Smoked Chicken Wings

Discussion in 'Poultry' started by vader, Dec 21, 2011.

  1. I had a package of whole wings in the back of the freezer and decided to go ahead and try to smoke them. I separated the wings and thighs and did a real quick rub. I smoked them for about 3 hours, turning them once about half way through. When they came off the smoker I tossed them in a hot sauce and butter combo. They tasted really good and the smokey flavor was very different from your typical buffalo wing. Do you guys have any tips or sauce/rub recipes to make my next batch even better? I was thinking about smoking and then frying them real quick for a few minutes after to get a nice crispy skin. Does anyone have experience with that?

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What kind of smoker do you have? If you can get the temp up to 300-325 the wings will get crispy. If not you can put them on a gas  grill on high for a couple of minutes on each side just before they are done on the smoker. Or you can deep fry them after an hour or so in the smoker.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What Al said...Works everytime...JJ
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I did 20 lbs of smo / fry wings this am.

     Brined for 3 hours last night, Bagged up and in the fridge overnight. Smoked for 3 hrs @235 in MES 40 using AMNS and apple dust (lit both ends)

      Straight from the smoker to a dusting of seasoned corn starch. Into the fryer @ 380 - 400 for 3-4 min to crisp the skin.

      tossed in a souped up honey bbq sauce right before serving.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now both of theses wings sound good about now. I'm hungery. Maybe Vaders for the heat and Emans for the flavor. I do love me some wingsand I haven't had any in quite sometime either.

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