Smoked chicken wings for newbie..

[bgaviator]

How do you all go about making smoked chicken wings?

I have a Kamado Joe if that factors into anything..

I have come across some posts on the BGE forums about people mixing cornstarch or baking powder with their dry rub in a 1:4 or 1:3 ratio to help with crispy skin. I assume they then let them air dry overnight in the fridge after coating them?

Although another thought I’ve had is just to get a Weber kettle to supplement my KJ. I could always smoke low on the KJ then finish on a hot fire on the Weber...

Are there any widely regarded rubs people like to use for doing wings? I know there are endless ones for regular bbq, but I am curious about ones specifically made for wings?

Thanks for any and all tips!

 

[hardcookin]

I just use rub and smoke wings at 300. Then crisp up on my gasser.
Then use the sauce of your choice.
"For rub I use some PlowBoys with a little cayanne powder for a little kick"

Edit: When I was doing a lot of wings I was doing a couple full pans at a time.

 

[noboundaries]

This will be interesting to watch. I don't think I've ever made wings in my smoker. I always use my Kettle.

My wife is not a wing lover, so I occasionally make them when she's traveling on business. I pat dry the wings, spray them with canola oil, then lightly season with anything I have on hand, but usually a generic seasoning salt. The oil kind of "oven frys" the skin once put in the heat. Then I fire up the Kettle and get it screaming hot. The wings go on the indirect side under the vent. I usually flip them about 20-30 minutes in. Once crispy, about 45 minutes or so, I take them off and throw in a bowl with some original Frank's Wing Sauce.

 

[SmokinAl]

Here is a great recipe for hot wings.
This is the go to recipe for a lot of guys on here.
https://www.smokingmeatforums.com/threads/scarbelly-wings-buffalo-style.119306/
Al

 

[bdskelly]

What Al said. That recipe is epic for wings. Used and enjoyed by many. B

 

[dcecil]

definitely get a Weber to compliment your other equipment. Inexpensive, versatile and doesn’t take up much space. I did wings a couple weeks ago in my smoker and finished on my Weber. Turned out great.

 

[tallbm]

How do you all go about making smoked chicken wings?

I have a Kamado Joe if that factors into anything..

I have come across some posts on the BGE forums about people mixing cornstarch or baking powder with their dry rub in a 1:4 or 1:3 ratio to help with crispy skin. I assume they then let them air dry overnight in the fridge after coating them?

Although another thought I’ve had is just to get a Weber kettle to supplement my KJ. I could always smoke low on the KJ then finish on a hot fire on the Weber...

Are there any widely regarded rubs people like to use for doing wings? I know there are endless ones for regular bbq, but I am curious about ones specifically made for wings?

Thanks for any and all tips!

For time saving purposes you may want to run that 2nd grill to finish the wings to get edible or even crispy skin.
I think I have settled on the following process of mine:

• Season wings with the most amazing standard meat seasoning out there: Salt, Pepper, Onion, and Garlic (SPOG)
• Cook wings to 75-80% done - this is accomplished at 225F for 90 minutes for 5 pounds of wings or more
  • This gives you 90 minutes of smoke to apply!!!
• I burn 2 rows of my AMNPS for more smoke flavor... it is hard to get good smoke flavor in 90 minutes and this helps out alot!
• After 90 minutes I throw on to my hot propane grill and finish cooking
• Pull wings and toss in sauce or serve as is and let people dip in their own sauces or eat with no sauce

This approach gives good skin, good smoke flavor, and is as painless as I can make it with the fewest steps of messing around with the meat :)

I hope this process helps give you some ideas!

 

[Kevin Braker]

I use a different approach to smoked wings.
1. cut the wings at the joint and throw the tips away
2. marinate overnight in Franks Buffalo wing sauce.
3. smoke them for about 2 hours @225
4. pull them off while the skin is still soft and fatty
5. dredge them in seasoned flour and fry them in my electric skillet
6 let drain and the toss them in ranch dressing powder.
goes best smoked mac and cheese and homemade vinegar slaw and ginger beer or hard cider

 

[SmokinAl]

Well after seeing this thread we just got hungry for wings. This time they are going into a marinade of olive oil & Montreal Chicken seasoning. Vac packed in the fridge for about 4 hours. Then into the Smoke Vault at 250 for about 1 hour & 20 minutes. Then onto a screaming hot grill for a minute or so on each side, then tossed into a mix of Franks, butter, & brown sugar!
Good stuff!
Should be ready about 4:00 PM today. So I started the beer drinking around 11:00 this AM. Had to get into the right frame of mind, the rain here has been driving us nuts!! Not raining now, but the grill & SV are under an aluminum awning so unless it's raining sideways I'll be OK.
Sorry, didn't mean to hijack your thread!
Al

 

[Smoke23]

Hmmm... for some reason I want some smoked chicken wings.

 

[bgaviator]

Seems like there is no shortage of methods, or right or wrong way to make them. I’m intrigued by the Weber kettle combined with that Vortex thing. Seems like an easy one stop shop method that produces great results. Need to hurry up and get me a Kettle!

 

[chopsaw]

I do my wings indIrect on a kettle . Baking powder on the skin works well. I don't yet have a vortex , I just get it hot on 2 sides wings in the middle .

 

[gmc2003]

You won't go wrong with the kettle/vortex combo. It's a wing making machine - but I'm finding more and more uses for it weekly. If you want to see how I have it set up there's a picture of full-bare-nakkid wings near the bottom of post #1. these were done in Jan. There isn't any finished shots of the wings because they were a secondary cook that day, but you can get the idea on how it's set up. The Vortex peg's my grate therm and be fore warned you'll need an insulated glove to take the lid off.

https://www.smokingmeatforums.com/threads/pork-beef-and-chicken-oh-my.272173/#post-1792447

Chris

 

[bgaviator]

Can the Weber grates handle those super high concentrated temps on a repeated basis? I thought I saw someone mention that it eventually destroys the grate?

You won't go wrong with the kettle/vortex combo. It's a wing making machine - but I'm finding more and more uses for it weekly. If you want to see how I have it set up there's a picture of full-bare-nakkid wings near the bottom of post #1. these were done in Jan. There isn't any finished shots of the wings because they were a secondary cook that day, but you can get the idea on how it's set up. The Vortex peg's my grate therm and be fore warned you'll need an insulated glove to take the lid off.

https://www.smokingmeatforums.com/threads/pork-beef-and-chicken-oh-my.272173/#post-1792447

Chris

 

[RiversideSm0ker]

What has worked best for me with chicken of any kind is to prick the skin if you leave it on. I use one of those corn cob holding things to make the holes. I will poke the chicken all over the skin before it goes on the smoker. The pierced skin tends to allow the fat underneath an escape route. When the fat melts out it tends to allow the skin to crisp up without the need for putting on any direct heat source like a gas or charcoal grill. Just something you might like to give a try to. Enjoy your wings.

George

 

[gmc2003]

Can the Weber grates handle those super high concentrated temps on a repeated basis? I thought I saw someone mention that it eventually destroys the grate?

Yes, it will take off whatever plating is exposed to the direct heat. I bought my Kettle a few years ago at a garage sale. It came with two grates. One was a cheapo replacement grate and the other was in pretty good shape. I use the cheapo grate 99% of the time with the vortex because I'm not putting any food close enough to the center of the grill to worry about it. If I'm using the Vortex to sear a steak or something that needs high heat for a short time then I switch out the grates. The grate I use for searing isn't showing any signs of deplating yet. When it comes time to replace the better grate I will probably try a stainless steal grate. Hope this helps.

Chris

 

[bgaviator]

I thought some of the Weber kettles come with stainless steel grates? Can stainless steel handle those temps ok?

 

[gmc2003]

I thought some of the Weber kettles come with stainless steel grates? Can stainless steel handle those temps ok?

I don't have a SS grate at the moment, so hopefully someone who does will chime in and respond. I'm curious too.

Chris

 

[tallbm]

What has worked best for me with chicken of any kind is to prick the skin if you leave it on. I use one of those corn cob holding things to make the holes. I will poke the chicken all over the skin before it goes on the smoker. The pierced skin tends to allow the fat underneath an escape route. When the fat melts out it tends to allow the skin to crisp up without the need for putting on any direct heat source like a gas or charcoal grill. Just something you might like to give a try to. Enjoy your wings.

George

Interesting, I will for sure be trying this at some point. I'm always on the quest for edible chicken skin with the least amount of hassle. Doing 325F works for me BUT sometimes chicken cooks so fast that when I add it to my electric smoker the temp may drop to 200F in the smoker and then by the time it hits 325F again the chicken is like 3/4 done hahaha. I have to move quickly and very efficiently to minimize my temp drop :)

 

[SmokinVOLfan]

Well after seeing this thread we just got hungry for wings. This time they are going into a marinade of olive oil & Montreal Chicken seasoning. Vac packed in the fridge for about 4 hours. Then into the Smoke Vault at 250 for about 1 hour & 20 minutes. Then onto a screaming hot grill for a minute or so on each side, then tossed into a mix of Franks, butter, & brown sugar!
Good stuff!
Should be ready about 4:00 PM today. So I started the beer drinking around 11:00 this AM. Had to get into the right frame of mind, the rain here has been driving us nuts!! Not raining now, but the grill & SV are under an aluminum awning so unless it's raining sideways I'll be OK.
Sorry, didn't mean to hijack your thread!
Al

How those wings turn out? Just saw this sitting at my desk at work and my mouth is salivating for wings now!