Smoked Snake Bitten Chicken Wings

Discussion in 'Poultry' started by irishteabear, Mar 14, 2009.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I've never done wings before, ever. I decided to give them a try this weekend for the weekend challenge. [​IMG] I was going to do the standard hot sauce/butter sauce and then desertlites recommended that I try this so I did. The recipe seemed like it was for bigger pieces of chicken so I took the liberty and winged it. [​IMG] Instead of injecting the wings I took the injection liquid and mixed the dry rub in to it and made it a wet marinade.

    Marinated wings:


    I reserved some of the marinade and brushed it on the wings a couple of times. Then as I pulled them off I brushed it on one more time. They were smoked for 2 hrs, 20 minutes with hickory at 320. The skin was crispy right out of the smoker.

    Finished product:


    I will definitely be doing this again. It is a keeper. [​IMG]
     
  2. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Those look yummy! How did the skin come out?
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    The skin was really crispy. I was afraid it would be rubber but it wasn't. [​IMG]
     
  4. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Lookin' good Dawn! Sign me up for a couple of those! [​IMG]

    BBQ Eng.
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Those are some beautiful wings! What was the rub recipe you put on?
     
  6. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Great looking wings! Points! Do you think the sauce crisped the skin?
     
  7. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Thanks! I don't know if the sauce crisped the skin, lol. I've never done chicken with skin in the smoker before. I would imagine that it did.
     
  9. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hey thanks for the plug! LOL. Glad you liked em. Yes the injection was more for whole or quartered birds but glad it worked as a marinade.
    They look yummy!
     
  10. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    OH MY WORD. Those look awesome.
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    Dawn those look wonderful-Ricks snake bit chicken is the Best-thanks for shareing.
     
  12. smoke freak

    smoke freak StickBurners

    Thats the beauty of what we do. One person gets an idea and every one else makes it work for them... Good job Dawn.
     
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Man they do look good. Wowser.
     
  14. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Dawn, they look great. Nice job....Need to try that recipe.
     
  15. fired up

    fired up Smoking Fanatic OTBS Member

    Nice work Dawn, those look tasty.
     
  16. rivet

    rivet Master of the Pit OTBS Member

    Thanks for the link irish...I used some of that rub last week on salmon steaks and they were awesome.
     
  17. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Yummy, nice job Dawn.
     
  18. farmall

    farmall Newbie

    looks good
     
  19. bw0529

    bw0529 Smoke Blower SMF Premier Member

    they lookm great Dawn.. send me up some. thanks for showing.
     
  20. bigsteve

    bigsteve Master of the Pit

    I'm confused...... [​IMG] (What else is new?)

    For such small pieces of meat, I would think 2hr 20min @ 320 would incinerate them. What am I missing?

    They do look great, BTW........
     

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