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smoked wings w/ Q-view

post #1 of 11
Thread Starter 
smoked some wings tonight. I used apple wood chips.
I brined them overnight and just dusted them in my rub, turned out nice and juicy with a nice smoked flavor.
Would liked to have finished them with a squeeze of fresh lime juice, but i was out... next time.
 

 

 

post #2 of 11

Those look mighty tastee!

post #3 of 11

Those look really good!

post #4 of 11

Looking great from here!

 

Kat

post #5 of 11
Thread Starter 
Thanks everyone!
post #6 of 11

Mmmmm. Good Man Food... grunt...

post #7 of 11

I'm new to smoking. (Smoker will be delivered next week) Those wings look great. I need to find out more on how to do those because I would like to do some for our family bbq next month. Is there anywhere I can find out more info on the brine soaking part and how long to smoke them and at what temp?

 

Thanks. They look delicious.

post #8 of 11

Beautifully done!  Brining is definitely the trick to smoking wings.  Keeps 'em moist but helps the skin crisp up. I brine mine first, then coat in a little olive oil and rub, then smoke at about 275 for two hours. 

post #9 of 11

Nice looking wangs!

post #10 of 11
Thread Starter 

thanks for the comments everyone

 

Quote:
Originally Posted by Gunz and Carz View Post

I'm new to smoking. (Smoker will be delivered next week) Those wings look great. I need to find out more on how to do those because I would like to do some for our family bbq next month. Is there anywhere I can find out more info on the brine soaking part and how long to smoke them and at what temp?

 

Thanks. They look delicious.

hey Gunz and Carz, thanks. I smoked them for 1h 45 at 275-280 with apple wood. 

I tossed them in the brine before i went to sleep and took them out when I got home from work (I prefer a good 24 hour soak). I made sure to pat them dry with paper towel to remove excess moisture on the skin. Hit it with a tiny bit of oil and sprinkled my rub on and off to smoke!

 

For my brine, in 2L (8 cups) of water i used 150ml sugar and 100ml of coarse salt. brought it up to a boil to dissolve. After it boils turn the heat off and add your aromatics. You can add any spices, herbs, flavors that you like. I then put the pot in a ice bath in the sink to cool it down. Make sure the brine is nice and cold before you add your chicken. 

 

Hope this helps you out, and have fun with your new smoker :)

post #11 of 11
Quote:
Originally Posted by pintocrazy View Post

thanks for the comments everyone

 

hey Gunz and Carz, thanks. I smoked them for 1h 45 at 275-280 with apple wood. 

I tossed them in the brine before i went to sleep and took them out when I got home from work (I prefer a good 24 hour soak). I made sure to pat them dry with paper towel to remove excess moisture on the skin. Hit it with a tiny bit of oil and sprinkled my rub on and off to smoke!

 

For my brine, in 2L (8 cups) of water i used 150ml sugar and 100ml of coarse salt. brought it up to a boil to dissolve. After it boils turn the heat off and add your aromatics. You can add any spices, herbs, flavors that you like. I then put the pot in a ice bath in the sink to cool it down. Make sure the brine is nice and cold before you add your chicken. 

 

Hope this helps you out, and have fun with your new smoker :)

Here's and easy brine recipe that works great with chicken or turkey:

 

Brine the wings in the following mixture:

 

2 gallons water

1 cup kosher salt

1 cup brown sugar

2 lemons, quartered and squeezed

2 oranges, quartered and squeezed

6 long sprigs fresh rosemary

1 large bunch fresh sage

 

I mix the brine up in a small cooler, then add the wings. Make sure the wings are covered. Then add the ice from your icemaker and put the lid on tight. Brine for at least 4-6 hours. I do it overnight.

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