I’ve been looking for an excuse to smoke chicken wings because my family isn’t big on eating them. Wings always remind me of watching sports with friends and family and I figured the best time to make these is when we gather for a big game. But it’s March and being a baseball and college football fan, neither of my favorite sports are in season. Fortunately, the NCAA basketball tournament came to the rescue! Since most of us who fill out brackets pay little attention to college hoops and suddenly think we’re experts and tune in once March Madness begins, this would be a great time to have people over and cook up some wings. I had those intentions, but life’s been a little crazy ever since my wife and I welcomed our newborn twins into this world earlier this month. After a little bit of effort, I convinced the Mrs. to let me do a food experiment with them. I’m sure it had nothing to do with her being exhausted at all. I followed a chicken wing recipe of Jeff Phillips at www.smoking-meat.com and deviated just a little from it.
Meat: 3.5 lbs. Chicken wings (and drumsticks)
Ingredients (marinade): 1/3 cup olive oil, 1/2 cup rub
Ingredients (glaze): 1/2 cup BBQ sauce, 1/2 cup ginger ale, 2 Tablespoons of honey
Wood: Pecan
Smoke Temp.: 240°F/115.6°C
Time: 2 hours
Broiler (optional): 2-3 minutes each side
Finish Temp.: 170°F/76.6°C
When looking for chicken wings, I just went to my local grocery store and picked up a package of Tyson brand, although any brand should do. I like the meat on drumsticks and they are easier for me to eat, so I picked up a pack of those, as well. All in all, I have about 3.5 pounds of meat.
I brought these home and tossed them in a gallon-sized ziploc bag, which fit all the meat with room to spare. Next, I tossed about 1/3 C olive oil and 1/2 C of rub, which I did a mix of both Plowboys Yardbird Rub and Loot N’ Booty Gold Star Chicken Rub because…well, because I can. I zipped up the bag and put it in the fridge overnight.
Next, I went out to the smoker, heated up some coals, threw on some pecan wood, got it to about 240°F, and put the wings in.
At about the 90-minute mark, I made a glaze that was a simple mix of BBQ sauce, honey, and ginger ale.
Thirty minutes later (two hours total), and moving them a little closer to the firebox, the wings got to the temp I was looking for, which is between 170-180°F. This is a little warmer than the 165°F that poultry is considered done at, but heating it up to the 170-180°F range gives it more of a fall-off-the-bone chew to it. Even though these are now technically done, I pull them off the smoker and put them in the broiler to get more of a crispy skin that wings usually have.
I put them in for a couple of minutes on each side to get more crisp. However, it didn’t seem to do much. I’ve come to learn that smoked wings won’t get the same crisp that good old-fashioned wings do, but the flavor of your favorite wood infused into your chicken will more than make up for it. I chose pecan because I love that mild, tasty flavor it brings. Feel free to use your favorite, but I do recommend at least trying the pecan.
Give it a shot and feel free to share what you think!
