smoked wings w/ Q-view

pintocrazy

Smoke Blower

Original poster

Jun 9, 2013

103

47

Kelowna, BC

• Jun 14, 2013

• #1

smoked some wings tonight. I used apple wood chips.

I brined them overnight and just dusted them in my rub, turned out nice and juicy with a nice smoked flavor.

Would liked to have finished them with a squeeze of fresh lime juice, but i was out... next time.

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• pintocrazy
• Jun 14, 2013

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• pintocrazy
• Jun 14, 2013

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Jun 14, 2013

• #2

Those look mighty tastee!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jun 14, 2013

• #3

Those look really good!

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jun 14, 2013

• #4

Looking great from here!

Kat

 

pintocrazy

Smoke Blower

Original poster

Thread starter

Jun 9, 2013

103

47

Kelowna, BC

• Jun 14, 2013

• #5

Thanks everyone!

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jun 15, 2013

• #6

Mmmmm. Good Man Food... grunt...

 

gunz and carz

Newbie

Jun 14, 2013

26

10

• Jun 15, 2013

• #7

I'm new to smoking. (Smoker will be delivered next week) Those wings look great. I need to find out more on how to do those because I would like to do some for our family bbq next month. Is there anywhere I can find out more info on the brine soaking part and how long to smoke them and at what temp?

Thanks. They look delicious.

 

djsmokesupreme

Fire Starter

May 27, 2013

67

35

Neptune Beach, Florida

• Jun 16, 2013

• #8

Beautifully done!  Brining is definitely the trick to smoking wings.  Keeps 'em moist but helps the skin crisp up. I brine mine first, then coat in a little olive oil and rub, then smoke at about 275 for two hours. 

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Jun 16, 2013

• #9

Nice looking wangs!

 

pintocrazy

Smoke Blower

Original poster

Thread starter

Jun 9, 2013

103

47

Kelowna, BC

• Jun 16, 2013

• #10

thanks for the comments everyone

Gunz and Carz said:

I'm new to smoking. (Smoker will be delivered next week) Those wings look great. I need to find out more on how to do those because I would like to do some for our family bbq next month. Is there anywhere I can find out more info on the brine soaking part and how long to smoke them and at what temp?

Thanks. They look delicious.

Click to expand...

hey Gunz and Carz, thanks. I smoked them for 1h 45 at 275-280 with apple wood. 

I tossed them in the brine before i went to sleep and took them out when I got home from work (I prefer a good 24 hour soak). I made sure to pat them dry with paper towel to remove excess moisture on the skin. Hit it with a tiny bit of oil and sprinkled my rub on and off to smoke!

For my brine, in 2L (8 cups) of water i used 150ml sugar and 100ml of coarse salt. brought it up to a boil to dissolve. After it boils turn the heat off and add your aromatics. You can add any spices, herbs, flavors that you like. I then put the pot in a ice bath in the sink to cool it down. Make sure the brine is nice and cold before you add your chicken. 

Hope this helps you out, and have fun with your new smoker :)

 

Last edited: Jun 16, 2013

• 

Reactions: bagbeard

djsmokesupreme

Fire Starter

May 27, 2013

67

35

Neptune Beach, Florida

• Jun 16, 2013

• #11

pintocrazy said:

thanks for the comments everyone

hey Gunz and Carz, thanks. I smoked them for 1h 45 at 275-280 with apple wood. 

I tossed them in the brine before i went to sleep and took them out when I got home from work (I prefer a good 24 hour soak). I made sure to pat them dry with paper towel to remove excess moisture on the skin. Hit it with a tiny bit of oil and sprinkled my rub on and off to smoke!

For my brine, in 2L (8 cups) of water i used 150ml sugar and 100ml of coarse salt. brought it up to a boil to dissolve. After it boils turn the heat off and add your aromatics. You can add any spices, herbs, flavors that you like. I then put the pot in a ice bath in the sink to cool it down. Make sure the brine is nice and cold before you add your chicken. 

Hope this helps you out, and have fun with your new smoker :)

Click to expand...

Here's and easy brine recipe that works great with chicken or turkey:

Brine the wings in the following mixture:

2 gallons water

1 cup kosher salt

1 cup brown sugar

2 lemons, quartered and squeezed

2 oranges, quartered and squeezed

6 long sprigs fresh rosemary

1 large bunch fresh sage

I mix the brine up in a small cooler, then add the wings. Make sure the wings are covered. Then add the ice from your icemaker and put the lid on tight. Brine for at least 4-6 hours. I do it overnight.