Smoked Wings?

YYZegger

Personally I do mine low and slow indirect at 225-250 for 2 hours with 1 chunk of Cherry wood for some mild smoke.  Then I finish them with a sauce and hot grill for crispiness, or eat them right from the Egg.  They don't get too crispy doing it low and slow, but they are delicious and very juicy.  Did them last weekend for a party and everyone loved them, some couldn't stop eating them....  I have never tried the overnight in the fridge with cornstarch, will try that next time for sure.  Either way they will taste really good.  Don't use too much smoke, I find chicken in general absorbs way more smoke than beef or pork, I kinda over smoked my last spatchcock chicken, still ate it without the skin though.  Have fun experimenting! Welcome!

Jeepster47

YYZegger said:

...  Don't use too much smoke, I find chicken in general absorbs way more smoke than beef or pork ...

That's what I've found also.  You might try using some of the citrus woods for smoke.  They leave a lighter smoke taste than even the fruit woods.  I've been experimenting with orange wood and find it to be my new favorite on chicken.

ChucktownEggHead

Wow! Thanks for all of the support. I was all set to go low and slow for 2-21/2 hrs and properly "smoke" these bad boys that way I would have plenty of time for a few beers and to and really enjoy the efficiency of the egg as opposed to my old Weber but I thought @gdenby had a good point about the marinades. What I have going already is a Southwest Ranch which is olive oil based, a mojo which is water based, and just some Frank's Red Hot (vinegar based) just because I had it laying around. Because of gdenby's input and several comments regarding technique to get crispy skin I'm wishing I would have forgone the marinade and just sauced at the end but I guess I will try that next time. For now it sounds like I may be better suited for a shorter cook so I may try that around 350 and see how it goes. Thanks again for all of your input and for such a great welcome. I'll let you guys know how it goes. 

Legume

you can always start lower temp and let it ramp up - just keep nudging the vent open a little more every 20 min or so to finish hot to chase the crispy

ChucktownEggHead

Guys- Thanks for the advice, the wings turned out great! After all of the input I decided that I would go indirect at 350 for this one and it took a little over an hour. I flipped once halfway through and even had some with crispy skin, I think the difference was the different marinades. Next time I think I will try no marinade and overnight in the fridge like some suggested. I was really impressed with the versatility of the cook and I realized it would be nice to have more surface area so I may look into a grate expansion at some point. Next up a Boston Butt. I can't wait! 

theyolksonyou

Ummmm pics?

ChucktownEggHead

I almost forgot to take a photo so this was after I had already pulled about 10 off. I think next time I'll trim off the tips as well for more room on the grid. 

mrw123

You got me in the mood to try wings for the first time. I did 400-425 raised direct. Some with a spicy rub, some I painted with bbq sauce when they were almost done.  My 8 year old ate almost all of them! Not much for the rest of us. Thanks for the idea!