Buffalo wings

[westexasmoker]

All spiced up



Deep fried and sauced



And out of the smoker



C

[Mr Walleye]

Ya just had to post that didn't your WTS!  ::)

I'm all about the "wings"!  ;D

They look great!  ;)

Mike

[hillbillysmoker]

Man those look awesome. Thanks for sharing.

[pensrock]

I could be wrong but I thought buffalo would have much larger wings.  ???

Seriously, they look great. I love wings!  :)

[Tenpoint5]

Just a curiosity question there WTS. Wouldn't you want to smoke them before you put them in the deep fryer? Just seems to me that the crisp outer skin would prevent the smoke flavor from soaking in.

Oh Thats right you use that Nasty mesquite stuff you don't want any good smoke flavor to get on your wings like Hickory!!!!!  :P :P;D ;D

[westexasmoker]

Bingo!!!   ;D

C

[FLBentRider]

Nice looking wings!

[La Quinta]

WTS...10.5 had a good question...why do you fry them first...any reason? They look delicious...let's just say (God help me...you used the wood of which we must not speak)!! ;D Wouldn't you want the flavor penetration of smoke into the meat? Then fry? Then dress with sauce? Just askin...

[Habanero Smoker]

There is a theory about surface to mass ratio that has been floated around on the forum in the past. Cuts like ribs, steaks, wings, chicken parts etc. have a greater surface to mass ration, and because of the larger surface you get a lot of smoke flavor that adheres to the surfaces; so in these cases smoke penetration is not as important.

[Tenpoint5]

There is a theory about surface to mass ratio that has been floated around on the forum in the past. Cuts like ribs, steaks, wings, chicken parts etc. have a greater surface to mass ration, and because of the larger surface you get a lot of smoke flavor that adheres to the surfaces; so in these cases smoke penetration is not as important.

Yeah but Habs ain't them all RAW when they go into the smoker not precooked? What LQ and myself is pondering is wouldn't the wings take on more of a smoke flavor before deep frying than they would after frying? Or is WTS just smoking the sauce on the outside?

The stab about the mesy wood is well just part of the fun.

[NePaSmoKer]

great looking wings wts

i myself dont like wings but yours made the mrs hungry.


nepas

[westexasmoker]

With wings I've always done the deep fry first, and then into the smoker to set/glaze the sauce...nice and sticky!  Maybe next time, smoke first then deep fry then sauce then smoke again! Mesy wood....lol!  ;D

C

[NePaSmoKer]

Here are some wings i did for the mrs last night  ;D
Marinade is wing sauce with franks hot sauce added. Dryin some homegrown peppers too.



nepas

[Tenpoint5]

With wings I've always done the deep fry first, and then into the smoker to set/glaze the sauce...nice and sticky!  Maybe next time, smoke first then deep fry then sauce then smoke again! Mesy wood....lol!  ;D

C

OK question answered smoking the sauce to set and glaze with Mesy wood. Let us know how it works next time smoking before deep frying WTS. Prolly taste even better with Hickory though!!!

[westexasmoker]

Prolly taste even better with Hickory though!!!

Hickory.... ???   ???   ???  Whats that  ???   ;D

C