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 250 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.