Dry-Rubbed Smoked Chicken Wings

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I typically don't smoke my wings on the Egg.  I found a recipe and thought I would give it a try this afternoon.   The weather is about perfect for back porch grilling.  More photos to come.

Legume

Outstanding view you have there!

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Legume said:

Outstanding view you have there!

Thank you kindly!

Nathanogle51

What's the recipe? Please share.

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Stir together 1/2 cup paprika, 1/4 cup kosher salt, 1/4 cup black pepper, 1/4 cup garlic powder,  2  1/2 Tbsp. Dried oregano, and 2 Tbsp. cayenne pepper in a bowl.  Cover chicken wings and smoke at 225 for 1  1/2 to 2 hours.

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chuckytheegghead

Looks good from here!

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chuckytheegghead said:

Looks good from here!

The recipe said to use a liberal amount of rub on the wings.  I'm beginning to wonder if I used more than I should have.   Time will tell....

chuckytheegghead

I usually load them up like that. They will be fine. Standing by. 

ColtsFan

Wings are one of my favorites on the egg. Always done raised direct and indirect. I'll have to try smoking some

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chuckytheegghead said:

I usually load them up like that. They will be fine. Standing by. 

Thanks.  I'm a little over an hour into the cook.  Temperature is holding steady at 220ish.

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lousubcap

@reload - your preferred wing cook process??  Reason I ask is because wings on the BGE eliminate all the fire/grease clean-up issues.
I run very raised direct (about 4" above the gasket line) at about 375*F (+/-) and flip around every 15 -20 minutes til done using the eye-ball test.  Usually around 45-50 minutes.  Remove, toss in the sauce and then either back on for around 5 minutes to set the sauce or just inhale.  FWIW-

SSQUAL612

Just looking at the picture of your back porch and view lowered my stress level.

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lousubcap said:

@reload - your preferred wing cook process??  Reason I ask is because wings on the BGE eliminate all the fire/grease clean-up issues.
I run very raised direct (about 4" above the gasket line) at about 375*F (+/-) and flip around every 15 -20 minutes til done using the eye-ball test.  Usually around 45-50 minutes.  Remove, toss in the sauce and then either back on for around 5 minutes to set the sauce or just inhale.  FWIW-

Not necessarily preferred, just trying to learn how to smoke wings.  I have yet to purchase a grate to raise the cooking surface.  

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The wings turned out pretty good. Nothing to write home about.  We liked the heat and flavor.  However, I will definitely use less rub in the future.

lousubcap

@reload -  if your planning permits, air-dry uncovered in a fridge overnight to dry the skin.  And you can dust with corn-starch to get the same outcome.   FWIW- 

YEMTrey

Dat view.  Give me a rocker and a glass of lemonade!

bgebrent

YEMTrey said:

Dat view.  Give me a rocker and a glass of Woodford.

FTFY