SmokinAl
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Have some friends coming over Wed. night & they always want smoked wings. So this time I thought I'd make the chicken wing lollipops. I have never made them before, so I thought I would do a trial run first last night. Started with about a dozen wings. Rinsed them off & cut the ends off first.
Next I cut the middle bone out at the joint, trying to just cut the tendons and not the bone.
Next using a sharp paring knife cut all around the top of the bone.
Next start to scrape the meat pushing it down the bone.
There are a few little tendons that you will need to cut and continue to push the meat down the bone.
Keep working the meat down the bone all the way around. See the little tendon, it needs to be cut.
Next just pull the meat down over the end of the bone turning it inside out.
Throw them in a bowl with the middle bones & coat them with EVOO, salt, and pepper. Make sure they are coated all over.
I let them sit in the fridge for a couple of hours, then on the rack ready for the smoker.
I fired up the Smoke Vault with mesquite chunks. I like mesquite for poultry and I also like the Smoke Vault for poultry. It will get to 325 easily & stay there all day. Even if you open the door, it only takes a minute or two to recover. It's getting nice TBS, so it's time to put the wings on.
Here they are in the smoker, they will take about 1 1/2 hours to get done.
Next step is tossing them in a bowl with Frank's hot wing sauce and melted butter. I like to get the regular buffalo wing sauce instead of the hot so that I have a little more control over the heat. Some of our friends like a milder hot wing & this is perfect for them. For the ones who like a lot of heat like Judy & I we just add some Louisiana hot sauce or Tabasco to kick it up a notch.
Ready to eat with some celery & blue cheese dressing to clean your palate between wings.
All in all it was a fun way to make wings & if I have the time to spend I probably will do it this way all the time. I will for sure do it like this on Wed. for our friends. Thanks for looking folks & I hope you enjoyed the show as much as I enjoyed making them.
Next I cut the middle bone out at the joint, trying to just cut the tendons and not the bone.
Next using a sharp paring knife cut all around the top of the bone.
Next start to scrape the meat pushing it down the bone.
There are a few little tendons that you will need to cut and continue to push the meat down the bone.
Keep working the meat down the bone all the way around. See the little tendon, it needs to be cut.
Next just pull the meat down over the end of the bone turning it inside out.
Throw them in a bowl with the middle bones & coat them with EVOO, salt, and pepper. Make sure they are coated all over.
I let them sit in the fridge for a couple of hours, then on the rack ready for the smoker.
I fired up the Smoke Vault with mesquite chunks. I like mesquite for poultry and I also like the Smoke Vault for poultry. It will get to 325 easily & stay there all day. Even if you open the door, it only takes a minute or two to recover. It's getting nice TBS, so it's time to put the wings on.
Here they are in the smoker, they will take about 1 1/2 hours to get done.
Next step is tossing them in a bowl with Frank's hot wing sauce and melted butter. I like to get the regular buffalo wing sauce instead of the hot so that I have a little more control over the heat. Some of our friends like a milder hot wing & this is perfect for them. For the ones who like a lot of heat like Judy & I we just add some Louisiana hot sauce or Tabasco to kick it up a notch.
Ready to eat with some celery & blue cheese dressing to clean your palate between wings.
All in all it was a fun way to make wings & if I have the time to spend I probably will do it this way all the time. I will for sure do it like this on Wed. for our friends. Thanks for looking folks & I hope you enjoyed the show as much as I enjoyed making them.
