0-400 Wings

[banderson7474]

S Smokin Al have you or anyone for that matter heard about the 0-400 wing recipe on a pellet smoker? I'm hearing you season the wings, put them on your smoker and turn it on with a temp of 400. Flip half way thru and they should be done in about 50-60 mins. The video I saw had them saucing after they pulled them but I'm sure you can sauce the last 10 mins too

 

[BigW.]

I've heard of it but not tried. Initial smoke seems to be thick on my Green Mtn. Trying new ways is part of the fun, but wings are so quick and easy (especially vortex) that I doubt I'd try it.

 

[whistlepig]

When I do wings except I go 350 degrees. I preheat the smoker first.

 

[thirdeye]

Maybe I'm too hands on... but I hate 'timed' recipes for grilling or barbecue. That said, when I cook huge batches of wings, I will initially put 4 or 5 wings on and wait 10 minutes before putting the other 40 on. I use the 4 or 5 'early' wings as my time indicator for doneness, knowing the remainder of the wings are only 10 minutes away from pulling.

 

[chopsaw]

'early' wings as my time indicator for doneness

That's smart . It also is a indication of the starting temp .

 

[indaswamp]

It also is a indication of the starting temp .

...of both the wings, and the pit temp. Frozen wings will take longer.....I only mention this because I am doing wings today and they were frozen when I put them on. Going to increase to total cook time by about 15-20 minutes....

 

[bmudd14474]

We have done this on a RF smoker running between 350° and 400°. Turns out great. Just pay attention towards the end. If you can size your wings and put the smaller ones in cooler zones.

 

[hondabbq]

Anyone brine their wings?

 

[normanaj]

Anyone brine their wings?

I do most of the time.

 

[hondabbq]

I do most of the time.

Do you just brine or add flavorings? What flavors?

 

[Brokenhandle]

Use this and you won't be disappointed...

This is a screenshot of what Rich, chopsaw uses... use it almost always now. The last time I did turkey my son was blown away by how juicy the breast meat was.

Ryan

 

[civilsmoker]

I do a similar thing, but on the weber top rack. Just money for wings.....would work just the same on the pellet....

https://www.smokingmeatforums.com/threads/wings…-oh-………wings.321947/

Can sauce them after as well......

Wings with Thai Peanut Satay

Wings were on the menu tonight and I was in the mind frame of traditional wings with ranch and celery….. so here was my part of dinner….. These were dressed with corn starch then some enhanced Jeff’s original rub and roasted in the Weber top rack @ 390 for about 40 min…… So as I was focused on...

www.smokingmeatforums.com

However, I don't think I would put them on cold for the start up on the pellet....1-you can get some bitter smoke starting up if your pot is a bit dirty, 2- if you have any residual oil left over from the previous cook that is going to burn off at 400 and it will create burnt oil taste....letting that burn off before you add your wings will be best.....

 

[Fraser]

S Smokin Al have you or anyone for that matter heard about the 0-400 wing recipe on a pellet smoker? I'm hearing you season the wings, put them on your smoker and turn it on with a temp of 400. Flip half way thru and they should be done in about 50-60 mins. The video I saw had them saucing after they pulled them but I'm sure you can sauce the last 10 mins too

I have heard about (and think I’ve seen videos) but never tried, or wanted to. Not a big fan of dirty smoke or ash blowing on food. Seems to me too many variables to be ‘easy’. For example number, size & temp of wings going in, time & temp curve for specific cooker, and so on.
I prefer to brine, preheat, smoke then cook at 375F for consistent results rather than easy.

 

[whistlepig]

It took me a while to get the crispy wings both my wife and I like. Seems like brining would be working against that.