So I tried some smoked wings shortly after buying my new Woodwind from Camp Chef and they didn't turn out as desired. The meat was awesome but the skin was rubbery. So, after asking some questions to the fine folks on this forum, I gave smoked wings another shot.
After rinsing the whole wings, patting them dry and letting them sit on a rack for a couple of hours, I added my rub and let them sit on a rack for about two hours.
After sitting with the rub, I put them on the Woodwind smoker. It was set on the "high smoke" setting (around 225). I let them smoke until internal temp reach 165 degrees (right around 1hr 15min). After reaching the desired internal temp, I pulled them and placed them back on the rack (the rack had been cleaned of course) and headed for the deep fryer.
The deep fryer (filled with peanut oil) was set at 365 degrees. I fried the wings (only four at a time because my fryer isn't that big....don't over-fill your fryer) for exactly 3 minutes and then pulled them and put them back on the rack to drain.
I'm not much of a sauce or condiment guy so I tried a couple of wings "au naturel" but I did whip up a concoction of teriyaki and sweet Thai chili sauce and tossed a couple of wings in the sauce. I'm not a big "Buffalo wing sauce" guy. The "naked" wings were great. The skin was crispy and the meat was moist and flavorful. The ones with the sauce were awesome too. A little salty from the teriyaki and a little sweet with some heat from the sweet Thai chili sauce.
I believe I found my new "methodology" for smoked wings. The evidence is in the last picture.
Thanks to everyone that gave their input on my first smoked wings attempt.
After rinsing the whole wings, patting them dry and letting them sit on a rack for a couple of hours, I added my rub and let them sit on a rack for about two hours.
After sitting with the rub, I put them on the Woodwind smoker. It was set on the "high smoke" setting (around 225). I let them smoke until internal temp reach 165 degrees (right around 1hr 15min). After reaching the desired internal temp, I pulled them and placed them back on the rack (the rack had been cleaned of course) and headed for the deep fryer.
The deep fryer (filled with peanut oil) was set at 365 degrees. I fried the wings (only four at a time because my fryer isn't that big....don't over-fill your fryer) for exactly 3 minutes and then pulled them and put them back on the rack to drain.
I'm not much of a sauce or condiment guy so I tried a couple of wings "au naturel" but I did whip up a concoction of teriyaki and sweet Thai chili sauce and tossed a couple of wings in the sauce. I'm not a big "Buffalo wing sauce" guy. The "naked" wings were great. The skin was crispy and the meat was moist and flavorful. The ones with the sauce were awesome too. A little salty from the teriyaki and a little sweet with some heat from the sweet Thai chili sauce.
I believe I found my new "methodology" for smoked wings. The evidence is in the last picture.
Thanks to everyone that gave their input on my first smoked wings attempt.
Last edited: