Wings and whole chickens n stuff

Discussion in 'Grilling Chicken' started by vandersteven, Feb 28, 2016.

  1. So today I brined a whole chicken and threw it on the smoker (Louisiana Grills CS-450)

    I took an idea from Alton Browns most amazing turkey recipe:

    With a few minor modifications I did the same thing listed on his recipe page; Cranked the smoker up to 500 degrees for 20 minutes then lowered it to 225 for a little over an hour until it was done.

    Now the bird turned out great with only a bit of smoke flavor however. I'm assuming because I seared it beforehand which prevented the smoke from getting into the meat.

    What I would like to try for my next one is to sear it toward the end rather than at the beginning of the cook. What I'll do is just before it reaches the desired temperature I'll take it off the grill and pop it onto my charcoal grill preheated at 500 degrees.

    Has anyone tried this successfully? 

    I plan on doing the same with wings. The wings on the chicken tasted amazing so I'm definitely going to try to brine a bunch the night before. smoke them, then deep fry.

    I'm also on the hunt for the perfect wing sauce recipe. Most grocery stores only have Franks, burning hot sauces, or regular bbq sauce. I'm looking for a mild base sauce that you can add heat to if needed.

    A local pizza place has a great sauce that tastes like bbq sauce with a bit of tomato paste and oregano. I'll start there and see what I come up with but any input would be greatly appreciated.

    Anyway, there's my life story. I'll post pictures in the near future.

  2. hakamo0o

    hakamo0o Fire Starter

    Hi there,

    I just did my first smoking batch last night. I smoked 2 lbs of wings as a trial, I did not do anything to the wings other than washing them before smoking. After getting them to 175 IT and cooking them I immersed them in wing sauce that I made and grilled for another 30 min at 200F.

    My wing sauce recipe is as follows:
    • 500 ml of crystal hot sauce (made in USA)
    • 2 teaspoons of garlic powder
    • 3 table spoons of soy sauce
    • 2 table spoons of worcestershire sauce
    • Salt to taste
    • white and black pepper to taste
    • A pinch of MSG
    • Quarter cup Sesame Oil
    • Quarter cup butter
    • 2 table spoons tomato paste
    • Some chilly to taste (I use bird's eye chilly)
    • 4 table spoons grape vinegar
    Mix everything over low heat; bring to boil then add the vinegar after all cools down a bit.

    Just make sure you don't over smoke wings because you can easily go overboard, I used two pieces of mango wood each was 1"x10" long

    Happy smoking [​IMG]  
    Last edited: Feb 29, 2016
    vandersteven likes this.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    vandersteven likes this.
  4. As a bit of a follow up to the wings I planned on making, here's a lesson in what not to do:
    I think I brined them a little to long. They were way too salty because I got a little side tracked today and forgot about them. They were soaking for about 14 hours which may have been about 10 hours too long.
    I also used honey dijon mustard which ended up burning most of them (I'm assuming because of the sugar content)

    My lesson learned: don't brine wings for 14 hours; and always stick with plain mustard.

    By the way gentlemen I'll try those recipes when next I get the chance. Thank you.

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