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Smoked Wings

post #1 of 14
Thread Starter 

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-

post #2 of 14
Should be a tasty smoke!
post #3 of 14
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Should be a tasty smoke!

Thanks- we're sure hoping for that.

 

Well now both the chicken & the mac & cheese are in the smoker. I reapplied the rub to the wings after removing them from the refrigerator & gave the mac & cheese a stir. Because my chicken drip pan wouldn't fit on rack #3 with the mac & cheese, I had to move the mac & cheese to the top rack & use racks 1 & 2 for the wings. I'll probably switch those two chicken racks around in about a half an hour.

 

Out of the brine with more rub-

 

Into the smoker-

 

 

TW

post #4 of 14

Looking good!

 

Disco

post #5 of 14
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Looking good!

 

Disco

Thanks Disco. I'm always a little nervous trying something different.

 

After 30 minutes I went out & switched the two racks of wings around & stirred the mac & cheese. I went ahead & stoked it up with a little more hickory, as the smoke was almost gone. I figure with the reduced amount of time compared to pork, that I need to make sure I get all the smoke I can to the wings. The mac & cheese was tasting real good, it'll be ready when the wings are.

 

30 minutes in-

 

TW

post #6 of 14
Thread Starter 

Here is the mac & cheese I have going with the wings.

 

 

TW

post #7 of 14
Looking good! Hope the Mac & cheese turns out I tried smoking some once and didn't care for it may try again sometime.
post #8 of 14
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looking good! Hope the Mac & cheese turns out I tried smoking some once and didn't care for it may try again sometime.

Thanks b. The wife absolutely loved the mac & cheese, but I've had better. It was good, but I think the cream cheese threw the flavor off for me. She liked it because it was creamy & smooth, rather than most smoked mac & cheese that we've ate before. Less dry.

 

The wings were unbelievably good. I had heard stories about how you couldn't make good wings in an MES, due to it's limited, low temps. I'm here to tell you that it was nice & juicy & FULL of great, smoky flavor. I was worried about it turning out dry, but I believe the brining really helped it out. The Gibson sauce caramelized beautifully under the broiler. Sticky, kind of tacky- spot on. I can't wait to try breasts, which I will probably brine & bacon wrap, as well.

 

 

TW

post #9 of 14
I suggest you slice the breast meat into strips and partially cook the bacon. Those wings looks super tasty!
post #10 of 14
I hate to say it, but velvetta may be your answer to creamy Mac without the cream cheese tang.

Other than that your meal looks great, nice smoke!

POINTS FOR YOU!

Next time try some Scarbelly wings, they are the best!
post #11 of 14

Nice Job Looks Good

 

Gary

post #12 of 14

I would walk over hot coals to get to those wings. Nice job.

 

Disco

post #13 of 14

do you have the portions of all the stuff you used?? like amounts of the gibsons sauce and buttermilk, how much salt and how ling did you cook those fantastic looking wings?! and the temp you tried to keep it on..thanks! just by the looks of those if bet they went fast and was fine!

post #14 of 14
Thread Starter 
Quote:
Originally Posted by Dexnova View Post
 

do you have the portions of all the stuff you used?? like amounts of the gibsons sauce and buttermilk, how much salt and how ling did you cook those fantastic looking wings?! and the temp you tried to keep it on..thanks! just by the looks of those if bet they went fast and was fine!

My brine is always 1/4 cup salt to a quart of buttermilk.

I set my smoker to 275 for chicken. I usually go 2.5-3 hours, depending on how many times I open the smoker's door to tend to the sides, etc.

The Gibson's sauce is something I always make- I believe the recipe from Chris Lilly's cookbook makes 4 cups.

They are always a treat!

 

Thanks,

TW

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