Chicken wings

[Rookie]

The only way I've ever done wings is in a fryer. I wanna try to do it on the smoker. How long and at what temp? I'm running low on BBQ rub, which I need for the ribs tomorrow, so what's a good rub to use?

TIA

Rookie

[hunterdrake]

The only way I've ever done wings is in a fryer. I wanna try to do it on the smoker. How long and at what temp? I'm running low on BBQ rub, which I need for the ribs tomorrow, so what's a good rub to use?

TIA

Rookie

I smoke the wings about an hour then finish on the grill to crisp them up. All I do is salt and pepper them while cooking. I then put in a mixture of butter and Franks Red Hot Sauce. I got some going on the smoker today

[david brace]

I was never into wings. Even in my younger days when wing nights started to be popular, I never got much meat off those things for my liking. Thighs is the way to go for me. I even started removing the bone and stuffing them, then putting them back in to cook. These taste real good because you can stuff them with anything, and there is SO much more meat on the thigh than on any wing.

My 2 cents

DB

[bigwheel]

Hey DB you ever do Danny Gauldens Chicken thighs? They is absoloute killers. Got the recipe around here somewhere if anybody wants it. Purty sure it has been posted before on here but it been a while.

bigwheel

[TB]

Rookie
This is favorite way to do wings. It's for a grill, but on a smoker, just cook longer and hotter than usual (at 300F or above) until done and glaze at the end of the cook. From Weber's recipes:

Chicken Wings with Thai Sweet & Hot Chili Glaze

16 chicken wings, wing tips removed. (I separated the wing sections)

Glaze:
1/4 cup sweet chili sauce (Asian food section)
2 tablespoons soy sauce
1 tablespoon sriracha hot chili-garlic sauce
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger

Trim excess skin from the edges of the wings. Lightly brush or spray with the oil, and season with salt and pepper to taste.

In a small bowl, whisk the glaze ingredients. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times. Serve warm.

Loren

[david brace]

Danny Gaulden said this one time:

"Gang, Here's a nice side dish if you are bbq'ing for a large group, or can
be the main meat dish if it's just the family. It's my variation on " Doc.
Holiday's BBQ'd Chicken Thighs" Take as many thighs as you need and skin them. Then cut a slit along the bone, and remove it. Stuff the now made pocket, from removing the bone, with about a 2 or 3 inch long, pencil thick piece of Monterey Jack cheese, a few diced onions and diced jalapeno peppers that have been seeded and ribbed. If you want it with a little more kick, don't take the ribs out of the jalapenos. I prefer to leave the ribs. If you have room left, add more cheese, cut anyway you need to do it to get it into the pocket. Now take a toothpick and use it to close the
pocket. Wrap each thigh with a strip of bacon and pin the bacon to the
thigh with another toothpick. Place thighs in pan and drizzle with Italian
salad dressing until at least half covered. Let marinade for at least 2
hours. Turn thighs over in marinade every hour. Cook indirect with medium smoke at 250-300°F until done, then place thighs directly over low fire to brown and crisp up bacon, if this isn't accomplished during the cooking process. Or, Q thighs directly over the coals till done. Caution: If Q'ing directly over the coals, DON'T make a big fire. A small one will work best, and not burn the bacon and thighs. If cooking directly over the coals,
make sure you chunk in a small piece or two of green wood for smoke. I have done these at the store a couple of times for "something extra" on fancyorders, plus a few times at home. We really enjoy them and hope all of you do to. "

-Thanks for the idea to look this up bigwheel...I was fidgeting with something very similar to this at home a few years ago when as a single father I had to cook 10 years worth of meals for my 2 boys...I never marinaded the chicken thighs, but I did take the bone out and cut into the left and right side of the meat to butterfly it (if they were big thighs :oops:) then I'd stuff the sides and the center where the bone had been then butcher-string them together. The kids thought I was a good cook... :lol: :lol: :lol: I also made their old chinese-food rice into rice balls with stuffing of anything left-over.

DB

[david brace]

Forgot to say that between you and TB, you're making me hungry...and it's only 4 here in warmer-than-usual-NY...

DB

[bigwheel]

That be the one and it mighty scrumptious..I here to testify. Also works well with the boneless skinless thighs which commonly available at Wally World these day. Now dont want to make yall too jealous..but I got my boudan chuckling away slowly on the gaseous grill using a foil packet of Sugar Maple chips which come all the way from Manysoto. It smells sorta funny to me..but might turn out edible who knows?

bigwheel

[Rookie]

I ended rubbing them with some homemade rub, smoking them for an hour, grilling them (thank you for the suggestion) and tossing them in some Hooter's hot wing sauce. Pretty good eats.

Here is the rub that I used. Pretty basic, but I really liked it.

4 TBSP salt (I used half regular salt and half Lowry's season salt)
5 TBSP white sugar
3 TBSP brown sugar
4 TSP chili powder
3 TSP paprika
2 TSP cumin
2 TSP coriander
1 TSP cayenne pepper
1 TSP black pepper
1 TSP garlic powder
1 TSP onion powder

Got 50 ABTs on the smoker now...

[Steve-O]

Don't smoke the wings. Grill them over medium heat. Use this sauce. It's fantastic.

6 tablespoons Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine - not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce

Grill. Turn often. Baste with the above. Save enough for one last basting. Cook 40 minutes or so.

[crazyhorse]

i have a great outdoors smoky mountain and i smoke my wings at a high temp (300-325) for 1- 1 1/2 hours with a full water pan.

i dip my wings into my hot sauce mixture the last 30 mins of the cook to let it cook on

thanks for reminding me , i see some smoked hot wings in my future :P