Wings...

Discussion in 'Poultry' started by frankerector, Jun 5, 2010.

  1. I will be smoking some wings shortly..Is the temp of 225 good? I have them in garlic and Franks right now....

    Frank
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I like to crank the smoker to temps of 300 degrees plus to crisp up the skin as I smoke them. 225 will work but most of the time will result in the skin being kinda like rubber unless you crisp them on a grill or in the oven
     
  3. pandemonium

    pandemonium Master of the Pit

    usually you would throw them in the sauce after cooking, just dont use the sauce you have the raw ones in now.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I usually marinade in the sauce then smoke/fry then put them in a container with more unused sauce and shake then serve
     
  5. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member SMF Premier Member

    Last ones I did were smoked at around 240° then rolled in a little flour and fried to crisp them up. I then bathed them in the franks/butter sauce that makes them oh so good[​IMG]
     
  6. They are in the Smoker now......

    I think I will smoke, dreg in the marinade, then oven cook to crisp..? ...Good?

    Frank
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That will work great don't forget the Qview so I can drool over them [​IMG]
     
  8. guvna

    guvna Smoking Fanatic

    wings are my favorite. 250* for three hours. lovely. dry rub only.
     
  9. flash

    flash Smoking Guru OTBS Member

    Alot of smokers cannot reach 300+ degrees so another thing you can do is smoke the chicken on the smoker

    [​IMG]

    Then finish them on a hot charcoal or gas grill.

    [​IMG]
     
    Last edited: Jun 5, 2010
    jaxgatorz likes this.
  10. I know this is old, but I got some wings today and was going to smoke them later. Good info here, looks like if I can maintain up to 300 degrees I should be good. Or just finish them in the oven afterwards. Thanks all.
     
  11. smokinal

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

    Don't forget the most important part.

    When they are done toss them with a mixture of melted butter & Franks hot wing sauce.
     
  12. flash

    flash Smoking Guru OTBS Member


    Or Cholula.
     
  13. smokinal

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


    OK Flash, What is Cholula?
     
  14. chef willie

    chef willie Master of the Pit OTBS Member

    another brand of hot sauce....the one with the wooden top. Not bad, but hard to beat Franks IMHO
     
     
  15. shtrdave

    shtrdave Smoking Fanatic

    Big, Rooster sauce fan here, plus some franks and a bit of the butter and a few spoonfuls of the Jalapeno brine from the jar of peppers.
     
  16. I am once again doing the wings....

    I have them mastered.

    I will post pictures soon.

    Hoist!

    [​IMG]

    Frank
     
  17. jc1947

    jc1947 Smoking Fanatic

     
  18. shtrdave

    shtrdave Smoking Fanatic

    I have not had Cholula in a long time. I end up using rooster sauce most of the time for spice.
     
  19. ugaboz

    ugaboz Smoking Fanatic

    yea i usually smoke wings at about 300 also for about an hour
     

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