Experimental Wings

Discussion in 'Poultry' started by tntxajun, Aug 17, 2009.

  1. tntxajun

    tntxajun Smoke Blower

    I have brined 2 batches of wings,, marinated one in Wickers the other is only seasoned with my own spicey rub.

    I am wanting to get a darker bark on both batches and fall off the bone texture.

    Am using kingsford mesquite bricquets, Cowboy lump charcoal and a water pan on a no-name mid sized off set smoker.

    Any suggestions for changes or techniques for both the very dark bark color and the fall off the bone texture.

    What do you guys think might work?

  2. memphisbud

    memphisbud Smoke Blower

    they'll both be fine....I use a combination of Wickers and Texas Pete hotsauce on my wings, usually about 2 1/2 hours at 275 to 300 with pecan wood. Let us know how they turn out. [​IMG]
  3. tntxajun

    tntxajun Smoke Blower

    I was debating on using a water pan or not. I have used one on all my poultry for so long that I could not remember if they were darker without it.

    There is a popular local smoke shack in town that makes them almost black and very tasty. I am challenging myself to exceed his very good product.

    I am using a combo of hickory and mesquite for a more robust flavor. 80 hickory and 20 mesquite chunks.

    Thank you again for your support and immediate reply. I am doing them later today and started questioning my original plans.

    with appreciation,

  4. memphisbud

    memphisbud Smoke Blower

    Sounds like you got a plan.....the marinade/brined ones likely won't be a problem as they'll be totally "cell fueled" by the Wickers....the rubbed ones may need a sear prior. I usually give my marinaded ones a quick sear, then smoke....works good. Good luck.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    It sounds like you are on your way to a great smoke. All I can say is smoke them and see how they come out if they aren't dark enough for you leave them in or maybe add some sugar (brown or white) to your rub and that might give you the color you're looking for.
  6. billbo

    billbo Master of the Pit OTBS Member

    Brine those wings for fall off the bone. They will cook up nice and still be tender & juicy!
  7. rivet

    rivet Master of the Pit OTBS Member

    Foil em for the first hour, then take them out and generously paint them with your barbecue sauce. Not too thick, use a good new brush- one maybe two applications and you will be ready. Once you unfoil them, be careful that the thinner wing portions don't dry out before the drummettes are done. You'll be fine!
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Another thing you can try is smoking them, pull them off the smoker and toss into a sauce overnight then drop in a fryer the next day-or reheat them over a hot flame.
    Though I do like Rivet's suggestion about foiling them for an hour, I'll have to give that a try.
  9. the dude abides

    the dude abides Master of the Pit OTBS Member

    Smoke them. Let them rest for 30 minutes. Dredge in flour, paprika, and a little cayane. Then hit the deep fryer just until crispy. Then if you're up for it, coat in your favorite hot sauce (50/50 melted better and Franks Hot Sauce) and serve.

    Way better than bar wings since they're smoked. But still that wonderful fried goodness.
  10. flash

    flash Smoking Guru OTBS Member

    Can't say I have ever seen bark on a chicken, or atleast my chickens. [​IMG]
    Usually too juicy. You can gain some nice color by spritzing with a 50/50 mixture of lemon juice/canola oil. If you take out your water pan, you are basically grilling, but that would raise your temps and crisp up your skin.
    I'd skip the brining though, just not needed. Smoke for 2 to 2 1/2 hours and finish on a hot grill.
  11. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    The darkness on chicken comes from sugar on the outside in the form of rub or sauce. The best way to get the best of both worlds with tender meat and dark skin is to brine, partially freeze then smoke/grill with rub or sauce. This way the outside gets nice and crispy, and the inside cooks fall off the bone juicy without overcooking. We use frozen chicken wings for our deep fry too. Nothing added. Just frozen wings, the skin gets nice and crispy without overcooking the meat. Then toss in hot sauce. AS always use caution anytime you put something frozen into hot oil. Things can get exciting [​IMG]
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Try marinating in Soy with the Rub in it? It makes a nice dark skin and gives a nice Asian fusion...
    Just Saying....

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