DanB
is One Chatty Farker
Hi all What is the best way to chicken wing parts on my WSM 22"..I have the CB Rotisserie-Rib-O-Lator?
Thanks DanB
Thanks DanB
Chicken Wings
- Thread starter DanB
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upStomp
Full Fledged Farker
I do them on the top rack, no pan, vents wide open. 23 minutes per side.
DanB
is One Chatty Farker
I do them on the top rack, no pan, vents wide open. 23 minutes per side.
Hi This doesn't sound so exciting to me.
Thanks DanB
I do them the same way on my 18", not exciting but good.
sudsandswine
Quintessential Chatty Farker
Well, you asked for the best way, not the most exciting way. :wink:
DanB
is One Chatty Farker
Hi All So the best way to do the wings would be to grilled them on my WSM. Forgive me I didn't know the WSM could be used as a grill.. Just might go that way, put the wings in a basket so I just have to turn the basket, and not all the wings.
Thanks DanB
Thanks DanB
sudsandswine
Quintessential Chatty Farker
Higher heat works better on chicken, and especially wings, IMO. If your grate temp was at least 300* I think you'd be alright in a WSM, hence the recommendation for no water pan. Not a bad idea on the basket for ease of turning.
I do my wings indirect on a Weber kettle running at least 400*. The fat gets nice and rendered, kind of "frying" the wing, and making the skin crispy and meat underneath it delicious.
I do my wings indirect on a Weber kettle running at least 400*. The fat gets nice and rendered, kind of "frying" the wing, and making the skin crispy and meat underneath it delicious.
Moose has a nice thread on wings
BuffettFan
is Blowin Smoke!
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^^^^^^^
Yup, what George said. I followed his recipe with the exception of using pecan instead of oak and they were hands down the best I've ever made.
Yup, what George said. I followed his recipe with the exception of using pecan instead of oak and they were hands down the best I've ever made.
DanB
is One Chatty Farker
THoey1963
somebody shut me the fark up.
Want exciting? Rub the wings in HDD. Want them cooked right? Follow the post from uStomp.
Chicken gets higher temps to help the skin crisp up. I like to trim any extra fat and set them on a cooling rack over a sheet pan. I salt both sides of the chicken and put the pan in the fridge uncovered for at least an hour, overnight is better, that's called a dry brine.
When ready to cook, add your additional spices (be careful of any extra salt), smoke / grill indirect at around 350* or a little higher. Thighs and wings take up to an hour, but you want to go by temp on chicken, at least 165* internal for breasts, but I prefer around 180* for the dark meat to give the connective tissues a chance to break down.
I don't usually sauce them, as it can make the skin rubbery, but instead, serve any sauce on the side for those that want it.
Chicken gets higher temps to help the skin crisp up. I like to trim any extra fat and set them on a cooling rack over a sheet pan. I salt both sides of the chicken and put the pan in the fridge uncovered for at least an hour, overnight is better, that's called a dry brine.
When ready to cook, add your additional spices (be careful of any extra salt), smoke / grill indirect at around 350* or a little higher. Thighs and wings take up to an hour, but you want to go by temp on chicken, at least 165* internal for breasts, but I prefer around 180* for the dark meat to give the connective tissues a chance to break down.
I don't usually sauce them, as it can make the skin rubbery, but instead, serve any sauce on the side for those that want it.
DanB
is One Chatty Farker
Hi All
Right now the wings are sitting in 3 different marinades Tomorrow they will go into a basket then onto my Smoky Joe grill. I'm hoping I can tell which is which after they are cooked.
1 Italian Dressing
2 Teriyaki
3 Latin
Thanks Dan
Right now the wings are sitting in 3 different marinades Tomorrow they will go into a basket then onto my Smoky Joe grill. I'm hoping I can tell which is which after they are cooked.
1 Italian Dressing
2 Teriyaki
3 Latin
Thanks Dan
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Guiltyr1
Well-known member
I too would like to know and would like the recipe too..
sudsandswine
Quintessential Chatty Farker
Home Farm BBQ
Full Fledged Farker
Load that thing up full of charcoal and try to get above 325. Leave water pan out.
If you have a weber kettle. Look into the vortex. You won't be disappointed. Wing cooking machine.
If you have a weber kettle. Look into the vortex. You won't be disappointed. Wing cooking machine.
DanB
is One Chatty Farker
Hi They are going on my Weber Smoky Joe Grill with KBB, getting temps to 325 should be no problem. Vortex I already have too many toys for my grills and smokers.
Thanks DanB
upStomp
Full Fledged Farker
Sorry, I forgot to mention that I balance the WSM on my chin during the cook. Exciting enough now? :mrgreen:
Seriously though, the excitement comes from the smoke and rub (HDD is killer).
ETA: I use the method I listed because I didn't want to lose real-estate to get a cook done on my kettle with a vortex or SnS. I can fit close to 7lbs of wings on the 22.5 and do multiple batches if needed. No extra do-dads necessary.
Seriously though, the excitement comes from the smoke and rub (HDD is killer).
ETA: I use the method I listed because I didn't want to lose real-estate to get a cook done on my kettle with a vortex or SnS. I can fit close to 7lbs of wings on the 22.5 and do multiple batches if needed. No extra do-dads necessary.
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70monte
is Blowin Smoke!
I use the Vortex with my Weber Kettle and get perfect wings every time with no need to flip. Done in 35-40 minutes.
I never tried doing them on the WSM but I imagine you could just fill the lower section with lit coals and cook them on the middle rack or probably even the top rack.
I never tried doing them on the WSM but I imagine you could just fill the lower section with lit coals and cook them on the middle rack or probably even the top rack.
Rockinar
is Blowin Smoke!
Try the hot water trick and let us know if it makes it exciting.
DanB
is One Chatty Farker
Hi All Cooking very hot n fast. I had to put bricks under the basket to get some distance from the fire :blabla: Bottom line the wings could have much more cristy Italian dressing tasted the best.
DanB
DanB
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