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Author Topic: Wings  (Read 6657 times)

pargolfr2003

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Wings
« on: August 04, 2015, 08:15:23 PM »
Smoked wings have ruined me for pretty much any wing joint out there. 
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Tim D
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jcboxlot

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Re: Wings
« Reply #1 on: August 04, 2015, 08:26:42 PM »
Meaty wings. sauce looks good.  I bet they are good extra grilled after the smoke? 
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drains

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Re: Wings
« Reply #2 on: August 04, 2015, 09:27:42 PM »
Great looking wings Tim! I haven't smoked any yet in my #3. Do you have a good recipe to share? Enjoy!
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Dale from East Texas
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gregbooras

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Re: Wings
« Reply #3 on: August 05, 2015, 08:56:02 AM »
Tim,

I agree smoked wings are the best.

Greg
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swthorpe

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Re: Wings
« Reply #4 on: August 05, 2015, 09:30:20 AM »
Looking good, Tim!   Did you do a reverse sear on a gasser to crisp up the skin?
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Steve from Delaware
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BedouinBob

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Re: Wings
« Reply #5 on: August 05, 2015, 10:22:50 AM »
Those look delish Tim! What was the method you used?
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Bob - Colorado Springs
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pargolfr2003

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Re: Wings
« Reply #6 on: August 06, 2015, 05:32:27 AM »
Did not finish these on the grill, ate them straight out of the smoker.  Seasoned them with the same rub I use on everything so any rub you like is fine. Smoked at 235 for 1 hour. Mix a bottle of Texas Pete wing sauce with 1 x 12oz bottle of honey and heat thoroughly. Transfer wings to disposable aluminum pan, coat with sauce and back in smoker for 1 hour. Doesn't get much easier and they're always awesome.
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Tim D
Fayetteville, NC
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drains

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Re: Wings
« Reply #7 on: August 06, 2015, 05:58:11 AM »
I'll definitely be trying this recipe. Thank you!
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Dale from East Texas
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Libohunden

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Re: Wings
« Reply #8 on: August 06, 2015, 05:24:38 PM »
I think I'll have to give these a shot also.  Do you buy the wings pre-cooked/fried?
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pargolfr2003

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Re: Wings
« Reply #9 on: August 06, 2015, 08:33:28 PM »
Nope. Not precooked or fried. Just regular raw wings.
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Tim D
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elkins20

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Re: Wings
« Reply #10 on: August 07, 2015, 02:32:03 AM »
Hey Tim do you leave them in the aluminum pan after adding the sauce when putting back in the smoker? They do look finger lickin good.
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Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

pargolfr2003

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Re: Wings
« Reply #11 on: August 07, 2015, 05:54:05 AM »
Yes Bill. They stay in the pan with the sauce for an hour and they definitely are finger kicking good. Give them a try. You'll be glad you did.
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Tim D
Fayetteville, NC
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SuperDave

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Re: Wings
« Reply #12 on: August 07, 2015, 10:02:26 AM »
Tim, my traditional buffalo wing sauce is equal parts butter, hot sauce and honey, so very close to your sauce.  But I like to crisp up my skin before saucing. 
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Model 4, Harrisville, Utah

pargolfr2003

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Re: Wings
« Reply #13 on: August 08, 2015, 07:44:40 AM »
Sounds good Dave. Everything's better with butter :)
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Tim D
Fayetteville, NC
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elkins20

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Re: Wings
« Reply #14 on: August 08, 2015, 02:17:43 PM »
Sorry, another question, I assume you used mustard and then the rub. Did these wings spend any time in the fridge getting happy or straight to the smoker? Thanks
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Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri
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