How do you do your WINGS?

Discussion in 'Poultry' started by firewife, Sep 10, 2014.

  1. firewife

    firewife Fire Starter

    Hubby's gonna home brew some beer tomorrow with a buddy so I thought, what better snack food than to hand them a plate of smoked wings?  I really need to stop sharing all my smoked meats...

    Anyway...  I have an electric pellet grill (GMG) and looking for some basic ideas on time/temp/marinade, etc.  There's some great glaze recipes on here so I think I'll finish them with a glaze.

  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Firewife , Smoke as high as your Smoker can go , being a Wattburner , I.m thinking to 250*F , and cook till clear fluid flows from a joint when poked with a toothpick . The skin won't be crispy , but they won't be like soft and gooey. Sauces on the side , give several choices [​IMG]  .

    Have fun and . . .
  3. firewife

    firewife Fire Starter

    I think my smoker can go up to 325-350, so which temp should I use?  Do you brine or marinade beforehand?
  4. bkleinsmid

    bkleinsmid Smoking Fanatic

    I do mine at 325*.......45 to 60 min or so for wings. I have brined them........and still do with larger cuts or whole birds......but didn't seam to make much difference in wings. And I love a good glaze on them.....

  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  6. b-one

    b-one Smoking Guru OTBS Member

    I smoked my first batch of wings last weekend. I used cherry wood let them smoke 225-240 about 2 hours then crisped them on our gasser. Just used a Memphis style rub on them that was kind of overpowered by the smoke but that wasn't a bad thing. Good luck.
  7. I smoke mine at 250F.  I marinate usually overnight but don't brine them.  After they cook (usually 1.5 to 2 hours) I finish on the grill to crisp the skin....brushing with more of the marinade. 

  8. smoke happens

    smoke happens Smoking Fanatic

    I do a mix of "traditional" wings and smoked wings preparation for a few reasons. One, I like the crispy skin of a wing and think it's really important and secondly my smoker does not get hot enough to produce it but I still love the flavor of a smoked wing. So, my solution is to cold smoke the wings for about 60 - 90 minutes on the Weber using the AMNPS. Gives them an awesome smoked flavor, then back into the ziplock in the fridge with some SPOG for 3 to 4 hours. About halfway through the second quarter I fire up the oil and by halftime it's wing cooking time. Awesome crispy skin and preparation that satisfies the wing purist but it also has the smoked flavor that we all love. Serve half plain with different dipping sauces and half tossed in traditional wing sauce. Enjoy the rest of the game.
  9. I've been using the scarbelly recipe (link provided above) many times.  Use your favorite flavors to inject the wings.  I also marinate them in the same sauce after injecting for a few hours in the fridge.  I've used buffalo, teriyaki, you name it.

    I slow cook them at 240 till they reach an internal temp of 165 (takes 1.5-2 hours) then re-mop them with sauce and put them under the broiler for 3-5 minutes to crispen up the skin.

    I use a pellet smoker also and have had great results.  The injection plus slow cooking keeps them moist, then high heat to make the skin crisp.
  10. stickyfingers

    stickyfingers Smoking Fanatic

    I do them buffalo style. I brine them over night in a large 2 gallon plastic zip lock bag with 1cup salt/1 cup sugar and water. Next day, pat them dry and apply the rub. Smoke at 300-325 with a little hickory and apple or cherry for 1.5 hours or so. Then flash fry them in peanut oil for about a minute. About half of them I sauce throw back on the smoker for a bout 15 caramelize. Best way I found or far....#rave reviews   
  11. seenred

    seenred Smoking Guru Group Lead OTBS Member

  12. timberjet

    timberjet Master of the Pit

    I do them scarbelly style most of the time. 275 degrees is what I shoot for. The trick is to dry them out super good before smoking. To do this I just spread them out on a cookie sheet uncovered in the fridge overnight after injecting. Pretty crisp skin but sometimes I do throw them on the grill for a few over the fire.
  13. what is scarbelly style?
  14. welshrarebit

    welshrarebit Master of the Pit

    Post #5 has a link to a modified scar belly recipe.
    Last edited: Sep 19, 2014
  15. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Scarbelly is the user name of one our late, prominent members. He passed away almost 2 years ago, and is still missed by many of the older members. He loved smoked wings injected with a spicy buffalo the recipe has become known as "Scarbelly Wings" in his honor.


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