Chicken Wings

Armadillo59

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7
Location
Apex NC
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  1. Bull
Just finished my first smoke with my RT 700 and the wings were a little overdone. Still very good but my wife likes more sauce and it seemed to have cooked it off. I put the dry rub and sauce on before the smoke. I’m thinking I need to keep the dry rub on before the smoke but toss the wings in sauce after the smoke. I’m a newby at this so please be gentle if this is a stupid question.
 

Chris_G

Rec-Traeger Frankenstein
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Alexandria, VA
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  1. Bull
  2. Bullseye
  3. RT-680
Just finished my first smoke with my RT 700 and the wings were a little overdone. Still very good but my wife likes more sauce and it seemed to have cooked it off. I put the dry rub and sauce on before the smoke. I’m thinking I need to keep the dry rub on before the smoke but toss the wings in sauce after the smoke. I’m a newby at this so please be gentle if this is a stupid question.
Don't know unless you ask.
 

Beerlord

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71
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Burbs of The Big Easy
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  1. Bull
I did wings this weekend and they were great but yes, a tad overcooked. I went 275 for 2 hours and 350 for 30 minutes. However, most weren't that big so I assumed they would likely be overcooked.
They still disappeared fast!
 

Mac2bdr

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83
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  1. Bull
Just finished my first smoke with my RT 700 and the wings were a little overdone. Still very good but my wife likes more sauce and it seemed to have cooked it off. I put the dry rub and sauce on before the smoke. I’m thinking I need to keep the dry rub on before the smoke but toss the wings in sauce after the smoke. I’m a newby at this so please be gentle if this is a stupid question.
Not a stupid question at all..I have always spun my wings in sauce after they are done smoking, but I’m certainly not an expert here, I’ll be interested in what others say as well.
 

Waterboy

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@Armadillo59 you don’t give temps and times on your cook but from my experience the only way to get good chicken (skin on) on the 700 is to cook over 300 (I do 375) all the way. If you want smoke add a smoke tube. Whenever I have tried to go low first to get smoke on chicken the skin always comes out chewy and tough.

I think with wings most folks toss in sauce after the cook. With thighs I usually slather the sauce on a few minutes before they are done.
 

Armadillo59

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7
Location
Apex NC
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  1. Bull
@Armadillo59 you don’t give temps and times on your cook but from my experience the only way to get good chicken (skin on) on the 700 is to cook over 300 (I do 375) all the way. If you want smoke add a smoke tube. Whenever I have tried to go low first to get smoke on chicken the skin always comes out chewy and tough.

I think with wings most folks toss in sauce after the cook. With thighs I usually slather the sauce on a few minutes before they are done.
My bad. I wasn’t as concerned with the cook as I was with the sauce. Just seeing if it’s normal to toss them in the sauce after they are smoked.
 

Bytor

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458
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Knoxville, TN
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  1. Trailblazer
I cooked a bunch on Sunday. I went 225 for about 40 minutes then 375 for about 20 more. The RT was smoking pretty good, while flipping them half way. I had a good rub on them, but took half out and tossed in some sauce for the sauce lovers and put a little additional rub on the other half and tossed. Both types were gone in a hurry.
 

boogermeister

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37
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St. Louis,Mo.
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I do them like gpm365-never failed me yet. Also can watch the recteq guys do their cook videos for more tips. They have daily shows on facebook and they are also on youtube. They are full of sales pitches, but they are entertaining and do have some good recipes.
 

Smoker4

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127
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I do 225F for 2 hours and then 4 min per side on the Weber gas grill with med-high heat to crisp. Tossed in rub before smoking.
 

ScottieBones

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6
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My current method working well.
About 3# wings, pat dry and place in gallon plastic bag, add 1 Tbsp dry rub,1 Tbsp baking powder. Shake up and place in fridge overnight.
Smoke on LO for 1 hr. Increase to 400F and cook another 1hr (+/- 15min based on doneness preferences). The baking powder helps get the skin crispy. Don't ask me how lol
 

Chris_G

Rec-Traeger Frankenstein
Premium Member
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Location
Alexandria, VA
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  2. Bullseye
  3. RT-680
My current method working well.
About 3# wings, pat dry and place in gallon plastic bag, add 1 Tbsp dry rub,1 Tbsp baking powder. Shake up and place in fridge overnight.
Smoke on LO for 1 hr. Increase to 400F and cook another 1hr (+/- 15min based on doneness preferences). The baking powder helps get the skin crispy. Don't ask me how lol
What's the baking powder for?
 

Tempoman18

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I’ve always had super crispy wings. take out of packaging, pat dry wings with paper towel, then dry rub seasoning.
250 for 2 hours, 350 for about 45-60min, but flip them 1/2 way (right side of grill is hotter so bottoms burn slightly)
 

cgriz

Member
Messages
7
Chicken Wings (drummettes)

  • Pat dry with towel
  • 2tbs of baking powder // 2 tbs of AP rub, toss coat evenly (this makes about 20-22 drums comfortably)
  • 250F for 30 mins, then flip
  • 400F for 40-45 mins until crispy
  • Toss in sauce, devour

  • 53A4A631-5063-49BC-B616-D4A03520502A.jpeg
 

hallsofmontezuma

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Messages
154
Location
Raleigh, NC
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  1. Bull
For wings I brine for 24 hours in 1 tbsp salt per 2 cups water.
50 minutes at 180 to get them smokey
Then 425 until the thermometer reads 170-180. Typically I'll cook until the smallest are above 170, which results in a range between 170s and 190s and they all turn out great. Never overdone.

*If using a dry rub, you can do that pre-cook. Saucing should happen at the end, otherwise it just cooks off.
*During the summer when the RT heats up quickly I'll just remove the wings, crank it to 425 (or so), then put them back on once it's hot. During the winter when it takes too long to heat up I'll have the oven preheated and transfer them there to get crispy.
 

Jhb076

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37
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  2. Matador
225 for 50 min, then crank to 400 for 50 min or so depending on size, toss on sauce after. I’ve also been reading about putting on at 0, turning in to 400 for an hour or so. May try that.
 

Beavercreek_smoker

Well-known member
Messages
79
Grill(s) owned
  1. Bull
Just finished my first smoke with my RT 700 and the wings were a little overdone. Still very good but my wife likes more sauce and it seemed to have cooked it off. I put the dry rub and sauce on before the smoke. I’m thinking I need to keep the dry rub on before the smoke but toss the wings in sauce after the smoke. I’m a newby at this so please be gentle if this is a stupid question.
I've done a dozen recipes but I highly recommend my goto. Marinade wings (refrigerated of course) overnight in a 50/50 mixture of soy sauce and orange juice. cook at 400 for 45-60 minutes. flip about half way through and watch them close after 45 minutes. they can go from a dark amber to burnt real fast.

The salt in the soy sauce will brine the wings and keep them moist and the OJ gives a nice sweet and sticky skin. No need to sauce them up IMHO.

The best part is finding the recipe you like the best, you get to eat a lot of wings.

Another good thing about this recipe that has happened a couple times to us, I have the wings marinated overnight than something comes up and we have to change dinner plans. I've kept them covered in the marinade for up to 3 days and they are still amazing. Just drain the marinade and they are ready to throw on a hot grill.
 

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