Wings

[lcdearman]

I don't eat a lot of wings, but my butcher shop was giving them away with a purchase so I ended up with a package. I patted them dry and seasoned them well with Southside Market rub. This rub has a bit of heat to it. I put them in a ziplock in the fridge until time to cook. I smoked them with 2.2 oz of hickory at 150* for 30 minutes, then 235* for 2 hours. I then crisped the skin on a hot grill. They were legit good! I ate some with Frank's Red Hot and some with Frank's Sweet Chili. Honestly, they didn't need any sauce. Makes me want to try some thighs next.

 

[tpcdelisle]

Those look great Clay.  Definitely try the thighs. That’s the best part in my opinion.

 

[colecp]

Holy cow, "try some thighs next", why aren't you embracing thighs? Welcome to chicken nirvana!

 

[old sarge]

Great looking wings Clay.

 

[barelfly]

Excellent! Do the thighs the same way. Crisping on the grill to finish is a must for chicken, unless you are cooking at a higher temp with digital.

The thighs will be just as good! Lots of reading available on Seriouseats.com about getting chicken skin crisp, really on the dry brine process.

Have fun with the thighs!

 

[swthorpe]

The wings look great, and your technique is spot on!

I also recommend trying the chicken thighs.  Skinless thighs (without the grill to crisp) are also really good for doing pulled chicken sandwiches!

 

[dorian345]

Just tried something similar. 1 rack full of wings at 250° for 1hr 50 mins. Took them off onto piping hot bbq grill to crisp them up. Came out great. I used about 2.2oz of wood. Next time I'll be using 3oz for that extra smokey kick!

 

[old sarge]

Sounds like you nailed it!

 

[tpcdelisle]

Man, wings are sounding very good right now. 

 

[Okaycanuck]

Just curious if you smoke on the racks or on the sheet pans?

Heather

 

[lcdearman]

I smoke mine on the racks.