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Smoked Chicken

Scheduled Pinned Locked Moved Smoking & Grilling
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  • C Offline
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    calldoctoday
    Team Blue Power User Regular Contributors
    wrote on last edited by
    #13

    Speaking of Tasty, here is a bowl full of smoked Chicken Wings. They are great for snacking or yo can just make a meal out of it with the smoked corn on the cob.

    s.a.mS 1 Reply Last reply
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    • C calldoctoday

      Speaking of Tasty, here is a bowl full of smoked Chicken Wings. They are great for snacking or yo can just make a meal out of it with the smoked corn on the cob.

      s.a.mS Offline
      s.a.mS Offline
      s.a.m
      Regular Contributors
      wrote on last edited by
      #14

      calldoctoday that’s the only way I do wings, unless I’m eating out

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      • C Offline
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        calldoctoday
        Team Blue Power User Regular Contributors
        wrote on last edited by
        #15

        Smoked Chicken Wings with Corn on the Cob - Copy.jpg

        PapaSopP 1 Reply Last reply
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        • C Offline
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          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #16

          I have fried em & seasoned after the fact to. But, the smoking is so tasty & more laid back. Frying em better be done on the outside deep frier, in perfect weather, & it is a sporting event.

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          • C calldoctoday

            Smoked Chicken Wings with Corn on the Cob - Copy.jpg

            PapaSopP Offline
            PapaSopP Offline
            PapaSop
            Team Orange Power User Veteran
            wrote on last edited by
            #17

            calldoctoday
            Love chicken wings. Probably of pic of mine somewhere in this thread. Just good eating.

            Tex_77T 1 Reply Last reply
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            • PapaSopP PapaSop

              calldoctoday
              Love chicken wings. Probably of pic of mine somewhere in this thread. Just good eating.

              Tex_77T Offline
              Tex_77T Offline
              Tex_77
              Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
              wrote on last edited by
              #18

              PapaSop Have you used the salt and vinegar wing shake? I used it on some bacon, but I didn’t get much flavor, maybe I didn’t go heavy on it.

              Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

              PapaSopP 1 Reply Last reply
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              • BrianhB Offline
                BrianhB Offline
                Brianh
                Team Blue
                wrote on last edited by
                #19

                I have done smoked wings a couple times, then threw them on a hot gas grill to crisp up the skin and caramelize the sauce. They are fantastic1

                Tex_77T 1 Reply Last reply
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                  calldoctoday
                  Team Blue Power User Regular Contributors
                  wrote on last edited by
                  #20

                  No, I have not tried that. When frying I would just make up some various spices & through the wings in a big bowl with the spices & toss em. When smoking have made up my own spice combination as with frying or used like a Weber Asian Garlic, Honey Garlic, or Asian Chili Lime. Sometimes with smoking the smoke flavor seems to over power the spices, but that is not necessarily a bad thing.

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                  • Tex_77T Tex_77

                    PapaSop Have you used the salt and vinegar wing shake? I used it on some bacon, but I didn’t get much flavor, maybe I didn’t go heavy on it.

                    PapaSopP Offline
                    PapaSopP Offline
                    PapaSop
                    Team Orange Power User Veteran
                    wrote on last edited by
                    #21

                    Tex_77 I have but just on the bacon so far. Not a huge vinegar fan. Will give it a try though.

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                    • BrianhB Brianh

                      I have done smoked wings a couple times, then threw them on a hot gas grill to crisp up the skin and caramelize the sauce. They are fantastic1

                      Tex_77T Offline
                      Tex_77T Offline
                      Tex_77
                      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                      wrote on last edited by
                      #22

                      Brianh They definitely need crisped up in my opinion or the skin just seems to be rubbery to me. I usually just pull them off the smoker, and crank the heat up and then throw them back on for a few minutes.

                      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

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                      • C Offline
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                        calldoctoday
                        Team Blue Power User Regular Contributors
                        wrote on last edited by
                        #23

                        Throw em in the bowl & toss em with the spices after the fry.

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                        • C Offline
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                          calldoctoday
                          Team Blue Power User Regular Contributors
                          wrote on last edited by
                          #24

                          Yes, get the heat up really high for the final smoke & that seems to get em bubbling & more crispy.

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