Anyone grilled/smoked wings? Looking for some input on some good wings wife and I love fried wings but trying to save a few calories plus I like firing up the smoker.
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Kamado/smoker chicken wings
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I do wings on my Kamado Joe - really easy. Toss wings in seasoned flour so they are lightly coated. Start your fire and add just a couple chunks of your favorite smoking wood. (it is easy to over smoke poultry) put in your deflector plates and make sure the grill screen is well oiled so nothing sticks. Cook/smoke wings at 300* for about an hour - turn after 30 minutes. (they cook faster on a kamado due to the ceramic dome) I then toss them in a mixture of melted butter and Frank's Red Hot.
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Originally posted by jerp View PostI do wings on my Kamado Joe - really easy. Toss wings in seasoned flour so they are lightly coated. Start your fire and add just a couple chunks of your favorite smoking wood. (it is easy to over smoke poultry) put in your deflector plates and make sure the grill screen is well oiled so nothing sticks. Cook/smoke wings at 300* for about an hour - turn after 30 minutes. (they cook faster on a kamado due to the ceramic dome) I then toss them in a mixture of melted butter and Frank's Red Hot.
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Originally posted by oktx View PostSo you grill them with a light coat of flour? Have you ever smoked them with a light coat? I have an electric smoker.
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Originally posted by jerp View PostI was skeptical of that as well- I saw the recipe on the KamadoJoe YouTube channel and tried it. I think the fat bubbles out of the skin and mixes with the flour to form a light crust. I don’t know if that would work at lower smoking temperatures
Same concept and why I use corn starch. My wife is all weird with the gluten crap so while I would use flour, we go with cs so she can eat some too. Comes out really crispy.
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Originally posted by jerp View PostI was skeptical of that as well- I saw the recipe on the KamadoJoe YouTube channel and tried it. I think the fat bubbles out of the skin and mixes with the flour to form a light crust. I don’t know if that would work at lower smoking temperatures
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take wings from package and place on a rack and put in the refrigerator for a couple of hours or overnight. This will dry out the skin. Brush wings with olive oil, season with your favorite chicken rub. I set my big green egg for indirect dome temp 350. cook wings for 45 minutes, sauce wings and cook ~15 more minutes. Sauce I typically use Franks Hot buffalo. I brush the sauce on versus tossing the wings in the sauce, helps keep the skin crisp.
Lower temp and the skin doesn't seem to crisp as much. in a hurry you you can dust with corn starch versus putting in fridge and skin will get crispy. Some people say the corn starch is gritty but I have not noticed that.
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