Smoked Chicken Wings - 2nd Attempt

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rustin788

Newbie
Original poster
Nov 14, 2016
19
31
NC
This was my second time trying out smoked wings and I liked these a little better.  The first time I think I used a little too much wood so I used a good bit less this time. I smoked these at around 285° for an hour and 45 minutes with Apple wood on my WSM.  My grocery store didn't have many wing options so I used a small thing of only drumettes and a pack of regular 3 joint wings. The pack of drumettes turned out really well but the regular wings were a bit smaller and didn't have as much meat and they were a little on the dry side, though still tasted good.  I'm thinking next time I do chicken I might just get regular sized legs and see how that turns out.  I used the below rub:
  • 1 Tbsp Chili Powder
  • 1 Tbsp Smoked Paprika
  • 1.5 tsp Ground Cumin
  • 1 tsp Cayenne Pepper
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Onion Powder
  • 1.5 tsp Kosher Salt
  • 1.5 tsp Black Pepper





Thanks for taking a look.
 
Tasty looking wings!

I have found lately that the partial wing parts have been extremely small. Almost made me think I was getting quail wings! Typically I look for fresh whole wings. My local grocery usually has them and they typically are 12 to a pack. They usually are larger than the frozen wing parts.
 
Wings are my favorite chicken part by far, thighs distantttttt  second.

I think the most important thing, at least to me, is to NOT overcook them.

WORLD of difference, for me anyway.

Like night and day.      Marc
 
 
Great looking wings. Try them Scarbelly style next time, you won't regret it!!

Points for you!

Scarbelly Wings

Creole Butter
That sounds good I think I will def try that.  I like experimenting so I am planing on doing the legs a bunch of different ways in this one batch: Naked, With Rub, Brined & Naked, Brined & Rubbed, and now Scarbelly
 
I plan on doing this tonight, it's 50 degrees out and dropping, how much charcoal should I use to keep temp at 285?
 
The chicken cooks for such a short time you really don't need much.  I feel like I always over due it and my smoker is going strong long after I have taken the wings off.  I would say maybe do 1/2-3/4 chimney if even that much.  And don't worry about using any unlit charcoal like you would for a long smoke, go with all lit.   If you want 285 put the chicken on when it is 320+.  I use both racks on my WSM so I always lose a good bit of heat when adding both racks of chicken.
 
Last edited:
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Smoking them now 2 grates full, I loaded a 3/4 chimney on unlit Kingsford blue with 3 apple chunks, dome reads 250 and lower grate reads 343 with all vents almost closed
 
Smoking them now 2 grates full, I loaded a 3/4 chimney on unlit Kingsford blue with 3 apple chunks, dome reads 250 and lower grate reads 343 with all vents almost closed
How did they turn out? 

As far as time goes anywhere from 1.5 - 2 hours depending on the temp.  I have found wings to be pretty forgiving and it's difficult to overcook them if you are maintaining the right temps.
 
 
Great looking wings!! Next time try the scarbelly wings.
Thanks!  I have done some full size chicken wings/legs scarbelly but haven't tried with the drumettes yet.  I did do one smoke where I did wings 7 different ways, you can see some PICS HERE.  I think I did everything but inject them with the buffalo sauce.
 
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