Pecan Smoked Chicken Wings

MrCookingNurse

Smokes rolling on a few pounds of wings. 
Go SEC

MrCookingNurse

Saucing it up. One side jack Daniels. One side SBR

MrCookingNurse

Locking in the sauces

RedSkip

Awesome cook!  I made some this weekend in the oven (didn't want to hassle in the cold), and what a mistake they turned out to be!  Egg wings are crispy and flavorful, nice cook.

bgebrent

You're looking locked in brother!  Go SEC.  Enjoy the eats and game.

shtgunal3

Looking good. I just pulled a butt and some sausage off the egg. Its in FTC right now. Roll Tide!

MrCookingNurse

Thanks guys. Adding some franks!

pgprescott

Nice! Eat up!

StillH2OEgger

They look great. If you could just drop those off around halftime it would be greatly appreciated.

Mickey

Do you ship?

MrCookingNurse

I was rushed through the cook. Got home latter than expected. Wanted about 3 hours to work but only had about 1.5. Guest were well well well pleased so I guess that's what was important. I would have liked to go a little lower longer to crisp up the skin but had to do 350ish for an hour then saucing and direct the last bit. Really nice flavor combination. Bad Byron's, jack daniels, and franks. 

Thanks Guys. 

Mickey

Pick up a bottle of this next trip to store. 

YukonRon

Nothing better. I love chicken wings on the BGE as much as anything I can cook.

whldch

Pecan smoked wings are the way to go. I may do it next weekend.

B727

How much lower temp would you have gone if you'd had the time? I'm getting ready to do a bunch in the next few days and it sounds like that I could use your expertise.

MrCookingNurse

@B727
hey man. I'm no expert but what I'd like to do is 250ish for about 2 hours. A little sear after saucing has never hurt anyone. 

Or or you can raise direct at 425 for a faster 30-45 minute cook. 

lousubcap

Great looking wings-
Something I do if going with two different flavor profiles, I apply one to the flappers and one to the drumettes.  Keeps it simple for me.

KiterTodd

Why do you pile them up like that?  Is that how you do the entire cook?

Just wondering the technique as if that works out, I can fit more on the egg.  I've been putting them single layer, sometimes two racks.   A pile would be nice.

MrCookingNurse

@KiterTodd

i don't pile them the whole cook. Just sometimes. If you pilled the whole cook, I would think some in the middle would cook uneven. I started out with everyone laying flat. In the first pic. 

MrCookingNurse

lousubcap said:

Great looking wings-
Something I do if going with two different flavor profiles, I apply one to the flappers and one to the drumettes.  Keeps it simple for me.

Your sir are a genius. 

Chase2016

Would you do the 250ish for 2 hours on direct or indirect?

MrCookingNurse

Chase2016 said:

Would you do the 250ish for 2 hours on direct or indirect?

Indirect 

Chase2016

New to the BGE, I must say I gotta try some wings on here they look freaking awesome

pgprescott

Chase2016 said:

New to the BGE, I must say I gotta try some wings on here they look freaking awesome

You are correct! So many variations to explore. 

lousubcap

@Chase2016 -  a major key to great wings is to give them a good overnight (if possible) or several hour exposure uncovered in a fridge to dry the skin.  If not possible, you can hit them with a light dusting of corn starch (or both) before proceeding with any cook prep recipe.  And then the whole process is as wide open as you can imagine.  FWIW-

Chase2016

@lousubcap gonna try that

herbu

lousubcap said:

@Chase2016 -  a major key to great wings is to give them a good overnight (if possible) or several hour exposure uncovered in a fridge to dry the skin.  If not possible, you can hit them with a light dusting of corn starch (or both) before proceeding with any cook prep recipe.  And then the whole process is as wide open as you can imagine.  FWIW-

@lousubcap , when you dry them like that, can you get any spice to stick?  I just did some, (after this thread tickled my tastebuds).  I rubbed them w/ peanut oil, then tossed in an envelope of Lipton Onion Soup Mix.  (The same stuff you mix w/ sour cream for chip dip.)  Let sit ~24 hours.

Then indirect @ about 275-300 for a couple hours.  At the very end, opened bottom and top vents wide open, let come up to about 425... only took a few minutes.  Did that to see if it would crisp up the skin.  It didn't.

Wings were delicious, but skin was not crisp... maybe even just a tad tough and leathery, (like the skin on most of my smoked chikin).

If you dry the skin, can you get any shake or spice to stick before cooking?

lousubcap

I don't have an issue with the dry rub not sticking but I will hit them again when I flip them while cooking.  I run very raised direct (about 4" above the gasket line) at 350-400*F. Flip after around 15 mins, then wait another 15-20, flip again then figure out the finish (run dry rub  and sauce after the cook or sauce and back on).  FWIW-
BTW- I do the overnight dry on any chix cook.

TideEggHead

Great looking wings!