Chicken wings on the #3

[TheSneakyZebra]

Smoked a couple pounds of chicken wings today. I dusted them with some salt and granulated onion and garlic and let that sit for a few hours. I then brushed the wings with some melted butter and dusted them with Tom Douglas' chicken rub and in the smoker they went set at 250 for 2 hours and 20 minutes with about 3 ounces of cherry wood. After that I put them in the oven with the broiler set to high and let them go for about 5 minutes to crisp up the skin. These turned out good. I think I will go for 4 ounces of wood and maybe try brining them just for some contrast. Please excuse the picture quality, the kiddos were running around me  I attached the graph for the temps. These units definitely swing, so I am looking forward to setting up the PID this week. I will say I am starting to notice the taste difference with electric in comparison to charcoal, not bad, but it is different.

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[DivotMaker]

Fine looking wings, Mikey!

[TheSneakyZebra]

Thanks Tony!

[NDKoze]

Looks great Mike!

It's hard to beat smoked chicken.

[Brian N.]

Very nice.. i wonder how they would cook if we bread them first then smoke.  Then grill for the 5 min...it's something I want to try this weekend. Which is why I'm on here looking at chicken ideas........

[Pork Belly]

My wife was impressed, as was I they look great. I haven't tried wings yet.

[TheSneakyZebra]

Thanks Brian- As of now, I have probably done this almost a dozen times. These are an easy crowd pleaser, some times I brine them and some times I do not, either way they are good eating!