Smoked Chicken Wing Help

wspwooks · December 2009

Hello again BGE Community. I have been hooked since I got my Egg last week and yall's help has been crucial in getting me started successfully. I am having a bunch of guys over for Monday Night Football tonight and I want to show off my Large BGE that I have been bragging about so much.

I want to smoke some wings and drums today for them and time them about right to eat them when the game starts (730 central time). I have a bunch of good rubs that my buddy who convinced me to buy the egg already so I really just need help with times and temps. I have a grill extender but to not have a plate setter for indirect yet. If need to get the plate setter for indirect, I will but I think I am getting it for Christmas from my folks.

Thanks again folks!

Geoff

bobbyb · December 2009

here are a few:

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1067

or

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=997

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=902

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=68&func=detail&id=300

wspwooks · December 2009

BobbyB,

Thanks for the recipes. I will give them a try sometime but I was just looking for a simple low and slow smoke recipe that I could try out. I prefer smoked wings (for healthier eating)without all the sauces. I just want a nice dry rub recipe that I can set it and forget it for now. Thanks again though!

Sundazes · December 2009

Rub em down with some Dizzy Dust and be done with it. Awesome stuff on chicken.

wspwooks · December 2009

How long should I smoke them for and at what temperature? I have asked my folks if they are getting me a plate setter and they said no. So, I am going to get one today so that I can smoke them properly.

I just need to know times and temps for the Egg and for Internal meat.

Thanks!

Fidel · December 2009

Rub em down, use your raised grid and cook them direct at 400* for about 20-25 minutes per side.

I only put a small amount of charcoal in the firebox. The idea is to have the heat, but to keep the wings as far from that heat as you can.

RVH · December 2009

You can also smoke them raised grid direct at around 275°F for about two hours, without turning them. They don't need a whole lot of wood chunks, maybe two small pieces. Enjoy the game.

iabbqguy · December 2009

Dr. BBq's Bloody Mary Wings have become my absolute favorites. Give them a try sometime.

INGREDIENTS:
16 single joint chicken wings

Bloody Mary Rub
1 Tbs celery salt
2 tsp black pepper
1 tsp chili powder
1 tsp onion powder
1 tsp granulated garlic
1 tsp brown sugar

Bloody Mary Sauce
1- 1/2 cup V-8 juice
3 Tbs Worcestershire
3 Tbs Tabasco Garlic Sauce
juice of 1 lemon
1 tsp salt
prepared horseradish to taste (optional)
...

Celery sticks
Chilled Russian Vodka

Procedure
1 In a small bowl mix the rub ingredients. Sprinkle over the chicken wings as needed, coating evenly.
2 Prepare the cooker direct at 350°F using cherry wood for flavor.
3 Grill the wings turning often for 30 minutes.
4 Meanwhile, mix the sauce ingredients together and set aside.
5 Put the vodka in the freezer.
6 Transfer the wings to an aluminum foil pan large enough to fit the wings in a single layer. Pour the sauce over the wings and return to the cooker.
7 Cook for another 30 minutes turning the wings after 15 minutes to coat. If the pan goes dry, add a small amount of beer to keep it from burning.
8 Remove the wings to a plate, and drizzle with the sauce if there is any left.
9 Serve with celery sticks and shots of ice cold vodka.

Smoked Chicken Wing Help

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