smoked wings

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bubba27028

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cpl weeks ago my son and I were at a local eating establishment and they had smoked wings......ok....interesting....they were very good.

I am sure I am not going to be able to duplicate that recipe but I was thinking of smoking them and then doing a buffalo sauce?

anybody have and oh my these wings are amazing tips or ????
 
I've smoked wings a couple times and served them with a White BBQ sauce, and I've been really happy with how they've turned out. I coat the wings in yellow mustard then add a dry rub. (you don't taste the mustard but it helps the rub stick to the meat. Cover and let sit for 45-min to 1hr while i heat up the smoker, Then I smoke them at around 250. Most recipes I've read say it should take around 3 hours, but in my experience it's taken a little longer to get them to temperature. The white BBQ sauce is great with the smoked chicken if you've never had it. This recipe is good but I added extra spice because I like a little more kick http://www.myrecipes.com/recipe/white-barbecue-sauce-3.
 
I do a KISS method for smoking wings. Famous Dave's Chikn wing rub, onto the kettle offset cook with pecan chunks. smoke until done. Toss in sauce that's butter, Frank's and some more of the that Dave's rub to taste. Back onto the grill to firm up the sauce. Then it goes into my gizzard.

I brought about 3lbs to work yesterday, they lasted about 20 minutes as people had time to grab some.
 
this is my go to smoked wings. Theses are easy and fantastic. Place your wings in a ziplock bag filled with Frank's Hot Wing sauce. Put them in the frig overnight. While your smoker is coming up to temp, take the wings out the frig. Put on a tray and season real good with your favorite rub. I smoke mine around 300. Skin is always crispy. No need for sauce.
 
Bigr314 said:
this is my go to smoked wings. Theses are easy and fantastic. Place your wings in a ziplock bag filled with Frank's Hot Wing sauce. Put them in the frig overnight. While your smoker is coming up to temp, take the wings out the frig. Put on a tray and season real good with your favorite rub. I smoke mine around 300. Skin is always crispy. No need for sauce.
Click to expand...


does the hot sauce add any heat ?
 
Pattiodaddio has some good wings on his blog and the sauce is pretty good too
 
I've used everything from my normal rub to just some generic Weber chicken seasoning. Never really had smoked wings turn out bad. One thing I'd suggest though is not saucing them and just dipping them. I have found a lot of people like them without sauce, myself included.
 
I am thinking of using this....

its a road side chicken recipe as a marinade for a few hours prior to smoking. they say not to use the oil if used as a marinade.

1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt

cant wait!
 
Last edited:
May I make a suggestion?

1 part garlic powder, paprika, onion powder
1/2 part cayenne pepper, salt, black pepper
I prefer to use a Tbsp as a measure... with a bit extra left over in a bag for later use.

Coat your wings in some of this for a good couple of hours (more, if able) before smoking or grilling.

Smoke the wings over hickory (or your preferred wood) at 325F (or something 300F+ for good skin... otherwise, crisp them on the gasser after you're happy with their done-ness) until they hit 160-165Fish.

Mix up a batch of Franks/Texas Pete, Garlic Powder, Cumin, Worcestershire Sauce... to taste.

You're not looking for a hot tub effect... but just enough to coat the wings in a bowl when they come off the smoker/grill.

Give the wings a good toss in the sauce mixture. The smoked/grilled dry rub will seriously improve the flavor of the sauce as you toss the bird.

Hope this gives you another option / idea.
 
Has anyone tried brining the wings first? I was just wondering if it's possible to maximize juicy and still get the crispy skin...
 
ShadowDriver said:
May I make a suggestion?

1 part garlic powder, paprika, onion powder
1/2 part cayenne pepper, salt, black pepper
I prefer to use a Tbsp as a measure... with a bit extra left over in a bag for later use.

Coat your wings in some of this for a good couple of hours (more, if able) before smoking or grilling.

Smoke the wings over hickory (or your preferred wood) at 325F (or something 300F+ for good skin... otherwise, crisp them on the gasser after you're happy with their done-ness) until they hit 160-165Fish.

Mix up a batch of Franks/Texas Pete, Garlic Powder, Cumin, Worcestershire Sauce... to taste.

You're not looking for a hot tub effect... but just enough to coat the wings in a bowl when they come off the smoker/grill.

Give the wings a good toss in the sauce mixture. The smoked/grilled dry rub will seriously improve the flavor of the sauce as you toss the bird.

Hope this gives you another option / idea.
Click to expand...

interesting mix. Looks tasty!

the bbq place by me does a really subtle sauce, you get some flavor but its not to overwhelming. the smoke is the main note.
 
Hot Wings

I like to bread my wings and then smoke them and apply my hot sauce near the end of the cook. The breading soaks up a lot more of the hot sauce which make the wings much better in my opinion.

DSC02059.jpg


DSC02574.jpg


Dave
 
Dave,

I'll be honest: I've never been a fan of breaded wings. That said, I'm really interested in how you do it and how that effects the final result. Apologies if I'm rather blunt on the subject.

Any chance you'll share your breading recipe with us?
You grill your wings after breading vs. frying them, no?

Appreciate the info... To each his own...
 
For home:
Dry rub the wings, smoke for 1 1/2 - 2 hours.
Place on a hot grill to crisp up, add sauce of choice.

I like the smoke wings that are then deep fat fried from the "Old Mans" dive bar in Broomfield, CO.

http://theoldmanbar.com/menu
 
If you've never tried it, SmoFried is the way to go. I get them in the smoke for 45 to an hour, then pull them and drop them in the fryer to order. After that its a quick toss in whatever sauce they want and you got yourself a damn fine wing.
 
Groundhog66 said:
Holy crow, that question definitely left me scratching my head...:loco:
Click to expand...
Not everyone thinks Frank's adds heat, I can drink it like a beer, so I would say not really just some flavor. I add cayenne or other heat sources if I want to make it hot. YMMV
 
Yendor said:
Not everyone thinks Frank's adds heat, I can drink it like a beer, so I would say not really just some flavor. I add cayenne or other heat sources if I want to make it hot. YMMV
Click to expand...

I'd say you're one of very few, who doesn't think Franks Hot Sauce would add any heat whatsoever. Oh, and feel free to post your YouTube video of you chugging a 12 oz glass of Franks...I look forward to checking it out.
 
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