Lemon pepper wings.

3Mdawg41

Hey guys.  Happy 4th.  Going to smoke some wings tomorrow.  In the past I usually brine in buttermilk and indirect smoke.  I want to do lemon pepper.  Should a toss the wings in the LP before cooking?   Direct or indirect cooking?   Thanks for the help.  

txhawkeye

Is the lemon pepper a dry or wet rub?

etherdome

I just toss the wings in olive oil and lemon pepper dry rub prior to an indirect smoke at 300-350 for an hour.  Crisp them up in the oven afterward  at 450 for 5 min or so  .

Mattman3969

Hit em with the LP and smoke em at 400-425 high in the dome to capitalize on the reflective heat from the dome. Direct or indirect is your choice but with a bunch of wings indirect makes it easier.  

Sweet100s

Mattman3969 said:

Hit em with the LP and smoke em at 400-425 high in the dome 

When indirect, how long do you smoke the wings at 425 ?
Also, there's no need to go any higher than that to make the skin crispy, right?

Mattman3969

@Sweet100s - I’m guessing around 35-45 mins.  I never really time it on wings. I just pull when the skin gets where I like it. It’s hard to overcook a wing unless you just char it to death. If you question about higher is about height of the grid, I use the extender which is about 4” above felt. 

If your looking for more smoke profile start your cook at a lower temp, say 275-300 and let it creep up to 425 or so