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smoked chicken wings for tailgating

post #1 of 7
Thread Starter 
I just put about 10 pounds of chicken wings on the smoker.. Taking special care to make sure none of them are touching each other so the apple wood can tenderly kiss each part with smoke.

My plan is to smoke them for about 2 1/2 to 3 hours.. then put them in gallon ziploc bags with the hot wing sauce and refridgerate overnight.. Throw them on the grill tomorrow evening before the Huskers spank VT.

I did a search and didn't find much on the subject, but it does look like I'm on the right track.

Anybody else do it like this before? Tips? Tricks?
post #2 of 7
Sounds good ta your findings.biggrin.gif
post #3 of 7
Gange Green Chicken
A crowd pleaser fersure

I normaly use the amputed wings of the chic. but other hacked off parts work well also. fold the wing tip under the drummie, makes a triangle sorta aand keeps em together.
you will need. enough chic broth to cover the wings, and added to the broth before covering the chic parts you should blend to liquify the following.

2 bunchs of cilantro
1 med onion
4 big jalepenos
2 garlic bulbs

1 med bottle of soy sauce (yes tis already liquified)
1 tsp fine white pepper

now marinade the chic parts over night are a couple hours.
smoke or grill em..I like em crispy so the heat needs to come up for a while, and to ensure some moistness. oh yea, they be screamin with flavor and taste you have only dreamed of..and with ICE COLD beer, have a bone bucket ready..

cheers all..

your Idea sounds great also..but, hot wing sauce has gotten old for much
post #4 of 7
Someone posted a thread about this with q view.
Lemme see if I can find it.
post #5 of 7
post #6 of 7

This is what I was talking about go see Smokin Steves post.
Hope this helps

Sorry there Coyote, I see you put up the same thread.
post #7 of 7
Thread Starter 
Thanks fellers.
Everybody seems to have their own little way of doing it.. but I'm on the right track.

I put mine right on the rack.
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