Pulling out the smoker to do some chicken wings this Friday. Couple questions...is it worth brining the wings and if so, do you wash the brine off before putting on the smoker? I'm looking to smoke the wings and then put them on the grill to get them charred. I read anywhere between 45 minutes to an hour on the smoker(250-300 temp) and then 2 minutes a side(indirect heat) on the grill. Any recommendations? I've done many of pork butts/ribs/pork belly but this is my first go at Wings.
OT: Smoked Chicken Wings
- Thread starter huskerbaseball13
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I dont brine mine but a lot of people do. I have a rub mixture, however.
I cant remember time but i would think at least over an hour. I love them smoked and have my own sauce thats delicious. (Also Sparkys is excellent, I know.)
Google smoking meat forums and do some reading. Youre welcome.
I cant remember time but i would think at least over an hour. I love them smoked and have my own sauce thats delicious. (Also Sparkys is excellent, I know.)
Google smoking meat forums and do some reading. Youre welcome.
I don't brine mine either and do the same with a seasoning rub. I change mine up from time to time, adding some garlic salt, salt, pepper and Lawrys seasoning or something similar.
I just cook mine on my weber grill and with the direct heat to seer the skin then indirect heat to go a little lower and slower on the heat, then during that stage is when I just sprinkle some wood chips on the charcoal to get the smoke. Apple and hickory are good, I would stay away from cherry though.
I either leave them just naked and let whoever sauce it up how they want. Personally I finish mine off with a pretty good splash of Frank's Hot Sauce and let that cook on for the last couple minutes.
