I will be making these this summer, cold beer, stupid hot weather, cool water, what could go wrong!!!
Smoked Chicken
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Spatchcock is the best, the simplest, easiest, & very tasty!
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Although Spatchcock is the best, the simplest, easiest, & very tasty! I have also brined them whole (Non Spatchcock) with a Walton Turkey Cure or Maple for one day, then smoked for several hours. This is also very tasty, but more complicated.
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Speaking of Tasty, here is a bowl full of smoked Chicken Wings. They are great for snacking or yo can just make a meal out of it with the smoked corn on the cob.
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calldoctoday that’s the only way I do wings, unless I’m eating out
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I have fried em & seasoned after the fact to. But, the smoking is so tasty & more laid back. Frying em better be done on the outside deep frier, in perfect weather, & it is a sporting event.
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calldoctoday
Love chicken wings. Probably of pic of mine somewhere in this thread. Just good eating. -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
PapaSop Have you used the salt and vinegar wing shake? I used it on some bacon, but I didn’t get much flavor, maybe I didn’t go heavy on it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I have done smoked wings a couple times, then threw them on a hot gas grill to crisp up the skin and caramelize the sauce. They are fantastic1
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No, I have not tried that. When frying I would just make up some various spices & through the wings in a big bowl with the spices & toss em. When smoking have made up my own spice combination as with frying or used like a Weber Asian Garlic, Honey Garlic, or Asian Chili Lime. Sometimes with smoking the smoke flavor seems to over power the spices, but that is not necessarily a bad thing.
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Tex_77 I have but just on the bacon so far. Not a huge vinegar fan. Will give it a try though.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Brianh They definitely need crisped up in my opinion or the skin just seems to be rubbery to me. I usually just pull them off the smoker, and crank the heat up and then throw them back on for a few minutes.
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Throw em in the bowl & toss em with the spices after the fry.
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Yes, get the heat up really high for the final smoke & that seems to get em bubbling & more crispy.
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