or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked Chicken Wings
New Posts  All Forums:Forum Nav:

Smoked Chicken Wings

post #1 of 25
Thread Starter 
Brined some wings last night with the brine recipe here on the forum. Took the wings our of the bring and into a large tupperware container where I added some Famous Daves spice and some hot red pepper. Put a lid on it and tumbled them to spread the spices around. Onto the smoker for 5 hours, (Big Chief). After they had a nice color to them and the smoke penetrated, I transferred them to the oven to get them to a higher temp for safey reasons and to crisp the skin as I found out, low and slow makes for a rubbery skin. The boy and I just stuffed ourselves on them. Turned out pretty good.[IMG]file:///Users/newuser/Desktop/bbb.jpg[/IMG]
post #2 of 25
Never tried this. I do always go for the wings off the whole chickens I smoke though. Need to try this.
post #3 of 25
Very nice! My daughter and I love the wings off of our smoked birds. Going to try this one soon. Which brine recipe did you use?
post #4 of 25
Thread Starter 
Here is the one from this site under brining. I only made 1/4 of this recipe as the I was only smoking a small number of wings and didnt want to waste a bunch of spices. I used this on a 10 pound turkey and it was fantastic.
2 Gal Water
2 Cups Kosher Salt
3 Cups Sugar
1/4 Cup Zatarains Liquid Crab Boil
4 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1/4 Cup Molasses
1/4 Cup White Wine (not Cooking Wine)
1/4 Cup Worcestershire
post #5 of 25
Be carefull with that Big Chief. It does not get hot enough to do chicken, Try reversing, oven to temp, then smoke. Then your sauce or gig.The Chief does not get hot enough to get past that danger point.
post #6 of 25
Thanks! Might try next weekend.
post #7 of 25
Thread Starter 
Yeah I found that out last month when I did that 10# turkey LOL. But like any good former soldier, I adapted to the situation at hand. I wrapped Big Chief in 6" of insulation from head to toe. I had the smoker up to 240 degrees and had an internal temp on my bird of 170. Yeah I would not recommend that to anyone that owns one as I nearly melted the plug in the back LOL. It was like a gummy bear. But it did work but yeah, I need to either invest in a good smoker or make the one I plan on this Spring out of a 1940's frdge. Think Ill just keep the chief around for jerky and maybe dehydrating herbs this year. I think I will take your advice on that, get it to temp in the oven first then smoke. See everyone, this is why we have this forum. Learn something new everyday. Thanks 88
post #8 of 25
Thanks for the info on the brine! Definitely trying this.
post #9 of 25
I love wings-I soak fry-soak smoke fry-smoke than fry-I got wings down-even oven baked dredged in spicy flour-I a wing fanatic.nobody can match mine-well maybe somebody good.
post #10 of 25
Thread Starter 
Somebody good huh. Did I mention that last year I took 1st and 2nd place at the Great TRI-State Northern Wings & Beer Cookoff? 1100 entries.
post #11 of 25
I spit...cross that line. I'm callin you out. Linda Lou & I Rock with the wings! I do appreciate ya! Show your stuff!
post #12 of 25
Thread Starter 
Yeah ok, the guilt is gettin to me here. I made that up LOL. I thought that was pretty good though. But I would appreciate a good wing recipe if you think you have a winner. How about you 88, wanna share your recipe?
post #13 of 25
Gotcha all beat - I came in 1101!biggrin.gif That's a lotta number 1's!PDT_Armataz_01_28.gif
post #14 of 25
hmmm 88-we ready for a wing fest?I been prefecting for 25 years-wanna dance?I would love too.
post #15 of 25


I smoke mine for 2-3 hours then deep fry
post #16 of 25
I dance pretty good, So Louie says & have been one to shine my a$$. Lets run what ya brung! If I get outrun so be it!
post #17 of 25
I'm a bit late to this party but I was curious as to why the OP smoked his wings for 5 hours. When I do wings, they are done in under two hours at around 225. Am I eating tasty, undercooked chicken?
post #18 of 25
Thread Starter 
Hey there. Better late to the party than not show up at all right? It took me 5 hours because I used a Luer Jensen Big Chief smoker. Not the best thing to use. I think I was only smoking at 180 degrees if I remember right so it took longer to get an internal temp of 160. No your not eating uncooked wings, its just you can smoke at a higher temp, thus things get done faster. But remember, in smoking, its not the amount of time it takes for something, its reaching the proper internal temperature of what your smoking. Pork and poultry are the 2 main ones that this rule applys to.
post #19 of 25
Gotcha. Thanks MH! I now rely on my trusty thermometer but sometimes find myself second guessing as I am new to cooking with one. I'm slowly tearing myself away from the "just bite into it and see if it's cooked" methodology :)
post #20 of 25
Thread Starter 
No problem. Just remember to position your thermometer in the thickest part of the meat and not up again any bones. That works for larger cuts like brisket and butts but may be a bit tricky on a wing.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked Chicken Wings