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Wings

giles

Cull buck specialist
Supporting Member
Wife did the work this time, she deserves a drink TOO!

I thought about covering them in Texas Pete, but they were damn fine this way. Looking forward to lunch! KFC coleslaw and leftover wings.
 

giles

Cull buck specialist
Supporting Member
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jagermeister

Dignitary Member
Supporting Member
18,057
223
Ohio
Smoked wings recipe anyone?
I wouldn’t call my recipe “smoked wings,” but there is smoke involved. I give them a heavy dry rub with a homemade seasoning I get from a friend. He doesn’t share his mixture, but it’s essentially a bbq/rib/blackening type of seasoning. I do know it has paprika and brown sugar in it. Anyway, I rub the wings with a strong portion. They I put in the vortex insert in my Weber grill, with the charcoal inside of it. The vortex is in the center, and the wings go around the outside (perimeter) of vortex. The vortex makes the grill temp hot (like 350-400) degrees, but the wings are cooked indirectly since they are around the outside. When I put the wings on, I throw on a big chunk of hickory wood directly over the vortex to give it some smoke. I cook my wings until they hit an internal temp of 190-200 degrees. I don’t like chewy wings. These turn out perfect... crispy skin, and the meat is fall off the bone tender.
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jagermeister

Dignitary Member
Supporting Member
18,057
223
Ohio
I don’t think you can go wrong with whatever seasoning you choose, @giles. Like Beener said on the first page, it’s also my opinion that good grilled or smoked wings are determined more by temperature than anything else. Over cooked wings are 10x better than undercooked or barely-cooked wings. Chewy skin is a turnoff for me. Same goes for any other bone-in poultry on the smoker. I do drumsticks the same way... dry rub, indirect heat with smoke, and take them up to 200 degrees. If you stop at 160-165 they’re gonna be chewy and tough in most cases.
 
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Quantum673

Black Hat Cajun
Supporting Member
One too I will give you about wings. Let them sit in the fridge for a couple hours uncovered before cooking. Dries the skin out so it isn't so chewy once smoked.
 
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Quantum673

Black Hat Cajun
Supporting Member
My favorite sauce I have made is Frank's, sweet baby rays, Worcestershire, crushed red pepper, and cayenne pepper.

One of the best sauces I ever had was Beaners. It was spicy but not over powering and great flavor. No clue what all was in it.
 
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