Tennessee Deer Talk: Smoking Chicken Wings

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#3027846 - 11/11/12 03:53 PM

Smoking Chicken Wings

TAFKAP
12 Point

Registered: 11/06/09
Posts: 6996
Loc: Memphis

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On a lark, I decided this morning I wanted to smoke some chicken wings. Due to time constraints, I just didn't have the time to properly brine, season, then smoke a whole chicken....so off to Kroger I went. Well, they didn't have fresh whole wings, so I opted for the frozen drummies instead. I'm doing somewhat of a modified Alton Brown method, where he steams, chills, then oven bakes chicken wings. Since these were frozen, I decided to bring the brining water to a boil first to not only thaw the chicken, but to quickly put some flavor in the meat, as well as release some of the fat from under the skin. I seasoned them & chilled them on a rack in the fridge for a while to dry out while TAFKAP Jr. and I went to kill time at Bass Pro. They're smoking in the grill now, and I'll finish them in the oven to heat them up and crisp the skin....toss in our favorite sauce and go from there.

"Brining water" on the stove coming to a boil is mostly water, (1) Michelob Ultra since the wife had some leftover, lots of salt, lots of garlic, some cayenne, fresh-ground black pepper, and Sriracha sauce.

On the rack, I added more black pepper, as well as some Penzey's "Shallot Pepper" seasoning, and threw them in the fridge to dry out the skin a while.

Quick sear to both sides on the hot side of the grill

Slap them in the cool side of the barrel to begin smoking

Browning up nicely....

Thanks to Dodge Man, as the stash of applewood he gave me last summer is still going strong.

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Everything important in life was learned from Mary Jo Kopechne.

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#3027958 - 11/11/12 05:08 PM

Re: Smoking Chicken Wings [Re: TAFKAP]

TAFKAP
12 Point

Registered: 11/06/09
Posts: 6996
Loc: Memphis

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After an hour & a half on the smoker, here's the almost-final product. A quick blast in a hot oven will crisp up the skin and warm them back up after the sides are cooked. So far, they're tasty and juicy......crispy skin and a dose of wing sauce will be perfect.

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Everything important in life was learned from Mary Jo Kopechne.

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#3028235 - 11/11/12 07:17 PM

Re: Smoking Chicken Wings [Re: TAFKAP]

TAFKAP
12 Point

Registered: 11/06/09
Posts: 6996
Loc: Memphis

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Well, I must say that you'd be hard pressed to find a better flavor combination than smoked meat and Frank's wing sauce. Dinner was incredible. Mrs. TAFKAP roasted some carrots with parsnips, as well as split-in-half okra. If you've never roasted okra, you're missing out. But regardless, this will be our wing preparation method from here on out.

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Everything important in life was learned from Mary Jo Kopechne.

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#3028490 - 11/11/12 09:00 PM

Re: Smoking Chicken Wings [Re: TAFKAP]

DntBrnDPig
8 Point

Registered: 04/12/05
Posts: 1591
Loc: Cleveland, TN

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That's good. I dont brine mine. Just a thin coat of mustard and put a rub on them and throw em in the smoker for 1.5 - 2 hours. If I really want to do it up I will throw em in a fryer for about 10 seconds. Never thought about really hot oven.

Thanks for sharing!

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Any time you can get out to hunt, is a good day to hunt.

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#3028655 - 11/12/12 12:48 AM

Re: Smoking Chicken Wings [Re: DntBrnDPig]

TAFKAP
12 Point

Registered: 11/06/09
Posts: 6996
Loc: Memphis

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I don't typically brine them, either. But since I needed an efficient way to thaw them, I figured I might as well flavor them up while I was at it. Plus, cleanup was a cinch.

_________________________
Everything important in life was learned from Mary Jo Kopechne.

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