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Smoked Wings

Scheduled Pinned Locked Moved User Recipes
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  • 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
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              • 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
                    • 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.

                      GWG8541G Offline
                      GWG8541G Offline
                      GWG8541
                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                      wrote on last edited by GWG8541
                      #27

                      mrobisr i doubt you will regret it. The original recipe I used was whole wings marinated overnight in Frank’s Red hot sauce. Then smoked and deep fried. Im not sure what did it, but, they weren’t hot from the marinating overnight. I’ve played around and added several rubs after marinating and sauces after frying. All were good in their own way. My favorite ended up being just marinated in Frank’s and coating my homemade Q sauce after the fry.

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

                      mrobisrM 1 Reply Last reply
                      1
                      • GWG8541G GWG8541

                        mrobisr i doubt you will regret it. The original recipe I used was whole wings marinated overnight in Frank’s Red hot sauce. Then smoked and deep fried. Im not sure what did it, but, they weren’t hot from the marinating overnight. I’ve played around and added several rubs after marinating and sauces after frying. All were good in their own way. My favorite ended up being just marinated in Frank’s and coating my homemade Q sauce after the fry.

                        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
                        #28

                        GWG8541 I can’t wait, thanks.

                        1 Reply Last reply
                        0
                        • zbigjeffZ zbigjeff

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

                          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
                          #29

                          zbigjeff once the rain lets up I’m on it.

                          1 Reply Last reply
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