Ok, so here's some smoked Honey Teriyaki wings I did in the Camp Chef Smokepro DLX for Father's Day. I've been thinking about doing them again and because they came out so good I thought I'd share how I did it. All store-bought ingredients because I kinda "winged it" (sorry couldn't resist
).
Defrosted 5lbs of frozen wings, the drained them in a colander and patted them dry and dumped them in a jumbo sized ziplok bag.
Added 3 pouches of McCormick's Teriyaki marinade and thoroughly coated the wings in the bag. Added about 1/4 - 1/2 cup of McCormick's Sweet and Smoky rub and again mixed it in really good with the wings and marinade.
Set the DLX to 275, smoke level 8. I like to go kinda hot on wings and I usually shoot for 175 finish temp to really get them tender and help tighten the skin a little. Lay the wings out on the grates, I used some silicone mesh Q-mats to help make the clean up a little easier. Gave them another good dusting with the Sweet and Smoky rub.
At 1 hour I start checking the meatiest ones with my Thermapen and flip them over. Usually by 90 minutes they are in the 160's and getting close to ready. At this point I then brushed the all really good with Lawry's Teriyaki Marinade. This stuff is much saltier than the McCormick. I let that set for 5-10 minutes and then brushed each wing with a nice light, but not too light coat of honey. Gave that about 10 minutes to set and by that time even the biggest ones were at 175 or a little higher. Pulled them off and just because I was feeling a little "Cheffy" and had some green onions around I garnished and served. I was lucky to get maybe 3 of them for myself.
).Defrosted 5lbs of frozen wings, the drained them in a colander and patted them dry and dumped them in a jumbo sized ziplok bag.
Added 3 pouches of McCormick's Teriyaki marinade and thoroughly coated the wings in the bag. Added about 1/4 - 1/2 cup of McCormick's Sweet and Smoky rub and again mixed it in really good with the wings and marinade.
Set the DLX to 275, smoke level 8. I like to go kinda hot on wings and I usually shoot for 175 finish temp to really get them tender and help tighten the skin a little. Lay the wings out on the grates, I used some silicone mesh Q-mats to help make the clean up a little easier. Gave them another good dusting with the Sweet and Smoky rub.
At 1 hour I start checking the meatiest ones with my Thermapen and flip them over. Usually by 90 minutes they are in the 160's and getting close to ready. At this point I then brushed the all really good with Lawry's Teriyaki Marinade. This stuff is much saltier than the McCormick. I let that set for 5-10 minutes and then brushed each wing with a nice light, but not too light coat of honey. Gave that about 10 minutes to set and by that time even the biggest ones were at 175 or a little higher. Pulled them off and just because I was feeling a little "Cheffy" and had some green onions around I garnished and served. I was lucky to get maybe 3 of them for myself.
