Smoked Wings - having problems with rubbery skin

I always leave at least 90 minutes to do wings. First an hour around 225 with supersmoke, then I bump it to 375 to crisp them up. The first hour helps to render the fat in the skin. Then it's just a matter of checking them every 10 minutes or so to move around for hot spots and then pull when they are crisp enough to you liking. Letting them rest for 5-10 minutes helps in crispy wings too. The skin will tighten up when it cools, but they will still be hot to touch.

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Same thing I do... not a fan of parboiling.
 
I purchased some pre-seasoned wings from HEB yesterday. This was my first attempt at wings on the Traeger. Before throwing them on the grill I used a couple tablespoons of corn starch as others have suggested. I cooked them in the center rack at 415 for about 30 minutes. After I pulled them off I put a little Traeger Spicy BBQ sauce on. Not much smoke flavor. They were a little over done but the flavor was awesome and the skin was crispy. I'll have to try the parboil method next time!

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After the par-boil, how hot and long do you cook them for?

I really dislike slimy wings and much prefer them to be on the crispy side. A caterer friend of mine shared a trick with me that she always uses to get beautiful, crispy wings in the oven. She parboils the wings first for about 20 minutes to boil some of the fat out. I've been using this trick to get crispier wings in the oven for years now. I used to have difficulty getting crispy wings on my Traeger but this hack works really well.

Tip: Let the wings dry for about 5 minutes on a paper towel after boiling. At this point, the skin will be pretty tacky and your favourite rub will adhere nicely. (Holy Voodoo is my current favourite)
 
I purchased some pre-seasoned wings from HEB yesterday. This was my first attempt at wings on the Traeger. Before throwing them on the grill I used a couple tablespoons of corn starch as others have suggested. I cooked them in the center rack at 415 for about 30 minutes. After I pulled them off I put a little Traeger Spicy BBQ sauce on. Not much smoke flavor. They were a little over done but the flavor was awesome and the skin was crispy. I'll have to try the parboil method next time!

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Those don’t look over done at all, I’d welcome those onto my dinner plate any day. Try cooking em at 350, should take close to an hour.
 
The Anova Precision Cooker (sous vide) is also a great way to get wings ready to go before you smoke them. I prefer it to parboiling because you can do it with rub on the wings. If I buy wings in bulk, I usually rub, vacuum seal, and freeze them. The Anova makes it easy to get them cooking without them tasting like frozen wings.

My favorite rub for wings has been the beer can chicken rub from Cabela's/Bass Pro. It's a good base for either a BBQ or Buffalo sauce.
What temp and how long do you sous vide? I have an Anova and love using it!
 
What temp and how long do you sous vide? I have an Anova and love using it!

If they're fresh, I usually go 60 minutes at 145. Add 30 mins if they're frozen.

Anova is awesome. I've cooked a brisket in mine for 36 hours before putting it on the Traeger. Hands down the best brisket I've ever made.
 
Hello everyone,
Had my grill just under a year and having trouble getting my Smoked wings just right. Tried my recipe 2X and both times great flavor but rubbery skin. I marinade in Italian dress overnight, pat dry, add rub and smoke at 225* to 160 degrees. I then Sauce, return to grill and sear both sides at 375* for 3-5 min. Both times rubbery skin - any suggestions?? Trying again tonight. Thanks
I would suggest not marinating. It adds moisture. I follow the Traeger or Meatchurch recipes. Make sure the wings are very dry (I pat them dry then put in frig for a few hours uncovered). Then sprinkle baking powder on wings to dry out more. I learned that low and slow for first hour, they flip and increase the temp to 350 or so. I did not like one of the recipes that said put on at 350 for 20 minutes. these were not as tender. I put the wings on a cooling rack so I can take on and off quickly without loosing too much heat.
 
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This may be considered sacrilegious, but I use a rub, put on my gas grill until they appear close to completion, then I put in my trader for about 45 minutes, crispy, flavorful.
 
Put 4# fresh wings in a gallon ziplock and add 1 Tbsp baking powder (aluminum free is best) and 1 Tbsp Tony Chachaire’s Cajun seasoning. Toss really well. Place on grill at 250f for 30 minutes. Ramp temp to 425f for 45 minutes. Wings come out juicy with crispy skin. Toss in your favorite sauce and enjoy.
 
After the par-boil, how hot and long do you cook them for?
About 30 minutes @ 375 flipping once at the 15-minute mark.

My wife dislikes the smell of chicken broth that I get while boiling the wings so the last couple of times, I just patted the wings dry with a paper towel, seasoned them with Meat Church Holy Gospel and put them back in the fridge uncovered for about an hour to dry out somewhat. I pre-heated my Pro 780 to 480 degrees and grilled the wings for 30 to 35 minutes flipping once. This method worked well too. Lastly, I tossed them in 40 Creek BBQ Sauce, made myself a Bacardi Lime and cola and scarfed them down. Delicious.
 
I always leave at least 90 minutes to do wings. First an hour around 225 with supersmoke, then I bump it to 375 to crisp them up. The first hour helps to render the fat in the skin. Then it's just a matter of checking them every 10 minutes or so to move around for hot spots and then pull when they are crisp enough to you liking. Letting them rest for 5-10 minutes helps in crispy wings too. The skin will tighten up when it cools, but they will still be hot to touch.

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Every time I see this photo, I want to make some wings ! :cool:
 
I'm going to do the Traeger Spatchcock BBQ recipe again this week and have struggled for crispy skin that isn't burned. I know the sugars in the rub and sauce won't play well at high temps. Would the corn starch trick mixed with the rub work to make the skin crispy? Any tips welcome.

-PH
 

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