Smoked Buffalo Wings with pics

Discussion in 'Poultry' started by nater3, Jul 16, 2009.

  1. nater3

    nater3 Fire Starter

    I decided to try doing buffalo wings on the smoker today. I cut up 18 full wings into sections and seasoned them up. I smoked them for an hour with a mixture of birch, maple, hickory, apple and cherry. Sometimes I like to make mutt smoke as I call it. A little mixture of everything. :) I pulled them out after an hour and shook them up with some Louisiana Wicked Wings Sauce and then put them back in the smoker for fifteen minutes to glaze the sauce a little bit. These pics are right after I put them back in to glaze the sauce. My wife and I both really liked them, but I think I might add more sauce when they come off the smoker next time or reduce the time they go back on the smoker so not as much of the sauce runs off of them. I also did a couple of chicken hind quarters without the sauce and they were great too.
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job! [​IMG] They look great!
  3. fire it up

    fire it up Smoking Guru OTBS Member

    They look mighty tasty to me nater.
    Great work!
  4. desertlites

    desertlites Master of the Pit OTBS Member

    them wings look great.
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    [​IMG]They look great. keep up the good work.
  6. morkdach

    morkdach Master of the Pit OTBS Member

    nice i like buffalo wings and them look good[​IMG]
  7. rivet

    rivet Master of the Pit OTBS Member

    That's a very nice mess of wings you got there! [​IMG]
  8. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks like a great primer for footaball season.

    Great work.

  9. Awesome, I need to get on this wings wagon asap.
  10. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Great looking wings! What temp did you smoke them at?
  11. nater3

    nater3 Fire Starter

    I smoked them around 240 for an hour and then bumped it up to about 260 when I glazed them to attempt to crisp them up, but I don't think they were in long enough to crisp up.
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Thats on fine job there nater. Everything looks yummo.
  13. Great looking hot wings! Those are definately on my list.
  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They Look Awsome. How did they taste?
  15. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Tasty looking bunch of chicken arms you got there! Hey, Hows that sentry valve working for you now? Get the bugs worked out now?
  16. nater3

    nater3 Fire Starter

    As far as the sentry valve goes I am a quitter. I took it off and put my smoker back together with all of the original parts. I will mess with it later this summer when I have more time to mess with it. I wanted to smoke and didn't want to screw with it anymore.

    I actually just reheated the twelve or so wings that we didn't eat last night and they were suprisingly almost as good tonight as they were fresh last night. Another thing that I liked about these was how quick and easy they were. I love my long smokes on the weekends, but like having a few different meats that I can smoke in a few hours or less. These maybe took 1 hour 45 minutes from starting with a package of full wings and pulling them off the smoker finished. These will definitely be repeated soon. I would like to find some bigger wings to work with next time.
  17. billbo

    billbo Master of the Pit OTBS Member

    If your skin is not crispy enough throw them on a hot grill for a few minutes to get em crispy. They do look good! Did you brine them at all? I have not brined in the past but I want to try it.
  18. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Those are some nice looking yard bird parts. Glad they came out yummy.
  19. albeesmokin

    albeesmokin Newbie SMF Premier Member

    I found a cool way to crisp up wings if you have a charcoal/water smoker.

    I smoked using my ECB, 1hr on the top rack. Used apple wood and a full pan of water.
    Pulled them out and painted them with a glaze of wing sauce and sprinkled with a bit of brown and white sugar.

    Then I took the water pan out of the smoker, stirred up my coals just a bit and put the wings back on the smoker, But I used the bottom rack.
    I smoked them another 30 min. They were pretty nice and crispy outside and juicy inside. Temp was around 170.
    Sorry no qview. I'll do it next time.

    I guess this would be the same as crisping up on a gas grill, but I liked the idea of using the smoker and hot coals to do the entire job.

    Interested to see what everyone thinks about this method. Was it a fluke that they turned out so well?
  20. bigsteve

    bigsteve Master of the Pit

    I think you're a friggin genius (I'm not being sarcastic) So many times I've wanted to find a handy way to be able to smoke and sear, and could never come up with a good way. Good god, your way is so simple and obvious. I'm embarrased I didn't see it in front of my face.

    Thanks for sharing it.

Share This Page