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Smoked, brined chicken wings

nuynai
nuynai Posts: 101
edited November -0001 in EggHead Forum
Hi All. I brined and smoked some chicken wings. The Mrs. says the skin tastes rubbery. Any help on this topic would be greatly appreciated. PS- only brined them for 1 1/2 hrs. Thanks in advance.
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    I'm going to guess a little.
    90 minute brine may not be enough time even for wings.
    There has to be enough time for the pull and push of moisture back into the wings. Follow the brine with a water wash, pat dry and then a resting period in the fridge.
    To get the crisp skin try a direct, higher temp towards the end of the cook.
    The Egg holds moisture very well. A slow smoke cook in the Egg will not give you great skin.
    We like to 350-400 direct at the end to finish our chicken with skin.
    Great question and there are a few ways to help. This is just one.
    Thank you,
    Darian

    Galveston Texas
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  • Mickey
    Mickey Posts: 19,768
    I do like Darian but use the 350/400 for the whole cook and do it direct and high in the cooker (adj rig)on large or raised in the small or mini and gets good skin.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Photo Egg
    Photo Egg Posts: 12,137
    I cook mine closer to your way as well.
    I have never brined wings.
    On my XL I like raised, direct at 325 for a whole grid of wings.
    Darian
    Thank you,
    Darian

    Galveston Texas
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  • Mickey
    Mickey Posts: 19,768
    One real good point is you do not have to turn them over if high in the dome.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Photo Egg
    Photo Egg Posts: 12,137
    Good point. I normally just spin the whole grid.
    Thank you,
    Darian

    Galveston Texas
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  • Scotty's Inferno
    Scotty's Inferno Posts: 624
    I brine chicken breasts for as little as 1.5 hours with great success, but I always go skinless on breasts. The brine transforms the breast to a better/different cut of meat.
    I don't brine wings for a couple of reasons. I like them drier and crispier than other cuts.
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