First time wings on Rec Teq 700

[nygiant]

Have watched several videos on YouTube posted by guys at rec teq and I’m kind of confused. It seems depending on which video you watch, they give you different temperature and cooking instructions.

The one I am going with is one of the first ones I watched. I was wondering what you all think of this? I am brining the wings for 4-5 hours in 1 gallon of water with a half cup kosher salt and one cup of sugar. I was going to smoke them at 275° for about 1 hour to 1 hour 15 minutes.

Then crank up the smoker to 425° and let them go for 25 minutes. Apparently by this time the wings should have an internal temperature somewhere around 175° to 180°. Take them off and sauce them with whatever sauce you’re using. Put back on for 5 to 10 minutes and the internal temperature to pull them out should be between 195° and 200°. The guys ate them on the video and they looked as tender as a pork butt and they actually just pushed right off of the bone. Said they were super juicy too.

Just wondering if that sounds like a good idea for those of you who have more experience smoking wings on this than I do. This will be my first time.

 

[bigfurmn]

Best advice I can give is to try it. Try a baseline run and after that adjust to your liking. I have a feeling they will come out pretty good though.

 

[nygiant]

Best advice I can give is to try it. Try a baseline run and after that adjust to your liking. I have a feeling they will come out pretty good though.

Yeah, guess that’s the only way to really find out. For something so simple there seems to be many different times and temps to do them.

I just took them out of the brine about 30 minutes ago. Brined for a little over 5 hours. Rinsed them off and put them in a bowl in the fridge. Going to smoke them tomorrow. Will put a rub on them for about 30-60 minutes then smoke.

Some will be tossed in a garlic parmesan sauce and the others in a Asian zing sauce.

 

[bigfurmn]

Yeah, guess that’s the only way to really find out. For something so simple there seems to be many different times and temps to do them.

I just took them out of the brine about 30 minutes ago. Brined for a little over 5 hours. Rinsed them off and put them in a bowl in the fridge. Going to smoke rheum tomorrow. Will put a rub on them for about 30-60 minutes then smoke.

Some will be tossed in a garlic parmesan sauce and the others in a Asian zing sauce.

Sounds delicious. Make sure to take tons of pictures. That way if something ends up not right the folks here will have a good idea how to solve the issue. I think you are on the right track though.

 

[1finder]

Have tried a couple different methods for wings. Brining is always a good idea for any chicken…imho
Found 0-400* method works best here.
After brining (or no brine) pat wings dry, season with rub & place in fridge overnight uncovered.

To cook:
Just pull wings out of fridge 40-60 minutes prior to putting on smoker to get to room temp. keep covered

Turn on your rig, (400*) place wings in smoker after ignition, don’t touch or look again for 60-70 minutes.
Have tried flipping 1/2 way through, but found it best to leave as is after putting in smoker.

Side note: always a good idea to clean drip tray before running at high temps.
Don’t need a grease fire…
Good luck & out!!

 

[bigfurmn]

Have tried a couple different methods for wings. Brining is always a good idea for any chicken…imho
Found 0-400* method works best here.
After brining (or no brine) pat wings dry, season with rub & place in fridge overnight uncovered.

To cook:
Just pull wings out of fridge 40-60 minutes prior to putting on smoker to get to room temp. keep covered

Turn on your rig, (400*) place wings in smoker after ignition, don’t touch or look again for 60-70 minutes.
Have tried flipping 1/2 way through, but found it best to leave as is after putting in smoker.

Side note: always a good idea to clean drip tray before running at high temps.
Don’t need a grease fire…
Good luck & out!!

As he is using a pellet grill, probably want to start off at a lower temp to get more smoke on the chicken.

 

[1finder]

As he is using a pellet grill, probably want to start off at a lower temp to get more smoke on the chicken.

That’s certainly an option…
Have made them on my 700 pellet pooper this way & they are devoured every time.
Have also tried cold smoking them & letting them rest a day or so, then follow 0-400* method, with same prep. As I say works here.
Everyone’s tastebuds are different…
Enjoy the day & stay safe!!

 

[nygiant]

Well, they turned out awesome! So tender, you’d bite into the chickens and lightly tug, and the meat came clean off of the bone. Really crispy skin too. Almost like I cooked them over charcoal after letting them go for 23 minutes at 425. Juicy and not dry at all. Used 2 Buffalo wild wings sauces. Not sure if they were a little salty or the 5 hour brine was it. Not bad or overly, overly salty. But maybe brine for 2.5 hours next time. For the first time doing this, I am very satisfied with the final results.

First 3 pics, After 1 hour at 275

 

[nygiant]

These pics after 23 minutes at 425. Nice crisp skin. Internal temp was 200-205. Garlic parmesan sauce and Asian zing sauce.

 

[sawhorseray]

Looks great from where I'm sitting, nice work! RAY

 

[bigfurmn]

I'll take a dozen or two! They look great.

 

[Brokenhandle]

I'm gonna go steal some off bigfurmn plate before he hogs them all! They look really good!

Ryan

 

[gmc2003]

Asian Zing sauce, now that sounds interesting. Your wings look really good on my screen. Nicely done. I can't help you out with cooking on a pellet smoker, but the next time you take them out of the brine. Try drying them on a cooling rack instead of a bowl.

Point for sure
Chris

 

[bigfurmn]

Brokenhandle ... good luck with that. Remember i have to fight off a two year old for good food. Im getting good at covert eating.

 

[JLeonard]

Well I'm taking what bigfurmn and Brokenhandle left...If any! Looks darn good!
Jim

 

[nygiant]

Asian Zing sauce, now that sounds interesting. Your wings look really good on my screen. Nicely done. I can't help you out with cooking on a pellet smoker, but the next time you take them out of the brine. Try drying them on a cooling rack instead of a bowl.

Point for sure
Chris

Thank you. Yeah that Asian zing sauce is a little sweet but spicy with red pepper flakes in it. It’s actually a buffalo wild wings sauce they are selling at the grocery store. When they were done in the brine I rinsed them under water and did put them on a cooling rack and paed them with paper towels and I sprinkled barbecue seasoning on them before putting on the smoker. I didn’t try one that was not sauced so I’m really not sure if the sauce was salty or if it was the brine. Either way really good it wasn’t too overly salty just something I noticed personally.

 

[nygiant]

And as an added bonus, this was the next course. Not smoked. I did them on the Blackstone griddle with garlic butter. Had a side of angel hair pasta with garlic and olive oil. That sauce is a blue cheese sauce to dip the steak in. Splurge every once in a while for these prime cuts from Costco.

 

[normanaj]

Nice.

Looks as everything worked out and then some!

 

[bigfurmn]

Very nice

 

[Winterrider]

Wings look great. Saltiness could have been combination of brine, type of seasoning used ( some saltier than others ), and what ever was in the sauce.
I would eat the he!! out of them regardless and check my BP later.