Blackened rub on smoked chicken wings

[jim heb]

Hey all,

I've used these forums as a great reference the past couple years, and I finally got off my lazy rear end and registered! So hi everyone!

I know there are a lot of threads about smoking chicken wings, but my question is specific:

I'm smoking blackened wings, no sauce will be added so they'll be dry when served, I will probably toss them on the grill afterwards to crisp the skin. How do I keep the bulk of my blackened dry rub on the wings? 

Re-season after coming off the grill? Brushing the wings with olive oil or butter prior to smoking and application of the blackened rub?

I use the standard electrical Masterbuilt for my smoker, and it's served me loyally for the past several years with everything I've ever put in it.

Thanks in advance for the help!

Jim

 

[gr0uch0]

Welcome, Jim. You shouldn't have to reload them unless you're simply looking for more spice. The skin coming out of your MES will still be moist and pliable, thus why you'll want to hit them on the grill.

Now, if you want true blackened smokey wings, smoke them naked. Then pull them, dredge them in butter , then in blackening seasoning, and flash them in a white hot cast iron skillet. Just don't do it inside. My $0.02.

 

[SmokinAl]

I just toss them in a zip lock bag & pour some oil & seasoning on them & shake the bag up.

There will be plenty of spice that will stick to the wings.

Then when you take them out of the bag, give them another dust before you put them in the smoker.

Al

 

[gr0uch0]

Just a note of clarification:  simply adding blackening spice doesn't a blackened chicken/steak/redfish make.  It's the process of dredging in butter, adding blackening spices, and flashing in an ashen-bottomed, screaming hot CI skillet.  See below....

Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme.  The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.

The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.

While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.

 

[SmokinAl]

 
Just a note of clarification:  simply adding blackening spice doesn't a blackened chicken/steak/redfish make.  It's the process of dredging in butter, adding blackening spices, and flashing in an ashen-bottomed, screaming hot CI skillet.  See below....

Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme.  The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.

The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.

While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.

His original question has nothing to do with the definition of blackened food.

All he is asking is how to keep the spice on his wings while smoking them.

Although I thank you for clarifying the definition for us!

Al

 

[gr0uch0]

Respectfully disagree, Al:  he stated that "...I'm smoking blackened wings...."  Simply adding blackening spice and not truly blackening the meat/seafood is akin to someone boiling/baking ribs, slathering them in Kraft"s sauce, and calling it barbecue.  There's a large difference.

 

[SmokinAl]

Good to know!

Al

 

[ab canuck]

Hello Jim and welcome to SMF from the Great white North  

. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.  

 

[jim heb]

Thanks for all the responses!

So, realizing the confusion - I misused some terminology that lead to some misunderstanding, my bad.

The rub I have is a cajun dry rub, and there's a wing place up here that calls it "blackened" seasoning (just a name for the rub, not the process). I did not mean to confuse about the actual process of blackening a wing!

Thanks again for the tips - I'll be sure to post a picture or two here on Sunday showing how they turned out!

Thanks for the Canadian welcome AB Canuck - being a kid from Maine, we're not that far away from each other!

Cheers,

Jim

 

[jim heb]

They turned out great! Working on the technique a bit to get more dark color on them, but they tasted fantastic. I liked doing it all as one piece, easier to handle and manage. I may chop them after pulling out of the smoker before throwing them on the cast iron and grill.

Cheers

IMG_3292.JPG

• jim heb
• Feb 8, 2017

 

[SmokinAl]

They sure look good Jim!

Nice job!

Al