Super Bowl Wings. Question

Discussion in 'Grilling Chicken' started by soonerprices, Feb 4, 2012.

  1. soonerprices

    soonerprices Newbie

    I plan on smoking some wings then breading them and deep frying them. 

    Question about then skin. Should I leave it on the whole time?  If not when should I remove the skin. Before brine? After? After smoke? Before breeding them?
    Last edited: Feb 4, 2012
  2. smokinal

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

    Leave the skin on. They will pick up some smoke flavor & the frying will get the skin crispy.
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    If doing buffalo wings I would think you would smoke then fry without breading.  At least that's the way I do them, but there are so many different recipes out there for wings.    If frying why would you deskin?

    Let us know what you decide to do,  always like trying something new!. 
  4. soonerprices

    soonerprices Newbie

    So deep fry with no breading hmmm. How about dredging them in some sauces. If so what suggestions do you have?  As far as the skin is concerned I just wasn't sure. That's why I asked. 
  5. flash

    flash Smoking Guru OTBS Member

    boy, sounds like a lot of work, taking the skin off wings. [​IMG]

    Yeah, nakkid wings is better anyway. Smoke, then fry.
    Last edited: Feb 4, 2012
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    Personally I would smoke them a bit then throw them in the oil to finish then crisp them up and then you season them with whatever BBQ sauce you want once they are all cooked. Basically you just put your sauce in a big bowl then throw the wings in the bowl and mix them up good to coat the wings.
  7. dslunceford

    dslunceford Newbie

    I just put my wings in a brine and plan on smoking then deep frying tomorrow. I'm thinking to have them on the smoker for about 45min - 1hr at 225, then pull and set aside until ready to fry to finish them up. 

    Thoughts on the time? I want them to have enough time on the smoker to get some flavor, but don't want them to finish on the smoker.
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Anytime you Smoke Chicken and plan on finishing it later you want to go to an Internal Temp of at least 145*F then in the fryer to finish...If the time between Smoker and Fryer is more than 30-60 minutes you must refrigerate the chix in between...1 hour at 225*F in the smoker should get you close 145*F so you can plan accordingly...JJ
  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

  10. dslunceford

    dslunceford Newbie

    Thanks Jimmy/JRod - I'll target 145. I'll probably smoke in the a.m, refrigerate, then finish in the fryer just as folks are arriving for the Super Bowl. Brine was a simple sugar/salt/peppercorn/garlic mix. Still debating whether or not to dry rub any before putting onto smoker, as I'll be doing three different sauces (buffalo, sweet chili, and garlic parm)
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Good luck and don't forget the qview 
  12. sprky

    sprky Master of the Pit OTBS Member

    Sounds like the other guys got ya covered.
  13. burntends

    burntends Fire Starter

    sounds like a plan. nothing better than smokin' wings and fryin' em up. I've smoked them then dredge in AP flour and also done it with no flour. personally I like it with out the flour better. as soon as they come out of the fryer hit them with a little salt (smoke some sea salt when your wings go on the smoker). Finishes it off nicely.

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