Smoked Chicken Wings


 
J

J Moodie

TVWBB Member
So I plan on smoking a bunch of wings tomorrow for the Jets/Pats on the 22.5. How many wings/person should I account for? Certainly don't mind leftovers and on the 22.5 I should be able to fit a bunch more than I need.

Has anyone just smoked and served? I don't have a fryer for the second step recommended on this site. Will they be terrible or just missing the crunch and still pack the flavour?
Other alternatives?

What about temperature, HH say 350, or low and slow 250? How long approx at each temperature?

Any recomendations for saucing them? I know the simple franks red hot/butter, but anyone have any honey garlic recipe (not for me, my wife)?

I feel like I am always asking questions on this site, perhaps one day I will provide an opinion, or at least pictures! Thank you!!!
 
Hello Mr Moodie.

The thing is that wings is hard to say the right amount/person. Me and my wife can sit here for an evening and down alot of them. I would say fill a grate and thats alot off food depending on sides/how big the wings are. I would go for a HH cook the Noe-way without the water pan.

For the sauce i cant really give you an advise couse i havent tasted any of those. Altho i can highly recomend THIS

What ever you do good luck. And have a nice evening!
 
Hey J. I have done both high heat and low and slow. I like both. I absolutely think that the sauce Wolgast suggested is the best I have had. The only complaint I have is it's messy and it takes a lot of tending to while cooking (Done on the grill, high heat, indirect, basting with sauce multiple times). If you want ease of operation, you could just smoke em on your 22. I did some last summer and it held around 70 wings. Then we made up three different sauces to fit my guest's tastes and sauced em after cooking. If you let them go long enough, the skin will be pretty good with no need to fry them. Good luck! Oh, and don't worry about asking questions. Just be glad that we have access to these guys and their advice! They haven't got mad at me yet and I bug em all the time!
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J, As far as amount, as an appetizer, I'd say 3 - 6 cut wing pieces per person (yeah, big range). If that's to be you're only or main dish, you might even double that. I did 55 wings (about 6 lbs.) for 19 people as an appetizer and had no left-overs (lucky I saved a few out for myself!). (BTW, that was a double 10-lb brisket meal with LOTS of veggies.) Only had about of pound of brisket and a few veggies left.)

For cooking, I'd smoke on the WSM -- at least they'll taste great whether or not they crisp. If you have a grill, you can finish at high heat for 5 or 6 minutes (or as desired). If you don't have a grill, an alternative is to CAREFULLY remove the center section of the WSM, put the grate of wings right down above the charcoal to toast. You can lay the cover on top if you're careful or easily if you've made the mode to add guides to the lower section.

Rich
 
Oh, one other question about smoke added. I understand I should use only a little smoke for wings. All I have on hand is pecan. Someone cleaned out the BBQ galore a couple days ago. Is that going to be a little strong? I am using lump.
 
Moodie this is a simple way i do wing's, try one wing in a toaster oven to see if u like before cooking the whole batch.

Spicy Brown Mustard
Saltine Crackers
Cayenne pepper
Your favorite rub

Wash and pat dry wing's, slather wing's all over with mustard.
Take saltine's and dry ingredients and put into chopper, grind saltines in chopper till coarse or fine.
Bread wing's with saltine's let sit in fridge for about 1/2 hr.

Start with all charcoal lit no minion start.
Cook in wsm at 350 till golden brown takes about 1 hr give or take.
Prop door open or crack lid open to get 350 in wsm.
 
Depends....

If you are rooting for the pats, then one per person is ok...no one will mind and you won't have a riot.

J-E-T-S JETS JETS JETS!!!!
 
I'm doing wings for the Pats game as well. I always make two of the large packages from the grocery store that have about 14 whole wings/pkg. This is about the right amount for any sized group because that's what will fit comfortably on the 22.5 wsm grills.

I cook 'em with all vents open and no water pan for about an hour and glaze 'em with the orange sriracha recipe found in the poultry recipes and they are always a big hit.

I've also done them a couple times using Raichlen's Louisville hot wings recipe and those are highly recommended, also.

Ron
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Moodie:
Oh, one other question about smoke added. I understand I should use only a little smoke for wings. All I have on hand is pecan. Someone cleaned out the BBQ galore a couple days ago. Is that going to be a little strong? I am using lump. </div></BLOCKQUOTE>

Pecan is nice and light. I think it would be excellent with wings and would use that with the K that I'm familiar with. You'd have to judge based on your familiarity with your lump.

Rich
 
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