Planning My First Wing Smoke. Do I Have The Right Game Plan?

Discussion in 'Poultry' started by quagmire38, Jun 29, 2011.

  1. Whats Up everyone.

    I want to try some wings on my WSM 18". The following is my game plan. Feel free to advise and or correct

    Buy Wings.

    Marinate Overnight.

    Fire Up The Smoker to 250

    Smoke Wings for 2.5 to 3hrs.

    Simple enough but I have questions

    Should I brine them? If so whats a good brine?

    What should be the internal temperature of the wings when they are done?

    After the smoke is it necessary to put them on the grill or in the oven?

    Is there anything else Im missing other than experience?

    Thanks in advance.
     
  2. venture

    venture Smoking Guru OTBS Member

    There have been some great wing smokes on here the last couple of weeks.

    Try the search tool at the top of the page and be sure to post up yours too!

    Good luck and good smoking.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We usually smoke wings at 225 for 2 to 2 1/2 hours, then put them on a hot 500+ degree grill for a couple of minutes on each side to get the skin crispy. Then toss them in a bowl with Frank's hot wing sauce. I don't usually check the IT but it probably would be a good idea to do so. Chicken is done at 165 IT. If you choose to brine them ( we don't usually brine wings ), search "slaughterhouse brine", it's the one a lot of us use.
     
  4. bamafan

    bamafan Smoking Fanatic OTBS Member

    Here is how I make mine and they went over big at the North West Florida gathering.

    MIx 1 stick of butter with one bottle of Louisiannia hot sauce, 2 TBS creole seasoning and at least a 1/4 cup honey. Brush on wings flip them after an hour or so and brush the sauce on them again.( I also sprinkle some of Jeff's rub on them after the sauce). The more you baste them the hotter they get. I don't brine wings and I use whole wings. I can always find them cheaper and cut them myself if desired. I don't brine wings.
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Oh yeah...Bamas wings are good!!!

    Hey Tim!!

      Where ya been???

      Craig
     
  6. I just smoked wings for the first time this week, and I thought I'd share what I learned:  buy about double the number of wings you think you need!  People can't get enough of those suckers!  LoL!  

    [​IMG]

    Good luck with the smoke!  Looking forward to the Q view!
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    Very good advice [​IMG]
     
     
  8. flash

    flash Smoking Guru OTBS Member

    yep, 2 1/2 hours, then on a hot grill. Toss in a 1 gallon baggie of your favorite Hot Sauce.

    [​IMG]
     
    Last edited: Jun 30, 2011
  9. meateater

    meateater Smoking Guru SMF Premier Member

    I don't bother brining wings and I cut the tip off, get more on the smoker that way. [​IMG]
     
    Last edited: Jun 30, 2011

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