre

stike

For starters, they have that nice skin taste to the skin that is missing when the skin is missing

Kinda the opposite of how bananas taste better with the skin off. skins makes a difference

JWBurns

My wife is a bit picky about skin on the wings, so I try and trim em up a bit before I egg em.

High in the dome makes them just perfect!

fishlessman

i have only seen skin off wings once in my life. it was a chinese place, the wings were cut into drumettes, then the meat cut and folded down into a ball at one end with the bone sticking out, then marinated in some type of ginger marinade, then roasted, then honey dipped and rolled in sesame seeds, then roasted some more. simply Delicious, if your going to do all that, sure skinless is the way to go. they were served with apricot brandy in a sifter over a warming burner, my god was it good

ratcheer

To me, the crispy, seasoned skin is the best part.

Tim

fishlessman

. We do skins off... We used to fo skin on to protect the meat and moisture.. But since the egg that hasnt vmbern an issue

thats alot of work for wings, any pics, i cant even visualize skinless wings

stike

ratcheer: "To me, the crispy, seasoned skin is the best part"  i agree totally.