Basic smoked Korean style wings w-pics

Discussion in 'Poultry' started by chisoxjim, Jun 22, 2010.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

     
    Last edited: Jun 30, 2010
    meateater likes this.
  2. old poi dog

    old poi dog Master of the Pit OTBS Member

    Chicken looks great....I wish I had some for breakfast right now.....[​IMG]
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Yum!  Love those wings.  Need to do a batch of those, too!
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    PS: hope you and your family are OK, chisoxjim.  Sounds like things may be a bit rough lately.  We're here for ya.
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    all is good, just burnt out after doing that competition, then a pig roast the next week.  getting back into it though.

    My main reason for not being on SMF alot is the new format(I hate it). 
     
  6. biaviian

    biaviian Smoking Fanatic OTBS Member

    Oh wow, those look amazing.  I'm about to find something for lunch and I want those!
     
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    I reserved some of the toasted sesame seeds that are in the sauce and added them when done,  gave a nice crunch.
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Man I love wings! [​IMG]
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats, those are killer looking wing things. Looks like a good time was had by all. Thanks for sharing. It's all good my friend.
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Your wings are always the best! How long do you let them go?
     
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    since thee were done at a higher heat they were ready after about an hour.

    When I do them at lower temps they take 1.45 hours and then need to be crisped up on the kettle. 
     
  12. pandemonium

    pandemonium Master of the Pit

    i was gonna say looks like you put the seeds on after, i just mixed them in the sauce but i guess you did both.
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those wings look great Jim - great post as usual - I really like to do wings at the higher temps for the crisper skin  
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well the wing look great there Jim. I'm sorry you don't like the new format is it because you are not used to it or what. I guess I'm getting use to it and I don't think it's bad it just took some getting used to it. But then you post threads more then me too.
     
  15. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks folks,  I had sesame seeds in the sauce, and reserved some for later(so they would stay crisp).

    I try to get used to the format, but it is just an awkward/slow design with too many gadgets and bells and whistles. imho.   it is what it is, & ill either decide to get used to it or move on.
     
    Last edited: Jun 23, 2010

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