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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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Old 10-11-2012, 09:06 PM   #1
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
Default Wings on the smoker???

Im smoking some butts and ribs for a party at work next friday. Some of the guys wanted wings. Ive never smoked wings. Ive done them on a grill, just not a RF smoker. Any suggestions would be appreciated
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Old 10-11-2012, 09:12 PM   #2
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Join Date: 05-26-12
Location: Napier, Hawkes Bay, NEW ZEALAND

I had great success smoking them then deep frying...... Everyone that's eaten mine LOVE them.

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The trick to creativity is knowing how to hide your sources......
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Thanks from:--->
Old 10-11-2012, 09:19 PM   #3
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga

That looks good. How long did you smoke them and how long in the fryer?
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Old 10-11-2012, 11:04 PM   #4
On the road to being a farker
Join Date: 07-16-11
Location: Fort Collins, CO

I have smoked them on a WSM and they came out great. In my opinion, there is no need to deep fry them.
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Old 10-11-2012, 11:06 PM   #5
Full Fledged Farker
Join Date: 08-08-12
Location: Castle Rock, CO

Smoke the wings at a higher temp like 300 and you will get crisp skin. If you have to cook low and slow like 225 or 250 you can always finish em on direct heat for a couple minutes each side to firm up the skin....
--Modified ECB---Mini WSM---22.5" Weber blue OTG---'69 18.5" Weber redhead----Mav ET-732
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Old 10-12-2012, 12:08 AM   #6
is one Smokin' Farker
Join Date: 05-23-11
Location: South, Texas

Wings on the smoker 325+ temp for best results. Start the wings at 325+, do not bring the heat up slowly. Good luck!
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Old 10-12-2012, 12:21 AM   #7
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.

You want crisp skin you need high heat. To me that calls for the grill and add a chunk off wood to the coals.
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Old 10-12-2012, 12:55 AM   #8
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT

Talk to Grounghog 66...he's got a system that rocks.

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
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Old 10-12-2012, 06:59 AM   #9
Babbling Farker
Join Date: 06-29-11
Location: Greeneville TN

I think you might be disappointed trying cook wings on a RF smoker because of the difference in required temps. Why not just take a pit cooker with you just for the wings?
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