First Attempt at Smoked Chicken Wings

Discussion in 'Poultry' started by smokin al dente, Jan 8, 2012.

  1. So yesterday, I gave chicken wings a try in the smoker. 

    Here's a shot of the first step in the process, the brine.  I let the wings brine in a mixture of rock salt, black pepper, garlic, cracked bay leave, and red pepper for about 4-5 hours.


    After the brine, the next step as to let them sit in a dry rub for 12 hours


    I like my wings on the hot side.  For my dry rub I used a mixture of brown sugar, chili powder, paprika, cumin, cayenne pepper, garlic powder, mustard powder, salt, and black pepper.  I went a little heavy on the cayenne. 


    Into the smoker they go


    After a 2.5-3 hour smoke at 225, here is what is left of the finished product.


    A successful venture into the wing world.  Absolutely delicious end product.  Everyone who tried them said the same!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look very good!

    When we make them we just coat them with EVOO, then salt & pepper. Smoke them at 300-325. When they are done we toss them in a bowl of melted butter & Franks hot wing sauce. Then toss them until they are all well coated. You can make them as hot as you want by adding more or less Franks.
  3. scooper

    scooper Smoking Fanatic

    They look great!  I love wings for a quickie smoke.

    I used to love them in sauce like you, Al.  Franks is the best.  Since I have been smoking I just like them brined, heavily rubbed, smoked, then crisped on the grill.  Like good ribs done right, they don't need no sauce. 
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good. I like mine with Jamaican Jerk Seasoning 
  5. dewetha

    dewetha Smoking Fanatic

    looks great!
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great i love it
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

      looks good !!!!!! [​IMG]
  8. Those look and sound super! It really sounds like a lot of work for just 1oz of meat per wing but its not necessarily the destination that counts so much....its the journey. Great job! Thanks for sharing.
  9. You gotta love Franks!! Just like John & Mary's in Buffalo. Mmmmm!!
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    WOW looks good, well done

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