Smoked vs Fried vs Steamed and baked wings

Discussion in 'Grilling Chicken' started by appalachian q, Feb 1, 2016.

  1. appalachian q

    appalachian q Smoke Blower

    I've made wings once in my Daniel Boone and a couple of times in the oven, but never fried them. I recently heard of steaming them and the. Baking / grilling for crisping up. I'm going to do about 10 lbs for the big game next week and am looking for the best method. I will probably not be coating in batter, just saucing when done. What do y'all think?
    new2smoker likes this.
  2. Even if you don't batter your wing frying them is great for large batch and also has an awesome crispy skin
  3. appalachian q

    appalachian q Smoke Blower

    That's kind of what I figured, but meant frying to be last resort, yet want the best wings possible for everyone
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I don't smoke wings, and I keep saying I am going to try too. Some beautiful looking hot wings on here too.

    I cook mine sorta like Hooters. I dress up in skin tight satin running shorts... wait... cooking wings. I fry them first Then I toss them in a concoction I make with various heats, and tempered with a bit of honey. Its so hot as to remove the skin from your tongue, then that honey not only helps it stick good to the chicken, but adds a slight sweetness. AND sugar, especially honey cranks down that heat just a little bit.

    I keep saying I will try other ways, especially a lady friend's, who now frys (like me) then smokes before she adds that sauce.

    Yo, it's just a no brainer when you fry then toss, let dry, toss, let dry and grab some ranch dressing with celery and carrots. My secret, I am not paying 2.00+ a lb. for what we used to be crab bait, I wait for .39 cent hind quarters and use the drum sticks. Big meat, big flavor, and moist and juicy!
  5. appalachian q

    appalachian q Smoke Blower

    You had me at the skin tight satin running shorts! Sounds very good. I agree 2.27 was the lowest price I found on wings around here this week, can buy 10lbs of leg quarters for 4 bucks all day long.
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I smoke the wings and then under high heat crispy them on the BBQ or under the broiler.
  7. hardcookin

    hardcookin Master of the Pit

    Big batches of wings I smoke, and then crisp them up on the gas grill and then sauce.
  8. appalachian q

    appalachian q Smoke Blower

    Alright, I think I will smoke them and then remove, crank the GMG up to 500 and crisp em up a bit. Hold them in a covered container in transit, sauce upon arrival.
  9. bauchjw

    bauchjw Master of the Pit

    I really recommend trying this even if it's a little more labor. I picked it up from a Webber grill book ten years ago and every time friends/family come over for a get together they request it. It's almost a bi weekly meal now.
    The recipe is for about a dozen full wings, multiply as needed!
    1/2 cup EVOO
    4 Tblspn fresh lemon (I often increase this a bit)
    2 Tblspn minced fresh garlic
    3 Tsp kosher salt
    4 Tsp dried oregano
    4 Tsp paprika
    2 Tsp celery seed
    2 Tsp cayenne pepper
    Mix all ingredients in mixing bowel, pour into ziplock with wings and seal. Put in fridge 2-4 hrs, rotating every 30 min for even coat.

    I used to marinade then do indirect high heat, but a few months back I got a MES and started doing low and slow 225 followed by crisping over direct medium charcoal grill. The smoker to grill gives texture and taste beyond belief!

    Good luck!
  10. bauchjw

    bauchjw Master of the Pit

    Not the most flattering pic, but the taste is amazing and they fall off the bone( I like that in chicken wings)
    Plus or minus 1 hrs smoked at 225
    Crisp over charcoal (or gas)
    Last edited: Feb 2, 2016
  11. appalachian q

    appalachian q Smoke Blower

    Thanks for the recipe. That food looks great!

Share This Page