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  5. Smoked Wings

Smoked Wings

Scheduled Pinned Locked Moved User Recipes
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon
    Team Blue Admin Walton's Employee Power User
    wrote on last edited by
    #7

    gus4416 Yeah, I can confirm the shelf makes all the difference here. Just getting it that little bit further away from the heat source really helps.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

    1 Reply Last reply
    0
    • mrobisrM Offline
      mrobisrM Offline
      mrobisr
      Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
      wrote on last edited by
      #8

      What wood do you like to smoke your wings with and for how long?

      CrisbieC PapaSopP 2 Replies Last reply
      0
      • lkrfletcherL Offline
        lkrfletcherL Offline
        lkrfletcher
        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
        wrote on last edited by
        #9

        Very nice

        Life is a Garden - Dig it.

        1 Reply Last reply
        0
        • mrobisrM mrobisr

          What wood do you like to smoke your wings with and for how long?

          CrisbieC Offline
          CrisbieC Offline
          Crisbie
          Team Orange
          wrote on last edited by
          #10

          mrobisr I have used Mesquite and Hickory. Both work great. I am just so use to it that I cant really taste the smoke when I use my smoker so I cant tell the difference between the two. Cook time is 2 hours with a flip in the middle.

          mrobisrM 1 Reply Last reply
          0
          • CrisbieC Crisbie

            mrobisr I have used Mesquite and Hickory. Both work great. I am just so use to it that I cant really taste the smoke when I use my smoker so I cant tell the difference between the two. Cook time is 2 hours with a flip in the middle.

            mrobisrM Offline
            mrobisrM Offline
            mrobisr
            Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
            wrote on last edited by
            #11

            Crisbie Thanks

            1 Reply Last reply
            0
            • mrobisrM mrobisr

              What wood do you like to smoke your wings with and for how long?

              PapaSopP Offline
              PapaSopP Offline
              PapaSop
              Team Orange Power User Veteran
              wrote on last edited by
              #12

              mrobisr
              Wings are my favorite. About all I grill anymore as far as chicken.
              Been using Alder wood chips for about the last year. Just imparts a nice woodsy flavor without being overpowering.
              15 min each side indirect, 7.5 min each side direct heat just to crisp them up. Add in the 15 min to get the coals ready and in an hour, you’re drooling!

              Midwest_kcM mrobisrM 2 Replies Last reply
              2
              • PapaSopP PapaSop

                mrobisr
                Wings are my favorite. About all I grill anymore as far as chicken.
                Been using Alder wood chips for about the last year. Just imparts a nice woodsy flavor without being overpowering.
                15 min each side indirect, 7.5 min each side direct heat just to crisp them up. Add in the 15 min to get the coals ready and in an hour, you’re drooling!

                Midwest_kcM Offline
                Midwest_kcM Offline
                Midwest_kc
                Team Blue Sous Vide PK Grills Green Mountain Grill Regular Contributors
                wrote on last edited by
                #13

                PapaSop Same. I love wings. I usually do them on my drum smoker, about 45 mins at 300 gives them a nice bite on the skin, the meat is still juicy…I freaking love wings. I usually use pecan wood, because I always have it because I use it for everything.

                PapaSopP 1 Reply Last reply
                1
                • Midwest_kcM Midwest_kc

                  PapaSop Same. I love wings. I usually do them on my drum smoker, about 45 mins at 300 gives them a nice bite on the skin, the meat is still juicy…I freaking love wings. I usually use pecan wood, because I always have it because I use it for everything.

                  PapaSopP Offline
                  PapaSopP Offline
                  PapaSop
                  Team Orange Power User Veteran
                  wrote on last edited by
                  #14

                  Midwest_kc
                  Tried Pecan a long time ago but don’t remember… Age thing. Will give it another go. 👴 👍

                  mrobisrM 1 Reply Last reply
                  1
                  • PapaSopP PapaSop

                    mrobisr
                    Wings are my favorite. About all I grill anymore as far as chicken.
                    Been using Alder wood chips for about the last year. Just imparts a nice woodsy flavor without being overpowering.
                    15 min each side indirect, 7.5 min each side direct heat just to crisp them up. Add in the 15 min to get the coals ready and in an hour, you’re drooling!

                    mrobisrM Offline
                    mrobisrM Offline
                    mrobisr
                    Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                    wrote on last edited by
                    #15

                    PapaSop Thank you I have never tried alder will see if I can get some.

                    1 Reply Last reply
                    1
                    • PapaSopP PapaSop

                      Midwest_kc
                      Tried Pecan a long time ago but don’t remember… Age thing. Will give it another go. 👴 👍

                      mrobisrM Offline
                      mrobisrM Offline
                      mrobisr
                      Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                      wrote on last edited by
                      #16

                      PapaSop pecan and hickory are my favorites

                      1 Reply Last reply
                      1
                      • HerbcoFoodH Offline
                        HerbcoFoodH Offline
                        HerbcoFood
                        Regular Contributors Team Orange Sous Vide
                        wrote on last edited by
                        #17

                        I love smoked wings, but when I am feeling frisky, I like to par smoke/grill the wings and then finish in the fryer. Crispy, smoke flavored wings are out of bounds.

                        CrisbieC GWG8541G 2 Replies Last reply
                        2
                        • HerbcoFoodH HerbcoFood

                          I love smoked wings, but when I am feeling frisky, I like to par smoke/grill the wings and then finish in the fryer. Crispy, smoke flavored wings are out of bounds.

                          CrisbieC Offline
                          CrisbieC Offline
                          Crisbie
                          Team Orange
                          wrote on last edited by
                          #18

                          HerbcoFood Next time I was planning on tossing them in that peach glaze then throwing them back on the smoker to get it to caramelize a bit.

                          HerbcoFoodH 1 Reply Last reply
                          0
                          • CrisbieC Crisbie

                            HerbcoFood Next time I was planning on tossing them in that peach glaze then throwing them back on the smoker to get it to caramelize a bit.

                            HerbcoFoodH Offline
                            HerbcoFoodH Offline
                            HerbcoFood
                            Regular Contributors Team Orange Sous Vide
                            wrote on last edited by
                            #19

                            Crisbie https://www.instagram.com/p/CLiQj6iliWp/

                            CrisbieC 1 Reply Last reply
                            0
                            • HerbcoFoodH HerbcoFood

                              Crisbie https://www.instagram.com/p/CLiQj6iliWp/

                              CrisbieC Offline
                              CrisbieC Offline
                              Crisbie
                              Team Orange
                              wrote on last edited by
                              #20

                              HerbcoFood What beer do you like? I will be over at 6.

                              1 Reply Last reply
                              0
                              • HerbcoFoodH HerbcoFood

                                I love smoked wings, but when I am feeling frisky, I like to par smoke/grill the wings and then finish in the fryer. Crispy, smoke flavored wings are out of bounds.

                                GWG8541G Offline
                                GWG8541G Offline
                                GWG8541
                                Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                wrote on last edited by GWG8541
                                #21

                                HerbcoFood you are dead on with that method. I started doing a crisp in the deep fryer after about a 2 hour smoke and man are they good. I picked it up from a Q shop in Savannah, GA. Its the best way to serve a smoked wing in my humble opinion. I’ve seen a few other restaurants do it the same way, but not many.

                                “You never really die until you end up on the wall at a Cracker Barrel”

                                HerbcoFoodH 1 Reply Last reply
                                1
                                • GWG8541G GWG8541

                                  HerbcoFood you are dead on with that method. I started doing a crisp in the deep fryer after about a 2 hour smoke and man are they good. I picked it up from a Q shop in Savannah, GA. Its the best way to serve a smoked wing in my humble opinion. I’ve seen a few other restaurants do it the same way, but not many.

                                  HerbcoFoodH Offline
                                  HerbcoFoodH Offline
                                  HerbcoFood
                                  Regular Contributors Team Orange Sous Vide
                                  wrote on last edited by
                                  #22

                                  GWG8541 Yeah, I actually saw that on Man, Fire, Food or an episode of DDD, I can’t remember. But yeah I haven’t been to a place that does that combo move.

                                  lkrfletcherL mrobisrM 2 Replies Last reply
                                  0
                                  • HerbcoFoodH HerbcoFood

                                    GWG8541 Yeah, I actually saw that on Man, Fire, Food or an episode of DDD, I can’t remember. But yeah I haven’t been to a place that does that combo move.

                                    lkrfletcherL Offline
                                    lkrfletcherL Offline
                                    lkrfletcher
                                    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                    wrote on last edited by
                                    #23

                                    HerbcoFood - Yup, me too. Can’t wait to try

                                    Life is a Garden - Dig it.

                                    1 Reply Last reply
                                    0
                                    • craigriceC Offline
                                      craigriceC Offline
                                      craigrice
                                      Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                      wrote on last edited by
                                      #24

                                      I will have to do this

                                      1 Reply Last reply
                                      0
                                      • HerbcoFoodH HerbcoFood

                                        GWG8541 Yeah, I actually saw that on Man, Fire, Food or an episode of DDD, I can’t remember. But yeah I haven’t been to a place that does that combo move.

                                        mrobisrM Offline
                                        mrobisrM Offline
                                        mrobisr
                                        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                        wrote on last edited by
                                        #25

                                        HerbcoFood OK you have talked me into trying it next time, smoked deep fried wings just sounds too good to be true, I’m in.

                                        zbigjeffZ GWG8541G 2 Replies Last reply
                                        1
                                        • mrobisrM mrobisr

                                          HerbcoFood OK you have talked me into trying it next time, smoked deep fried wings just sounds too good to be true, I’m in.

                                          zbigjeffZ Offline
                                          zbigjeffZ Offline
                                          zbigjeff
                                          Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                          wrote on last edited by
                                          #26

                                          mrobisr Once you go there, very few wings out there match it.

                                          mrobisrM 1 Reply Last reply
                                          2

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