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Update: My wife has been cooking these, talked with her about your responses, she was smoking at 250, then finished off at 300. We'll crank it up next time, thanks folks. Also, getting the sear box this week, may play around with finishing them off on that. Also have the flat top, which may be interesting as well.
WW Pro 36, chicken wing skin is turning out rubbery, has anyone had this issue/workaround? I see some folks finishing them off in a air fryer, but any solutions on the WW Pro? Maybe the sear box?
Dry out your chicken skin as much as possible before throwing them on the smoker and cook them at a higher temp at 300-325F
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