• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Smoked wings

23
12
Joined Feb 1, 2016
Hello all! I've been reading several temps to smoke wings at. I have a 40" mes and was wondering what temp I should smoke wings at. Also I will use water in the pan and how should the vent be? I appreciate the info everybody!
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,557
6,240
Joined Jun 22, 2009
I smoke my wings at 225-250, then crisp up the skin on a hot gas grill.

It only takes about 1 1/2 hours on the smoker, then about 2 to 3 minutes on each side on the grill.

Then toss them in a combo of melted butter & Frank's hot wing sauce.

Al
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,557
6,240
Joined Jun 22, 2009
Thanks Al, do you recommend crisping them on a grill of deep fryer?
Either one will do the job, I prefer the grill because it's easier than heating up a pot of oil.

Al
 
23
12
Joined Feb 1, 2016
Thank you sir! One more question if you don't mind. Do you want the vent wide open for chicken wings or closed quite a bit?
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,557
6,240
Joined Jun 22, 2009
Thank you sir! One more question if you don't mind. Do you want the vent wide open for chicken wings or closed quite a bit?
You want the top vent wide open as long as there is smoke rolling.

Which for this case, wings, you will have the smoke going the whole time.

If you were smoking a rack of ribs & had them in the foil stage then you can close the top vent to keep the heat in.

Al
 
23
12
Joined Feb 1, 2016
Thank you Al! I'll post a before and after pic later on this afternoon when I fire up the smoker. Just doing 3 lbs for the first wing trial run!
 

timberjet

Master of the Pit
3,533
154
Joined Jan 29, 2010
You should look up scarbelly wings. I have been doing them this way for years and it is the only way in my opinion. Injected with the wing sauce rather than slathered. They are the bomb. 
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.