Smoked Wings

[Crisbie]

This recipe was thrown together by Colton who works at the Walton’s store. I use it every time I make wings. They can be cut before being thrown in to the Franks but I usually just leave them whole. Sorry I don’t have a picture from after they were tossed. I was too excited. I usually make potato wedges to go with these and I throw a nice blend of seasonings on them that goes great with these wings.

1. Place wings in ziplocked bag with Franks Red Hot. Make sure to squeeze out all of the air. Franks can be diluted for a more mild wing. Let sit for 24HOURS
   
2. Set smoker to 200 Degrees
3. Take Wings out of bag and cover generously with “Mississippi Grind” seasoning
   
4. Place wings on shelf in Smoker leave for 1 hour
5. Flip the wings over and leave for another hour
6. Take wings out of smoker and toss in “Captain Rodney’s Peach”
   

[Jonathon]

Crisbie Look awesome man, though I like the Boucan more than the peach and everything should be done to please me, not you! Just kidding

[Crisbie]

Jonathon I have never had the Boucan but since you like it I will assume it tastes bad.

[gus4416]

What temperature in the smoker

[Crisbie]

gus4416 250 and I highly recommend using a shelf. Since its been colder out my wings have been getting a tad more charred so keep an eye on them.

[gus4416]

Crisbie thanks

[Jonathon]

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.

[mrobisr]

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

[lkrfletcher]

Very nice

[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.

[mrobisr]

Crisbie Thanks

[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_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.

[PapaSop]

Midwest_kc
Tried Pecan a long time ago but don’t remember… Age thing. Will give it another go. :older_man: :+1:

[mrobisr]

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

[mrobisr]

PapaSop pecan and hickory are my favorites

[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.

[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.

[HerbcoFood]

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

[Crisbie]

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