Hey all,
Yesterday I tried smoked Buffalo wings. Hickory smoke at about 230-270 (had some trouble getting temp pegged) then onto hot coals in an attempt to crisp up the skins.
Meat on wings came out great, skin was kinda rubbery--not bad---but not as good as I had hoped
Any input in how to get the skin done better? longer over direct heat?
Thanks in advance
Charlie