Simple Smoke Chicken Wings - Party Staple

[Net Loss]

Hey Everyone,

Not a game changer by any means, but for someone who has just started smoking foods, these chicken wings have become a new staple for us. Fast, Simple and great.
We Inject the wings the night before with a simple 50/50 Mix of Franks Red Hot and Beer (Miller Lite typically), cover them with some of the mixture and then coat with a Hickory Dust by Cajun Injector. * This is very similar to the tony chachere's cajun Seasoning. Put them on my Akorn Smoker with a little bit of Charcoal and Mesquite and let cook at 315-325 for about an hour. sometimes a little more depending on how things i looking. I like to flip once but that's neither here nor there. I am afraid to do these in my MES as i'm not sure the skin would Crip up at a lower temp, Thoughts?

Just a couple quick pics. Thanks.

 

[joedube70]

Cant comment on the MES...BUT WINGS!!! :)

 

[gmc2003]

I only use the kettle for wings, shorter cook and crispier skin with the Vortex. Your wings look great.

Point for sure.

Chris

 

[Geebs]

Wings look awesome!

 

[SmokinAl]

Your wings look fantastic!
Great looking meal!
Al

 

[weev]

Looking good!

 

[browneyesvictim]

I would go for a mess of them for sure in whatever you cooked them in. I have done them in the MES and they are good but I am also learning indirect hot and fast is the way to go for wings. Leave them indirect like you did, but crank up your acorn to the 400-425 degree mark next time and see what I mean.

 

[tjdcorona]

I have an MES, and Ive smoked them many times. No crisping up is possible, and at 275 max heat - they take 4-1/2 hrs. Tossing them in sauce - with the smoke - makes a great snack. A dozen at a time for me!
I have since gotten a chrgrill, which I have been using more and more to but that char on the meats I cook, tri-tip, chicken etc. Im going to put them on there after the smoke and see how GREAT they come out.