Okay smoking meat friends today I'm going to smoke about 12lbs of wings, I have always did my wings in the deep fryer but, why not smoke them I have been smokin all my other meats :yahoo:!
Anyway I cleaned the wings off and cut into 2-parts removing the wing part just makes more room on the smoker grate yeah it may take a little longer but I'm in no rush. Okay after cutting them into parts rinsed off the wings parts one-more time then placing them on paper towels and drying them off. Time to season I used Salt, Pepper, BBQ Rub, 2 packs of Spicy Ranch seasoning, did that on both sides. Placed plastic wrap over them and placed them in the refrigerator. Time to get the smoker up to temp want it hold around 250-275 degrees. Here are some pictures of the wings in the prep stages below. More pictures to follow as the smoke goes on today.
Anyway I cleaned the wings off and cut into 2-parts removing the wing part just makes more room on the smoker grate yeah it may take a little longer but I'm in no rush. Okay after cutting them into parts rinsed off the wings parts one-more time then placing them on paper towels and drying them off. Time to season I used Salt, Pepper, BBQ Rub, 2 packs of Spicy Ranch seasoning, did that on both sides. Placed plastic wrap over them and placed them in the refrigerator. Time to get the smoker up to temp want it hold around 250-275 degrees. Here are some pictures of the wings in the prep stages below. More pictures to follow as the smoke goes on today.
