Smoked Korean chicken wings and smoked ribs

Discussion in 'Poultry' started by ryson96, Apr 25, 2016.



  1. Had a good smoke this past weekend. The Korean smoked chicken wings turned out amazing and so did the ribs. The Korean sauce was homemade. The ribs I usually wrap but I realized I didn't have any foil half way in. For ribs I do 2 hours of cooking and then wrap for two hours. Since I wasn't able to wrap them I think they could have cooked for another hour to get a little bit more tender to make the full smoke time 5 total hours instead of 4. I've never done chicken wings before and I must say I nailed them. They were really tasty with crispy skin and a soft juice inside. I smoke around 275f. I must say ever since I took the sliding door off of my smoker and just used the fire to create the temp I want and not any of the dampers it really produces such a clean smoke taste to everything. I never get bad or that nasty strong of a smoke when the airflow throughout my smoker is fresh and produces a lot of energy out of the smoke stack. I've been very happy throughout all of my smokes since I've done the mods on it.
     
    dirtsailor2003 likes this.
  2. In Franklin's BBQ Manifesto Book he says he cooks with the fire box door wide open. Says he controls the heat with the size of the fire.

    Those ribs are gorgeous.
     
  3. Yup that's exactly where I got it from. It helps!!
     
  4. Thanks!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent looking wings & ribs!

    Nice job!

    Al
     
  6. Thanks Al!
     
  7. solidbob

    solidbob Fire Starter

    All that looks amazing. I'd be very interested in the recipe on those wings and I would absolutely subscribe to your newsletter.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking smoke!
     
  9. [if !supportLists]·     Solidbob here you go my friend !

    [if !supportLists]·          [endif]2 tablespoons fine or medium ground red chili pepper

    [if !supportLists]·          [endif]2 tablespoons soy sauce

    [if !supportLists]·          [endif]2 tablespoons sugar, honey, or corn syrup

    [if !supportLists]·          [endif]1 tablespoon rice or cooking wine

    [if !supportLists]·          [endif]4 cloves peeled garlic

    [if !supportLists]·          [endif]1/2 inch peeled fresh ginger

    [if !supportLists]·          [endif]2 heaping tablespoons gochujang 

    [if !supportLists]·  

    [if !supportLists]·        [endif]water as needed to obtain a thin paste (I didnt really do this part. the sauce was thick and it turned out really well on the smoked wings)
     
  10. solidbob

    solidbob Fire Starter

    Excellent! I just happen to have some gochujang sitting in my fridge that never gets used. Thanks!
     
  11. No Problem enjoy! send pics when you are smoking them wanngs!
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking smoke!
     

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