First wings on smokin it smoker

[Drayken]

Brined the wings overnight, in 1 cup kosher and 1 gallon water. We typically air fry our wings, cuz it's so convenient works well. I never brine though, and could definitely tell the difference. Juicier, but also, more flavor in the meat.

2.5oz cherry. 250 for 2 hrs, then turned it up to 325 for half hr. Never turned them or anything. We tried a few different dry rubs, that's why the color of the wings look a bit different. Tried standard rub I'd use on pork (not a fan), Weber's garlic and herb (really good), and lemon pepper and Tajin (really good).

Skin was good. Obviously not crispy, but easily bite through and delicious. (Too lazy to go through trouble of getting out grill or using broiler for just some wings) wife and I thought it was too smokey. Will try 1.5oz next time. Also, may try brining in Frank's red hot.

 

[kruizer]

I love wings. Very nice.

 

[Tbuff]

I did some smoked wings for super bowl. I love a good smoked wing.

 

[normanaj]

Looks yummy!

 

[chopsaw]

They sure look good . Color doesn't make me think to smokey . They look perfectly cooked .

 

[Drayken]

They sure look good . Color doesn't make me think to smokey . They look perfectly cooked .

Thx. Color and texture were great. But, you know how u can eat and eat and eat wings, lol. With these, we couldn't. It became a little too much. They absorbed so much smoke. I only used a very small 2.5 oz chunk.

 

[HalfSmoked]

They sure look like something I would gladly eat.

Warren

 

[HalfSmoked]

Tbuff Thanks for the like it is greatly appreciated.

Warren

 

[SmokinAl]

They sure look good from here!
I usually just smoke them for about 1:20, then on a hot grill to crisp up the wings.
Then a simple toss in Franks buffalo wing sauce & melted butter.
Just about any way you do wings they are good!!
Al