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My First smoked wings with Qview

post #1 of 4
Thread Starter 

I really like good wings. I've never smoked any so I picked up a packaged of full wings from Giant. Turned out good, I prepared them 2 different ways and finished them 4 different ways. 

 

After thawing, I cut the wings into drum sticks and wings and threw away the useless end of the wing.

 

Next I split the package into 2.

 

The first batch I coated in hot sauce and lightly coated in the rub

 

The second batch I coated in EVOO and lightly coated in the rub.

 

I let them marinade for 7 hours in zip lock bags.

 

I prepared my Big Green Egg for smoking at around 225, and covered my plate setter with foil to protect it from drippings.

 

I used a mix of hickory chunks and apple chunks with my lump coal.

 

I smoked the wings for 1 1/2 hours until they reached a temp of 165

 

Next I broiled all of the wings for a few minutes at 550 degrees, flipping after 2 mins on each side

 

Then I coated the EVOO batch with BBQ sauce and put them back under the broiler for a minute

 

Next I coated half of the hot wings with the buffalo sauce and put under the broiler 

 

I left the other half of hot wings dry.

 

After tasting all of them, we decided that we liked the BBQ prepared wings the best. I took the remaining hot wings and tossed in my buffalo sauce to make them wet, as they needed more flavor.

 

The buffalo recipe:

1/4 cup hot sauce

half stick butter

1/2 tsp salt

1/4 tsp worcestershire sauce

Heat all ingrediants together over low heat and let cool in a bowl to toss wings

 

The BBQ sauce is bone licking sauce from here: http://bonesuckin.com/

 

 

If I would change anything next time it would be to keep the wings under the broiler for a longer period of time as the skin was a little crispy but not bite through, enjoy!

 

Marinade

 

Foil to protect platesetter

 

wings on

 

top vent setting for 225

 

lower vent setting for 225

 

need a beer of course

 

and another

 

after 1 hour

 

plated with corn bread beans and corn

post #2 of 4
Tasty looking wings! The top vent on your egg helps control temp? Just seems weird to me on a WSM you always want it open to get good air flow,seems they would work the same,guess that's more proof I'm no rocket scientist! Did you smoke the beans,there was also a great looking corn that Tulsa Jeff did it was half ears wrapped with bacon and smoked.
post #3 of 4
Thread Starter 
Small adjustments on the top and bottom vents affect the temp greatly on this thing. I seem to have it down, once I set it like the pic it holds steady without having to mess with it. The key is not letting it get too hot because once more coals get hot it's hard to bring down
post #4 of 4

Great looking wings!!

 

Al

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