Wing Question

[jammer5954]

Trying chicken wings for the first time for July 3rd BBQ and had 2 questions.

1.) Been look at some of the other forums and most of the Q views show the wings with no butchering. Do people no cut them at the "drum stick" and wing for personal preference or is it better to smoke them whole?

2.) From what I have seen 225 for 1.5 - 2 hrs then crisp up on hot grill, is that right?

 

[s2k9k]

I don't cut mine at the drummie but I do cut off the end that you don't eat, saves room on my racks (I like to fit as many in as I can). I think cutting is just a personal preference and doesn't really matter.

I smoke mine 275*-300* for 1.5-2 hours then crisp on my grill.

If you want to WOW them try injecting them with your favorite sauce or mix it up and give them a variety. Here is a thread I wrote about injecting with Buffalo Sauce:

http://www.smokingmeatforums.com/t/119306/chicken-wings-buffalo-style-update-with-a-twist

 

[davidhef88]

Cutting is a personal preference. I get mine precut usually. Your time frame sounds good. I have also crisped mine up under the broiler.

 

[southernsausage]

No butchering means you have to set your drink down to pull 'em apart to eat. I normally cut before cooking. Either way is fine...Temp and time sound reasonable, just keep an eye on 'em!