Super Bowl wings question: SOLVED!

fwismoker

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Dec 31, 2012

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North East Indiana

• Jan 28, 2013

• #1

My normal way of doing wings is deep frying in peanut oil and soaking them in some sauce.  

I want to try smoking them this year but want crisper skin so these are the steps i'm thinking of doing.

1) smoke them 225 until they reach 150-155

2) give them a soak in my "secret sauce"

3) finish on the grill to crisp them up 

For the people that smoke part way in the smoker and then go to the grill how long do you keep them in the smoker?

 

Last edited: Jan 28, 2013

davidhef88

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Jun 24, 2011

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Rochester, NY

• Jan 28, 2013

• #2

I usually grill then sauce. I don't like taking the risk of burning the sauce on the grill. They also come out more like the messy "Buffalo" style. But what do I know , Buffalo is almost an hour away. Lolol

 

fwismoker

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Dec 31, 2012

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North East Indiana

• Jan 28, 2013

• #3

Davidhef88 said:

I usually grill then sauce. I don't like taking the risk of burning the sauce on the grill. They also come out more like the messy "Buffalo" style. But what do I know , Buffalo is almost an hour away. Lolol

Click to expand...

I usually soak them but dry them a bit in the oven.  This time since i'm smoking them my main question is how long to leave them in the smoker temperature wise before shifting to the grill. 

 

s2k9k

AMNPS Test Group

Sep 8, 2011

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SEUSA

• Jan 28, 2013

• #4

I smoke them for about 2 hours maybe longer, I just keep an eye on them and when they look close to done I will throw them on the grill if  want them crisp right away. I usually smoke a lot and put them in the freezer to heat later in a toaster oven, those I don't grill because they will crisp up in the oven. I've seen where people will smoke then deep fry to crisp but I've never tried it.

I don't like sauce all over the outside so I put it in the inside:

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

 

bamafan

Smoking Fanatic

OTBS Member

Jun 4, 2008

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Crestview Fl

• Jan 28, 2013

• #5

i Usually somke mine for around 3 hours. I baste them with sauce every 45 minutes or so. Be sure to use a good probe, to make sure they are at least 165 degrees. I  usually take mine up to 170-175. I've finished them on the grill but sometime jack the temp up to 300 or so in my smoker. Most everybody eats them all before I get a chance to crisp them anyway!

 

njfoses

Meat Mopper

Oct 6, 2012

212

13

South Jersey

• Jan 28, 2013

• #6

I run my mes at max temp which is about 300 deg according to my mav 732.  I will smoke for an hour and a half for full wings, or an hour for wingettes.  Sauce and then on the grill for 3 min a side or so.

 

sweetlew

Newbie

Feb 21, 2012

5

10

Davenport,FL

• Jan 29, 2013

• #7

S2K9K said:

I smoke them for about 2 hours maybe longer, I just keep an eye on them and when they look close to done I will throw them on the grill if  want them crisp right away. I usually smoke a lot and put them in the freezer to heat later in a toaster oven, those I don't grill because they will crisp up in the oven. I've seen where people will smoke then deep fry to crisp but I've never tried it.

I don't like sauce all over the outside so I put it in the inside:

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

Click to expand...

I'm convinced, I'm definitely going to try to do these for the SB.

Question, who long in advance do you inject them?  Right before as the smoker is getting up to temp or a few hours prior?

 

s2k9k

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Sep 8, 2011

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SEUSA

• Jan 29, 2013

• #8

Sometimes I inject right before smoking and I have even injected the night before and held them in the fridge. Never really noticed any difference.

 

fwismoker

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North East Indiana

• Jan 29, 2013

• #9

I found this video and imho it is PURE GENIUS.  I have to pick up a new wok since i threw it out..ugh.     Check out this video, especially how he finishes them. 

 

fwismoker

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Dec 31, 2012

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North East Indiana

• Jan 29, 2013

• #10

...with a twist, i'm going to use cold smoked butter.  Whom ever had the idea of smoked butter, Thank You!