Chicken wings and fast recipies

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sdewitt

Newbie
Original poster
Jun 15, 2021
21
5
Hi guys,

I smoked salmon and chicken wings -some wings were wrapped in Oklahoma joes paper, some weren’t- at 250 degrees for 40 minutes. Salmon was good, wings not wrapped good, and wings wrapped took longer to cook 🤷‍♂️

I’m curious though, as my wings were closer to stay, and hard to get the skin off of, does anyone have any recipies to keep the juiciness? Or is there it possibly when smoking?

Also, any quick (under an hour or 30 minute) smoking recipes y’all like, for anything?
 
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Not many things can be done in under an hour. We do like smoked olives (you can add your favorite seasoning to a bit of olive oil, coat the olives, and smoke till you like the taste. Always under an hour for us. Smoked mixed nuts are generally less than an hour; mist lightly with water for better smoke uptake, then dry in a warm oven for an hour or so afterwards to get the moisture level back down before storage.

I mostly consider anything under 3 hours a 'quick' cook. In three hours or less you can do chicken parts, tender meats like steak, prime rib, tri-tip, ABTs, and most other appetizers, cream cheese blocks, or blocks of hard cheese if you can keep the smoker under 90F.
 
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Hi guys,

I smoked salmon and chicken wings -some wings were wrapped in Oklahoma joes paper, some weren’t- at 250 degrees for 40 minutes. Salmon was good, wings not wrapped good, and wings wrapped took longer to cook 🤷‍♂️

I’m curious though, as my wings were closer to stay, and hard to get the skin off of, does anyone have any recipies to keep the juiciness? Or is there it possibly when smoking?

Also, any quick (under an hour or 30 minute) smoking recipes y’all like, for anything?
Personally I think 250 is to low for wings, I usually just use salt and pepper smoke at 325-350, if I want extra smoke on them then I start them at 200 for a half hour then crank it up to 350 to finish them and get skin crispy.
 
I do wings in my MES but they always get finished on the grill.

Doing them on my WSM I just get it up to 350+ and roll with it. They get done fairly quick.
 
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What type of cooker do you have? Brining helps with moisture. High heat helps the chicken skin get crisp. You can check out vortex ribs also for a quick cook.
 
What type of cooker do you have? Brining helps with moisture. High heat helps the chicken skin get crisp. You can check out vortex ribs also for a quick cook.
Brining? What does that mean?

I have an Oklahoma joes Longhorne combo-so I have an offset smoker.

Also, nothing smoked will be juicy correct?

I have drumb sticks I wanna cook tonight
 
Brining is adding salt for flavor and helps with moisture. Can also tenderize. You can use a dry brine or wet. You can search here for a wet brine like Pop's or use pickle juice. Dry brine can be just salt and additional spices if desired. Smoked meat will certainly be juicy if done correctly.
 
First I've seen the Vortex, but looks awesome. Wondering how I could use this with my Kamado Joe without limiting the already small cooking area for wings.
 
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