Wings...to fry or not to fry


 
M

M Halle

TVWBB Member
I am planning on doing some wings tomorrow for my daughters bday party. I have never done these but talking to a few people I think i have the jist of what I'm gonna do. I'm planning of putting a light rub on them first...then smoke them at 300 for 45 to 60 min. My question is does this sound right? Also someone suggested after the smoke to put them in a deep fryer for 5-10 min. What does everyone think. I dont wanna mess this up since I have people coming over and never done these before. This is only gonna be my third smoke.
 
I cook mine on a kettle grill. I marinade them in peanut oil with spices, fire up the kettle to 350 to 400 and cook them offset for 45 minutes to an hour - I use a drumstick holder to hold a few of the wings so that I can cook more - it's kind of like deep frying without submerging in oil.

I've never tried to cook them on my WSM. If I did, I'd be tempted to do it without the water pan.
 
Don't fry the wings. But would suggest foiling the pan and don't use water. The temp will get up to 300 or so. With all vents wide open.
 
I agree foil the pan, no H2O. 99.9% of the time I use water but not for chicken. Want a higher temp. So no water. Also I wouldn't deep fry. If the temperature didn't get high enough to crisp up the wings to your liking you can always pull off the mid section and put closer to the fire. Just keep an eye on them when close to the coals.
 
I just did some wings last Saturday in my WSM. Lightly seasoned them and then put them on the top rack with no water pan and the vents fully opened ( i think it ran at about 275ish). Cooked on the top rack for about 40-45 mins. Then the games where about to come on and I wanted them a little crispier so i moved them to the bottom rack for about another 15-20 mins or so. they came out great. Jim did a post a little while ago called "ugly wings" or something like that, that's what inspired me. Thanks Jim!
 
Yours will turn out fine dude. I love bbq wings of any kind, but I've never been able to achieve the crust and crispiness of restaurant wings. I asked a local wing joint (owned by a former NFL linebacker) and he told me they actually fry their wings 3 different times to get that crispy texture. I'd try the combo cook that you mentioned.

Don't lift the lid....
 
I have smoked wings on the grill with a rub and then fried them to crisp them up (Smofried), have grilled them high heat and they also turned out great. Wings are kind of hard to mess up so do them however you feel comfortable doing them.
 
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