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Smoked chicken wings?

Mike8itMike8it Posts: 468
edited April 2012 in EggHead Forum
Have you ever done this cook?

Comments

  • yep. What you need to know?

  • MickeyMickey Posts: 16,504
    These
    Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • These
    Photobucket Pictures, Images and Photos
    Looks like Mickey has you covered

  • MikeGMikeG Posts: 174

    Easy cook for us noobs:  lightly sprinkle them with rub, then 325 or so deg. indirect with your platesetter wrapped in foil so you can hear the fat drip out of them.   After about an hour the fat will begin falling out of the wings and making music on the foil.  This dripping will continue for about 10 minutes, then cease.  No need to open up the lid to peek.

    Cook until the dripping stops then 10-15 minutes beyond that.   The skin will be crispy and the connective tissue broken down with 90% of the fat rendered out of them.    Toss them in a bowl with a generous amount of Franks Hot Sauce and dig in.   

    What I do with the leftovers in the days after:  strip the cold meat off the bones and re-toss in Franks, really load them up with sauce.   Then assemble a spinach lettuce salad and dress with home made blue cheese dressing and scatter a good portion of the wing meat on there.   Yum!

  • centex99centex99 Posts: 231
    Leftovers?  Wings never have leftovers! :-)
  • MikeGMikeG Posts: 174
    Leftovers?  Wings never have leftovers! :-)



    I'm down 35 lbs (65 more to go) since the new year and eat my que every day, but just not much of it.  If I eat more than about 6 oz of meat in a day I don't lose weight.   I'm doing 8 lbs of pulled chuck roast with beer, pascilla's and onions this week.

    My Foodsaver gets a good workout the day after I smoke anything :-)

  • tazcrashtazcrash Posts: 1,851
    Good for you Mike.
    Between how food tastes coming off the egg, and the pictures posted here, its tough to stick to normal human sized portions, and only having a couple ABTs.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • MickeyMickey Posts: 16,504
    I go 375+\- direct and raised grill. The ones above had Butt Rub. If sauce, do the last few mins
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • MillsyMillsy Posts: 104
    I am doing them tonight after seeing a new hot sauce from Franks at the store.image
  • here ya go

    egg3.jpg 9.2K
  • R2Egg2QR2Egg2Q Posts: 1,652

    Here's a couple more:

    image

    image

     

    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Z_EggineerZ_Eggineer Posts: 569
    Looks good!  I am starting to think dry-rubbed smoked wings are my favorite...
  • Those wings look great
  • cortguitarmancortguitarman Posts: 2,024
    @MikeG same here. I'm down 25 lbs since January. I was affraid I'd over eat when I bought my egg in January. Not the case. I just make sure that I only cook enough to eat. Also, I look forward to leftovers because the smoke flavor seems to come through even more on the second day. Keep going with the weight loss.
    Mark Annville, PA
  • Mike8itMike8it Posts: 468
    imageI did mine at 250 degrees for 2.5 hours and I have to say they were delicious. I do prefer whole wings instead of seperating them, just seems to be juicier IMHO. There are so many ways to do wings (or any food on the egg) and the eggsperimenting is the fun part. Happy egging to all.
  • Hi54puttyHi54putty Posts: 1,626
    We do wings all the time. I usually cook them like Mickey (I seem to say that a lot) but tried the Georgia red wings recipe from this site a few weeks ago (indirect) and they were great. Here is a pic of them right off the Egg, before sauce. I would recommend these.

    image
    XL,L,S 
    Winston-Salem, NC 
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