AuthorDavid F.If not done correctly, smoked chicken can result in rubbery skin. I've found an easy way still have the smoked flavor, but with crispy skin. This recipe can easily be adapted to chicken wings or drumsticks. The first time I made this, my wife said it was the best chicken thighs she's ever had.
Preheat smoker to about 225° F.
Baste chicken thighs with Sweet Baby Ray's Wing Sauce. If you have an meat injector, inject the thighs with the sauce as well.
Place basted thighs in the smoker.
Once the internal temperature of the chicken reaches 105° F, turn the smoker temperature up to at least 350° F to crisp up the skin.
Remove from the smoker when the internal temperature of the thighs reaches 165° F.
Ingredients
Directions
Preheat smoker to about 225° F.
Baste chicken thighs with Sweet Baby Ray's Wing Sauce. If you have an meat injector, inject the thighs with the sauce as well.
Place basted thighs in the smoker.
Once the internal temperature of the chicken reaches 105° F, turn the smoker temperature up to at least 350° F to crisp up the skin.
Remove from the smoker when the internal temperature of the thighs reaches 165° F.
