Tips for smoking wings?

[JCAP]

Hey all! For the 4th tomorrow, I'll be smoking a small batch of wings that are already separated into the wing and drumstick portions. I have a good rub I'll hit them with before they go on my MPS.

Any tips for making sure these are a hit? Will 275 be a high enough temp to make the skin a tad crispy or should I smoke lower then toss them on the gas grill for a few minutes?

And one more random question. I've always used chips in my MPS because that what was recommended; chunks were a no-no according to the manual. But is there a reason I couldn't use chunks instead? I can't think of one but just in case....

Thanks in advance!

 

[smokinq13]

275 personally will not be high enough to crisp them up. Can your smoker go any higher? If not an hour or so getting hit with smoke then finishing on a gas-er would work

 

[drunkenmeatfist]

I usually give them a dusting of corn starch and let them sit uncovered in the fridge for an hour or two to dry out. I cook at higher than 275 though.

 

[JC in GB]

If you will be satisfied with bite through skin, you can do the Myron Mixon method. I have used it and gotten rave reviews and a contest win for wings.

Edit: I also brine the wings for 4 - 6 hours with salt/brown sugar/onion, garlic/Worcestershire.

Season wings as you desire. Smoke them about 40 - 60 minutes. Closer to 40 seeing as you separated the wings.

Then put the wings in a pan add some butter and chicken stock about halfway up the chicken pieces. Cover tightly. Back in the smoker for another 40 minutes.

Remove from pan and put on the smoker for 20 minutes. Sauce as desired.

Yummy wings...

 

[sandyut]

Rub and or marinate in franks with rub. the rub marinate options are limitless - go with what you like.

I usually smoke at 180 for a couple hours give or take and then crank it up to 350 for crisping. works great every time.

 

[SmokinVOLfan]

Another option would be to get them close and them drop them in the fryer(if you have one) for a couple minutes. I have done both the grill and fryer to get the skin crisped up and always turns out good.

 

[sandyut]

I need fryer...

 

[JC in GB]

JCAP you got some good suggestions here. Any will help you get great wings!

 

[cmayna]

I do my wings on a 22" weber, indirect heat at 250 degrees for 2+ hours. During the last 10 minutes, I mop them and throw them over the coals for a quick sear.

Our favorite deck hand wants to trade some fresh Salmon for some of my wings.....

 

[sandyut]

I do my wings on a 22" weber, indirect heat at 250 degrees for 2+ hours. During the last 10 minutes, I mop them and throw them over the coals for a quick sear.

Our favorite deck hand wants to trade some fresh Salmon for some of my wings.....

DO IT! I would jump all over that! best raw wings I have found in my parts are the frozen 3lb bag at costco for like 20 buck i think.

 

[NormsEgg]

I put mine in the fridge on a rack over night to dry the skin somewhat.
I did these last night, raised direct at about 350

 

[JCAP]

Thanks for the suggestions all. I'll probably go for a higher temp smoke with these. I'll post the results, good or bad!

 

[JCAP]

Ok here we go. Fired up the MPS around 250ish give or take, let it stabilize, and then added some cherry wood chips. Wings were rubbed down and tossed on the smoker. I used cherry chips for the first 1hr or so and then switched to apple chunks. Chunks are far superior!

Anyhow after about 75 min (and a pour of Lagavulin 16) or so they hit 170 so I pulled them and threw them under the broiler to crisp the skin. Even though the skin could have been crispier they were far and away the best wings I ever had. Thanks for the tips everyone!

 

[sandyut]

congrats! them look great! Love smoke wings!

 

[Carvendive]

How timely. Tomorrow is wings here. I'm stealing your ideas/results and adding a twist for my equipment. I'll rub them (half sweet, half hot), Smoke them to 160+ and then sear the skin on the Grill Grates and use a BBQ, a blue cheese and a ranch dipping sauce.
THANKS ALL!!! Dave

 

[Tennesteve]

Ok here we go. Fired up the MPS around 250ish give or take, let it stabilize, and then added some cherry wood chips. Wings were rubbed down and tossed on the smoker. I used cherry chips for the first 1hr or so and then switched to apple chunks. Chunks are far superior!

Anyhow after about 75 min (and a pour of Lagavulin 16) or so they hit 170 so I pulled them and threw them under the broiler to crisp the skin. Even though the skin could have been crispier they were far and away the best wings I ever had. Thanks for the tips everyone!

View attachment 399704 View attachment 399705

They sure look good. How long did you leave them under the broiler?

 

[Cabo]

I let them sit uncovered in the fridge for a few hours. Then smoke em at 275 for about 2 hours. Skin turns out pretty crispy and the meat is moist and tender

 

[gmc2003]

High indirect heat is how I like to roll out wings. Hasn't failed me yet.

 

[JCAP]

They sure look good. How long did you leave them under the broiler?

Not long- 2-3 min a side. Probably could have survived longer!

High indirect heat is how I like to roll out wings. Hasn't failed me yet.

I’ll have to try that next!