The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-30-2007, 12:59 PM   #1
jv431
Knows what a fatty is.
 
Join Date: 04-27-07
Location: LaGrange, GA
Downloads: 0
Uploads: 0
Default How to smoke chicken wings

What info can you all give on smoking chicken wings. Every time I try to smoke them they get very dry. I don't really care much for hot wings, so can someone give some info on smoking them without adding typical hot wing sauces? How long do you smoke them? How do you prepare them before smoking? Do you use some type rub or what? Thanks for any help. JV
__________________
BDS - Big Drum Smoker 2338-2
Great Outdoors Smokey Mountain
Weber Kettle


AUBURN TIGER FAN
WAR EAGLE!!!
jv431 is offline   Reply With Quote


Unread 04-30-2007, 01:14 PM   #2
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

http://www.bbq-brethren.com/forum/sh...+chicken+wings
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 04-30-2007, 01:20 PM   #3
Smokin Gator
Babbling Farker
 
Smokin Gator's Avatar
 
Join Date: 12-01-06
Location: Fernandina Beach FL
Downloads: 0
Uploads: 0
Default

Try this... marinate them in Italian dressing for a few hours, smoke at 220 for 3 hours, drop them in a fryer for 4 minutes to crisp them up, then sprinkle with a good paprika based, salty, sweet rub. I love 'em!!!
__________________
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]

______________________________________________
-Brent
Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber SJP
Stoker
Weber Genesis Silver C Gasser
Constant wood lurker
FBA CBJ
Smokin Gator is offline   Reply With Quote


Unread 04-30-2007, 01:40 PM   #4
Mooner
is one Smokin' Farker
 
Mooner's Avatar
 
Join Date: 07-18-06
Location: Southeast Missouri
Downloads: 0
Uploads: 0
Default

If you smoke em do it hot!! 350.
__________________
Jordan
MOFO Chapter
Blue Moon Porkers
FEC100 / GMG Jim Bowie (Dealer)/ Sams Club Gasser / King Cooker Hot Tub
Mooner is offline   Reply With Quote


Unread 04-30-2007, 02:08 PM   #5
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

I smoke mine at 225° for three and a half hours. I mist them real good every hour on the hour with water. They never come out dry. I also marinate them for a few hours in olive oil and seasonings before they go in.
bbqjoe is offline   Reply With Quote


Thanks from:--->
Unread 04-30-2007, 02:11 PM   #6
Roo-B-Q'N
is One Chatty Farker

 
Roo-B-Q'N's Avatar
 
Join Date: 08-29-06
Location: Arlington, Nebraska
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smokin Gator View Post
Try this... marinate them in Italian dressing for a few hours, smoke at 220 for 3 hours, drop them in a fryer for 4 minutes to crisp them up, then sprinkle with a good paprika based, salty, sweet rub. I love 'em!!!
Hmmmm this sounds familiar . . .have you been to Memphis?

I think our favorite place to eat wings was at Central BBQ (they actual had the best BBQ we had down there)

I have done them on my WSM for 3 hours and then deep fried them but found my Backwoods Party on the top shelf at about 300 to 325 does just as good without the deep frying.

Either way I don't do anything before hand and either go the hot wing (wet or dry) or just use my favorite BBQ sauce afterwards.

I have som ein my freezer . . . going to have some tonight.
__________________
________________
www.operationbbqmw.org
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven
Roo-B-Q'N is offline   Reply With Quote


Unread 04-30-2007, 02:33 PM   #7
RichardF
is One Chatty Farker
 
RichardF's Avatar
 
Join Date: 03-07-05
Location: what was the 2nd largest banking city in the US
Downloads: 0
Uploads: 0
Default

I think Bobby Flay is gonna be doing something with chicken wings on one of his shows. I was in NYC two-Fridays ago, and went for an early lunch at RUB, and he had just fininshed filming something chicken wing related, but I couldn't find out what it was.
__________________
if you meet the Buddha on the road, kill him


Live every week like it's shark week
RichardF is offline   Reply With Quote


Unread 04-30-2007, 05:38 PM   #8
evilpsych
Full Fledged Farker
 
evilpsych's Avatar
 
Join Date: 11-14-03
Location: KENTUCKY
Downloads: 0
Uploads: 0
Default

Here ya go. a chicken wing recipe.. takes a batch or two to get it right tho.


Requirements: 2lbs butter, your favorite rub, sauce, or seasoning

Step 1: Thaw your wings, and melt your butter. Mix your sauce or seasoning into the butter. doesn't take much.

Step 2. throw into your smoker, top rack at 225-250, you can use one of those 'grill-topper' grates that look like expanded metal if you want. just be sure you oil it up or the wings will stick. Smoke for 30-45 minutes, misting every 15.

step 3. in a disposable roasting pan, pour 1.5lbs melted/seasoned butter into your pan. put the wings in the pan. shake/toss with tongs to coat well. Put this back into your smoker, un covered, at 275-300 for another hour, hour and a half, shaking the pan every 15 minutes to make sure the wings aren't sticking to the pan.

step 4. once they have acheived your level of doneness (a lot of the butter will have burned/absorbed into the wings. pour the rest of your butter on the wings, shake, put back in smoker for 15 minutes, then pull and drain excess butter.

step 5. eat.
evilpsych is offline   Reply With Quote


Unread 04-30-2007, 06:04 PM   #9
MrSmoker
is One Chatty Farker
 
MrSmoker's Avatar
 
Join Date: 06-28-04
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqjoe View Post
I smoke mine at 225° for three and a half hours. I mist them real good every hour on the hour with water. They never come out dry. I also marinate them for a few hours in olive oil and seasonings before they go in.
I'll vouch for Joe's wings,best i ever had.
__________________
Mr Smoker BBQ
Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera
MrSmoker is offline   Reply With Quote


Unread 04-30-2007, 08:11 PM   #10
Smokin Gator
Babbling Farker
 
Smokin Gator's Avatar
 
Join Date: 12-01-06
Location: Fernandina Beach FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Roo-B-Q'N View Post
Hmmmm this sounds familiar . . .have you been to Memphis?

I think our favorite place to eat wings was at Central BBQ (they actual had the best BBQ we had down there)
That would be the ones I try to copy... They are the farkin bomb!!! When you have the best I figure you should try to copy them
__________________
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]

______________________________________________
-Brent
Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber SJP
Stoker
Weber Genesis Silver C Gasser
Constant wood lurker
FBA CBJ
Smokin Gator is offline   Reply With Quote


Unread 04-30-2007, 08:14 PM   #11
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MrSmoker View Post
I'll vouch for Joe's wings,best i ever had.
*Bow*
bbqjoe is offline   Reply With Quote


Unread 04-30-2007, 08:16 PM   #12
Smokin Gator
Babbling Farker
 
Smokin Gator's Avatar
 
Join Date: 12-01-06
Location: Fernandina Beach FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smokin Gator View Post
That would be the ones I try to copy... They are the farkin bomb!!! When you have the best I figure you should try to copy them
No offense Joe... I haven't had your's so I guess I shouldn't say the best... just the best I have had...
__________________
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]

______________________________________________
-Brent
Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber SJP
Stoker
Weber Genesis Silver C Gasser
Constant wood lurker
FBA CBJ
Smokin Gator is offline   Reply With Quote


Unread 05-01-2007, 07:13 AM   #13
MrSmoker
is One Chatty Farker
 
MrSmoker's Avatar
 
Join Date: 06-28-04
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqjoe View Post
*Bow*
I've had a lot of good wings, but Joe's actually taste like chicken.
__________________
Mr Smoker BBQ
Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera
MrSmoker is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
chicken wings jdoughboy Q-talk 6 10-12-2011 03:02 PM
Good chicken wings? How not to buy fatty wings? Dexter Porkbutt Q-talk 2 06-22-2011 03:49 PM
pecan smoke chicken wings on the BGE deepsouth Q-talk 8 09-05-2010 05:12 PM
Smoke Fried Wings BBQ Grail Q-talk 16 01-21-2010 01:39 PM
Wings: Sauce first, or smoke first? scottm4300 Q-talk 15 06-21-2006 05:24 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:51 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts