smoking 30lbs. of chicken wings??????

Discussion in 'Grilling Chicken' started by ddsmoker1, Aug 5, 2011.

  1. How long should I smoke 30lbs. of chicken wings on a brinkman off set smoker?? any help????
     
  2. smokinal

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

    It depends on the temp you smoke them at.

    I smoke mine at 325 so the skin gets crispy and they take about 1 1/2 hours.

    If you smoke them at 225 they will take about 2 1/2 hours, but you will need to crisp them up on a hot grill for a few minutes.
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    X2
     
  4. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I like to do my wings raised direct and they take at least an hour - but I have to say I have NEVER done 30 pounds - that's a lot of wings!
     
  5.  So i cooked[​IMG]              for 7 and a half hours all 30 lbs. of wings and I will post pictures. they came out awsome no sauce on wings just that beautiul

    smoke flavor 

    [​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    That last picture is awesome!!!

    How many batches did it take to do the 30 pounds in 7 1/2 hours?

    And at what temp?

    Thanks,

    Bear
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking wings

    I was kind of wondering the same thing Bear. 7 1/2 hours is pretty long for chicken
     
  8. I cooked two batches spaced out, im new to this smokeing thing but learning a new smoker and have luck i guess. i just love coooking  [​IMG]
     
  9. the wings are good with sauce and a little grill to crisp up skin very juciy. any tips??
     
  10. smokinal

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

    They sure look good from here!
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    These wings look amazing my Friend you done a great job [​IMG]
     
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Yummie!

     Craig
     
  13. I am a chef of The Smokehouse Restaurant on Lake Oconee in Eatonton, Ga.  Fairly new here, but thought I would throw my two cents in.  I left the Ritz Carlton to take over this restaurant and boy we made some major changes.  The one good thing that the previous chef did was purchase a Southern Pride SPK500 commercial smoker.  I getting pretty good at the smoke game, but never to arrogant to turn down advice.  Anyway, I smoke 30# of wings every other day.  I run them at 225 for almost 3 hours.  Normally I would assume they are overcooked, but after getting cooled and wrapped, all I do is drop them is fry oil for about 30 secs.  Is there a better way to them, or should I say, a way to preserve the shelf life longer?
     
  14. smokinal

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

    First of all welcome to SMF!

    I'm curious to know, are they still moist & juicy after 3 hours?

    We smoke our wings for 2 to 2 1/2 hours then crisp them up on a hot grill, for a couple of minutes.

    Then toss them in a bowl with butter & hot sauce.

    I know some of the guys fry them after smoking them, but I don't think they smoke them as long as you.
     
  15. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Al

    Do they get crispy on the direct heat?  I have never done wings and may do some at SELA.  Can you enlighten me a bit about the differences between a bath in hot oil and the gas or hot charcoal grill.

    I can see that if you finish them in cooking oil the oil will retain some of that smoke flavor and may be good for onion rings or hush puppies?  Any ideas?  Not much of a wing person but we need a dish that brings the heat and wings may be it!

    Thanks
     
  16. iamspyderman

    iamspyderman Newbie

    what do you guys use for the rub on chicken wings? 
     
  17. smokinal

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

    They do get crispy on the grill. We put them on a gas grill with all the burners on high. They need to be turned every minute or so, so if you have a full grill you just start turning at one end & by the time you turn them all you start again & then start taking them off as soon as you turn them the second time.

    I've never fried them, but I think Jerry (Pineywoods) does them that way. 



    I guess everybody has their own special rub, but we just use a good coating of EVOO then dust with S&P.

    Tossing them in the butter/hot sauce gives them the flavor.
     
  18. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Thanks Al

    The grill top would be easier and a bit different.  I'll have to give it a try
     
  19. Ya, they come out very juicy.  I have been noticing that I have been getting a lot of slack for cooking them so long, as the standard is about 1.5 hrs.  But I'll be damned if my customers just go crazy over them.
     
  20. smokinal

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


    Well if the customers love them, I certainly wouldn't change a thing!
     

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