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Cooking chicken thighs like wings - smoke fry grill?

post #1 of 10
Thread Starter 

I have read alot of posts about (and have eaten) wings that have what I call the triple treatment. You smoke the wings, then fry for crispy skin, then possibly baste and quick grill for some good carmelization etc. Have anyone tried this with thighs? I love thighs and thought it would be great to have the same texture/skin as a wing with more the meat-to-bone ratio of a thigh.

 

Maybe I am way off base here but seems intriguing to me. 

post #2 of 10

Seems a lot of work, but would work , also maybe a 30min. Smoke , then Grill then , Fry The skin will be good after the Grill though.IMHO.

post #3 of 10

  Sounds like a good plan. If you are wanting something similar to hot wings, try injecting the meat with a 50/50 mixture of your favorite hot sauce and Cajun Injector creole butter. I do this with chicken legs all the time!  Thighs and legs have a lot more meat than wings and I would not want all the spice only on the skin. I would smoke to nearly done, then fry or grill to finished temp to crisp the skin. Be sure to let us know how they turn out!

 

   Mike

post #4 of 10
Quote:
Originally Posted by So MS Smoker View Post
 

  Sounds like a good plan. If you are wanting something similar to hot wings, try injecting the meat with a 50/50 mixture of your favorite hot sauce and Cajun Injector creole butter. I do this with chicken legs all the time!  Thighs and legs have a lot more meat than wings and I would not want all the spice only on the skin. I would smoke to nearly done, then fry or grill to finished temp to crisp the skin. Be sure to let us know how they turn out!

 

   Mike


Scarbelly style. I love wings and thighs like that. Man oh man.

post #5 of 10
That sounds great. Be careful not to over cook them. When I do my thighs on the grill I do them over direct medium and they are done in about 16 or so minutes. Granted, dark meat is forgiving, but maybe just a hot flash on the grill. I'd forgo the fryer all together.
post #6 of 10

I think Dirtsailor did a thread a while ago about smoker fried chicken. In fact just type smoker fried chicken into the search bar at the top of the page and you might find it. It looked really good. I don't have a deep fryer but I keep thinking I need to get one.

post #7 of 10

I don't have a deep fryer but I keep thinking I need to get one.

 

  If you don't have something that you think you might need, you need to get it! :icon_mrgreen:

 

   M ike

post #8 of 10
Quote:
Originally Posted by So MS Smoker View Post
 

I don't have a deep fryer but I keep thinking I need to get one.

 

  If you don't have something that you think you might need, you need to get it! :icon_mrgreen:

 

   M ike


Trouble is that my kitchen is so tiny I already have to keep the big turkey roaster and crockpot under my bed. lol. More stuff sounds like fun though.

post #9 of 10

  The word of the day is 'covered trailer' !:sausage:

 

  What would be your preferred hot sauce?

 

 

  Mike

post #10 of 10
Quote:
Originally Posted by timberjet View Post


Trouble is that my kitchen is so tiny I already have to keep the big turkey roaster and crockpot under my bed. lol. More stuff sounds like fun though.

Best deep fryer is a Dutch oven!

For wing style thighs I inject them with a 50/50 mixture of Franks and beer. Let them marinate overnight or at the minimum 4 hours. Season liberally. Crank up the smoker temp if you can to around 400. Smoke until you hit 165 IT.

If you can get up to 425+ another option is to mix up your seasonings in flour. Dredge the injected chicken in that. I shake several pieces at a time in a bag with the flour mixture. Put in smoker cook to IT of 165. That's oilless smoker fried chicken.

For oiled smoker fried chicken follow above except take a cast iron skillet and heat it up in the smoker. Add 1/4 crisco or schmaltz, melt. Add thighs skin side down. When it hits an IT of 155 flip chicken. Pull at 165 IT. For this the smoker temp can be as low as 325.

Recommended woods: Kaiwe, cherry, pecan, peach, Apple or mixes of them.
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