Chicken Wing Help

[NFAA]

Hello all
I'm still learning but loving my #2. Looking for some advice on doing chicken wings.  Any help on successful methods would be appreciated.

 

[Grampy]

NFAA- Its hard to give you advice on the little information you provided. Everybody's taste are different and you didn't specify a flavor profile or preference on what you are looking for. There are a lot of chicken wing recipes and advice on this forum. Try doing a search for Chicken Wings in the search box just under the Smokin-It Logo at the top right hand corner. You should be able to find something there that is to your liking. Good luck!

 

[NFAA]

Just looking for the basic techniques that will turnout quality results.

 

[jcboxlot]

Brine chicken first

Smoke at 225 degrees until they hit 165 internal. (wing size makes difference in how long)

The skin wont be crispy so if you like crisp finish off on the gasser grill

I would dry rub 1st and add wet sauce later if you wish.

These are products I use (brine and rub) if you want a try.

http://www.oakridgebbq.com/shop/game-changer-brine/#axzz3fWZ33TXh


Personally I like thighs better on charcoal for a chicken, but everyone has their own taste, probably more of a variety than ribs!

 

[gmannel]

I'm tryin' right now 5 lbs wings soaked in 50/50 soy water w/ 1/2 bottle jalapeno sauce for 90 min, on #3 now at 250, couldn't see how practical to use my 732 for IT on a cut so small so will 'wing' it w time - maybe 2 hours?

 

[gmannel]

From Greg

I just put the wings in the smoker along with 2 ears of corn.

Smoked Beer Brined Jerk Chicken Wings
Ingredients
10-12 chicken wings (about 3.5 lbs.)
2 T. Grace Jerk Seasoning
3-4 T. Olive Oil
Wood:
2.8 oz. pimento wood (You can use oak)
Brine:
24 oz. beer (2 bottles)
40 oz. water
6 T sea salt
½ cup brown sugar

Add chicken to the brine mixture and brine for 4 hours, remove from brine and rinse. Add olive oil and jerk seasoning into a one gallon bag, add chicken and mix until chicken is coated. Place in the refrigerator for 2-3 hours.
Remove chicken from the refrigerator and place in smoker on the second rack slot from the top.  Smoke for two hours at 250 degrees, remove and then reverse sear for about 1 minute per side on your grill.

I like to serve it with some side sauces, BBQ sauce, Sweet and Sour and Wasabi sauce with horseradish and ranch dressing.

Greg

 

[gmannel]

2 hrs, 250, 6 oz oak
Pretty awesome, shoulda done 10 lbs, there almost gone already, and the bologna was a hit too. Nothin wrong w that skin!

 

[DivotMaker]

Fine-looking wings, George!

 

[KY Smoke]

George, the wings really had good, crispy skin?  That's awesome!  Going to have to try your method and see what I get.  Thanks man!

 

[gmannel]

Not crispy, but def not rubbery - my only smoker mod is drain hole to 1/2"

 

[H3]

I have found that the key to great wings is to brine them for 3 hours before the cook. I use a simple brine of 1 cup kosher salt and 1/2 cup brown sugar to a gallon of water. I then cook them for about 3 hours at 225 with apple or cherry wood.

 

[gmannel]

I too always brine chicken but this was more spur of the moment, so I figured the salt in the soy sauce marinade at 50% dilution would be a least as much as formal brine. I will add sugar or molasses next time as well and I bet the color will even be better. Figured 2 hour soak for wings would be adequate. I used no rub because I did not want to rinse off the soy/jalapeno marinade/brine. This was such a good accidental find I plan to try it next time I do drumsticks or thighs.

 

[pargolfr2003]

I've smoked wings many times but have never brined them. After reading this I will give it a try. Pic looks great