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smoking chicken wings

post #1 of 10
Thread Starter 
Would like to know,how to do wings in my smoker(propane)

At what temp and for how long a time..Should the water pan be used to keep the meat from drying out,etc..Was thinking of soaking in a marinate sauce of somekind as well..Thanks...Johnny
post #2 of 10
The easiest thing to do is to soak them in Italian dressing overnight in a zip lock. Smoke them at 225 until they reach about 140-150 internal (or visibly nearly done, if you don't have a small enough temp probe). Finish them up over a flame or high heat to crisp the skin.
post #3 of 10

This works for me,

Marinate the wings in itialian dressing, smoke them in a pan with some marinade, then after they are cooked or have enough smoke flavor, either deep fry right away or cool and deep fry the next day. After deep frying, dump them in a large bowl with your favorite hot sauce, then cover, shake to coat, the serve!

post #4 of 10
I smoke my wings at a little higher temp (275 / 300).

My recipe:
1. Marinate them in Italian dressing and creole seasoning.
2. Smoke em at 275/300 for about 90 minutes (turning once).
3. Saute them in a bit of butter and oil to crisp the skin.
4. Toss in sauce (typically butter and hot sauce, but the sky is the limit).

Those things are hard to mess up. In fact, I enjoy tinkering with them (good for snacks and chef samples while you're waiting for your brisket and/or butt to cook).
post #5 of 10
Remember that you water pan is not there to provide moisture, though it does a little. It is there to keep temps from spiking.

I smoke them around 250º for 2 hours or so, then onto the gas grill to finish them up. Marinaded in Mojo. PDT_Armataz_01_28.gif

post #6 of 10
I put them ob the lowest rack just above the water pan, Smoke at 450 for 1 hr., then drop to 350 for about another 2 hrs. This is if your lookin' for crispy wings.
post #7 of 10
I smoked these a while back..

I like to crisp them up after the smoke on the grill or over the coals. I deep fried them once also and they were good.. Just remember there already cooked and you only need a few min in the hot oil..
Post some pics when you done..
post #8 of 10
I noticed that you have your probe in a block of wood instead of a potato. What keeps the block of wood from going up in smoke?? No pun intended biggrin.gif
post #9 of 10
It never gets that hot in the smoker to have it go up in flames.. If it was that hot your meat would go up with it..
post #10 of 10
I smoke mine at 350 and rotate at the 20 minute mark for about an hour to an hour and half. Depending on the size of the wings. I used to do it @ 40 minute mark but I feel I have better control at the 20 minute mark. I just salt and pepper them then add buffalo wing sauce and serve.
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