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Chicken Wing Recipe request

Posted: Fri Dec 15, 2017 5:53 pm
by jtlogic
Looking for a good recipe for smoked wings, I have a wood chip propane smoker. Looking for Temp / Time to smoke and any other tips would be great, thanks in advance!

Re: Chicken Wing Recipe request

Posted: Fri Dec 15, 2017 6:13 pm
by Russ
You'll get some good advice on here, some very good cooks here. They be along shortly.

Russ

Re: Chicken Wing Recipe request

Posted: Fri Dec 15, 2017 7:42 pm
by OldUsedParts
First of all WELCOME to the Forum :texas: :tup: as for the Wing Recipe, I only grill mine so I would be of no help in smoking them. They sure won't take long no matter what method you use. Keep us informed of what you come up with, if you don't mind. :salut:

Re: Chicken Wing Recipe request

Posted: Sat Dec 16, 2017 9:31 am
by Bockbock
I smoke mine all the time. I coat them in Olive Oil and then add my favorite rub. I have used Mango/Habenero, Sucklebusters or you can just use good ol salt, pepper, paprika, and cayenne pepper for some heat. I crank the pit up to 300-325 degrees and cook for around 45 minutes. They come out of the pit nice and crispy liked they were fried. I use post oak and mesquite mixture for wood. I am guessing on the time, usually doing some projects while cooking. Good luck and happy eating!

Re: Chicken Wing Recipe request

Posted: Sat Dec 16, 2017 10:06 am
by bsooner75
Bock is probably pretty close on the time. I run 250 - 275 for about 90 minutes. Important part is to check the meats temp before deciding it’s done.

Wings can be as simple or complicated as you want. A simple brine for a few hours prior is good as well.

I remember Parts (I think) used to marinade in Allegro. I still want to try that.


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Re: Chicken Wing Recipe request

Posted: Sat Dec 16, 2017 10:09 am
by bsooner75
I would provide a recipe if I had a go to but I tend to do them differently each time. I have had good success with Sucklebusters Clucker Dust as the rub and then tossed in sweet baby rays buffalo wing sauce at the end for a simple method. I believe I have a more complicated Stubbs recipe somewhere that was also good. I can dig through my cool books and find it if you’d like.


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Re: Chicken Wing Recipe request

Posted: Sat Dec 16, 2017 1:27 pm
by OldUsedParts
yes, I do love that overnight marinate in Allegro - - - now they have an Allegro Nashville Hot Chicken but I haven't seen the Creole Hot and Spicy in a long while. however, like Sooner, I too tend to change from cook to cook just to see what I can come up with taste wise - - - I'm bad about that, as the Wife will attest to :banghead:

Re: Chicken Wing Recipe request

Posted: Sat Dec 16, 2017 2:07 pm
by jtlogic
Thanks for the help guys, marinating for a few hours and going to try 250 for 90 minutes on the smoker with mesquite chips. I'll post results when I have them.

Thanks again!

Re: Chicken Wing Recipe request

Posted: Sat Dec 16, 2017 2:38 pm
by OldUsedParts
Good Luck, ya can't go wrong with "skeet" :tup: :salut:

Re: Chicken Wing Recipe request

Posted: Sat Dec 16, 2017 8:17 pm
by woodenvisions
Pre drooling up here in Snow Land :)

Re: Chicken Wing Recipe request

Posted: Sun Dec 17, 2017 2:25 pm
by jtlogic
Food came out great thanks for the advice. Did 90 minutes on the wings as recommended rubbed down with grapeseed oil and monterey chicken seasoning, added a little rice vinegar and marinated for about 6 hours or so. I started the baby backs doing the 2-2-1 method with a little variation adding in the wings at the 3:30 mark. Ribs were seasoned with everglades cactus dust and a little original. The chicken breasts were amazing as well seasoned with monterey chicken and everyglades original, I did those for 90 minutes also sliced thin at an angle they were super moist and juicy and had a nice subtle smokey flavor not too over powering. Kept the smoker around 250 the entire time, pretty happy with the results and the family was happy too, served potato salad and fresh Florida sweet corn.

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Re: Chicken Wing Recipe request

Posted: Sun Dec 17, 2017 2:31 pm
by CaptJack
on wings, since they are technically white meat
don't take the drumette part of the wing past 165° internal temp
or they get dried out and tough

i cook mine on a 22"OldSmokey
the grill is 8" above the fire pan / coals
so i am actually roasting them over direct heat
they are the best wings you have ever tasted ;)