Super Bowl Wings

[jfin]

Was wanting to smoke up some wings for the big game  but was wondering if frying the wings after a cold smoke would take the smoke flavor out of the meat. Has anyone tried this? Just like that crispy texture under the sauce. Thanks

[westexasmoker]

I do mine opposite, fried first then smoked, then sauced and smoked again or grilled!

C

[jfin]

Guess I never thought of that, do you just cold smoke after frying then?

[westexasmoker]

Guess I never thought of that, do you just cold smoke after frying then?

Cold smoke for the first, then after saucing hot smoke, grill or even better TBE to set the sauce.  Plan on doing a batch for the game also!

C

[jfin]

New to the forum, what is TBE? Thanks for the advice too.

[westexasmoker]

New to the forum, what is TBE? Thanks for the advice too.

The Big Easy...oil less turkey fryer, its a great compliment to your smoker!

C

[jfin]

Appreciate it C

[OU812]

I do mine opposite, fried first then smoked, then sauced and smoked again or grilled!

C

Might have to give this a try.

I dont fry, I grill.

Hot smoke at 250 for an hr then grill to crisp up the skin, pull off the grill and put in a container with a lid then dump in the sauce put on the lid and shake to evenly sauce everything, let sit a few min shake again and dump on a plate.

[Caneyscud]

To further confuse - to keep the fat content down, I often take off the skin.  Then I marinate in the sauce for a few hours, then stick in the smoker until they are done, then sauce them again.  For me usually a buffalo style sauce either homemade with hot sauce and butter, or one of the commercial ones either kicked up with more hot sauce for those that like that or some butter for those that like them not as hot!

[KevinG]

Interesting Caneyscud, it seems that the sauce wouldn't stick too good to that though. Does it slide off, or will it stay put?

[KyNola]

I'm doing about 15 pounds of wings on Sunday.  They will be rubbed down with Jan's Dry Rub and then thrown around in Carolina Treet.  Eventually they will find there way on to the MAK where I'll run hickory smoke for 40 minutes to an hour and then ramp the temp up to 350 and finish the cook process.

With all due respect to the Colts fans and what a great team, I have to say.................................................................................

Geaux Saints.  I am a proud member of the WHO DAT Nation!

KyNola

[OU812]

We are doin wings drowned in CT this weekend also, along with a brisket.

[seemore]

jfin, please let me know how your wings turn out and what you did.
We cold smoked ours, and then battered them to fry.
The batter did not stick to the wings at all, and they were quite disappointing.
We have not done wings that way since.  Perhaps you can tell me where we went wrong.
Mrs

[Caneyscud]

Interesting Caneyscud, it seems that the sauce wouldn't stick too good to that though. Does it slide off, or will it stay put?

If you put too much butter in, it will slide off, but if you dry off the wings before marinating, amazing how much does stay on, but the second dunk makes up for any that falls off!

[KevinG]

That's good to know, it's worth a try!