All these incredible posts of chicken wings got my mouth waterin. I knew some wings were gonna have to hit the smoker here soon. I thought I'd do something off the wall with what I had layin around. Here is a shot of my man kitchen prep area.
First thing I did was wash the wings down and put them in a bag with Mango juice. Let it marinade over night. Layed them out on the smokin grid and seasoned with Tones citrus seasoning and some lemon pepper.
Put them in the smoker with some hickory for about 3 hours. I took an internal temp and they were sitting on about 153 when I pulled them off. I've had some issues with my MES and never got the smoker temp over 175 but I wanted to crunch them up on the grill anyway so I though it was a good time to pull them.
Layed them on the grill with a heavy dose of roasted raspberry chipotle sauce. This stuff is really good on pork so I thought I'd try it on chicken. I thought it would give me a sweet taste with a side of hot. I crunched them up nice on the grill and when I went to do a taste test... the one I picked was still not done to my liking.... actually had some blood at the bone so I wrapped them in an pan and covered them with foil and put them back in the smoker. I had to be somewhere so I ended up leaving them for about 2.5 hours cooking away. I was afraid they would end up cooked to death but to my surprise... they were very tender and juicy.
Now that I know where I'm at with my seasonings... I think if I were to do it again I'd add some more heat when I marinade or when I put them on the smoker... or both. They were sweet with a bite. The chipotle came through nice but it could have stood some more heat.
Thanks for checkin out my QVIEW!
First thing I did was wash the wings down and put them in a bag with Mango juice. Let it marinade over night. Layed them out on the smokin grid and seasoned with Tones citrus seasoning and some lemon pepper.
Put them in the smoker with some hickory for about 3 hours. I took an internal temp and they were sitting on about 153 when I pulled them off. I've had some issues with my MES and never got the smoker temp over 175 but I wanted to crunch them up on the grill anyway so I though it was a good time to pull them.
Layed them on the grill with a heavy dose of roasted raspberry chipotle sauce. This stuff is really good on pork so I thought I'd try it on chicken. I thought it would give me a sweet taste with a side of hot. I crunched them up nice on the grill and when I went to do a taste test... the one I picked was still not done to my liking.... actually had some blood at the bone so I wrapped them in an pan and covered them with foil and put them back in the smoker. I had to be somewhere so I ended up leaving them for about 2.5 hours cooking away. I was afraid they would end up cooked to death but to my surprise... they were very tender and juicy.
Now that I know where I'm at with my seasonings... I think if I were to do it again I'd add some more heat when I marinade or when I put them on the smoker... or both. They were sweet with a bite. The chipotle came through nice but it could have stood some more heat.
Thanks for checkin out my QVIEW!
