Smoking wings question

[Horseneck]

Hey there, I'd like to smoke some wings for a party on my wsm, but I won't be able to fit them all at once. Has anyone ever smoked wings and then flash fried them the following day? Can you see any reason why this wouldn't work well to achieve crispy skin?

 

[CakeM1x]

Don't see anything wrong with that.

 

[THoey1963]

How many you doing? I did four dozen on the top grate and bottom grate (using cans to elevate the bottom grate above the top grate), and I had room left over. Probably could have easily done five dozen, pushing it six. If you need to do more that, buy a couple extra small grates and elevate them above both the upper and lower grates.

See HERE for how I elevated on the top grate.

Not saying you can't still flash fry them for the crispiness...

 

[quamdar]

Yeah, I'd think that would work. I'd smoke very low and make sure you get back to temp when reheating.

 

[Horseneck]

I never thought of elevating another grate but I don't have any extra lying around. I've only put about 25 on each grate at once and I was looking to do around 200. I figures I could do 4 batches in a day no problem. Then I'd just flash fry the next day.

 

[Jason TQ]

Yes it works awesome! Just don't overcook them during the smoke or else the frying can make them a little dry. Q place I worked at we did them this way.

 

[krex1010]

Actually is probably a perfect way to cook them, smoking can leave skin rubbery if you don't have the temps fairly high, a quick swim in a fryer will take care of that......I've seen a few places do that on DDD

 

[Horseneck]

Yeah my main concern was if having them sit in the fridge overnight would have any adverse affect on the skin or if it would still crisp up nicely.

 

[blazinfire]

How many you doing? I did four dozen on the top grate and bottom grate (using cans to elevate the bottom grate above the top grate), and I had room left over. Probably could have easily done five dozen, pushing it six. If you need to do more that, buy a couple extra small grates and elevate them above both the upper and lower grates.

See HERE for how I elevated on the top grate.

Not saying you can't still flash fry them for the crispiness...

Man you are a genius!! I don't care for using the 2nd grate. I cook top grate only!! I also ran into a problem with not having enough room for chicken wings! Gonna have to try this! This would of worked when I was making jerky as well! Dang if I only knew about this sooner!

 

[Squeeze]

I've gone so far as vacu-sealing the smoked wings in individual servings and froze them for when I was jonesing for some wings. Heated the frier up and finished them that way....both from thawed and frozen. Always turn out great after a spin in my wing sauce.

 

[IamMadMan]

When I have a large party in the works; I lightly smoke the wings at a lower temperature, not really cooking them, but just to add a smoke flavor days (sometimes weeks) in advance. I then vac-seal in batch sized bags and refrigerate (or freeze depending on the time), then dump into the oil to finish cooking. After cooking, dump into the wing sauce and toss several times before serving.

However even when smoking at time of consumption, I always finish the wings in the fryer to crisp the skin on the wings.

 

[THoey1963]

Man you are a genius!! I don't care for using the 2nd grate. I cook top grate only!! I also ran into a problem with not having enough room for chicken wings! Gonna have to try this! This would of worked when I was making jerky as well! Dang if I only knew about this sooner!

Just so everyone knows, this wasn't my creation. Just another thing I learned on the web. I think it was on TVWBB, but might have been elsewhere.

I am hoping to do this with two briskets for the SB. Might need slightly bigger cans.

 

[shares]

If you purchase a second WSM top rack, the handles work great as spacers.
Place a layer of wings on first rack. Flip second rack upside down so handles are spacing the two racks apart. Now set your 2nd layer of wings on that rack.