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Is that hickory I smell?

post #1 of 16
Thread Starter 
Just thought I'd share my 4th of July Wings w/ everyone.

Spent the night in Italian dressing, then got a sprinkling of poultry seasoning, onion powder, garlic powder, lemon pepper, and a bit of creole.

Hitting the grill:

After an hour (time to rotate):

Now it's off to my buddy's house for a few minutes on the grill before consumption!
post #2 of 16
looks good.........any sauce on them?
post #3 of 16
looking good-keep us posted-dang I love wings.
post #4 of 16
Thread Starter 
no sauce yet... I'm going to toss them in some "Famous Dave's" right before they go on the grill to get crispy.
post #5 of 16
Thread Starter 
Well... took the wings to our annual BBQ, tossed them in some BBQ sauce and put them on the grill for a few minutes.

Put them on the food table and before I could get a pic they were all gone... so no post grilling pics, sorry.

I'm taking that as a compliment though :)
post #6 of 16
That is the highest compliment you can get, except for, "bring more damnit!, er ah please."
post #7 of 16
NICE, I love wings and yours look great. PDT_Armataz_01_37.gif
post #8 of 16
Look mighty tastey!
post #9 of 16
Nice wings.
post #10 of 16
Those look GREAT!
post #11 of 16
Looks good.
I too use a similar cooking method (smoke then grill or fry over high heat and then add sauce).

Rarely can you make too many of these things for a party. Folks just gobble them up and keep eating them the entire time.
post #12 of 16
Thread Starter 
Agreed... next time, 8 punds
post #13 of 16
Salsa, Are those wings from the freezer or wing sections that you cut up yourself? I never have good results with the wings that are pre-cut and frozen (tyson). They are bigger wings for some reason, but they tend to come out tough as nails for me.
post #14 of 16
how long did they take to smoke? what temp did u cookem at? thanks
post #15 of 16
Thread Starter 
I try to avoid the prepackaged products at all costs. They pump God knows what into those things. I buy bulk packs and chop them up myself. Have sharp knife... will travel. Plus, the price goes down significantly per pound if you buy the family packs.

Fired up the smoker and got it to 350 before putting the wings on, let it drop to 250 - 275 and smoked for around 2.5 hours.

Had I not been grilling them as well, I would have kept the temp higher to avoid leathery skin, but since they went onto a grill later, I wasn't too worried about it.
post #16 of 16
Nice smoke - great to see a smoker that's all filled up! I'm not a wing eater but know plenty of people that would enjoy those!!
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