Smoked Chicken Wings: Either a Hit or Miss, Some Q-View.

Discussion in 'Poultry' started by grange, Oct 29, 2011.

  1. grange

    grange Fire Starter

    I had family over tonight for some wine tasting and we all agreed to bring over a hors d'ouerve.  I decided to have smoked chicken wings.  I bought whole wings and made party wings myself.  I decided to make my own rub instead of using a store bought rub or a recipe.  I used Mexican chili powder, paprika, garlic powder, onion powder, kosher salt, sugar, cayenne pepper, and ground mustard.  I thought I had too much rub but it actually worked out well.  I put the wings in a plastic bag with the rub and little bit of extra virgin olive oil and left them in the refigerator overnight. 

    This afternoon I pulled them out of fridge and let them sit for an hour and then threw them in the smoker for 2 hours.  I didn't have thermometer in the smoker so went off the onboard thermometer, which is very inaccurate.   I probably had the temp. around 220 to 240 F most of the time.  I used mostly pecan wood with a little bit of cherry wood.  I didn't want the heavier flavor from Hickory.  I pulled them out of the smoker and then deep fried them in peanut oil for two minutes to crisp up the skin.

    My biggest mistake was using a BBQ sauce that was too sweet.  I used KC Masterpiece and added some Franks Redhot to add a little heat.  I had the right amount of heat for my taste, but the sauce was too damn sweet.  I wish I had Butcher's BBQ sauce or made my own, but live and learn I guess.  In the end the wings were good and they had the right amount of smoke.

    Now for the pictures:

    Ready for the Smoker (Vertical Brinkmann Charcoal).

    [​IMG]

    Deep Frying in peanut oil at 375 degrees F.

    [​IMG]

    The finished product.

    [​IMG]

    OK I admit to being a little drunk after drinking a lot of wine (tasty, but not as good as a dark beer), but gotta say I love this board.  I'm a big time novice smoker as I started this summer, but I've learned a lot reading this site and now I'm seriously considering making a major upgrade from my cheap smoker to a quality rig.
     
    Last edited: Oct 29, 2011
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Those look great. Sorry to hear about the sauce being to sweet.

    Sent from my DROIDX using Tapatalk
     
  3. smokinal

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

    Well they sure look good, nice color!

    When we do wings we just coat them with EVOO, then salt & pepper.

    Smoke them at 275-300 with mesquite. When they are done toss them with a mixture of melted butter & Franks hot wing sauce.

    As a matter of fact we had a bunch last night.
     
  4. Very nice lookin wings. Never thought of using the deep fryer after smoking.

    Might just try that on my next batch.

    Mike
     
  5. ugaboz

    ugaboz Smoking Fanatic

    look great
     
  6. ugaboz

    ugaboz Smoking Fanatic

    gonna do some wings for the uga game next weekend
     

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