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Injected Chicken Wings Qview

post #1 of 16
Thread Starter 

Had a few pounds of wings sitting in the freezer, so I decided it's what's for dinner tonight. I'm injecting half of them with Franks/butter and the other half with honey garlic (my favorite combo).

Whipped together a batch of beans as well and put them in the WSM a few hours before the wings.

 

Hoping to get my WSM up to at least 325 in these winds to crisp up the skin, so we'll see what happens..

 

Qview

 

Sauces: I like to use Frank's Thick when injecting because well, it's thicker...Tends to stay injected in the meat better than regular Franks rather than dripping out during the smoke.

 

Beans before the smoke

 

Wings all injected

 

And dusted with Jeff's rub

 

WSM time

 

th_wsmsmile0ly.gif     cheers.gif

post #2 of 16
Should be a tasty meal!
post #3 of 16
I'll take some honey garlic please!
post #4 of 16
Thread Starter 

Just had to put out a fire. My cardboard windbreak went up in flames. Luckily I can see my smoker from the couch and got out in time before things got too crazy.

A pretty good burnt hand and some singed facial hair was the result. Lesson learnt...Oops.gif

 

Wings are about done though.

post #5 of 16
Heres my wind break.

post #6 of 16
Ouch sorry to hear that,but it will be easier for all of us to steal your wings now!biggrin.gif
post #7 of 16
Well don't leave us hanging, where's the finished wings??? How'd they turn out?
post #8 of 16
Thread Starter 

Wings turned out alright. A bit overcooked due to all the excitement. Had my personal photographer take pics as I have 3 roasted fingers tips and a thumb. :hopmad:

 

Skin was nice and crispy (on the wings too!), but the sauce wasn't as prominent as I would have liked. I may try injecting post-cook next time.

 

Thanks for looking!

 

 

post #9 of 16
It all looks great! drool.gif
post #10 of 16
Quote:
Originally Posted by DukeBurger View Post

Wings turned out alright. A bit overcooked due to all the excitement. Had my personal photographer take pics as I have 3 roasted fingers tips and a thumb. hopmad.gif

Skin was nice and crispy (on the wings too!), but the sauce wasn't as prominent as I would have liked. I may try injecting post-cook next time.

Thanks for looking!







Yummm!!! How long did the wings sit after you injected them before going into the smoker? I like to inject the night before, or at the very minimum 4-6 hours before. Allows the injection to really get into the meat and skin.
post #11 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post


Yummm!!! How long did the wings sit after you injected them before going into the smoker? I like to inject the night before, or at the very minimum 4-6 hours before. Allows the injection to really get into the meat and skin.

 

Only a couple hours. Is this the secret? I've only had injected wings turn out the way I like once (my first try) out of countless attempts. I'm always chasing that purple dragon so to speak :icon_wink:

post #12 of 16
They really are better if you can let them sit overnight after you inject them. Make sure when you inject that you do so in multiple spots of the wing. I use a thinner mix. Franks regular and beer usually a 50/50 mix or 75/25 (franks-beer).

I also inject other marinades into the wings too. Teriyaki which is requested by my boys all the time. Italian dressing (strained). BBQ sauce.
post #13 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

They really are better if you can let them sit overnight after you inject them. Make sure when you inject that you do so in multiple spots of the wing. I use a thinner mix. Franks regular and beer usually a 50/50 mix or 75/25 (franks-beer).

I also inject other marinades into the wings too. Teriyaki which is requested by my boys all the time. Italian dressing (strained). BBQ sauce.

 

I usually inject to the point where the wings are borderline shaking under the pressure, but when finished can barely notice if they were injected at all. The thick Franks has helped some and my honey garlic were somewhat noticeble this time, but still not like that first time many years ago when they were literally bursting with sauce. Still can't pinpoint what I did differently there.

 

I will try the overnight rest next time!

post #14 of 16

Duke , sorry  your meal didn't turn out as you wanted , and your hand and face got burned (you'll get cooks fingers

 

that way) . And that Honey-Garlic sounds great ( I love Garlic) . Where did you get it and can we make a trade deal if I

 

can't find it ( like Barter) :icon_question: :cool:

 

As for the leakage , I'm stumped on how to stop it , I don't inject . Start a 'Log Book' and keep all suggestions there

 

and find your own style from them , and keep all you other info. there too Thumbs Up .

post #15 of 16
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Duke , sorry  your meal didn't turn out as you wanted , and your hand and face got burned (you'll get cooks fingers

 

that way) . And that Honey-Garlic sounds great ( I love Garlic) . Where did you get it and can we make a trade deal if I

 

can't find it ( like Barter) :icon_question: :cool:

 

As for the leakage , I'm stumped on how to stop it , I don't inject . Start a 'Log Book' and keep all suggestions there

 

and find your own style from them , and keep all you other info. there too Thumbs Up .

 

As a welder I've grown acustomed to burns, NBD :welder:

 

The honey garlic sauce is readily available in any grocery store around here. It must not be as popular in your neck of the woods? Let me know if you can find some or not!

I use it every time I make wings and started buying it in the bulk jugs..:drool

post #16 of 16
Quote:
Originally Posted by c farmer View Post

Heres my wind break.


You might try a welding blanket for a wind break, this one works good for my Yoder: http://www.harborfreight.com/4-ft-x-6-ft-fiberglass-welding-blanket-67833.html

 

Just a thought. 

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