Mad Hunky Hot Whang Wings

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tatonka3a2

Meat Mopper
Original poster
Jul 31, 2007
197
26
Glenburn, ND
Headed to a Superbowl party and knew I wanted to bring hot wings!  Started with 6 lb of drummets and 3 lbs of wings.  

Seasoned up with Mad Hunky Hot Whang
 


On the Yoder at 200° smoking with Pecan pellets for an hour.  Then bumped the heat up to 275°.   Spritz with a 50/50 apple cider vinegar and water mix a couple of times during the cook.
 


Off the Yoder
 


I couldn't take them to the big game with out doing a quality check first! :lol:

Hot Whang flavored wings, blue cheese dipping sauce, and a cold beer!
 


Glad I tried them before we got there.... they were gone in a flash!!
 
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DUDE!!!!  Awesome looking wings!

That is actually about the only think I haven't smoked yet and I've smoked just about everything with feathers or fur!

Thanks for the inspiration!

Bill
 
Dang Tanya, you gone and made me hungry for more wangs.  Are you and Marty gonna make up some version of wang dust to go along with your Tatonka Dust? 

Hungry stomachs and inquiring minds would like to know. 
jaw-dropping.gif
 
Thanks everyone, the wings turned out great!!
Dang Tanya, you gone and made me hungry for more wangs.  Are you and Marty gonna make up some version of wang dust to go along with your Tatonka Dust? 

Hungry stomachs and inquiring minds would like to know. 
jaw-dropping.gif
Thanks!!   There is no Wang Dust in the works...I have a few more seasoning that I am playing with though. 
 
Those look great! Does the higher heat at the end crisp the skin?
Good question, and I'd like to know as well. I did some for SB, but smoked at 200 or so for 45 minutes or thereabouts, removed (cause I needed to grill up some flatbreads...pregnant woman at the party and she needed to eat right now!), then put them over the hot grill to crisp them up...didn't even think to just smoke at a higher temp (actually I did consider it, but 1st time smoking wings and I didn't want to experiment too much
th_dunno-1%5B1%5D.gif
 ).

These looked awesome by the way!!!!
 
I have done wings and they turned out just like yours.  They are amazing.  I even brushed some of Jeff's BBQ sauce on them after they were done.  Simply amazing wings!
 
Those look great! Does the higher heat at the end crisp the skin?
I just did wings for the Super Bowl as well, and I threw mine in the fryer for just 5 minutes or so to crisp them up.  I smoked them at about 225 for 2 hours, then into the fryer they went.  I never seem to have great luck with crisp skin in my smoker (I have a 30" electric masterbuilt), so the fryer seemed liked the best idea that I had.  They came out awesome.
 
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Those look great! Does the higher heat at the end crisp the skin?
They did a little but I lost the crisp when I had to transfer them to the crockpot for the travel time.  It did however prevent the rubbery skin texture this way.
Your wings made my mouth water, they look totally awesome. Just don't understand the beer selection.
cheers.gif
Thanks, I drink the cheap beer so I can afford to drink more and buy more meat!! LOL
 
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