Chicken Wings with Qview

darrin

Meat Mopper

Original poster

Feb 3, 2009

292

11

Myrtle Beach, SC

• Feb 16, 2009

• #1

My first attempt at smoked wings. Turned out pretty darn good. Although I did overcook them a little and I'm going to smoke at a lesser temp next time. I had it between 300* - 325*.

Took em off and covered in Louisiana hot sauce and melted butter mixture and dipped in Blue Cheese. Yum!!!

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Feb 16, 2009

• #2

The wings the thing!

 

irishteabear

Master of the Pit

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SMF Premier Member

Sep 22, 2008

4,185

14

Downingtown, PA

• Feb 16, 2009

• #3

They look really good, Darrin.

 

bvalentz

Newbie

Feb 16, 2009

9

10

Fairhope, Alabama

• Feb 16, 2009

• #4

Darrin, I noticed you were smoking your chicken on the weber. Do you use the weber more than your MES? If so I would be courious to know how you set up for smoking. I usually use briquettes when smoking on the weber and bank coals to one side. I also have a MES and love it. But nothing to me is more fun than smoking on the weber. I even named my 5week old Golden Retriever WEBER.. Go figure.
Thanks

 

pignit

Master of the Pit

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Nov 3, 2008

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28

Lookin at the Great Smoky Mountains

• Feb 17, 2009

• #5

Shweeeeeeet!

Would kill for chicken wings!

 

cman95

Master of the Pit

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Jul 15, 2007

1,726

11

East Texas/Africa

• Feb 17, 2009

• #6

Good looking wings..good job.

 

grothe

Master of the Pit

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Jun 12, 2008

1,762

12

Connecticut

• Feb 17, 2009

• #7

Great lookin wingies!!
Now let's see that fattie sliced!!!

 

maker4life

Fire Starter

Feb 10, 2009

43

10

Cairo , Ga

• Feb 17, 2009

• #8

Looking good !

 

bigbaldbbq

Smoking Fanatic

SMF Premier Member

Feb 4, 2009

900

14

Columbus, Ohio

• Feb 17, 2009

• #9

Looks good. What's in the fattie?

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Feb 17, 2009

• #10

You do them at a lower temp and you will have skin of rubber though. I usually smoke mine at 250 to 275º but then finish them up over hot coals or the gas grill to crisp the skin up. Usually no more than 2 to 2 1/2 hours on the smoker.