I’m thinking of smoking some wings. I like the dry rub texture, and I have a Masterbuilt electric smoker . I know there are a multitude of recipes and methods online. Just curious as to any ideas from people here. Thank you.
Smoked chicken wings
- Thread starter Bear_Rooster
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I always smoke them and then pop them on the grill for a minute or two just to crisp them up. I have also had them smoked and then fried to crisp them up which is also good but the grease sometimes overrides the smoke and rub.
I was going to mention the frying- Hometeam does it with their smoked wings I think, and if you ever see the “fried ribs” on their menu, get em!! It is a special pretty often but not always part of the menu..
We have an instant pot air fryer, so I thought about doing that for the crispyness
Everything that comes out of a smoker pretty much tastes the same. But the best thing I've ever had that was done in a smoker is prime rib. A lot of smoked foods seem to come back on you later in the day.
Do they make rolling papers that big?
Everything doesn't taste the same coming off of my smoker.
As already mentioned, you'll want to crisp the skin a bit after pulling them from the smoker. I either toss them on the grill or in the air fryer; either works fine. Using a rub with a decent amount of brown sugar helps too. I've read of people using cornstarch to help crisp them up but I have yet to try this so it's not an endorsement, but worth reading up on.
I usually use cherry and/or pecan with either a some hickory or mesquite tossed in.
I usually use cherry and/or pecan with either a some hickory or mesquite tossed in.
Broil in the oven is a great way to crisp 'em up too. I like to bake the whole wings in oven on 450 for about 45 min, flipping about half way through and sometimes broil the last couple minutes. I'm a wing nut. Worked at Leo's in the early 90's and never been the same since. haha.
Get yourself a Green Egg...smoke for 3 hours at 250 to 275. The last 30 min put what ever sauce you want on them. Never will buy wings again.
I have a MB smoker too. And also an air fryer. The smoker won't go high enough to crisp them. The air fryer will. Take them off the smoker and put them in a large bowl. Add a small amount of oil. A neutral flavor like canola so it doesnt impart an undesirable flavor. Toss just to coat lightly. This adds just enough oil to crisp them in the air fryer. Air fry til crisp. Works great for me. But I have to say I like them better just air fried. Dry the wings, small amount of oil, seasoning...I like Adobo...an a small amount of either corn starch or flour tossed. I use my air fryer constantly.
They are the best. I do it on my round Weber charcoal grill. I soak equal amounts of Hickory and Mesquite wood chips in water for a few hours. I get the charcoal really hot and then pile the chips right in the center with my hand. (I don't sprinkle them around like some do.) I let them sit for a minute or two with the lid off so they don't extinguish the flames and then add the wings and close the lid. I leave the damper on the bottom just barely cracked open.
My wife uses a dry rub, but I'm not sure what she puts in it. I'll ask her if you want to know. I just do the cooking.
Im gonna give that a try. Thanks. I like to smoke a lot of meats but wings aint really one of them. Too easy for smoke to overpower other flavors im trying to achieve with wings so I usually do them in the oven. If that will cut back on the smoke flavor some, im good with that.
Try seasoning with Poultry Magic and baking powder. The baking powder makes the wings crisp if you bake them.
For a retail available rub, rotisserie chicken seasoning by McCormicks is good imo. Not very creative, but good. I actually seasoned the fried Turkey I did at Thanksgiving with it, and it turned out very goot’
In their spice section Kroger has some bagged spice rubs and we tried the creatively named “Chicken Rub” and have really liked it.
I don't know where you live, but here in Houston I pickup a small container of Chubracabra seasoning from the local HEB grocery store. It makes great smoked wings!
I think you may be able to get some online through Amazon.
2 Gringos Chupacabra Rub, Chupacabra
A fine meat rub & season-all. Facebook. Go Texan. It's chupalicious. Season-all for: steaks, chicken, fajitas, wildgame, vegetables and fish. www.2Gringossalsa.com.
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Yes sir, I’d like to know what she puts in the rub mix. Thank you for sharing your smoking method. I have a Weber kettle grill as well.
Shameless plug for a friend's restaurant in Taylors, SC. Best smoked/fried wings I've ever had.
https://www.thefarehouse.com/home
The Farehouse
https://www.thefarehouse.com/home
The Farehouse
1/3 cup packed dark brown sugar
1 1/2 tsp kosher salt
1 tbs onion powder
1 tbs smoked paprika
1 1/2 tsp chipotle chili powder
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
I’m not big on stogies. I’m more of a Grizzly straight long cut guy in regards to tobacco. I will burn a cigar from time to time. Bought several from Tampa when we were there for the 2018 Outback Bowl. I am a fan of ports, however. My favorite is Dolce Bello. It’s from Serenity Cellars in Cleveland Georgia. It’s aged with Ghiradelli chocolate, I believe.
