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Smoked wings

post #1 of 13
Thread Starter 
Hello all! I've been reading several temps to smoke wings at. I have a 40" mes and was wondering what temp I should smoke wings at. Also I will use water in the pan and how should the vent be? I appreciate the info everybody!
post #2 of 13

I smoke my wings at 225-250, then crisp up the skin on a hot gas grill.

 

It only takes about 1 1/2 hours on the smoker, then about 2 to 3 minutes on each side on the grill.

 

Then toss them in a combo of melted butter & Frank's hot wing sauce.

 

Al

post #3 of 13
Thread Starter 
Thanks Al, do you recommend crisping them on a grill of deep fryer?
post #4 of 13
Quote:
Originally Posted by IbewElectrician View Post

Thanks Al, do you recommend crisping them on a grill of deep fryer?

 

Either one will do the job, I prefer the grill because it's easier than heating up a pot of oil.

 

Al

post #5 of 13
Thread Starter 
Thank you sir! One more question if you don't mind. Do you want the vent wide open for chicken wings or closed quite a bit?
post #6 of 13
Quote:
Originally Posted by IbewElectrician View Post

Thank you sir! One more question if you don't mind. Do you want the vent wide open for chicken wings or closed quite a bit?

 

You want the top vent wide open as long as there is smoke rolling.

 

Which for this case, wings, you will have the smoke going the whole time.

 

If you were smoking a rack of ribs & had them in the foil stage then you can close the top vent to keep the heat in.

 

Al

post #7 of 13
Thread Starter 
Thank you Al! I'll post a before and after pic later on this afternoon when I fire up the smoker. Just doing 3 lbs for the first wing trial run!
post #8 of 13

You should look up scarbelly wings. I have been doing them this way for years and it is the only way in my opinion. Injected with the wing sauce rather than slathered. They are the bomb. 

post #9 of 13
Thread Starter 
Quote:
Originally Posted by timberjet View Post

You should look up scarbelly wings. I have been doing them this way for years and it is the only way in my opinion. Injected with the wing sauce rather than slathered. They are the bomb. 

Thank you very much I will have to try!
post #10 of 13
Thread Starter 

This is what I put on the wings, we will see what they taste like. Pics to follow when done!
post #11 of 13
Thread Starter 

Here are the wings with the rub before the smoker and I will post a done pic later!
post #12 of 13
Thread Starter 

Here is the finished product!
post #13 of 13

Yumm

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