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Wings...

post #1 of 19
Thread Starter 

I will be smoking some wings shortly..Is the temp of 225 good? I have them in garlic and Franks right now....

 

Frank

post #2 of 19

Personally I like to crank the smoker to temps of 300 degrees plus to crisp up the skin as I smoke them. 225 will work but most of the time will result in the skin being kinda like rubber unless you crisp them on a grill or in the oven

post #3 of 19

usually you would throw them in the sauce after cooking, just dont use the sauce you have the raw ones in now.

post #4 of 19

I usually marinade in the sauce then smoke/fry then put them in a container with more unused sauce and shake then serve

post #5 of 19

Last ones I did were smoked at around 240° then rolled in a little flour and fried to crisp them up. I then bathed them in the franks/butter sauce that makes them oh so good

post #6 of 19
Thread Starter 

They are in the Smoker now......

 

I think I will smoke, dreg in the marinade, then oven cook to crisp..? ...Good?

 

Frank

post #7 of 19

That will work great don't forget the Qview so I can drool over them

post #8 of 19

wings are my favorite. 250* for three hours. lovely. dry rub only.

post #9 of 19


 

Quote:
Originally Posted by frankerector View Post

They are in the Smoker now......

 

I think I will smoke, dreg in the marinade, then oven cook to crisp..? ...Good?

 

Frank


Alot of smokers cannot reach 300+ degrees so another thing you can do is smoke the chicken on the smoker

 

Chickensmoker0009.jpg

 

Then finish them on a hot charcoal or gas grill.

 

ChickenGrill0010.jpg

post #10 of 19

I know this is old, but I got some wings today and was going to smoke them later. Good info here, looks like if I can maintain up to 300 degrees I should be good. Or just finish them in the oven afterwards. Thanks all.

post #11 of 19

Don't forget the most important part.

 

When they are done toss them with a mixture of melted butter & Franks hot wing sauce.

post #12 of 19
Quote:
Originally Posted by SmokinAl View Post

Don't forget the most important part.

 

When they are done toss them with a mixture of melted butter & Franks hot wing sauce.



Or Cholula.

post #13 of 19
Quote:
Originally Posted by Flash View Post





Or Cholula.



 

OK Flash, What is Cholula?

post #14 of 19
Quote:
Originally Posted by SmokinAl View Post

 

OK Flash, What is Cholula?


another brand of hot sauce....the one with the wooden top. Not bad, but hard to beat Franks IMHO
 

 

post #15 of 19

Big, Rooster sauce fan here, plus some franks and a bit of the butter and a few spoonfuls of the Jalapeno brine from the jar of peppers.

post #16 of 19
Thread Starter 

I am once again doing the wings....

 

I have them mastered.

 

I will post pictures soon.

 

Hoist!

 

cheers.gif

 

Frank

post #17 of 19
Quote:
Originally Posted by SmokinAl View Post



 

OK Flash, What is Cholula? It is simply the best hot sauce you could ask for to use as a wing dip. IMHO


 

 

post #18 of 19

I have not had Cholula in a long time. I end up using rooster sauce most of the time for spice.

post #19 of 19

yea i usually smoke wings at about 300 also for about an hour

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