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Chicken Wings Questions

post #1 of 8
Thread Starter 
Hey there fellow smokaholics!

I have a couple of pounds of wings in the fridge and am deciding what to do with 'em. I have about 5 hours before dinner and currently have a pork butt smoking away. My questions are:

1 - how long should I allow for the wings? The smoker is around 225*.
2 - should I brine the wings, even if only for a few hours? If so, does anybody have a good brine recipe?

Thanks in advance.

- Danny
post #2 of 8
It's too late for you to use this particular recipe, but you may consider it next time. I'm gonna try it. It looks mighty tasty!
post #3 of 8
Thread Starter 
thanks for the link. I will definitely have to try that out next time.
post #4 of 8
The wings ought to take you about 2- 2 1/2 hours to cook fully at that temp, but always go by temp and not time.
I wouldn't bother brining because they wouldn't have a chance to sit long enough for it to have any effect.
You could just give them a nice rub, smoke 'em up and maybe brush with some sauce the last 20-30 minutes or so.
post #5 of 8
Thread Starter 
Agreed, I always go by temp, not time. Was just curious about how long they would take to get up to temp.

Thanks for confirming not to brine - I had a feeling it wouldn't do any good at this point.

I plan on saucing them when they are close to being done and finishing on the grill to get them crispy.
post #6 of 8
I would brine. I would if you want it spicy then I would do water seasalt paprika and chili in the brine. Even 1.5 hours will help a little IMO. I would take them out dry them and coat in your rub. Cook until almost done. Then in a sauce pan I but some bbq and hot sauce with a pad of butter then toss the wings in it. Put back on the smoker for about 20 minutes to firm up the sauce. Did this last weekend and they were really good.
post #7 of 8
To me and only to me I don't brine most of the time. I forget to. But anyway like fire said it should take about 2 1/2 or 3 at the most to smoke them but remember we smoke by temp not time. So always allow yourself plenty of time you can always keep them hot or re-heat them but it's always hard to serve not done chicken wings peole don't like that ALOT.
post #8 of 8
I must agree with brian-even a short brine is better than no brine-good luck.
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