Peach Smoked Chicken Wings

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Nice
drool.gif
 , he says as he drowns in drool.............
 
Awesome smoke 5 o'clock, damn..... Everything looks great & had to be tasty.... Thumbs Up I especially like the pre-smoke refreshment in pic #9.... Somehow pre-smoke, post-smoke & the area in between always seems to go smoother with a little ice cold refreshment ! :beercheer:
 
Thanks for all the complements everyone. Was very pleased with the finished product. Only problem is once you have smoked wings from your own pit, those wing joints once frequented just don't cut it anymore!!!
Isn't that the truth!! Looks GREAT, but I have to ask.....please tell/explain the reason for placing them in then freezer.
 
Isn't that the truth!! Looks GREAT, but I have to ask.....please tell/explain the reason for placing them in then freezer.

Thanks. I put them in the freezer for 2 reasons. First I was hoping it would help more of the rub (paste) to adhere to the wings. Second, I smoke at 300 degrees to get the skin the way I like it. My thought process was to drop the temp of the wings in order to keep in smoke longer for more flavor.
Did it work you ask, well I'm not sure how much of a difference it made, but they really came out great.
 
Thanks. I put them in the freezer for 2 reasons. First I was hoping it would help more of the rub (paste) to adhere to the wings. Second, I smoke at 300 degrees to get the skin the way I like it. My thought process was to drop the temp of the wings in order to keep in smoke longer for more flavor.
Did it work you ask, well I'm not sure how much of a difference it made, but they really came out great.
Interesting idea! May even be genius! I smoke mine at a higher temp as well. Nicely done!!
 
The peach sounds like pure sweet goodness. I make alot of Jamaican jerk cooking and use pimento wood and sweet wood alot when doing so. These woods infuse more of a sweet note to the meat which would compliment the peach better than hickory, cherry or any of the other common woods out there that we typically use. Its not a wood you will find in your local bbq store so I get mine online at a place called Pimento Wood Products.   Would love to know what you used besides peach in your marinade to try this myself. PM me if you are willing to share the marinade.  Happy smokin
 
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