chicken wings

Dagobaker · 09-21-2009, 12:01 PM

ok i want to do some chicken wings for monday night football........(ok its just me and the HD tv lol)
bought 10 pounds and going to freeze what i dont eat
going to season them with poultry rub and some garlic and wondering what temp to smoke at and how long
i like them crispy

Niek · 09-21-2009, 12:04 PM

I also like crispy wings!

I first smoke them on 300 - 350 F for a while, than grill over high heat to perfection!

ddoggdapimp · 09-21-2009, 01:56 PM

300- 350 is perfect

BBQ Grail · 09-21-2009, 02:05 PM

I season my wings, smoke them at 225 degrees until the juices run clear. They are then deep fried (some times breaded lightly, sometimes not) until golden brown. Tossed in sauce of choice and devoured...

Smoke Samurai · 09-21-2009, 02:08 PM

I would do the same... I would then throw them in a pan, sauce them and put them in the oven on high heat to bake on the sauce. If you have time, I have put them in the smoker on 350 for a few hours adding sauce each hour. Then thrown them on the grill to firm them up...personally, I like them saucy...crispy or not.

Ron_L · 09-21-2009, 02:31 PM

The wings that i cooked yesterday were at 350 for an hour then glazed and cooked for another 15 minutes then glazed again and another 15. A quick trip to a hot grill would certainly make them crispier.

aquablue22 · 09-21-2009, 03:24 PM

Here a recipe i use all the time, easy and they are usually pretty crisp (not greasy)

Smoked Chicken Wings

Cut wings into separate pieces throwing away the tip.

Rub evenly with your favorite rub recipe for chicken.

Marinate in the refrigerator in a zip lock bag for 24 hours, make sure they are sealed or everything in your frig will smell and taste like garlic!

Smoke on you smoker using the in-direct method, If you cook using the direct method you have to watch them all the time to keep from burning because the skin has a lot of grease,

I have a Weber so I build a fire as: (This make a constant fire of 250 to 275 degrees, low and slow for smoking)

10 - 15 briquettes on each side of the grill, after they are ready (white ash),
hand full of hickory chips, that have been soaked in water for at least 30 minutes, on each set of coals (they will smoke about 30 - 40 minutes)
3 - 4 briquettes added to each side along with more hickory chips every 30 to 40 minutes,
(I usually wait until the smoke from above pretty much stops, it will depend on weather, wind, etc. may be 30 minutes)

2 to 2 1/2 hours or until they are not "greasy" anymore........Only open the grill to add coals or hickory! No peeking!!!!

Remove from grill and baste in your favorite Wing sauce, I use Franks Buffalo Wing Sauce!

Dagobaker · 09-21-2009, 03:56 PM

they are going to be marinated with garlic and poultry seasonings for a few hours and then ill smoke them at 300 for an hour and then ill see where they are
i might sauce have of them with 50% butter 50% red hot and the rest plain

Dagobaker · 09-21-2009, 04:47 PM

here they are
kobassi and super thick bacon and my wings

Dagobaker · 09-21-2009, 04:48 PM

u think 2 hours at 300?

aquablue22 · 09-21-2009, 04:58 PM

Quote:

Originally Posted by Dagobaker

u think 2 hours at 300?

I'd smoke them until they are not greasy......2 -2 1/2 hrs

Dagobaker · 09-21-2009, 05:55 PM

nice
they are about 1.5 hours into it i think
im not sure if ill baste any or not
the bacon looks killer

Dagobaker · 09-21-2009, 07:47 PM

here they are.......
i didnt sauce them.....too lazy lol
they are amazing
great taste.......maybe more seasoning next time
why are wings 60 cents more than boneless breasts?

82muchhomework · 09-21-2009, 10:22 PM

Quote:

Originally Posted by Dagobaker

here they are.......
i didnt sauce them.....too lazy lol
they are amazing
great taste.......maybe more seasoning next time
why are wings 60 cents more than boneless breasts?

Did you eat the picture too?

ABQ · 09-22-2009, 01:17 AM

Quote:

Originally Posted by 82muchhomework

Did you eat the picture too?

Must have been as good as the game! I'm dying to know your final cooking times and to see the final pics.

Weren't wings once a throw away item?....like lobster.

09-21-2009, 12:01 PM	#1
Dagobaker Knows what a fatty is. Join Date: 09-06-09 Location: ne ohio Downloads: 0 Uploads: 0	chicken wings ok i want to do some chicken wings for monday night football........(ok its just me and the HD tv lol) bought 10 pounds and going to freeze what i dont eat going to season them with poultry rub and some garlic and wondering what temp to smoke at and how long i like them crispy

09-21-2009, 12:04 PM	#2
Niek On the road to being a farker Join Date: 04-14-09 Location: Mariahout, Noord-Brabant, Holland Downloads: 0 Uploads: 0	I also like crispy wings! I first smoke them on 300 - 350 F for a while, than grill over high heat to perfection! __________________ Big Green Egg Large, Texas Grill, WSM, Weber OTS 57,Weber Smokey Joe Gold, ProQ Smoker

09-21-2009, 02:05 PM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I season my wings, smoke them at 225 degrees until the juices run clear. They are then deep fried (some times breaded lightly, sometimes not) until golden brown. Tossed in sauce of choice and devoured... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

09-21-2009, 02:08 PM	#5
Smoke Samurai Knows what a fatty is. Join Date: 08-26-09 Location: Arlington, TX Downloads: 0 Uploads: 0	Wings I would do the same... I would then throw them in a pan, sauce them and put them in the oven on high heat to bake on the sauce. If you have time, I have put them in the smoker on 350 for a few hours adding sauce each hour. Then thrown them on the grill to firm them up...personally, I like them saucy...crispy or not.

09-21-2009, 02:31 PM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	The wings that i cooked yesterday were at 350 for an hour then glazed and cooked for another 15 minutes then glazed again and another 15. A quick trip to a hot grill would certainly make them crispier. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

09-21-2009, 01:56 PM	#3
ddoggdapimp Knows what a fatty is. Join Date: 08-18-09 Location: Cleveland, OH-I-O Downloads: 0 Uploads: 0	300- 350 is perfect

09-21-2009, 03:24 PM	#7
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	Here a recipe i use all the time, easy and they are usually pretty crisp (not greasy) Smoked Chicken Wings Cut wings into separate pieces throwing away the tip. Rub evenly with your favorite rub recipe for chicken. Marinate in the refrigerator in a zip lock bag for 24 hours, make sure they are sealed or everything in your frig will smell and taste like garlic! Smoke on you smoker using the in-direct method, If you cook using the direct method you have to watch them all the time to keep from burning because the skin has a lot of grease, I have a Weber so I build a fire as: (This make a constant fire of 250 to 275 degrees, low and slow for smoking) 10 - 15 briquettes on each side of the grill, after they are ready (white ash), hand full of hickory chips, that have been soaked in water for at least 30 minutes, on each set of coals (they will smoke about 30 - 40 minutes) 3 - 4 briquettes added to each side along with more hickory chips every 30 to 40 minutes, (I usually wait until the smoke from above pretty much stops, it will depend on weather, wind, etc. may be 30 minutes) 2 to 2 1/2 hours or until they are not "greasy" anymore........Only open the grill to add coals or hickory! No peeking!!!! Remove from grill and baste in your favorite Wing sauce, I use Franks Buffalo Wing Sauce! __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

09-21-2009, 03:56 PM	#8
Dagobaker Knows what a fatty is. Join Date: 09-06-09 Location: ne ohio Downloads: 0 Uploads: 0	they are going to be marinated with garlic and poultry seasonings for a few hours and then ill smoke them at 300 for an hour and then ill see where they are i might sauce have of them with 50% butter 50% red hot and the rest plain

09-21-2009, 04:48 PM	#10
Dagobaker Knows what a fatty is. Join Date: 09-06-09 Location: ne ohio Downloads: 0 Uploads: 0	u think 2 hours at 300?

09-21-2009, 05:55 PM	#12
Dagobaker Knows what a fatty is. Join Date: 09-06-09 Location: ne ohio Downloads: 0 Uploads: 0	nice they are about 1.5 hours into it i think im not sure if ill baste any or not the bacon looks killer

09-21-2009, 07:47 PM	#13
Dagobaker Knows what a fatty is. Join Date: 09-06-09 Location: ne ohio Downloads: 0 Uploads: 0	Update here they are....... i didnt sauce them.....too lazy lol they are amazing great taste.......maybe more seasoning next time why are wings 60 cents more than boneless breasts?

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