Chicken Wings

Discussion in 'Poultry' started by jonathan stone, Nov 24, 2015.

  1. A few weeks ago my wife wanted me to smoke something for some friends that were coming over. I didn't have a lot of time during the day so we settled on some wings.

    I've been happy in general with the wing results from my smoker. For this batch I just seasoned it with a very light rub of brown sugar, cayenne pepper and salt. I think I left them in a little long. The meat was drier than I like.

    So my options for improvement are:

    a) not be an idiot and actually use my timer

    b) soak wings in a brine beforehand

    c) inject wings with liquid seasoning

    I'm going to suggest a for myself no matter what, I'm really bad about timers and I need to use them more. However of the last two, any thoughts on wings? Injecting seems like a lot of work for a small piece. With a brine maybe only 1 to 2 hours sitting in liquid? I don't want them to get too salty. Any other thoughts on making better smoked wings?

    Everyone loved the flavor by the way, so it's a win either way! I smoked at 275 in a MES over a mix of hickory and apple wood. I slathered half of them with a barbecue sauce and half with Franks Red Hot after they came out.

    boykjo likes this.
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Sorry late to this party but dang it man them look good 

    A full smoker is a happy smoker 

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    Welcome to SMF



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