buffalo wings "Louisiana" w/ Qview

Discussion in 'Poultry' started by milo, Jun 22, 2015.

  1. milo

    milo Newbie

    Tonight I made buffalo wings. I started with whole wings cut them into the 3 pieces they are.  I then place the pointed "waste" piece into a pot and made broth/stock for dinner tomorrow.  With the remaining wingette and drumette I place them in a bag along with copious amounts of Louisiana hot sauce, the red dot brand (you will see it in one of the photos.)  I tossed the bag in the fridge and let it sit for 4-5 hours.  I then smoked with apple.  I removed them from the smoker and placed them on the grill for a few minutes to crisp them up.  Once on the grill I brushed more of the hot sauce on them, and when I flipped them I brushed them again.  I then wrapped them in two layers of foil and put them in a small ice chest.  They were not too spicy, and a huge hit at the potluck I attended tonight not to mention delicious.

     




     
    xxsmokedoutxx and boykjo like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice smoke, tasty looking wings!
     
  3. farmerchad

    farmerchad Smoke Blower

    Looking good. Have to ever tried a rub on your wings?
     
  4. Your wings look awesome. I like my wings messy but i do also like them with a rub as well just not as much as messy. But how long did your wings smoke for and at what temp.
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice wings........................[​IMG]

    [​IMG]

    Joe
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Tasty lookin wings!
     
  7. milo

    milo Newbie

    I had a temperature issue, I left door open too long and my smoker got down to 120 so I cranked the heat.  By the time it reached back to 240 it had been an hour and a half-ish.  I then gave them another 30 minutes @230 give or take 5 and they were perfect.
     
  8. So about 2 hours at around 200° should do it thanks
     

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