Smoked Buffalo Wings

[ScottM]

I absolutely love wings. My wife doesn't care for them, since she really doesn't like eating the skin. She wasn't hungry for dinner, so it was my excuse to cook wings!

Raw

Seasoned with:

After grilling direct for a few minutes:

After 35 minutes with some cherry wood for flavor:

Plated (tossed in buffalo sauce):

The wings were delicious!

 

[John Solak]

Nicely done, now I have a craving for some wings!!

 

[Wayne Truelove]

Bet the wife is sorry now!!

Looks great Scoot!

 

[Mike Coffman]

Great looking wings Scott!

 

[Corey Elks]

those look great!! were you able to get skin a little crisp on them? when ever i make wings my skin is like rubber.

 

[ScottM]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Corey Elks:
those look great!! were you able to get skin a little crisp on them? when ever i make wings my skin is like rubber. </div></BLOCKQUOTE>

Yup, the skin was crispy. The temperature must be kept fairly high to render the fat so the skin crisps. While I didn't check the temperature this time, when I have in the past the temperature is north of 350. Often near 400-425.

 

[Don Cash]

Yum! I usually do them the opposite way (indirect, then direct to crisp the skin), but you can't argue with your plated results. Awesome job!

 

[Jeremy Calow]

mmmm Wings! Love that, I think I will be needing some wings for dinner this week now hehe..

 

[Andy Beers]

Looks excellent, I love wings on the grill

 

[Sean H]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ScottM:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Corey Elks:
those look great!! were you able to get skin a little crisp on them? when ever i make wings my skin is like rubber. </div></BLOCKQUOTE>

Yup, the skin was crispy. The temperature must be kept fairly high to render the fat so the skin crisps. While I didn't check the temperature this time, when I have in the past the temperature is north of 350. Often near 400-425. </div></BLOCKQUOTE>

I agree. I don't care much for slow-smoked chicken, and also prefer to cook it at higher temps.

 

[Wolgast]

Sweet! Wings is on the meny some day this week.