Super bowl wings

[Mychops]

I know I’m not the only one!
Making 10lbs of wings for the game and planned to do half garlic parm.
Wanted any feedback on this process.
My plan:
1. Rub the wings 1-2 hours before smoke with a garlic powder, pepper, onion powder, salt combo (I can provide my ratios).
2. Smoke em at 275-300 for crispy skin
3. Toss in melted butter mixed with garlic and parm
4. Sprinkle with parm and serve

 

[SmokeyLee15]

Haven't tried it yet but from what i have read; baking powder makes them very crispy. I'm going to try it out as well this sunday. Good Luck!

 

[MJB05615]

I've heard that about Baking Powder too. How much would you think? Add it into the Rub I assume?
I've tried for a long time and cannot get crispy wings from the Smoker. I was gonna fry some up this weekend, but I may smoke 'em instead.

 

[Mychops]

I've heard that about Baking Powder too. How much would you think? Add it into the Rub I assume?
I've tried for a long time and cannot get crispy wings from the Smoker. I was gonna fry some up this weekend, but I may smoke 'em instead.

I smoked 5lbs of wings at 275-300 last week and they finished crispy and bite through. I didn’t used baking powder. The rub I used did have sugar, which may have contributed.
I also air dry my wings the night before in the fridge.

 

[SmokeyLee15]

I plan on doing a lite dusting to try it out first. I don't want it noticable.

 

[MJB05615]

I smoked 5lbs of wings at 275-300 last week and they finished crispy and bite through. I didn’t used baking powder. The rub I used did have sugar, which may have contributed.
I also air dry my wings the night before in the fridge.

I'm going to do the air dry in the fridge the night before too. I recently heard about that too. Prob try a light dusting of the baking powder too. Thanks for the info.

 

[Fishonshawn]

Hot and fast. If you want smoke throw a smoke tube in there. That's what I do. I set my smoker at like 400 and they seem to come out pretty good.

 

[JCAP]

Sounds good to me, especially since you'll dry em overnight. I never do that but I prefer to cook wings with the vortex so it gets mega hot in there. Don't forget to show the final product!

 

[jcam222]

I smoked 5lbs of wings at 275-300 last week and they finished crispy and bite through. I didn’t used baking powder. The rub I used did have sugar, which may have contributed.
I also air dry my wings the night before in the fridge.

I always make sure my wings are very dry. I literally dry each piece individually. After that I spray with a little oil and hit with the rub. and then frig uncovered overnight. I start out at 275 and cruise to 300 and get crispy bite through skin. I have used baking powder. When I did I just dust the naked wing lightly with baking powder prior to rub.

 

[MJB05615]

I always make sure my wings are very dry. I literally dry each piece individually. After that I spray with a little oil and hit with the rub. and then frig uncovered overnight. I start out at 275 and cruise to 300 and get crispy bite through skin. I have used baking powder. When I did I just dust the naked wing lightly with baking powder prior to rub.

How long did you smoke the wings at 275-300? Did the baking powder make it crispier? Or the same?
Did you do them on your MES or a different smoker? Sorry for the rapid fire questions. LOL.

 

[jcam222]

How long did you smoke the wings at 275-300? Did the baking powder make it crispier? Or the same?
Did you do them on your MES or a different smoker? Sorry for the rapid fire questions. LOL.

I can’t really answer the time as I cook to temps but my recollection is a couple hours or so. I cook them in a charcoal cabinet. I used the baking powder when I air fried some. I have never used to smoked and have never had complaints on the wings. Wish it wasn’t going to be so cold this weekend as I’d love to do a 10 lbs bag too.

 

[Mychops]

I always make sure my wings are very dry. I literally dry each piece individually. After that I spray with a little oil and hit with the rub. and then frig uncovered overnight. I start out at 275 and cruise to 300 and get crispy bite through skin. I have used baking powder. When I did I just dust the naked wing lightly with baking powder prior to rub.

This is my general practice. I’ll fire up the offset for them and expect them to be done in under an hour.

 

[MJB05615]

OK, that gives me an idea to start with. Cook to 165 IT. I'm using my MB Charcoal smoker for the 4th time, so I'll see how it goes. Hickory Lump Charcoal as fuel. This new one goes up to 400', so 275-300 is no problem. If it works out well, I'll post some pics. Thanks for the advice.

 

[Jersey Jimbo]

I have been doing them at 250 when it is 160 I crank up the smoker to 400. flip after a few minutes. I leave in fridge overnight use paper towels to dry off as much as possible, I spray them with olive oil, then rub. This way works for me others have other ways I am sure and will let you know so you can try the one that works for you. Enjoy the game

 

[SmokinAl]

I just coat them with EVOO, & dust with Montreal chicken seasoning, then smoke them at 225 for about an hour and 20 minutes, or until the wings pull apart real easily ( I do mine whole). Then onto a 600-700 degree gas grill for a couple of minutes on each side, (gotta keep a close eye on them cause at that temp they can burn easily). When they get the color I’m looking for I take them off and toss them in a bowl with Franks buffalo wing sauce & melted butter, about equal parts.
That’s real game day food!
Al

 

[zwiller]

If you go down the rabbit hole of wings you will find that nearly all well known joints double fry/cook. Same with french fries. So many ways to do it... Semi local brewery has killer smoked wings. 99% sure they smoke in advance and later sear on the grill before serving. We're big fans of well done wings and I got an air fryer from Santa. I think I might to air fry some Sat and rest, then fry again Sunday. I read someone who claims steaming first is the bomb.

 

[krj]

I'm doing some up in the Masterbuilt 20q air fryer for the big game. My plan is to air dry them in the refer, and then toss them with baking powder and some seasonings. Cook at 250 for 30-45, then crank it to 425 to finish them off. From there they'll get tossed in either parm/garlic wing sauce, panda express orange chicken sauce, or just for me, some spiced up buffalo wing sauce.

 

[Mychops]

OK, that gives me an idea to start with. Cook to 165 IT. I'm using my MB Charcoal smoker for the 4th time, so I'll see how it goes. Hickory Lump Charcoal as fuel. This new one goes up to 400', so 275-300 is no problem. If it works out well, I'll post some pics. Thanks for the advice.

Keep us updated!

 

[Mychops]

I just coat them with EVOO, & dust with Montreal chicken seasoning, then smoke them at 225 for about an hour and 20 minutes, or until the wings pull apart real easily ( I do mine whole). Then onto a 600-700 degree gas grill for a couple of minutes on each side, (gotta keep a close eye on them cause at that temp they can burn easily). When they get the color I’m looking for I take them off and toss them in a bowl with Franks buffalo wing sauce & melted butter, about equal parts.
That’s real game day food!
Al

I’m salivating thinking about it. Thanks Al!