I like my butt rubbed and my pork pulled.
Member since 2009
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Smoked Wings
500
Posts: 3,177
Hot smoked some wings. 350 indirect. Dry rub was kosher salt,cracked black, and Lawry’s. After done, they were dunked per order in either warmed B-Dubs Teriyaki Sauce or this Buffalo style sauce;
http://www.savoryreviews.com/2011/09/19/grilled-hot wings/
Plus a number of adult beverages. Sunday Funday.
Comments
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Fantastic looking wangs!!
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Wings anytime!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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They look GREAT!
I haven't done wings very many times, and so far, only indirect because I'm lazy and don't want to have to flip them. I keep thinking I might try direct, sometime, and just keep flipping them every 10 minutes or something. Dunno. Yours make me want to just keep doing it indirect, though -- they look great! -
@Theophan - I have gone back and forth between direct and indirect with wings. For the past few years I have settled on very raised direct (PSWOO and extender gets them a good 4-5 " above the gasket line). As you note, flip a couple of times but the results are great. Seem to come out with much crispier skin ( same over-night fridge air-day and no need to enhance with the corn starch dusting). But as with most BGE cooks many ways to get there. Just enjoy the awaiting banquet. FWIW-
BTW- apologize for the partial hi-jack. Wings look great.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I love wings!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
Time for wings again this Sunday. I think I'll try these again. Rehashing this thread so it's easier for me to find come Sunday.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Smoked then flash fried is the way to go. Slow smoke for 2 hours and in the fryer for 2 minutes. Great smoky taste and fried crispy skin.
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Looks delicious
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@500 how long did you have them on at 350 indirect? I'm planning on superbowl wings tomorrow.
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plan on about 45-60 minutes once the Egg comes to temp and burns clean.I like my butt rubbed and my pork pulled.
Member since 2009 -
@500 are you flipping the wings half way through?
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Yes, I do. This time I cut the tips of the wings off and grilled them whole, and cut them apart after taking them off. Much easier to cut apart, and I think grilling whole helps retain the juices. When they were nearly finished, I removed the plate setter, cranked the heat to about 450, and finished them off direct, to crisp up. I used a bottled buffalo wings sauce this time as well. Didn't like it as much as the sauce recipe above, but it was a zero calorie, zero fat sauce, and my wife favored that.I like my butt rubbed and my pork pulled.
Member since 2009
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