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Ringburner
09-24-2012, 04:43 AM
Hi all

Just bought a heap of chicken wings on special so I want to do some smoked wings for the family to have for dinner tomorrow night.....
Unfortunately I've never cooked wings in any format before.

Have a brand new WSM 22.5" that I will be using to tackle this job.
I have manuka or cherry wood for smoking. Any thoughts on which to use? I'm planning on using mostly cherry with a little manuka....

Anyone got a good recipe/guide for wings?
Should I brine them?
What temp?
Roughly for how long?
As I won't be able to probe them, how will I know when they are done? Then how long should I fry them and what temp should I have the oil?

I'm really hoping there's a wing guru amongst the community.

Cheers all

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cmcadams
09-24-2012, 06:48 AM
I love smo-fried wings... I leave my wings nekkid, so I chop them up into parts (I freeze the little nubs for stock later). I heat up some peanut oil to 375 and fry the wings in a couple batches for about 4-5 minutes, just until it looks like the skin is cooked, but not the whole wing.

I remove the wings and lightly coat with my favorite hot sauce. I don't add butter or oil, just the hot sauce. I actually like Nando's Peri-peri, in a medium heat. If I want to use a sauce with sugar, I wait. The wings go on a smoker at 250-275 until they hit about 165, usually about an hour or so. If the sauce is sugary, I wait until the last 15 minutes to sauce them.

When I sauce, I use a big metal bowl, put the wings in, put the sauce in, and just toss them. I sometimes do this at the end, to add some more sauce.

http://farm3.staticflickr.com/2544/3890945537_74ffa8c7e7_z.jpg

Panthers65
09-24-2012, 12:58 PM
Yeah bloody kiwis... Too busy polishing the rugby world cup to pay attention!

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Rugby? Anyone know what that is?

I love smo-fried wings... I leave my wings nekkid, so I chop them up into parts (I freeze the little nubs for stock later). I heat up some peanut oil to 375 and fry the wings in a couple batches for about 4-5 minutes, just until it looks like the skin is cooked, but not the whole wing.

I remove the wings and lightly coat with my favorite hot sauce. I don't add butter or oil, just the hot sauce. I actually like Nando's Peri-peri, in a medium heat. If I want to use a sauce with sugar, I wait. The wings go on a smoker at 250-275 until they hit about 165, usually about an hour or so. If the sauce is sugary, I wait until the last 15 minutes to sauce them.

When I sauce, I use a big metal bowl, put the wings in, put the sauce in, and just toss them. I sometimes do this at the end, to add some more sauce.

http://farm3.staticflickr.com/2544/3890945537_74ffa8c7e7_z.jpg


I do mine the exact opposite, smoke first, then flash fry at the end.

I'll put mine on around 300* or so for about an hour, until they are cooked through, then flash fry them in some 350-400* oil for about 10 seconds. Lastly I'll toss them in wing sauce if I want, or just eat them as it, either way they're good. I get plenty of smoke flavor and the fry and the very end gets the skin nice and crisp.

markdtn
09-24-2012, 01:26 PM
My family and everyone I ever made them for loves these Chili-Lime wings (from about.com) on the smoker. They are not spicy, but have a great zing to them.


5 pound chicken wings
1 cup lime juice
7 ounces green chilies, diced
2 tablespoons garlic powder
2 1/2 tablespoons paprika
1 tablespoon sugar
1 tablespoon salt
1 tablespoon lemon pepper
1 tablespoon soy sauce
1/4 cup olive oil
cayenne pepper
Preparation:

Puree chilies in food processor. Mix all ingredients together adding cayenne to your desired heat level. Marinade wings for 2-8 hours. Grill and baste often with marinade.

polishdon
09-24-2012, 01:56 PM
My technique, rub the wings (I use whole wings) with olive oil. Coat with your favorite rub, put them on the weber kettle with indirect heat and some cherry wood at @ 300 for 45 minutes. Flip and switch the wings (ones nearest the fire go farthest away and vice versa). Cook for another 40 mins. Hit them with your favorite sauce, let it sit for about 10 mins, flip them and sauce them again and pull them off in 10 more minutes. You end up with crispy skin on the outside and super tender meat on the inside. Took 5th place in an open wing contest (any cooking source was ok, even frying) with this recipe yesterday.

Bama Ron
09-24-2012, 06:09 PM
Make sure to temp wing coming from the fryer. They need to be at least 165f, I cook mine to 170F. Usually takes 5-7 min at 350f.

bam
09-24-2012, 06:46 PM
I smoke first then drop in fryer til they float. :thumb:

Untraceable
09-24-2012, 08:24 PM
I smoke first then drop in fryer til they float. :thumb:

yep. smokem' till done, fry to crisp skin. typically no more than 3min in the fryer. toss with sauce, eatem' all

Ringburner
09-25-2012, 12:20 AM
Thanks all. I have them on the lower grate of the wsm, I'm doing a pork shoulder as well.

Will post some pron when they're done :)

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Ringburner
10-03-2012, 12:37 AM
http://i1161.photobucket.com/albums/q505/nzhotpepper/20120925_193900.jpg

They turned out awesome..... Served them with Tabasco buffalo sauce and tons of fries. So good.

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ribsrdone
10-03-2012, 03:42 PM
Tell us what your process was. Did you fry then smoke or smoke then fry? Did you do the chili-lime recipe or one of your own? Inquiring minds want to know. They look great!

lastmajordude
10-03-2012, 03:48 PM
OH I "GOTS" to do me some of these this weekend.....like ribsdone asked....smoke or fry first and what recipe.....they look "awesome dude"!!

Panthers65
10-03-2012, 04:03 PM
dang those look good. Nice job!

deguerre
10-03-2012, 04:19 PM
http://i1161.photobucket.com/albums/q505/nzhotpepper/20120925_193900.jpg

They turned out awesome..... Served them with Tabasco buffalo sauce and tons of fries. So good.

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1st time EVER?!? NAILED it.:clap:

Ringburner
10-04-2012, 01:54 PM
Took bits of everyone's advice and made my own process.

Cut nubs off and toss in a bowl with some evoo and chipotle sauce.
Lay out on some cooking paper and coat both sides heavily with rub.
Put on smoker at 250 degrees for about 1.5-2 hours till cooked.
Heat your oil really hot in deep fryer and fry wings till skin is crispy.
Served with favorite sauce and lots of home made, hand cut fries

YUM YUM

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Ringburner
10-04-2012, 02:36 PM
1st time EVER?!? NAILED it.:clap:

Thanks :)
These were my first attempt, was so happy with them I bought 5kg (I think around 10 lbs) of wings!
I've made them twice more since then..... Pretty sure my mrs is getting sick of them lol

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BBQ PD
10-04-2012, 05:38 PM
Damn, it that pond was just a bit smaller, I be there in a flash and gobble up some of those.