Smoking Wings

[es1025]

I am making wings tomorrow, how many hours should I expect for them to be done? 2 hours, 3 hours? I am going to crisp them up on the grill.

 

[barelfly]

What temp you cooking at? I don’t have my notes with me, but the times I’ve smoked wings with the 3D, it was 1.5-2 hours maybe, and that was at 225. At least that’s what I think it was. Hopefully someone else will chime in and be more helpful. But good call with the grill for crisping them up!

As of late, I have only went with my Kettle for wings and cook much hotter and it is about 45 minutes, thus why I can’t remember exactly.

 

[smokeasaurus]

You can also toss the wings in an air fryer to crisp em up or the oven using the broiler.............

 

[es1025]

Update:
Marinated the wings in franks hot sauce and my rub overnight.
A little over an ounce of cherry wood.
Smoker temps were 180 for 30 minutes and 265 for 2 hours.
Crisped up the wings for 3-5 minutes in the broiler.
Best smoked wings ever had. Moist, juicy, and crispy skin.

 

[Kat@theCoast]

Hi Ed - your wings sound great!
I haven't tried wings yet on my new smoker, but I have a couple of questions for you:

Everything I have read says to put your poultry in the smoker patted dry, since the smoke clings to the skin better if dry.
If you soaked in Frank's sauce ahead, and I assume you did not pat them dry, right?
Did they drip hot sauce all over the interior of the smoker?
If so, did you put a pan under them to catch that?

Gimme them details Ed!!

 

[es1025]

Kat,
I did not pat the wings dry. The wings had plenty of smoke.

I foiled the bottom of the smoker. Not that much of a mess.

The broiler step added another level of flavor.

Wings are really easy.

Good luck.