- Oct 23, 2017
- 103
- 130
At work we had numerous cooking/smoking challenges tacos/ribs/sausage/chili. I have currently won chili and sausage. The next challenge is chicken wings. We can choose anyway to cook them and I would like to smoke them. The only stipulation we have is that you have to use the whole wing and cannot use the separated pieces. I have not smoked wings before but have done other chicken and turkey on the smoker and really want to make sure I get the good bite through skin. I am going to try and make smoked jerk chicken wings and here is my plan.
1. Season the wings with salt and let them sit in the fridge overnight in the salt brine.
2. Next day season the chicken with jerk spice rub.
3. Smoke the wings at 225-250 for 1 hour and 30 minutes using pimento wood chips on my offset smoker.
4. Coat the chicken in Honey-Tamarind Dipping finishing sauce and place them on super hot grill to crispy the skin and caramelize the sauce. I was thinking about 5 minutes or so per side to finish the cooking process.
Anyone who can provide any advice or flaws they see in this plan would be greatly appreciated. I will post pics and results once we have the competition. Might not be for a little while as we live in Chicago and the weather is currently not cooperating for smoking outside.
1. Season the wings with salt and let them sit in the fridge overnight in the salt brine.
2. Next day season the chicken with jerk spice rub.
3. Smoke the wings at 225-250 for 1 hour and 30 minutes using pimento wood chips on my offset smoker.
4. Coat the chicken in Honey-Tamarind Dipping finishing sauce and place them on super hot grill to crispy the skin and caramelize the sauce. I was thinking about 5 minutes or so per side to finish the cooking process.
Anyone who can provide any advice or flaws they see in this plan would be greatly appreciated. I will post pics and results once we have the competition. Might not be for a little while as we live in Chicago and the weather is currently not cooperating for smoking outside.