View Full Version : critique my Wing plan

09-03-2011, 10:44 AM
0. Thanks to great advice from here don't brine wings
1. dry wings as much as possible
2. Oil them up good with olive oil
3. Rub half of wings with SM Sweet and Spicy the other half with magic dust
4. cook at ??? degrees for 2 hours on the smoker
5. if needed crisp up on the gasser
6. Sauce half with franks red hot spiced up with some home made chipolte powder/ Sauce half with Blues hog

Whatcha think? I am thinking 300 or 350 but am not sure which is better. This will be my first attempt at wings so I am open to any suggestions! There will be pron later on today if I am lucky...

09-03-2011, 10:49 AM
Looks like a good plan. I would brine some of the wings just to try and see if you do like'em that way.

09-03-2011, 11:05 AM
Rather than using any set time, if you have an instant read thermometer, pick some of your fattest wings and when they are all 165+ you should be good to go.

Wings, in my opinion can go even higher than typical white meat and retain a lot of juiciness thanks to their high fat content. I've pulled plenty of wings off at 180+ and they were still awesome.

09-03-2011, 11:14 AM
that looks like you got a great plan in place right there I an't wait to see the finished results.