Chicken Wings?

[Ty520]

Any tips on smoking chicken wings, and making sure they're cooked, but not dry since using a temp probe isn't practical?

 

[gmc2003]

What are you smoking them on? I go with indirect high heat on the kettle with the Vortex. Apple wood for flavor.

Chris

 

[BandCollector]

Lots of great tips in the Poultry Section

 

[WV_Crusader]

Whats your cooker /fuel? Post details my friend!

 

[negolien]

HAHAHHA yeah bud we need some details.. A general answer would be smoke till almost done then do hot for a short bit to crisp skin. You're gonna need an instant thermometer to get it close to right or skill and luck lol.

 

[Ty520]

Just a masterbuilt digital smoker using chips. Just concerned about time and temperature. Not sure if i could get an accurate reading with my temp probe on such little cuts?

 

[mcokevin]

I usually do a two step approach to wings. I smoke for two hours at 225, then grill them at 400-450 or so for 5-ish minutes to crisp the skin up. As long as your wings aren't frozen they'll be plenty done there. These wings are always a hit.

If you are using an MES you can do your first two hours in there, and if you have access to a gas grill you can use that to crisp.

Here's some pics of wings I have done this method. The first two pics I had to dig for, but they are on my old WSM that doesn't get to grill temps. For these I smoked on the WSM then seared on the gasser. The third and fourth pics are from the gravity smoker, since that has a good temp range I do both the smoking and grilling on that.

WSM / Gasser:




Gravity Smoker:

 

[Ty520]

I usually do a two step approach to wings. I smoke for two hours at 225, then grill them at 400-450 or so for 5-ish minutes to crisp the skin up. As long as your wings aren't frozen they'll be plenty done there. These wings are always a hit.

If you are using an MES you can do your first two hours in there, and if you have access to a gas grill you can use that to crisp.

Here's some pics of wings I have done this method. The first two pics I had to dig for, but they are on my old WSM that doesn't get to grill temps. For these I smoked on the WSM then seared on the gasser. The third and fourth pics are from the gravity smoker, since that has a good temp range I do both the smoking and grilling on that.

WSM / Gasser:

View attachment 627044View attachment 627047


Gravity Smoker:
View attachment 627046View attachment 627045

Just the kind of productive, non sarcastic info i was looking for :-)

 

[BurntWeenie]

I use this same two step approach.

 

[mcokevin]

Just the kind of productive, non sarcastic info i was looking for :-)

Happy to help however I can.

Also, if you don't have a gasser or charcoal grill you could use an air fryer to crisp them. Worst case would be to use the broiler in your oven, but I don't know how that would turn out.

 

[912smoker]

Yep I use the same approach as mcokevin . I take mine to around 190 IT for a good bite thru.

Keith

 

[BandCollector]

Just a masterbuilt digital smoker using chips. Just concerned about time and temperature. Not sure if i could get an accurate reading with my temp probe on such little cuts?

T Ty520

When I used my Masterbuilt I found it frustrating because the skin would always come out rubbery. Thus the second step of using a gas or charcoal grill as mentioned above. After several attempts using different temperature ranges I finally gave up and bought a Vortex for my Weber Kettle Grill and never looked back.

If you own a kettle grill seriously look into a Vortex. Huge difference in time, frustration, effort, and results.

There are lot of posts regarding the use of a Vortex in the Poultry Section. The one I use exclusively with consistent results is the one I have posted in my Signature under: https://www.smokingmeatforums.com/threads/vortex-buffalo-wings-take-5.301638/

I hope this helps and Good Luck,

John

 

[clifish]

T Ty520

When I used my Masterbuilt I found it frustrating because the skin would always come out rubbery. Thus the second step of using a gas or charcoal grill as mentioned above. After several attempts using different temperature ranges I finally gave up and bought a Vortex for my Weber Kettle Grill and never looked back.

If you own a kettle grill seriously look into a Vortex. Huge difference in time, frustration, effort, and results.

There are lot of posts regarding the use of a Vortex in the Poultry Section. The one I use exclusively with consistent results is the one I have posted in my Signature under: https://www.smokingmeatforums.com/threads/vortex-buffalo-wings-take-5.301638/

I hope this helps and Good Luck,

John

Going to try this, do you think the same technique (steam/smoke) could be applied to drum stick?

 

[BandCollector]

Going to try this, do you think the same technique (steam/smoke) could be applied to drum stick?

Absolutely,

The steaming of the wings/ drum sticks will lessen the amount of oil in the chicken's skin thus giving you crispy skin when the vortex does it thing. In the post I mentioned that I refrigerate for at least two hours but sometimes I will refrigerate overnight.

John

 

[clifish]

Absolutely,

The steaming of the wings/ drum sticks will lessen the amount of oil in the chicken's skin thus giving you crispy skin when the vortex does it thing. In the post I mentioned that I refrigerate for at least two hours but a lot of times I will refrigerate overnight.

John

Nice, I want to try it this way as opposed to my first smoke using the snake method...need the weather to cooperate first been a ton of rain lately causing a delay in cooking your Σουβλάκια. . .Souvlakia cook, hopefully doing it on Sunday

 

[BandCollector]

Nice, I want to try it this way as opposed to my first smoke using the snake method...need the weather to cooperate first been a ton of rain lately causing a delay in cooking your Σουβλάκια. . .Souvlakia cook, hopefully doing it on Sunday

Great. Let me know how it turns out,

John