Wings on a weber kettle

[Brewandque]

Hey all,

I have a couple bags of wings in the freezer and looking for some advice. I know if I put them in the kettle frozen they will cook just fine but getting rub to adhear could be a problem. Is it better to thaw them? Or if frozen is OK, any ideas for getting the rub to stick. I guess I could spray them with cooking spray. Appreciate your thoughts.

 

[912smoker]

Never cooked frozen wings and don't have a kettle . If I didn't want to thaw I would probably spray them with some Pam or put in a zip lock bag and massage with oil. Rub should stick pretty good with those options.

Keith

 

[bradger]

i have tried cooking frozen wings on a grill and spraying with pam it doesn't really work, using oil works a little better. best is still defrosting.

 

[mr_whipple]

Not sure how I missed a thread with that title. I love my kettle wings, but can honestly say I've never heard of doing them frozen. There are some frozen rib threads here that sound like it works but I've never tried that either.

 

[SmokingUPnorth]

I would thaw them out. Dry them completely and let them sit uncovered in the fridge overnight. I think cooking them from frozen staying damp most of the cook would result in rubbery skin

 

[BandCollector]

Here is how I do it:
1. No need to thaw. . .Steam the wings for 15-20 minutes. Step by step below says 10 minutes but I bumped it to 15-20 minutes depending on how many wing you are smoking and if they are fresh or frozen.
2. Place the steamed wings on a grated half sheet and put into the refrigerator for at least an hour or more depending when you will smoke them.
3. When ready to smoke coat with oil (I use olive) and choice of seasoning.
4. Place wings on the cooking grate with the vortex blazing and choice of hardwood.
5. After 45 minutes. . . Coat with your favorite sauce and. . .Perfect wings every time!

Here is the step by step:

Vortex Buffalo Wings Take 5

As many of you know, I have been obsessed with creating the perfect skin crispness on my chicken wings. With the help of several members, I discovered that the secret is to make sure the wings are DRY before smoking them. Their suggestions provided much better results and convinced me of the...

www.smokingmeatforums.com

Enjoy,

John

 

[Brewandque]

Thanks for the feedback.

 

[Brewandque]

Here's the finished product. I cooked frozen for 35 minutes, turning every 10 minutes. Then did small batches directly over the coals to crisp them up. They turned out good, nice char. I should've done about 3 more minutes over direct coals to crisp skin a little more.