Well I really thought that my first non-pork smoke would be beef (probably a brisket), but wings were on sale & well, we love wings. I got up early & made the Myron Mixon chicken rub from his "Smokin'" cookbook. I got it on the little buggers (drummies) & into the refrigerator they went for a couple of hours while I made the sauce. The sauce I chose to try this time was Big Bob Gibson's Championship Red & it tastes divine (at least while still hot in the pan)! After a couple of hours, it was time to brine'em up with some buttermilk & salt. After adding that to the bag of wings they went back into the fridge for a couple of hours more.
After an hour & a half or so I cooked up some pasta, as we want to try some mac & cheese in the smoker, too. I made up a nice cheese sauce using mild,cheddar, sharp cheddar & cream cheese, along with milk, flour, butter, heavy cream & spices. I just put it in the smoker with some hickory going & am going to check on it here in a few & try to determine exactly when to put the wings in. That's what I'm not exactly sure of- when to put them in. Tips or suggestions would certainly be appreciated.
I've got my MES30 maxed out at 275, but I tested the rack (#3) where the mac & cheese is going & it's about 8-10 degrees cooler, as I have the mac & cheese on the left (cooler) side of that rack. I'm going to put the wings on racks 1 & 2 & to the right (hotter) side of the unit.
Wings prepped with Myron's rub-
Refrigerated for 2 hours in the rub-
Buttermilk & salt added-
Gettin' set up out back-