chicken wings

[oddsocks]

hi all,

i'm struggling to find a good method for wings on the wsm - can anybody help?

cheers,

Gareth

[Steve]

Smoke them then finish in a deep fat fryer?

I've not found wings benefit from low and slow to be honest.

[Toby]

Ben and Q are definitely the people to answer this one!

[From The Sauce]

We smoked 300 yesterday while cooking for the Worcester Warriors.
Our method we used was similar to the way we do it on our Pro Q XL's
Use your favorite rub (we use Butt rub and jubilee mix, 1:2)
190 deg for 2 hours or until temps get to 130 deg. (at this point we will have turned the wings over once) The skin is crispy now too.
We then remove the water pan and cook on top grill for 15 minutes until temp reaches 165.
Crispy outside, juicy inside.



https://picasaweb.google.com/lh/photo/gTqje7R801LRUGsw4Lehr9MTjNZETYmyPJy0liipFm0?feat=directlink

[keith157]

They look good enough to eat, and I mean all of them

[bencops]

Smoked and deep fried is awesome. I split them, marinade in lemon juice, olive oil, S&P and some bbq rub for a couple of hours, then dry them off and dust them down with rub. Give them 1.5 hours in the smoker at 250.

IMG_9041 by Copsey, on Flickr
Then dust them with flour and deep fry until crispy.

IMG_9049 by Copsey, on Flickr
The smoking makes them leathery. The leathery skin then blisters up in the oil.
Then either use the classic of franks and butter, or actually I am pretty enamoured with Franks Sweet Heat BBQ wings sauce still.
Anchor buffalo sauce (medium) is fantastic too.

IMG_9051 by Copsey, on Flickr

[keith157]

Nice concept, and they look good too

[BBQFanatic]

The 2 methods I like are

Kettle BBQ (Indirect heat) Method
- Make up a mix of 50/50 Flour and BBQ rub of choice
- Lightly dust ribs with the flour mix, cover in clingfilm and put in the fridge for an hour, until the flour gets sticky
- Use 1 chimney of charcoal an place to one side of the kettle, place the wings on the side without the coals, close the lid (leave all vents open), add a few handfuls of oak chips. Leave for 45-60mins.
Note - If you put the wings on a wire rack you can do them in an oven @ 180C with a very similar result.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/264622_10150310915420491_594890490_9756937_4689345_n.jpg

WSM Method
- Dust wings with bbq spices, garlic powder, onion salt and pepper
- Put on smoker @ 250F for 3hours
- Ramp up to 350F for the last 30mins

https://skydrive.live.com/redir.aspx?cid=0899cfdf8f60df98&resid=899CFDF8F60DF98!671&parid=899CFDF8F60DF98!257

However, with both methods, I believe you are after a natural crisp which is fueled by the fat in the skin. That gives something for a the sauce to hang onto, which in my opinion is where its all at. I go through a number of phases regarding sauces, but the basic premise is that its sticky, vinegary, hot and sweet.

My goto recipes are (all are brought to a simmer before dropping the wings in)
Classic - Franks Red Hot Sauce + Butter (50/50)
Devilled Classic - Franks Red Hot Sauce, Butter (70/30), Table spoon garlic powder, Table Spoon Onion Salt, Salt, Pepper, Splash of cider vinegar, a good glug of honey and hot sauce to taste (Encona Hot Pepper is my normal)
BBQ Classic - 1/2 BBQ Sauce, 1/4 Honey, 1/4 Ketchup, Table Spoon Encona Hot Sauce

This is a pic of the Devilled Classic's
https://skydrive.live.com/redir.aspx?cid=0899cfdf8f60df98&resid=899CFDF8F60DF98!679&parid=899CFDF8F60DF98!257

[keith157]

Thanks for the tips (and the flat & the drummette.......sorry ).

[Big_Fat_Dan]

I'm glad i checked this page out, big fan of chicken wings

Thanks fella's

oh and Ben, what was the JD for? Swigging whilst cooking?