- Dec 2, 2013
- 21
- 13
Injected and tossed in butter and Franks wing sauce then seasoned with Creole seasoning.
On the smoker for 2 hours 15 mins.
I left 4 with nothing else on them 4 with the original sauce i injected and 4 with a mixture of baby rays and franks wing sauce. Then I transferred them to my mini Weber to crisp them up.
To be honest they weren't that great. I think half of the problem was that I was also doing baby backs in the smoker and the temp being only 225-230 I figured I would not get the skin I was looking for and didn't...
The good news is next time I know exactly what to do and I think I can turn out some pretty decent wings.
This was my first time smoking so hopefully it only gets better from here.. I also posted my RIBS in the Pork forum check them out and let me know what you think.
On the smoker for 2 hours 15 mins.
I left 4 with nothing else on them 4 with the original sauce i injected and 4 with a mixture of baby rays and franks wing sauce. Then I transferred them to my mini Weber to crisp them up.
To be honest they weren't that great. I think half of the problem was that I was also doing baby backs in the smoker and the temp being only 225-230 I figured I would not get the skin I was looking for and didn't...
The good news is next time I know exactly what to do and I think I can turn out some pretty decent wings.
This was my first time smoking so hopefully it only gets better from here.. I also posted my RIBS in the Pork forum check them out and let me know what you think.
