First crack at some wings in the smoker w/ qview (update 1)

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down lowe

Fire Starter
Original poster
Dec 18, 2010
Wixom, MI
did a standard rub - paprika, sugar, salt pepper, garlic powder, celery salt, cumin, ground chipotle pepper

coated with olive oil and then tossed in rub, let rest for an hour or so.

I am going to smoke at 240 or a while, not sure how long, then toss in sauce and finish in oven.  I like to bake on the sauce and it will crisp up the skins I hope.

I will post finished product, here's a pic when I first put them in smoker


I let them go at 240 for two hours.  I surprised at how crispy the skins were.  Here's a pic of the wings straight out of the smoker:


Here is a pic of some sauced wings ready to go into a 300 oven for 30 minutes or so to bake on the sauce.  The sauce is a stick of butter, franks, some soy sauce, a splash of apple vinegar, and brown sugar.  I used too much butter this time and made the sauce too oily.  The flavor was still good and you won't notice after some time in the oven.  Also, notice that we have fewer wings going into the oven then I pulled of the smoker - wow were they tasty!

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It looks like you're going to have some firecrackin' wings, I like your method. It's all good my friend. 
I like to smoke them for 1.5 hours then coat in flour and deep fry to finish.  Looks like you have a good start.

Now I like that method that Brian said about frying them after the smoker. 
I agree with RW, we probably should have tested them for you. Was the skin crispy after 30 min. in the oven?
I agree with RW, we probably should have tested them for you. Was the skin crispy after 30 min. in the oven?
yes it was.  crispier than out of the smoker.  I have followed this same process except instead of smoking, I grilled.  The time in the oven does wonders to crisp them up and bake on the sauce.
Great looking wings for sure. I also finish mine on the grill is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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