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Smoked Wings
Posted on 10/19/18 at 9:37 am
Posted on 10/19/18 at 9:37 am
This football season I’ve mainly been smoking spare ribs. I’ve kind of been lazy and haven’t been hitting the brisket, but I want to mix it up this weekend while staying lazy and do smoked wings.
Anyone have any rub recipes they like to use, do you brine, sauce on while smoking? Guess I just want to hear some different methods.
Anyone have any rub recipes they like to use, do you brine, sauce on while smoking? Guess I just want to hear some different methods.
3
Posted on 10/19/18 at 10:04 am to RebelliousGooner
The key with smoking wings is to avoid the rubbery skin. You have to crisp the skin afterwards by either frying or grilling direct.
Posted on 10/19/18 at 10:16 am to Aubie Spr96
I just do Salt and pepper and smoke for 1.5-2 hours at about 225. Then throw them on direct heat for a bit.
Eta: that’s for whole wings not separated like a Fried wing would be.
Also, they’re a lot better Fried for 2 minutes each but I rarely do that.
Eta: that’s for whole wings not separated like a Fried wing would be.
Also, they’re a lot better Fried for 2 minutes each but I rarely do that.
This post was edited on 10/19/18 at 10:17 am
Posted on 10/19/18 at 11:33 am to RebelliousGooner
I make my dry rub, dump the wings into a ziploc bag, pour a little oilve oil in the bag, then some of the rub. Spread it all around, and throw the bag in the fridge fro a few hours. About 30-45 minutes before I'm ready to cook them, take the bg out of the fridge and set on the counter. Once the fire is ready, i pour the wings onto a plate, and hit them with more dry rub. Smoke them for about an hour and half on indirect heat, flipping them once or twice, then finish them on direct heatto crisp them up.
My dry rub is kosher salt, paprika, black pepper, dry mustard, cumin, chili powder, brown sugar, and cayenne pepper. I don't measure any of it, just start dumping, tasting, and adjusting until I like it.
My dry rub is kosher salt, paprika, black pepper, dry mustard, cumin, chili powder, brown sugar, and cayenne pepper. I don't measure any of it, just start dumping, tasting, and adjusting until I like it.
Posted on 10/19/18 at 11:57 am to RebelliousGooner
Toss them in 3:1 Kosher salt:baking powder and let them rest overnight in the fridge uncovered on a sheet pan.
The salt baking powder combo makes magic happen that aids in crisping the skin.
Add rub of choice (salt free since you already brined) and smoke indirect at 400-425f until they are done. Sauce at the end if you want.
At these temps and with the salt:bp brine you usually don’t even need to crisp them up over the coals but sometimes I do anyways.
The salt baking powder combo makes magic happen that aids in crisping the skin.
Add rub of choice (salt free since you already brined) and smoke indirect at 400-425f until they are done. Sauce at the end if you want.
At these temps and with the salt:bp brine you usually don’t even need to crisp them up over the coals but sometimes I do anyways.
This post was edited on 10/19/18 at 12:02 pm
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