Do you add smoke to your wings? finished pics added

[Bill S.]

Was planning on doing wings in the oven but the wife was *****ing that it is too hot to turn the oven on, so I'm going to throw them in the smoker. What the preference here, smoke the wings or just go straight briquettes?

 

[Phil Perrin]

I add wood whenever I use the WSM. When I do wings,I go light. Very little hickory,or apple. HTH

 

[Pat Smith]

I like a couple of apple chunks and after the wings get smoked, I like to pull off the mid section of the WSM and set the grill grate on top of the charcoal ring to get a little browning on the outside of the wings.

Pat

 

[Bill S.]

Ended up going without smoke.....Had so many wings couldn't fit them all.

 

[Noe]

awesome looking wings glad u did not ruin them in the oven. try some mesquite next time one chunk should do it. i am getting hungry looking at them wings. keep up the good work

 

[Glenn W]

Man them wings look great! I usually add a little hickory and then do like Pat and remove the middle and grill to desired color.

I have done them as you did and had no complaints whatsoever

 

[Bill S.]

This is all that is left of 100 wings. Me and my son put one **** of a dent in them...lol.. They were some of the best things to come out of my smoker. Cooked for a couple hours at 250, then finished them off over the coals for about 5 minutes to crisp the skin.

I tripled the recipe below. Marinated them for a half hour or so then threw them in the smoker. I would say they were on the mild side as far as heat goes. May add some habanero powder next time.

3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (Frank's Original)
1 Tbsp paprika
1 tsp cayenne pepper
1/2 teaspoon salt
1/2 tsp sugar
1/2 tsp granulated garlic
1/4 teaspoon black pepper

 

[Gary H. NJ]

Those look killer Bill! Just think how great those leftovers will be when you bring them to work.