Smoked Stuffed Wings

Discussion in 'Poultry' started by fbo13, Jun 18, 2014.

  1. Yesterday, I decided to have a little fun with some chicken wings, here's what came of it:

    Two different typed of smoked chicken wings


    Both had my special house blend of spices


    Both smoked on some cherry wood


    The first was stuffed with my home made sour cream and chive sauce (it's good for dipping why not right)


    The second had my home made sharp cheddar cheese sauce with sauteed sweet onions and jalapenos.


    Personally, I didn't like the texture of the sour cream after it was cooked, but my designated testers seemed to like them.  I loved the cheese version.  I'll have to come up with some more stuffing mixtures to keep this one going.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking wings! I've injected but never stuffed. I'll have to give it a try!
     
  3. smokesurfer

    smokesurfer Newbie

    Okay....curiosity sufficiently piqued.  How did you stuff those wings? Not much room in there ya' know.
     
  4. Such intricate work and great result! Fun to see! Cheers! - Leah
     
  5. Makes for something interesting.  
    The skin of any animal is made to stretch to many times its original size.  ;)
     
  6. Those look tasty! I'll have to be giving this a try.
     
  7. thoseguys26

    thoseguys26 Master of the Pit

    Did you make the cheese sauce before hand and refridgerate it or just shove some cheddar cheese chunks under the skin with sauteed onions and peppers? Sounds like a heck of a good surprise eating wings!
     
  8. Made the cheese sauce before hand and added the sauteed peppers and onions to it.  When stuffing the wings, works best if the sauce is room temperature.  Too hot and it will run back out.  Too cold and you will have trouble getting it in.
     
  9. FB013, those are some good looking wings.  What did you use to stuff them?  I wouldn't think a meat injector would work.  I would like to try that. Gread idea to stuff them with cheese.
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice ,13 . I will keep an eye out for more ideas , way to go. [​IMG][​IMG]

    [​IMG]

    Have fun and . . .
     
  11. Meat injector is a little small, the point won't be wide enough to handle the thick cheese sauce or the chives in the sour cream mix.  

    I used a medical syringe (without the needle) 60cc capacity.  The plastic point is a little over a quarter inch wide so you can get some thickened filling into the wing.  You can slide it under the skin from the base of the wing and work it to the sweet spot to get the goodness in where it will stay.  

    Oh and if you don't want a real messy smoker, put a drip pan or a sheet of aluminium foil under the wings because trust me, you don't want to have to clean up the cheese after it had time to harden.
     
  12. Nice work...
    Now I gotta find a 60cc injector needle?!?! Lol
     
    Last edited: Jun 25, 2014
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is wild, I am smoking wings tomorrow for the first time. Thanks it will give me more ways if they like the ones I do.
     
  14. Just the syringe, not the needle.  People seem to frown when you ask for the needle for some reason.
    Start simple, if you start with the big stuff, one of two things will happen:  You'll either scare people right off the bat, or people will expect things like this on a regular basis.  Either way, I'm not sure if it's a bad thing.
     
    the1pearson likes this.
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Wow those look awesome, will have to give it a try. 

    A full smoker is a happy smoker

    DS
     

Share This Page