I decided to try doing buffalo wings on the smoker today. I cut up 18 full wings into sections and seasoned them up. I smoked them for an hour with a mixture of birch, maple, hickory, apple and cherry. Sometimes I like to make mutt smoke as I call it. A little mixture of everything. :) I pulled them out after an hour and shook them up with some Louisiana Wicked Wings Sauce and then put them back in the smoker for fifteen minutes to glaze the sauce a little bit. These pics are right after I put them back in to glaze the sauce. My wife and I both really liked them, but I think I might add more sauce when they come off the smoker next time or reduce the time they go back on the smoker so not as much of the sauce runs off of them. I also did a couple of chicken hind quarters without the sauce and they were great too.
post #1 of 23
7/15/09 at 11:43pm