Did these on the Rec Tec 700. I’ve tried them several different ways over the past month or so. I can say with certainty the ones yesterday were the all around best. And when I say all around best, I am talking from the meat itself being juicy and tender and the skin being crispy, as well as having a slight smoke flavor.
No brining of the wings. I’ve done that several times before anywhere from three hours to six hours and there was no real difference. They always tasted real salty especially down near the bone.
So yesterday’s wings were patted dry with paper towels, a light coating of avocado oil and a coarse rub. Not fine, but coarse. Smoker was on 250° with a smoke tube loaded with 100% hickory pellets. Smoking with 100% hickory pellets as well. Once that 1 hour was up, the internal temperature ranged from 150 to 160.
Increased the smoker temperature to 400° and let them go for 15 to 20 minutes. Internal temperatures ranged from 195 to 205.
Took them off and put them in a bowl and let them sit for about 15 minutes. Then tossed them in Frank’s mild buffalo sauce and dipped them in homemade ranch. They were whole wings not split. When I pulled the wings apart they came apart as easily as meat comes off the bone when you do ribs. They were that tender but most importantly, the skin was crispy. I will not do wings any other way now. Many ways to do them but I can tell you, this one works.
No brining of the wings. I’ve done that several times before anywhere from three hours to six hours and there was no real difference. They always tasted real salty especially down near the bone.
So yesterday’s wings were patted dry with paper towels, a light coating of avocado oil and a coarse rub. Not fine, but coarse. Smoker was on 250° with a smoke tube loaded with 100% hickory pellets. Smoking with 100% hickory pellets as well. Once that 1 hour was up, the internal temperature ranged from 150 to 160.
Increased the smoker temperature to 400° and let them go for 15 to 20 minutes. Internal temperatures ranged from 195 to 205.
Took them off and put them in a bowl and let them sit for about 15 minutes. Then tossed them in Frank’s mild buffalo sauce and dipped them in homemade ranch. They were whole wings not split. When I pulled the wings apart they came apart as easily as meat comes off the bone when you do ribs. They were that tender but most importantly, the skin was crispy. I will not do wings any other way now. Many ways to do them but I can tell you, this one works.
