Chicken Wings

[cook1536]

A great snicky snack from the old smoker is some good chicken wings. We always have a Daytona 500 party and always have done Hot Wings in the past, even done Buzzard Wings(turkey). Last year I smoked some wings and they went over very well. I dumped some rub in a zip lock and with the wings thawed but a little damp, dump in the rub and shook til well coated. Threw them on the smoker and hit them with some of the thin blue stuff for about an hour then flipped em and went for another hour then sprinkled some shredded pepper jack over them while on the grates and served. I will be doing some again for the upcoming Daytona 500 in Feb. I will have some Q-view for you guys then.

 

[ba_loko]

Daniel, I agree that wings are great anytime. I've yet to try them smoked yet though. Here is my wing sauce:

1 stick of butter
1tsp of garlic powder
1/4 C Franks hot sauce

I look forward to trying some of them smoked, and the turkey legs too!

 

[kookie]

Sounds damn good. Might have to try them sometime.

Kookie

 

[smokin' joe]

Agreed Daniel, I would love to try some wings. I am always in search of the perfect sauce. Its winter here so I am not smoking every weekend like I usually do. Let me know what you find out.

 

[lisacsco]

we did 10#s of wings New Years eve. They were great. I told my Husband he better hurry and get to Sams, cause they will be all out of them. He called and said he got the second to last bag.

I used my turkey deep fryer (but used water to boil them) and it comes with a basket so I could get them all out at once. Put some Sweet Baby Rays (my favorite) and smoked them.

I wished I could have gotten a picture but the rum drinks my Husband kept fixing me kept me from doing that simple task. Next time :)

 

[minn.bill]

man i love wings,do them at least twice month but ussually in the fryer or on the grill.ya gatta have that crisp to them.might try that mayo trick they talk about here for the smoker.our fav after trying a million recipeis is actually pretty basic. i'll take a bottleof any dry cajinseason mix with 30-50%course black pepper coat welland injecct each wing with a creolebutter sauce and cook away simple and tasty.

 

[cook1536]

Kev down there has the same sauce recipe that I use when I fry. Another great sauce you can try is actually Hooters Wing Sauce. You can pick it up at Wally World. I have tried the Budweiser wing sauce but didnt like it very much. Smoking em down leave the very crispy, but the definitly have a different taste. I will be sure and post pics when I fix em for Daytona.

 

[seaham358]

To crisp them up I toss them on the grill after I smoke them.. They are real good. I use what Ba loco does for a sauce.. I just use a little less butter and I also add brown sugar and some flour. The flour helps the sauce cling to the wings.
I put some in a deep fryer last year after I smoked them and they were real good, I just slightly over cooked them in the DF.. The taste was real good, I will be doing this again just not cooking that long in the DF.

 

[cook1536]

I have also used

16oz. Louisiana Hot Sauce
8 oz. Worchetershire Sauce
3/4 stick of butter

With DF it gives it a little tangyness with the hotness, if not hot enough I add a few drops of Daves Insanity sauce or Blairs Afterdeath Sauce for those who DARE!!!

 

[brentman0110]

Question for ya'. Did you smoke them at 300F or better? If not, was the skin rubbery?

 

[gramason]

Sound good, I usually fry them, but i've been wanting to smoke some, maybe this weekend.

 

[wilson]

Boooooonging! Snap! "Awe son of a %*%%&%^t "
In the past I noticed that if I cooked them lower than 300 They came out with rubbery skin, I do same thing that seaham358 does, after I smoke them I crisp them up a little on the grill.
Ron

 

[brentman0110]

Gotcha, so grilling them crisps the skin. Good idea! I did not know that.

 

[cook1536]

I smoked at about 250. The skin was not rubbery but was not crisp either.

 

[geek with fire]

I wonder what would happen if you remove the skin after smoking them close to temperature? Then mop them with some kind of sticky honey sauce until coated thick, say, every 15 minutes or so.

 

[brentman0110]

Sounds good. I may just give that a try since every time I have smoked chicken at 250F it has had a rubbery skin.