S
smokin' steeze
Guest
Happy Friday Bretheren!
College/Pro Football is kicking into overdrive and I want to mix things up this weekend so I was going to do some Buffalo style chicken wings. I obviously want to smoke them for a period of time prior to either grilling or possibly (I would rather not) frying them for a minute or 2 to crisp the sking.
My questions are this:
1. I want to smoke them around 225 on my UDS I was thinking somewhere in between an hour or 2 but I dont want them to dry out.
2. Do you recomend brining them overnight or marinating them in a sauce (Alabama white or Buffalo most likely)?
3. Which would you choose to do grill or fry?
4. Also sauce suggestions are always encouraged.
Thanks all
JS
College/Pro Football is kicking into overdrive and I want to mix things up this weekend so I was going to do some Buffalo style chicken wings. I obviously want to smoke them for a period of time prior to either grilling or possibly (I would rather not) frying them for a minute or 2 to crisp the sking.
My questions are this:
1. I want to smoke them around 225 on my UDS I was thinking somewhere in between an hour or 2 but I dont want them to dry out.
2. Do you recomend brining them overnight or marinating them in a sauce (Alabama white or Buffalo most likely)?
3. Which would you choose to do grill or fry?
4. Also sauce suggestions are always encouraged.
Thanks all
JS