Smoked wings

7mmMag

7mmMag

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I got a smoker from Nimrod777 and decided to try some wings as first go at smoking meats. They turned out great. I did some in a dry rub, and some in a marinade.
 

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how was the skin? had a lot of trouble with it being rubbery instead if crispy. used to get smoked wings from m&m bbq and they were the bomb. have never been able to replicate
 
They were a little rubbery, but it's hard to get it crispy in a smoker. Could put them on direct heat for a minute to crispen it up.
 
Can you get them skinless? It's my preferred way, I know you can get them that way at Hooter's called "naked".
 
Made some on the pellet grill tonight that turned out great... following a traeger recipe. Took 4lb bag of frozen tyson wings and thawed. Seasoned with chicken rub and grilled at 375 for about 45 min. Tossed in Franks Buffalo/melted butter then served.

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BigAl":1aospzv5 said:
I smoke wings often. I do a big batch, then vacuum seal them in bags of 10 and then reheat in the oven. As good as anywhere as long as you don't overcook them when smoking.
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This is my preferred method. I like to half-cook them in the smoker, not only for flavor, but to render the under-skin fat out. Freeze then, or cook in a 450° oven. They'll get crispy there, but still have the smoke flavor
 
I've done them in the Weber. You can definitely tell the difference. Don't overpower with smoke though.


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I smoke most all my wings now. I do as mentioned above. I smoke then throw them on the grill or in the oven to get the crisp skin. Works perfectly, and they are amazing.
 
They is pretty good. I did nearly a hundred wings for NFL Conference Championship Sunday but with so many I had to rely on the deep fry.


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Saw something new I'm going to try. Confit wings. Cook them low and slow in the oven smothered in fat/oil. The ones I saw were finished in the fryer, but I'm going to try and finish them on the grill or smoker.
 
I did some confit duck legs, and they turn out awesome just seared in the skillet long enough to crisp up the skin.
 
Has anyone ever tried deep frying the wings after smoking them? It gives you the crispness while sealing in the smoke flavor.
 
I've never done it myself, but that's how Central BBQ does theirs, and it works very well
 

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