Wings!! Q-view

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wes w

Master of the Pit
Original poster
OTBS Member
Jul 31, 2012
1,175
82
NW North Carolina
Got the notion to fire up the smoker Christmas Eve to smoke some wings.  


9 herbs and spices....KFC can't touch this!   

Wings going in.


Finished product.


Dinner is served.

Cold beer, Smoked wings, smoked tator


Could it really get any better then this?

Hope everyone has a safe and happy New Year!
 
Very nice!

beercheer.gif

 
 
I've got friends who want me to add a  pizza oven.   I've got the plans to do it, just not sure how much I'd use it.  I have to admit,  it would look pretty cool  across the end. 

I thought about trying a pizza in it..

Thanks for the kind words.   I've wanted this for many years.
 
Wow those wings look deadly!!!  Secret recipe or are you willing to share it??
I use a couple different rub on the wings.  For my friends, I use Jeff's rub.  Its a bit spicy for me. My friends love it.   Personally I like to taste the meat.  If I'm doing wings for the wife an I, I use McCormick's chicken rub.  It has an awesome flavor on  any of our fine feathered friends.  I haven't put any effort into a personal chicken rub. 

Baked tator with sour cream and butter.  It may not be healthy, but it sure is good...:-)

Thanks for the kind words guys.   I love my smoker.  I've fired it  when it was 15 degrees out at 4:30am.  Get the smoker warming up and start a fire in the fireplace to keep warm.  Ha ha, when your feet get cold, you stand on the hearth.  
 
Wow those wings look deadly!!!  Secret recipe or are you willing to share it??
I use a couple different rub on the wings.  For my friends, I use Jeff's rub.  Its a bit spicy for me. My friends love it.   Personally I like to taste the meat.  If I'm doing wings for the wife an I, I use McCormick's chicken rub.  It has an awesome flavor on  any of our fine feathered friends.  I haven't put any effort into a personal chicken rub. 

Baked tator with sour cream and butter.  It may not be healthy, but it sure is good...:-)

Thanks for the kind words guys.   I love my smoker.  I've fired it  when it was 15 degrees out at 4:30am.  Get the smoker warming up and start a fire in the fireplace to keep warm.  Ha ha, when your feet get cold, you stand on the hearth.  
Awesome!!  the wings look amazing and your set up looks amazing!!!
first.gif
 
Thank you.  I smoke the wings at 225 for about 2-2/12 hours.  I usually pull out a sample wing after 2 hrs.  Of course, you have to take at least 5 samples before everyone else gets any.  :-)   If I want quick wings I drop them in the deep frier for about 9 min. naked.   There not bad.    The only draw back to smoking them is the skin doesn't get real crisp.  You can put them in the oven to crisp them up, but I never do.  
 
Thank you.  I smoke the wings at 225 for about 2-2/12 hours.  I usually pull out a sample wing after 2 hrs.  Of course, you have to take at least 5 samples before everyone else gets any.  :-)   If I want quick wings I drop them in the deep frier for about 9 min. naked.   There not bad.    The only draw back to smoking them is the skin doesn't get real crisp.  You can put them in the oven to crisp them up, but I never do.  
That is the MECA of smokers my friend !!!  Very nice and oh yeah.... the wings look awesome too!!!

drool.gif
 
I would have to say that is the ultimate kind of smoker every one of us would like to build someday.  Very fine indeed.  Thank you for the great idea for wings.  I think I will make a batch of them at the firehouse.
 
Thanks guys for the kind words.  Wings are pretty temp sensitive.   The first batch I ever did,  I burnt them up.   You need to hold 225 as best as possible.  Watch them pretty close the last 30 min.   I just use rub on mine.   I'm not big on sauce.   After 2 hours I just sample  or mash them between my fingers to see how the meat comes off the bone.

Wes
 
What kind of wood did you use for these fine wings???

And did you use a tray of water beneath them?

Awesome setup.

Very impressive.
 
Thank you swamp. 

I used hickory and maybe a few sticks of oak.  

I always use a water pan even with fish.      I really don't have a choice really.  The water pan serves as a baffle in the bottom.

Wes


A working inside view.  Fatty going in.
 
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