1. If you enjoy the forum please consider supporting it by signing up for a NES Membership  The benefits pay for the membership many times over.

  2. Dismiss Notice

Smoked Chicken Wings for Fathers Day

Discussion in 'Off-Topic' started by MassPete, Jun 9, 2019.

  1. MassPete

    MassPete Instructor NES Member

    Joined:
    Jan 18, 2013
    Messages:
    807
    Likes Received:
    545
    Location:
    Massachusetts
    OK, We are putting together the Fathers Day menu and I've decided to smoke 4 lbs. of wings with my Weber Smokey Mountain using pecan chunks. Thinking of a 2 hour smoke at 225, then a flash in the deep fryer to crisp up the skin. 3 Sauces planned. Naked smoke of course, Buffalo, Barbecue, and Asian Honey Teriyaki. I haven't done wings on the smoker before and would love some of your ideas. I want a crisp skin with a smokey flavor on the inside but don't want to overdo the smoke.... Welcome all of your ideas... Happy Father's Day...

    Thanks..
     
    SgtHal75 and xjma99 like this.

  2. LuvDog

    LuvDog NES Member

    Joined:
    Jan 24, 2012
    Messages:
    4,286
    Likes Received:
    1,505
    Location:
    Metrowest
    When I’ve smoked wings on the BGE, I finish them on high direct heat to crisp them up.
     
  3. grey

    grey

    Joined:
    May 13, 2013
    Messages:
    1,211
    Likes Received:
    260
    Location:
    North Shore
    A dusting of corn starch helps crisp the skin on low heat cooks. Ramp the temp at the end for max results
     
    Canndo and miniion like this.
  4. StevieP

    StevieP NES Member

    Joined:
    Apr 16, 2009
    Messages:
    7,868
    Likes Received:
    2,956
    Location:
    Gone to Carolina in my mind...
    I tried to smoke turkey wings. Hard to keep them lit, and you don't get high at all.
     
    Bear, shiprec13, xjma99 and 3 others like this.
  5. EMTDAD

    EMTDAD

    Joined:
    Mar 29, 2013
    Messages:
    1,628
    Likes Received:
    478
    Location:
    North Attleboro, MA
    I don't bother with low & slow for poultry. High heat smoke-roast at 350°. IMHO, the only reason to do low & slow is to get the tougher cuts (brisket, pork butt, etc) tender without charring the shit out of it. Skin comes out just fine and no need to pull out the fryer or move them onto a gasser for finishing.
     
    DitchDigger likes this.
  6. greencobra

    greencobra NES Member

    Joined:
    Jul 2, 2011
    Messages:
    14,262
    Likes Received:
    5,667
    don't know a thing about cooking chicken wings. i'm just here to find out what time you want me over and what can i bring. :D
     
  7. robjax

    robjax

    Joined:
    Jun 25, 2014
    Messages:
    12,843
    Likes Received:
    5,022
    I think I'm going to let my wife cook on Father's Day. My daughters are begging me to take them shooting next Sunday and the wife doesn't want to go. So maybe she will cook.

    But your recipes sound delicious.
     
    Last edited: Jun 9, 2019
    xjma99 likes this.
  8. Gator9329

    Gator9329 That Guy NES Member

    Joined:
    Dec 17, 2009
    Messages:
    3,761
    Likes Received:
    890
    Location:
    Burlington
    Thanks for picking me up greencobra i plan to drink a lot
     
    xjma99 and greencobra like this.
  9. greencobra

    greencobra NES Member

    Joined:
    Jul 2, 2011
    Messages:
    14,262
    Likes Received:
    5,667
    ROAD TRIP!!
     
    xjma99 likes this.
  10. Asaltweapon

    Asaltweapon NES Member

    Joined:
    Dec 21, 2008
    Messages:
    10,980
    Likes Received:
    3,804
    Location:
    Northern Mass
    1.5 hours at 2-225 then 1 minute in the deep fryer works for me. I’m using the smaller sized wings that are separated.
    I dust my wings with rub in a plastic bag prior to the smoker. I make them hot and mild/sweet. The longer they sit the better the better the flavor.
    I don’t use any sauce on them.

    Drum sticks smoke for 2 hours but I have yet to deep fry them after. Just place them off to the open area of the plate setter on the BGE.

    I’m going to marinate wings in Italian salad dressing, smoke and deep fry one of these days.
     
    Last edited: Jun 9, 2019
  11. NHKevin

    NHKevin NES Member

    Joined:
    May 10, 2011
    Messages:
    1,887
    Likes Received:
    463
    Location:
    Live Free or Die
    I like wings low and slow in the smoker, then finish them on a hot grill for just 2 minutes to crisp up.

    Same timing and process for hot Italian sausage, so that makes a good combo.
     
  12. StevieP

    StevieP NES Member

    Joined:
    Apr 16, 2009
    Messages:
    7,868
    Likes Received:
    2,956
    Location:
    Gone to Carolina in my mind...
    A friend with a Traeger makes awesome wings. I asked how and he said 175 for 75 minutes then 400 for 10 - 15 more minutes at the end.
     
    Last edited: Jun 9, 2019
  13. jkelly1229

    jkelly1229

    Joined:
    Nov 16, 2014
    Messages:
    3,921
    Likes Received:
    913
    Take your father to rockin ribfest at budweiser and sample all the wings
     
    AHM likes this.
  14. robjax

    robjax

    Joined:
    Jun 25, 2014
    Messages:
    12,843
    Likes Received:
    5,022
    According to Shiri whatever your plans are for Father's Day, as of now from a weather perspective they are predicting a repeat of this past weekend. So perfect weather is being forecast.
     
    xjma99 likes this.
  15. Dennis in MA

    Dennis in MA NES Member

    Joined:
    Feb 12, 2007
    Messages:
    13,961
    Likes Received:
    5,974
    I like your idea of frying at the end. Keep that smoker low and slow. The worst that could happen is you pull the wings early and they sit and cool a bit before frying. Not the worst thing if they are fully cooked.

    I'm still stuck on Kim's corn cob smoked chicken. Already collecting corn cobs and freezing them for future use.
     
    MassPete likes this.
  16. Blueman1914

    Blueman1914 NES Member

    Joined:
    Feb 8, 2019
    Messages:
    16
    Likes Received:
    34
    Be mindful of how much wood you use. It's easy to over smoke poultry.
     
    MassPete and Mass-diver like this.
  17. Sully

    Sully

    Joined:
    Aug 13, 2009
    Messages:
    846
    Likes Received:
    93
    Location:
    MA
    Scarbelly Wings | oldfatguy.ca

    Scarbelly wings are my favorite way to smoke wings. +1 for cornstarch to crisp. Deep fry if you've got one, otherwise, screaming hot grill at the end.
     
    MassPete likes this.
  18. Canndo

    Canndo NES Member

    Joined:
    Mar 11, 2012
    Messages:
    8,227
    Likes Received:
    5,233
  19. Fixxah

    Fixxah NES Member

    Joined:
    May 1, 2008
    Messages:
    27,381
    Likes Received:
    6,171
    Location:
    Norwood mostly.
    Totally drooling here.
     
  20. MassPete

    MassPete Instructor NES Member

    Joined:
    Jan 18, 2013
    Messages:
    807
    Likes Received:
    545
    Location:
    Massachusetts
    Me Too... Gotta grab some "Dinosaur" BarBQ sauce for sure.
     
  21. SevenPointSeven

    SevenPointSeven NES Member

    Joined:
    Feb 6, 2013
    Messages:
    534
    Likes Received:
    263
    Location:
    FUMA
    Grab some Dinosaur “Cajun Foreplay” rub to go with it. Can’t go wrong.
     
    MassPete likes this.
  22. AHM

    AHM NES Member

    Joined:
    Dec 30, 2013
    Messages:
    4,825
    Likes Received:
    2,344
  23. Stryker

    Stryker NES Member

    Joined:
    May 7, 2010
    Messages:
    4,246
    Likes Received:
    1,477
    Location:
    Nashoba Valley, MA
    The same

    My older son helping to make pork belly burnt ends this year
     
  24. SgtHal75

    SgtHal75 NES Member

    Joined:
    Jul 10, 2016
    Messages:
    1,075
    Likes Received:
    914
    Location:
    Hidden rebel base
    Sounds good!!!! Happy Dads day!!!
     
  25. jkelly1229

    jkelly1229

    Joined:
    Nov 16, 2014
    Messages:
    3,921
    Likes Received:
    913
  26. NHKevin

    NHKevin NES Member

    Joined:
    May 10, 2011
    Messages:
    1,887
    Likes Received:
    463
    Location:
    Live Free or Die
    Rumor has it the change is due to sketchy goings on at the Rotary Club.
     
  27. Dennis in MA

    Dennis in MA NES Member

    Joined:
    Feb 12, 2007
    Messages:
    13,961
    Likes Received:
    5,974
    Scallllllupz. I'm off to Tanny Hanny to pick them up in a bit. My wife and I will scarf down 1.5lbs of them along with almost a full cup of my famous (to me anyhow) homemade tartar sauce. That's dinner. I'm cooking. I always cook. It's my thing.

    It took me a long time to learn how to get a good coating on meat for frying. I'd like some wings, but I can make those any time. "Cheap" scallops are once-in-a-while.
     
  28. AHM

    AHM NES Member

    Joined:
    Dec 30, 2013
    Messages:
    4,825
    Likes Received:
    2,344
    Yeesh.
    It'd have been perfectly plausible that they just ran out of steam.

    With A-B running the beer tent,
    I hope they have something with some hops in it.
    Not suffering from beechwood-poor blood down here.
     
  29. MassPete

    MassPete Instructor NES Member

    Joined:
    Jan 18, 2013
    Messages:
    807
    Likes Received:
    545
    Location:
    Massachusetts
    The prep cooking has begun... Just made my famous Macaroni Salad, Sliced up the onions and Jalapenos. Caramelized half of them for the topping on the sliders. Blanched and dusted the other half for Onion Rings. Gonna let them dry in the fridge to assure the batter adheres. Making a light batter this year with Vodka and Club soda. Should be delicious. Just hard-boiled the eggs. This is a new one for me. Gonna deep fry the hard boiled egg halves, then top with a chipotle mayo yoke with bacon and green onion. I'll send pics. Lot's of work to do..
     
  30. Spanz

    Spanz NES Member

    Joined:
    Feb 25, 2009
    Messages:
    26,844
    Likes Received:
    11,384
    too much smoke?

    no such thing!
     

Share This Page