Need Help want to make Chikcen Wings - EDITED: Added Q-VIEW - Amazing Wings

Discussion in 'Poultry' started by jfishking, May 16, 2012.

  1. I am new to smoking... made baby back ribs for my first smoke and they came out great, a bit too smoky, but had great bark and were amazingly juicy and tender.

    I want to try making me some smoke chicken wings in my electric smoker.  I plan on injecting a buffalo sauce mixture into the wings and then hitting them with a rub before smoking them. I also plan on throwing the wings on the grill, after smoking, to fishing them off with a nice crisp. 

    It seems that guys smoke chicken/poultry at a higher temperature than 225.

    My questions are:

    1. What temperature would you smoke chicken wing at

    2. How long would does it typically take

    3. What internal Temp do you have to hit.

    4. My electric smoker has a water pan... would you fill it up with water or leave it dry

    5. What types of rubs to you like to use... i want something that is closer to a smoked buffalo wing, which is why im going to inject with buff sauce, so any recommendations here would be great as well.

    And any other tips, tricks or suggestions that you would recommend.

    Thanks in advance.

    Justin
     
    Last edited: May 16, 2012
  2. Most people do it at a higher temp to keep the skin from getting rubbery. If you are going to finish on the grill then you don't need to worry about it.
     
  3. Amazing dude... ... thats just what i was looking for!!! Those look incredible, nice job.

    So I am going to try these tonight most likely.

    I am going to get the smoker up to 300 degrees and use a little bit of hickory and some apple wood --- did you smoke them for the entire time, or just until it hits 140 degrees internal temp?

    Also, whats the purpose of the sand - as opposed to leaving an empty water pan in the smoker- is it just to catch the drippings? 

    thanks dude
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Fishking, look through the link Scarbelly posted and you should find what you need . Send us some Q-view(pics) of your cooks , inquiring minds want to know.

    If you haven't already , please go by Roll Call and introduce yourself giving your location and equipment you use , so we might better help you.

    Have fun and...
     
  6. Thanks guys.. 

    I got 15lbs of chicken on the masterforge smoker right now as we speak and some ABT's as well... this is my second smoke ever.. .

    Injected all of the wings and legs with franks buff sauce and butter mixture 

    [​IMG]
     
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  9. s2k9k

    s2k9k AMNPS Test Group

    Sorry i didn't get back to you sooner. First Thanks for the compliment!

    They usually only take about 2 hours so yes the smoke is pretty much going the whole time. I don't measure IT on them, when the skin is getting done I know the meat is done.

    Just like the water the sand is there to help maintain consistent temps inside the smoker. I have had a lot better temps since I went to sand. The water will evaporate and that changes the mass and then the temps start changing. I use a disposable foil pan with some water in it on top of the sand to catch the drippings, I don't want to have to change the sand every smoke. Hope this helps and if you already smoked some tonight.......Where's the Q-View???[​IMG]
     
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  13. They came out incredible dude... phenomenal... never going back!!!! HAHAHA 

    Just tried to put up about 5 pictures... Also made my first batch of ABT's - which aren't coming out as i would like... going to move them to the grill soon.. 

    But the chicken is award winning, juicy as anything, amazing flavor, tender yet crispy. 
     
  14. s2k9k

    s2k9k AMNPS Test Group

    Sounds really good! Just give the pictures some time they will load later, it's because you are new here and they have to be reviewed.
     
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  16. Great looking wings! How did the ABTs come out?
     
  17. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    That some good looking BBQ :drool
     
  18. Thanks Man.

    These wings were off the charts... they were some of the best wing's i have ever had, no bs, and wings are one of my favorite things.

    I cldnt get my smoker up above 230 really... thing was packed... so i ended up smoking these guys for just under three hours and then threw them on the grill to get them real cripsy.  They came out perfect man... juicy would pour out when you broke em apart and the meat fell off the bone and the skin was nice and crispy.

    The ABT were great... but were not edible right out of the smoker (only on for about an hour and 30)... they needed to be thrown on the grill as well... i like my bacon crispy..
     
  19. scarbelly

    scarbelly Smoking Guru OTBS Member

    The wings look great - on the ABT's you needed about another hour in an MES for the bacon to cook up - My SmokinTex takes about 2 - 2 1/2 for ABT's
     

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