Any good recipes out there? Thinking about doing some this weekend.

Mine is pretty simple

Fiesta Chicken Rub
Smoked Paprika
Cayenne

Smoke at 250 with Apple for 2 -2.5 Hrs

I go easy on the cayenne depending on who is eating them.

300 for a hour. Flip halfway through.

Marinated in Shiner Bock for 4 hours first. S&P and grill.

A little more work than others but here's mine

Dry brine wings over night with 1 tsp salt and baking soda per pound of wings.
Set up smoker to 225 and season wings with S&P and garlic powder.
Cook until meat registers about 150
Have grill set for high heat and cook turning constantly until golden brown.
Toss in hot sauce (I use Franks) and butter

Cook them slow and then finish them hot is the correct answer. If you do it right, the skin will bubble like a chicharron, and you will have reached wing nirvana.

I may be late to the party on this but I've had very good luck with the 30-20-10 method, as presented at Nibble Me This. Process is more important than ingredients but his recipe is good.

http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html

Toss the wings in Franks, smoke for a couple hours, deep fry for a minute or two to crisp the skin, sauce em and serve em.

I think good grilled wings are pretty close to smoked wings and take less than 1/4 the time....I also think both are better than fried wings.

HTownAg98 said:

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Cook them slow and then finish them hot is the correct answer. If you do it right, the skin will bubble like a chicharron, and you will have reached wing nirvana.

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What's the point of cooking slow?

Bo Darville said:

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HTownAg98 said:

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Cook them slow and then finish them hot is the correct answer. If you do it right, the skin will bubble like a chicharron, and you will have reached wing nirvana.

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What's the point of cooking slow?

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Well, the op did ask for them to be smoked, which usually means longer cooking times.

I smoke for roughly an hour and then kick up to 315+ to crisp the skin for 10-20 minutes and flip once...then dust with kosmos wing dust...I prefer my wings with dry rub and dip in either blue or ranch mixed with wing sauce.

Bruce Almighty said:

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A little more work than others but here's mine

Dry brine wings over night with 1 tsp salt and baking soda per pound of wings.
Set up smoker to 225 and season wings with S&P and garlic powder.
Cook until meat registers about 150
Have grill set for high heat and cook turning constantly until golden brown.
Toss in hot sauce (I use Franks) and butter

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This is the correct answer

Bo Darville said:

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HTownAg98 said:

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Cook them slow and then finish them hot is the correct answer. If you do it right, the skin will bubble like a chicharron, and you will have reached wing nirvana.

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What's the point of cooking slow?

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To render the fat and reduce the water content in the skin.

Do you normally have trouble rendering chicken fat at higher temps? They aren't tough or have a lot of connective tissue like a brisket.

It's not really the fat that is the problem; it's the water. The slower cook dries out the skin more and allows it to crisp when you hit it with high heat at the end.

Also, look up Kosmos wing dust...this stuff is fantastic.

https://kosmosq.com/wing-seasonings/

Set smoker to 225.

Get a large pot that you aren't that attached to and add:
- 1 C Louisiana hot sauce.
- 1 can coke.
- 1/4 C soy sauce
- Cayenne pepper to your tastes.

Stir the pot and put it on the grill.

When it boils, add 2-3 lbs of of chicken wings for 10 mins.

After 10 mins, put the chicken directly on the grill for another 10 minutes.

Repeat the process alternating between the pot and direct on the grill for 75 minutes leaving them direct on the grill for the last 5 mins.

Rest for a few minutes and enjoy.

that sounds like a giant pain in the ass. i'd be happy to try them if someone else were cooking them, though.

Preheat Green Egg to 375-400. Put wings on and flip every 8-10 minutes 4x. Prepare in a mixing bowl 1 stick of butter and 1 bottle of Louisiana Wing Sauce. Mix the wing sauce and butter. After 4 8-10 minute periods on the Green Egg, cover the wings with the wing cause by dropping them in the mixing bowl a few at a time. Put them back on the egg for 8-10 minutes.

I use the plate setter on the Green Egg and keep the wings away from the open flames. You can use hotter wing sauces, but we usually have a mix of kids and adults eating and Lousiana make a good medium sauce that has just a little spiciness. I make a mixture of whole wings, just flats, and leg drumsticks. I prefer flats, but kids like the drumsticks. You can also leave some without sauce for people who don't like wing sauce. I can cook about 8# on my XL Green Egg and do this about once a month.

I've received tons of compliments on these wings and my family no longer likes fried wings from restaurants.

if you're cooking indirect, do you really need to flip them that often (at all)? to me that's the benefit of indirect (particularly hot and indirect) it's less maintenance.

They brown/cook quicker on the side that's down. I think they cook more evenly with flipping.

My fav high maintenance wing recipe is to season and let sit uncovered in fridge overnight, smoke at 225-250 for an hour, and then finish in the deep fryer. Last step is to reseason and baste with a light glaze of bbq sauce. Smofried.