Best buffalo wings I've ever made

Discussion in 'Poultry' started by bama bbq, Jan 14, 2012.

  1. A while back, the smoking meat newsletter talked about smoked/fried wings.  We have a local cajun place that does them this way.  I figured that would be great for the playoff games so... I put some drumettes and flats in a bag, lightly oiled them shook them to coat, added some rub and shook them around again to coat them well.  Then I smoked them at 250* until I got them to 165* internal for the flavor (about 1.5 hrs).  After the smoke, I deep fried them at 350* till they floated (for the crunch) and hit them with some cajun shake and added them to the spread we had.  I had a variety of sauces for our guests to dress their own; I used buffalo wing sauce but most ate them nekkid.   I think these are the best I've ever made. This is a photo of the ~25% that remained for the second game after the guests left.

    [​IMG]
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well the wings look good and I'll have to take you word for it that they are the best wings yet.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look delicious!
     
  4. i'd eatum
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Love smoked wings,  especially when sitting around watching a ball game!
     
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks great !! [​IMG]
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good show. Send some to me.......

    Stan    aka    oldschoolbbq
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man those look tasty 
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    They look really great great job
     
  10. Now those look outstanding. 
     
  11. Those look great! Was the deep-frying necessary or could the wings have been eaten right out of the smoker? Im gonna hafta do some of these!!
     
  12. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
  13. Deep fry was not necessary.  They were completely done temp-wise,  but I like a crispy skin on my wings. 
     
  14. venture

    venture Smoking Guru OTBS Member

    A quick fry or a trip over a hot grill would make that skin super tasty!

    Good luck and good smoking.
     
  15. gersus

    gersus Smoking Fanatic

    Sounds perfect!
     
  16. thoseguys26

    thoseguys26 Master of the Pit

    X2, skip the oil and use a hot grill next time and you'll have less of a mess & healthier wings.
     
  17. s2k9k

    s2k9k AMNPS Test Group

    I like to inject them with buffalo sauce and rub with cajun shake then smoke them.
     
  18. frosty

    frosty Master of the Pit

    I like them finished on the grill, they crisp up nicely and still have the great texture.  Those look great though!
     
  19. cricky101

    cricky101 Smoke Blower

    They look great! I
     
  20. look good mate! I am smoking some wings today as well. I have never thought of deep frying them after the smoke. quite interesting!
     

Share This Page