Smoked chicken wings, and a new idea

Discussion in 'Poultry' started by fire it up, May 11, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Yesterday I found a great deal on some chicken wings so of course I decided to smoke them.

    Most of them I threw in a brine consisting of brown sugar, kosher salt, chili powder, chili paste, black pepper, garlic, bay leaf, hot hungarian paprika and crushed red pepper.

    Bad pic I know

    I wanted to see what would happen if I made a brine using some wood chips so I cleaned some hickory chips and boiled them for about an hour and strained through a coffee filter.

    Added some more water and about a 3:1 kosher salt to white sugar, made sure it was cool enough and added a few wings to it.

    Brother-in-law made a chipotle BBQ sauce that I brushed on most of the chili brined wings with, 4 of the chili ones I rubbed with garlic powder, red and black pepper, paprika and onion powder.

    The hickory brined wings I left completely naked.

    Smoked them over light hickory for 2 hours then threw them in a 450 oven for 5 minutes or so.


    So they were all really good. The hickory brined ones had a very natural/clean flavor to them but it wasn't as deep a flavor as I was hoping for.
    Definitely something I will have to experiment with some more.

    Thanks for checking out my wing things.
  2. mco

    mco Smoke Blower

    Next time use beer along with the water.
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks good. Glad your experiment turned out well.
  4. desertlites

    desertlites Master of the Pit OTBS Member

    love wings-they sure sound good-I usta play alot with wings-have found what I like and stick with it.
  5. bigsteve

    bigsteve Master of the Pit

    I have yet to smoke wings. But I'm going to a potluck in two weeks, maybe I'll bring some smoked wings.

    What temp did you smoke at? Wings are so small, it would seem like 2 hrs even at 225* would be too much (??)
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Not really sure whattemp I smoked at, around 225 or so I think. They weren't big wings but weren't exactly small either and I (of course) brined them first so even if they did go a bit too long they would still be moist and tender.
    I didn't have a probe in them so I couldn't tell you what temp they were at when I pulled them but they weren't dry or tough by any means.
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I wonder if...instead of boiling the wood, just let it soak for a day or 2 in a covered container in a cool place (fridge). I've seen some really dark liquid with a nice odor from a long soaked wood. I made the mistake of leaving some wood chips in a water soak that didn't get used once...a long time ago...before I learned that soaking smoke wood was a waste of time.

    Maybe just soak, drain and add your doctorin' brine medications?

    I'm still on the lines of low n' slow here...heh-heh!

    Nice idea...good creative thinking there...I have never thought about this yet. I gotta try to work this into a smoke sometime!!!!!

    Let us know if you try it again.

    Good job!

  8. tn_bbq

    tn_bbq Smoking Fanatic

    A restaurant that routinely gets recognized as "best" chicken brines/marinates their chicken in sweet tea. Tea leaves aren't same as hickory wood, but your experiment made me think about this other method.
  9. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Interesting method. Gives us all something to think about. They look really good. I cook mine for about 2 to 2 1/2 hour at 300. I glaze them with BBQ sauce and honey with a pinch of cayenne for the last hour.

    Crisp skin and moist, my wife loves them.
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Interesting idea with wings. Definely something to put in the smoker and give it a try. Hope mine cume out as well. Thanks for the idea
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great looking wings and points for the experiment.

    You didn't really say what version you liked the best.
  12. fire it up

    fire it up Smoking Guru OTBS Member

    I actually liked the hickory the best because of the natural smooth hickory flavor.
    Tried a few turkey legs after that that I soaked apple chips overnight then strained, added some apple juice, brown sugar salt and pepper. Was hoping that would give them a nice apple flavor throughout but they actually lacked pretty much any flavor.
    Going to try some hickory wood chip brines on a few breasts and on wings again and see how that goes, then I can make a true decision on wheteher it was truly different or not.
  13. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Look great Fire It Up.
  14. mcmelik

    mcmelik Smoke Blower

    NICE JOB ON THE WINGS !!! smoked wings are my favorite, I have been making them for years. Mostly on my weber over indirect heat. and 2-3 hours is about the normal depending on how many I out on.I have had as many as 6 pounds of them piled up at once and with a little mixing around they turned out great. But now that I have CGSP I can really pile them up.
  15. flash

    flash Smoking Guru OTBS Member

    I actually like the beer with the chicken wings. [​IMG]
  16. flash

    flash Smoking Guru OTBS Member

    Not really I use around 225º also and can go 2 to 2 1/2 hours. Pecan wood is another good one for wings, but you have to use a lower temp to give them time to take on some smoke flavor.

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