KEhrl
TVWBB Member
Quick smoke on a Saturday. Did a dozen "full" wings dusted with Pork Barrel BBQ rub. These went on my WSM 14 for 2 hours at 275 degrees (lid temp so maybe even hotter). Used kingsford professional charcoal, which I find runs hotter than KBB, and no water in water pan to promote crisper skin. For smoke wood I used a handful of cherry wood chips. I had the gasser on for some steaks as well so I crisped these up even more after the two hours for 2-3 minutes on each side.
These were finished with Capital City Mambo Sauce, which is a sweet and spicy wing sauce you can get in the DMV area (DC, Maryland, Virginia). It is quintessential DC! Thought the skin on these came out perfect, not chewy which sometimes happens with smoked wings. Loved the cook on the meat too as the wingette pulled off easily from the drumette. Happy Smoking!
Cheers,
Kyle
These were finished with Capital City Mambo Sauce, which is a sweet and spicy wing sauce you can get in the DMV area (DC, Maryland, Virginia). It is quintessential DC! Thought the skin on these came out perfect, not chewy which sometimes happens with smoked wings. Loved the cook on the meat too as the wingette pulled off easily from the drumette. Happy Smoking!
Cheers,
Kyle
