Easter Chicken Wings

[Beekeeper]

My family wants chicken wings, cooked on my BDS, for Easter this year.  I just received my Auber PID, so I'm looking forward to getting started with it as well.

Can someone give me a suggestion on how much time I should allow for 6 pounds of nice, fresh chicken wings?  Temp setting would be helpful too.  I plan to give them 2.5 to 3 hours of apple smoke.

Thanks in advance for any and all suggestions.  I learn a lot from the good folks here, and it is appreciated very much.  Happy Easter everyone!

[manfromplaid]

http://forum.bradleysmoker.com/index.php?topic=36325.0
did these not long ago, 6 lbs  marinate around 4 hrs  250  and should be just over an hour then crisp up under broiler
jeff

[Spliner]

I usually pick up two family packs of wings at Wal-Mart (untrimmed full wings, large pack).  Spray some non-stick cooking oil on three Bradley racks and rub each wing with my favorite BBQ rub.  Then I spread them out on the 3 racks.  I then pre-heat the oven to 350 and put in a tin foil pan of baked beans on the fourth Bradley rack while the wings come to room temp (about 30-45 min).  This pre-heats the beans so they don't screw up the temps in the Bradley too much and since the wings have warmed up a bit recovery time isn't so bad.  Once the Bradley is ready (I have a new original 4-rack, and I crank it all the way up) I put the beans on the top rack, and the three racks of wings on the bottom 3 slots.  Smoke them with Apple for about 1.5 hours or so. 

Leave the beans in the Bradley (if they don't look good and hot, I move them down to the next to last rack at this time), and pull the wings and take them inside.  Bump the temp on the oven up to 375 and (very lightly) lightly brush each wing with a little olive oil or canola oil and transfer them to a couple big baking dishes.  I finish the wings at 375 for 30 minutes or so to crisp up the skin.  I then pull them out and hose them down with my favorite BBQ sauce, drain any excess fat out of the baking dishes, and return them to the oven for a final 10 minutes or so.  Once they look done and the sauce is set, pull them and plate them for the family, and hopefully your beans are now ready to be taken out of the Bradley and served with the wings. 

Family loves them like this.  They disappear very fast.  We don't watch sports in my house, but any day there's a game on we watch movies and eat mass quantities of smoked wings and beans from the Bradley.  Wife usually makes deviled eggs and a side salad. 

I never cook the wings completely with the Bradley, the skin will get rubbery.  Always finish in the oven at 375 - 400F to crisp them up.  Using the oil is optional before they go into the oven, it just adds a little extra crispness, just be careful not to put on so much you kill the flavor of the rub and smoke.  It also helps keep them from sticking to my glass baking dishes.

Spliner

[Beekeeper]

Awesome Spliner..............THANK YOU for sharing your wing technique.  I'm gonna roll with that method!   :)

[Spliner]

You're most welcome! 

I worried at first the wings wouldn't get done, but 1.5ish hours at 225, then roughly 45 minutes at 375 total always seemed to get the job done.  If you have a temp probe check them to be sure, but I've never had a problem, and it's just as easy to pull one to test and pop them back in the oven another 10 minutes.  If you ever buy the pre-trimmed wings (ones that are cut apart already) they might not take quite as long to cook in the oven.  Just depends on their size.  Wal-Mart's family pack of wings are generally pretty large, much bigger than the ones you get at the local Pizza Hut.

You won't regret the wings, man they are good!  Family is partial to Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce on them. 

Spliner