Smoked Chicken Wings - 2nd Attempt

Discussion in 'Poultry' started by rustin788, Jan 10, 2017.

  1. rustin788

    rustin788 Newbie

    This was my second time trying out smoked wings and I liked these a little better.  The first time I think I used a little too much wood so I used a good bit less this time. I smoked these at around 285° for an hour and 45 minutes with Apple wood on my WSM.  My grocery store didn't have many wing options so I used a small thing of only drumettes and a pack of regular 3 joint wings. The pack of drumettes turned out really well but the regular wings were a bit smaller and didn't have as much meat and they were a little on the dry side, though still tasted good.  I'm thinking next time I do chicken I might just get regular sized legs and see how that turns out.  I used the below rub:
    • 1 Tbsp Chili Powder
    • 1 Tbsp Smoked Paprika
    • 1.5 tsp Ground Cumin
    • 1 tsp Cayenne Pepper
    • 1.5 tsp Garlic Powder
    • 1.5 tsp Onion Powder
    • 1.5 tsp Kosher Salt
    • 1.5 tsp Black Pepper

    Thanks for taking a look.
  2. bena

    bena Meat Mopper

    Nice that looks fantastic!
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking wings!

    I have found lately that the partial wing parts have been extremely small. Almost made me think I was getting quail wings! Typically I look for fresh whole wings. My local grocery usually has them and they typically are 12 to a pack. They usually are larger than the frozen wing parts.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's a good looking bunch of wings!

  5. Those look great!  I might be doing chicken wings next now...
  6. b-one

    b-one Smoking Guru OTBS Member

    Great looking wings!
  7. Wings are my favorite chicken part by far, thighs distantttttt  second.

    I think the most important thing, at least to me, is to NOT overcook them.

    WORLD of difference, for me anyway.

    Like night and day.      Marc
  8. rare2medium

    rare2medium Fire Starter

    Great idea. I normally grill my wings on low, never thought to smoke them.
  9. hardcookin

    hardcookin Master of the Pit

    The wings look great! Nice job!
  10. smokin jay

    smokin jay Smoking Fanatic

    Nice color on those wings! Bet they were tasty!
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

  12. rustin788

    rustin788 Newbie

    That sounds good I think I will def try that.  I like experimenting so I am planing on doing the legs a bunch of different ways in this one batch: Naked, With Rub, Brined & Naked, Brined & Rubbed, and now Scarbelly
  13. tropics

    tropics Smoking Guru SMF Premier Member

    Nice job on the wings,I prefer thighs or legs

  14. jheroth74

    jheroth74 Newbie

    I plan on doing this tonight, it's 50 degrees out and dropping, how much charcoal should I use to keep temp at 285?
  15. rustin788

    rustin788 Newbie

    The chicken cooks for such a short time you really don't need much.  I feel like I always over due it and my smoker is going strong long after I have taken the wings off.  I would say maybe do 1/2-3/4 chimney if even that much.  And don't worry about using any unlit charcoal like you would for a long smoke, go with all lit.   If you want 285 put the chicken on when it is 320+.  I use both racks on my WSM so I always lose a good bit of heat when adding both racks of chicken.
    Last edited: Mar 8, 2017
    jheroth74 likes this.
  16. jheroth74

    jheroth74 Newbie

    Smoking them now 2 grates full, I loaded a 3/4 chimney on unlit Kingsford blue with 3 apple chunks, dome reads 250 and lower grate reads 343 with all vents almost closed
  17. jheroth74

    jheroth74 Newbie

    How long should this cook take?
  18. sauced

    sauced Master of the Pit

    Great looking wings!! Next time try the scarbelly wings.
  19. rustin788

    rustin788 Newbie

    How did they turn out? 

    As far as time goes anywhere from 1.5 - 2 hours depending on the temp.  I have found wings to be pretty forgiving and it's difficult to overcook them if you are maintaining the right temps.
  20. rustin788

    rustin788 Newbie

    Thanks!  I have done some full size chicken wings/legs scarbelly but haven't tried with the drumettes yet.  I did do one smoke where I did wings 7 different ways, you can see some PICS HERE.  I think I did everything but inject them with the buffalo sauce.

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