Smoked Wings Question

Grill, oven, fryer, anything can crisp them up after.

Smoked wings are bomb.

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so smoking them at 225 for a couple hours and the for the last 30 heating the egg up?

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30 minutes on a hot egg might overcook them, but you have the right idea. 225 until almost done, and on the egg until the desired crispness.

Then toss in whatever sauce while still hot.

love wings but thighs are even better

You can also use the broiler in your oven to crisp them up real quick after the smoke.

It's what I do when I'm too lazy get the grill going.

I did some last night.

Smoked then into the fryer. Best wings ever.

I smoked some yesterday on my Oklahoma Joe’s for about 2.5 hours while smoking some ribs.

Prep day before:
Put wings in a bowl, mixed them in mustard, lime, garlic powder, cayenne, whoosie sauce, and Piggly Wiggly seasoning. Placed in the fridge overnight.

Took them out the next day. Mesquite and Pecan wood at about 220-240 degrees varying, because it’s a real wood smoker and not some electric thing.

Dashed a good bit of paprika in the bowl and mixed around. Then placed on the pit. 2.5 hours. Last bit, made a sauce consisting of a good bit of butter, Sweet Baby Rays, Bayou Rum, lemon juice, and two packets of Taco Bell fire taco sauce (it was in the pantry, and I was out of LA hot sauce).

Cooked down the sauce, then sauced the wings on one side, smoked 5 Minutes, turned over and sauced the other side, smoked 5 more Minutes. Removed from the pit into a pot. Threw the rest of the sauce into the pot of wings, mixed around and served.

They were money, and my neighbors love me.

BGE? Vestavia? Hello neighbor!


Anyway, I do these on the BGE frequently. Here's my method:


1. Smoke the wings indirect using a platesetter for 45-60 mins at 250ish using whatever wood you prefer.
2. Pull wings off the smoker and remove the platesetter for direct cooking (I use a silicone glove to do this).
3. Baste the wings in the sauce of your choice and return to the grill at 350 degrees.
4. Crisp the wings and caramelize your sauce for another 10 mins or so until you reach the desired color.

Done. This is basically what Saw's does to theirs and why they are so good. Caramelizing the sauce on the wings is critical.

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remove the platesetter for direct cooking (I use a silicone glove to do this).

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Do yourself a favor and get one of the woos from the ceramic grill store. It makes life so much easier removing a hot plate setter and allows you to raise the grate up when cooking direct.

PSWoo

When I was in a tailgate group living in BR, I made wings where I’d simmer them in all kinds of spices/seasoning liquids in a stock pot to render the fat. Then fire up the charcoal grill at tailgate. Toss them in crystal/butter sauce, then back on the grill... alternate about every 15 min for about an hour until you get good caramelization, crispy crust. Toss back in sauce at end. Some People told me they were best they ever had