geneseohawk
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What is your favorite way to make smoked wings? I've read about smoking then broiling or smoking low and then cranking up to 400 last 15 min?
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Faulty maintenanceWhat is your favorite way to make smoked wings? I've read about smoking then broiling or smoking low and then cranking up to 400 last 15 min?
What is your favorite way to make smoked wings? I've read about smoking then broiling or smoking low and then cranking up to 400 last 15 min?
@nygiant and @padlin00 i tried the method of cook noted by @nygiant for the cook and a group of wings and I tried the @padlin00 S&P which is a standard for me on a grill. The eat will tell if I pulled it off but I was on a Bull. Tossed the S&P in Buffalo (Franks) and I am planning to just serve the coarse rubbed as is, well with some franks on the side plus home made blue cheese.I’ve tried them several different ways over the past month or so. I can say with certainty the ones yesterday were the all around best. And when I say all around best, I am talking from the meat itself being juicy and tender and the skin being crispy, as well as having a slight smoke flavor.
No brining of the wings. I’ve done that several times before anywhere from three hours to six hours and there was no real difference. They always tasted real salty especially down near the bone.
So yesterday’s wings were patted dry with paper towels, a light coating of avocado oil and a coarse rub. Not fine, but coarse. Smoker was on 250° with a smoke tube loaded with 100% hickory pellets. Smoking with 100% hickory pellets as well. Once that 1 hour was up, the internal temperature ranged from 150 to 160.
Increased the smoker temperature to 400° and let them go for 15 to 20 minutes. Internal temperatures ranged from 195 to 205.
Took them off and put them in a bowl and let them sit for about 15 minutes. Then tossed them in Frank’s mild buffalo sauce and dipped them in homemade ranch. They were whole wings not split. When I pulled the wings apart they came apart as easily as meat comes off the bone when you do ribs. They were that tender but most importantly, the skin was crispy. I will not do wings any other way now. Many ways to do them but I can tell you, this one works.
So…….what was the verdict?@nygiant and @padlin00 i tried the method of cook noted by @nygiant for the cook and a group of wings and I tried the @padlin00 S&P which is a standard for me on a grill. The eat will tell if I pulled it off but I was on a Bull. Tossed the S&P in Buffalo (Franks) and I am planning to just serve the coarse rubbed as is, well with some franks on the side plus home made blue cheese.
I absolutely agree with you. I've tried many different smoking recipes and methods, and nothing beats deep fried.I hate to say it, but I like my chicken wings fried, but I do smoke them for maybe 30 - 45 minutes at 180 before frying. It adds a nice smoke taste and golden color. Here's a "before" photo my last chicken wing cook.
View attachment 16501
The skin was not as crisp as I had wanted but I had someone (back seat driver) pressing me to pull them. I think had I waited 15 mins. Longer I would have made it. My wife loved them and was talking about it the next day and I agree they were very good. The smokiness just add so much.So…….what was the verdict?
I don’t have a fryer but I do have several grills and a Convection oven I could give a whirl, albeit the back seat driver.I absolutely agree with you. I've tried many different smoking recipes and methods, and nothing beats deep fried.