Smoked wings

[txninnc]

I've smoked wings before and they have been ok. Anybody got some tips on temp and how to get the skin crispy?

 

[gnatboy911]

I've done them a few times, and they turned out pretty good.  I smoke them at really high heat, over 400, with lots of smoke.  Cook them in there for 30 to 40 minutes.  Then finish with a quick trip to the grill.  Add sauce on the grill if desired.  I used some teriyaki with added chili flakes once and it was awesome.

 

[txninnc]

Thanks. I'm doing a sweet Asian flavor on the run and maybe a traditional sauce. I'll try going with a high heat. I've got a crowd coming over for the game and I like throwing new stuff at them lol

 

[txninnc]

Rub not run haha

 

[bmudd14474]

I do mine around 300-325 for about a hour and it gets me a good skin.

 

[txninnc]

Cool. I just put them on. I'm at about 325 with pecan for the smoke. I just popped the top on a Shiner Bock and I'm contemplating the finishing sauce. For some reason I'm thinking of making an Alabama white sauce on the side in place of the usual ranch and blue cheese.

 

[bmudd14474]

Sounds great. Don't forget pictures

 

[txninnc]

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• txninnc
• Jan 15, 2017

 

[txninnc]

And the process begins. Results to follow. Thanks for the tips y'all.

 

[dirtsailor2003]

Should be tasty! For some sure fire kick ass wings look into injecting them. You can inject with whatever you like.

Check out the poultry section here I have numerous wing cooks:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index
These are a winner every time:

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

 

[txninnc]

Funny you say that. I was just reading some of those things. I've never injected wings but I have brined. This was a late decision today so these are just straight up with a dry rub.

 

[txninnc]

And the scarbelly wings look great. Thanks for the tips

 

[txninnc]

And the wings are done. Traditionalists may not like it but Alabama white sauce instead of ranch/blue cheese is the real deal. Also a shout out to Slovacek sausage company in Snook, TX for a few links of jalapeño cheddar sausage as an additional snack. Thanks again y'all. Go Cowboys!!!

IMG_1646.JPG

• txninnc
• Jan 15, 2017

 

[dirtsailor2003]

Nothing wrong with Alabama White Sauce!

 

[txninnc]

Agreed.....never served it as the dipping sauce. I think it will be the go to. The guests were happy

 

[SmokinAl]

Glad to hear the wings turned out well.

I like to smoke mine at 270 & finish them on a hot grill to get the skin crispy.

Al