Hello all,
This is my first contribution to the site. Been wanting to try smoked chicken wings for quite some time now. I finally had the opportunity to do it before the Steelers game this Sunday and I am sure glad I did. First and foremost I want to give credit to S2K9K for the sauce injection idea. Of the three types of wings I made the Franks Red Hot was by far the winner of the night.
I didn't brine the wings. Just fresh wings rinsed off and patted dry. I then got them ready with a little ground pepper and Seminole seasoning. The first set I then injected with Tony Chachere's Butter & Jalapeno marinade. My girlfriend likes it hot and I like a little spice too. Then I sprinkled them with a little olive oil and put them on the rack. I saved the bottom shelf for these just in case they were hotter than I liked. That way any extra sauce didn't drip onto any other wings below.
Here is what they looked like
The second batch I decided to use my go to quick buffalo wing selection. I melted a stick of butter in a pot with Franks Red Hot sauce. I didn't measure it but it's probably a 1 to 2 or a 1 to 3 ratio of butter to franks. I just taste it to judge. You can do what ever tastes good to you. Once the two are mixed well I also hit it with a little Seminole and pepper too. Then I injected the sauce right into the wings for these wings too.
Here is the Franks rack
The final rack I decided to just do seasoned to see how the other injected wings would compair. I seasoned them with Seminole, pepper, garlic powder and onion powder. Then while in the moment I decided to chop up some mushrooms that I had left over from a stuffing I had made the day before. I tossed them with the wings and a little olive oil and onto the rack they go
Here is the seasoned wings rack
Kept the smoker going from 240 to 300 for 2 hours. Moved it to 300 at the end to help crisp up the skin a bit.
after just a bit over 2 hours here are the results
In hind sight the seasoned ones needed more seasoning. The Tony Chachere's Butter & Jalapeno were decent and the Franks Red hot were great! Close ups below.
I hope this helps inspire some of you to give wings a try. A little Parmesan cheese sprinkled on the hot wings as they come out is a good extra flavor kick but we figured we were already way off our diet.
Happy smoking!
Joe
This is my first contribution to the site. Been wanting to try smoked chicken wings for quite some time now. I finally had the opportunity to do it before the Steelers game this Sunday and I am sure glad I did. First and foremost I want to give credit to S2K9K for the sauce injection idea. Of the three types of wings I made the Franks Red Hot was by far the winner of the night.
I didn't brine the wings. Just fresh wings rinsed off and patted dry. I then got them ready with a little ground pepper and Seminole seasoning. The first set I then injected with Tony Chachere's Butter & Jalapeno marinade. My girlfriend likes it hot and I like a little spice too. Then I sprinkled them with a little olive oil and put them on the rack. I saved the bottom shelf for these just in case they were hotter than I liked. That way any extra sauce didn't drip onto any other wings below.
Here is what they looked like
The second batch I decided to use my go to quick buffalo wing selection. I melted a stick of butter in a pot with Franks Red Hot sauce. I didn't measure it but it's probably a 1 to 2 or a 1 to 3 ratio of butter to franks. I just taste it to judge. You can do what ever tastes good to you. Once the two are mixed well I also hit it with a little Seminole and pepper too. Then I injected the sauce right into the wings for these wings too.
Here is the Franks rack
The final rack I decided to just do seasoned to see how the other injected wings would compair. I seasoned them with Seminole, pepper, garlic powder and onion powder. Then while in the moment I decided to chop up some mushrooms that I had left over from a stuffing I had made the day before. I tossed them with the wings and a little olive oil and onto the rack they go
Here is the seasoned wings rack
Kept the smoker going from 240 to 300 for 2 hours. Moved it to 300 at the end to help crisp up the skin a bit.
after just a bit over 2 hours here are the results
In hind sight the seasoned ones needed more seasoning. The Tony Chachere's Butter & Jalapeno were decent and the Franks Red hot were great! Close ups below.
I hope this helps inspire some of you to give wings a try. A little Parmesan cheese sprinkled on the hot wings as they come out is a good extra flavor kick but we figured we were already way off our diet.
Happy smoking!
Joe