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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-21-2009, 12:01 PM | #1 |
Knows what a fatty is.
Join Date: 09-06-09
Location: ne ohio
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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 |
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09-21-2009, 12:04 PM | #2 |
On the road to being a farker
Join Date: 04-14-09
Location: Mariahout, Noord-Brabant, Holland
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I also like crispy wings!
I first smoke them on 300 - 350 F for a while, than grill over high heat to perfection!
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Big Green Egg Large, Texas Grill, WSM, Weber OTS 57,Weber Smokey Joe Gold, ProQ Smoker |
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09-21-2009, 01:56 PM | #3 |
Knows what a fatty is.
Join Date: 08-18-09
Location: Cleveland, OH-I-O
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300- 350 is perfect
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09-21-2009, 02:05 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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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...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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09-21-2009, 02:08 PM | #5 |
Knows what a fatty is.
Join Date: 08-26-09
Location: Arlington, TX
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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.
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09-21-2009, 02:31 PM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-21-2009, 03:24 PM | #7 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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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!
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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09-21-2009, 03:56 PM | #8 |
Knows what a fatty is.
Join Date: 09-06-09
Location: ne ohio
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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 |
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09-21-2009, 04:47 PM | #9 |
Knows what a fatty is.
Join Date: 09-06-09
Location: ne ohio
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ok some pics right now
here they are
kobassi and super thick bacon and my wings |
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09-21-2009, 04:48 PM | #10 |
Knows what a fatty is.
Join Date: 09-06-09
Location: ne ohio
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u think 2 hours at 300?
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09-21-2009, 04:58 PM | #11 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I'd smoke them until they are not greasy......2 -2 1/2 hrs
__________________
Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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09-21-2009, 05:55 PM | #12 |
Knows what a fatty is.
Join Date: 09-06-09
Location: ne ohio
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nice
they are about 1.5 hours into it i think im not sure if ill baste any or not the bacon looks killer |
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09-21-2009, 07:47 PM | #13 |
Knows what a fatty is.
Join Date: 09-06-09
Location: ne ohio
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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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09-21-2009, 10:22 PM | #14 |
Full Fledged Farker
Join Date: 08-03-09
Location: Highland, CA
Name/Nickname : Dave
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09-22-2009, 01:17 AM | #15 |
On the road to being a farker
Join Date: 06-14-09
Location: Northwest Louisiana
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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.
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Char-Griller Duo grill with side fire box |
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