smoked me some Lime Chicken Wings..GOOD STUFF (qview)

[flyweed]

Hey guys..well after reading all the wonderful posts and seeing photos of meateaters lime smoked chicken wings..I decided to do up a batch on my new WSM.

I brined these babies in Key Lime Juice, with Tarragon and  Rosemary and that's it...24 hours, I put em on the smoker.  They are indeed quite "limey" tasting.

the above photos show setting up my smoker, and then the temp I smoked at...held a rock solid 200F on the WSM......then the first photos are the chicken just taken out of the brine, and the final pic is the finished product..after 90 minutes on the smoker.

Dan

 

[smokingohiobutcher]

MMMMM Yummy Yummy Yummmy!  Kick ass flavor aint it !   Now ya made me hungry for more wings!

Great job! 

SOB

 

[adiochiro3]

Looks and sounds great.  I saw Meateater's post too and thought "I should give that one a whirl."  Ya beat me to it!!!

 

[meateater]

Those look awesome! Nice color to them. 

 

[Bearcarver]

Looks Great!!!

Meat !----See what you started !!!

Bear

 

[meateater]

Looks Great!!!

Meat !----See what you started !!!

Bear

Sure did! 

 

[raptor700]

Your wings look great Dan

Thanks for sharing

 

[ugaboz]

man those look great

 

[SmokinAl]

Looks great Dan!   

 

[africanmeat]

It looks yummy Dan

 

[realtorterry]

 

[nwdave]

Yep, got these puppies on the schedule for Saturday.  A question though.  I've never done chicken wings before, just whole birds, half birds, legs and thighs and I wondered if you remove the wing tips and just keep the first two sections or what?  In the photos above, it looks like just the wing drumettes.  Probably better for people standing around juggling paper plates.  I couldn't find Key Lime but I did find Margarita mix, pure lime from concentrate and that ought to work just fine.  I notice that there was no brine involved (something like Tip's) prior to marinating in the lime/rosemary/tarragon.  No brining?

~Dave

 

[sqwib]

Great Job

 

[scarbelly]

Man those look great Dan

 

[don383]

Those wings look great!!! Another item for my list of new stuff to try that I have seen on this forum in the past 2 weeks!!

Love the WSM - really holds temp well

Never seen the attachment you have on the lower damper. What is that?

Great job on the wings - I am sure you and guests enjoyed!!

 

[meateater]

Yep, got these puppies on the schedule for Saturday.  A question though.  I've never done chicken wings before, just whole birds, half birds, legs and thighs and I wondered if you remove the wing tips and just keep the first two sections or what?  In the photos above, it looks like just the wing drumettes.  Probably better for people standing around juggling paper plates.  I couldn't find Key Lime but I did find Margarita mix, pure lime from concentrate and that ought to work just fine.  I notice that there was no brine involved (something like Tip's) prior to marinating in the lime/rosemary/tarragon.  No brining?

~Dave

Dave I cut off the tips and save them for stock, no meat on them and I can get more wings on that way. 

 

 

[tyotrain]

 

[flyweed]

yep...I just used chicken drummies, as I had friends over, and it was more of a finger food/appetizer than a main course...so I didn't want larger wings.  NO BRINE....simple wash your wings off good, and throw them into a container, fill it with lime juice, tarragon and rosemary and put a lid on and throw it in the fridge for 12 hours to overnight.

Now, I do like the taste of lime, but I soaked these babies for 24hours..and I think that was too much time.  They were SUPER limey tasting..I had to combat a bit of that sour with some BBQ dipping sauce that was sweet to counteract.

If I do this recipe again, I may only go 12-14 hours on the "soak" as opposed to 24 hours....OR...I may add some sugar to the limejuice, to help sweeten it up a bit.

Dan

 

[flyweed]

Don..the attachment is an "auto stoker" type setup...it's called Pitmaster IQ110  very simple to setup and keep temps on my WSM rock solid.

Dan

 

[nwdave]

Well, I guess I'm good to go because this Kirkland (Costco) Margarita mix has pure cane sugar.  Thanks for the rest of the information.  Yep, thinking of a finger food serving.

 

yep...I just used chicken drummies, as I had friends over, and it was more of a finger food/appetizer than a main course...so I didn't want larger wings.  NO BRINE....simple wash your wings off good, and throw them into a container, fill it with lime juice, tarragon and rosemary and put a lid on and throw it in the fridge for 12 hours to overnight.

Now, I do like the taste of lime, but I soaked these babies for 24hours..and I think that was too much time.  They were SUPER limey tasting..I had to combat a bit of that sour with some BBQ dipping sauce that was sweet to counteract.

If I do this recipe again, I may only go 12-14 hours on the "soak" as opposed to 24 hours....OR...I may add some sugar to the limejuice, to help sweeten it up a bit.

Dan