toddjb said...

> Decided I want something quick enough to smoke in the evening after
> a day of work. I've had great success with a pork shoulders and
> ribs but they are both pushing it for dinner when you get home
> in the evening. After some web searches, it sounds like I can smoke
> some chicken wings in 2 hours or less. But I had some questions;
>
>
> -Skin on or off?
> -Precook them at all? (one recipe recommended a 15 minute boil)
> -Temperature?
>
>
> I was assuming the 200 degree range, but if I wanted to speed it up
> a little bit (i know, i know...it IS slow cooking that makes it good)
> would 250 be so bad? I figure they are small enough to get some good
> smoke flavor in a shorter amount of time.
>
> As far as the skin, even though I would prefer to remove the skin, I
> figured they would dry out without the skin fat to keep things moist.
> However, an old post on AFB said skin-on smoking resulted in greasy
> wings?!? The best result IMHO would be to leave the skin on but have
> most of the fat rendered out...crispy skin, moist meat, less fat.
> Mmmmmmmmmmmm.
>
> Any tips would be appreciated and I'll let you know how they tasted!
>
> -todd


What's about chicken wings???

Why not breasts, thighs or drumsticks?

Wings are so... so... whimpy!

Andy

Hi Andy,

Drum Sticks are the best with skin removed and easier to eat you can use
your regular rub. I use 1/4 brown sugar,1/4 paprika, 1/4 salt, 1/8 pepper.
Takes 2 hours 10 minutes at 225 degrees.

Tom


"Andy" <q> wrote in message ...
> toddjb said...
>
>> Decided I want something quick enough to smoke in the evening after
>> a day of work. I've had great success with a pork shoulders and
>> ribs but they are both pushing it for dinner when you get home
>> in the evening. After some web searches, it sounds like I can smoke
>> some chicken wings in 2 hours or less. But I had some questions;
>>
>>
>> -Skin on or off?
>> -Precook them at all? (one recipe recommended a 15 minute boil)
>> -Temperature?
>>
>>
>> I was assuming the 200 degree range, but if I wanted to speed it up
>> a little bit (i know, i know...it IS slow cooking that makes it good)
>> would 250 be so bad? I figure they are small enough to get some good
>> smoke flavor in a shorter amount of time.
>>
>> As far as the skin, even though I would prefer to remove the skin, I
>> figured they would dry out without the skin fat to keep things moist.
>> However, an old post on AFB said skin-on smoking resulted in greasy
>> wings?!? The best result IMHO would be to leave the skin on but have
>> most of the fat rendered out...crispy skin, moist meat, less fat.
>> Mmmmmmmmmmmm.
>>
>> Any tips would be appreciated and I'll let you know how they tasted!
>>
>> -todd
>
>
> What's about chicken wings???
>
> Why not breasts, thighs or drumsticks?
>
> Wings are so... so... whimpy!
>
> Andy
>

Tom wrote:
> Hi Andy,
>
> Drum Sticks are the best with skin removed and easier to eat you can use
> your regular rub. I use 1/4 brown sugar,1/4 paprika, 1/4 salt, 1/8 pepper.
> Takes 2 hours 10 minutes at 225 degrees.

What would happen if I do them 2 hours an 16 minutes?

Doesn't it depend on the size of the legs? I bought some mutant legs
the other day that were under 3 to the pound. Other times I'll get 6 or
7 to the pound.

-sw

Hi Tom!

I've never done any chicken smoking or bbq'd chicken wings. Wings hold no
favor/flavor for me.

I'm a chicken tenders bbq satay/oven roasted type of guy.

Best,

Andy


Tom said...

> Hi Andy,
>
> Drum Sticks are the best with skin removed and easier to eat you can use
> your regular rub. I use 1/4 brown sugar,1/4 paprika, 1/4 salt, 1/8
pepper.
> Takes 2 hours 10 minutes at 225 degrees.
>
> Tom
>
>
> "Andy" <q> wrote in message ...
>> toddjb said...
>>
>>> Decided I want something quick enough to smoke in the evening after
>>> a day of work. I've had great success with a pork shoulders and
>>> ribs but they are both pushing it for dinner when you get home
>>> in the evening. After some web searches, it sounds like I can smoke
>>> some chicken wings in 2 hours or less. But I had some questions;
>>>
>>>
>>> -Skin on or off?
>>> -Precook them at all? (one recipe recommended a 15 minute boil)
>>> -Temperature?
>>>
>>>
>>> I was assuming the 200 degree range, but if I wanted to speed it up
>>> a little bit (i know, i know...it IS slow cooking that makes it good)
>>> would 250 be so bad? I figure they are small enough to get some good
>>> smoke flavor in a shorter amount of time.
>>>
>>> As far as the skin, even though I would prefer to remove the skin, I
>>> figured they would dry out without the skin fat to keep things moist.
>>> However, an old post on AFB said skin-on smoking resulted in greasy
>>> wings?!? The best result IMHO would be to leave the skin on but have
>>> most of the fat rendered out...crispy skin, moist meat, less fat.
>>> Mmmmmmmmmmmm.
>>>
>>> Any tips would be appreciated and I'll let you know how they tasted!
>>>
>>> -todd
>>
>>
>> What's about chicken wings???
>>
>> Why not breasts, thighs or drumsticks?
>>
>> Wings are so... so... whimpy!
>>
>> Andy
>>
>
>

Tom said...

> Hi Andy,
>
> Drum Sticks are the best with skin removed and easier to eat you can use
> your regular rub. I use 1/4 brown sugar,1/4 paprika, 1/4 salt, 1/8
pepper.
> Takes 2 hours 10 minutes at 225 degrees.
>
> Tom
>
>
> "Andy" <q> wrote in message ...
>> toddjb said...
>>
>>> Decided I want something quick enough to smoke in the evening after
>>> a day of work. I've had great success with a pork shoulders and
>>> ribs but they are both pushing it for dinner when you get home
>>> in the evening. After some web searches, it sounds like I can smoke
>>> some chicken wings in 2 hours or less. But I had some questions;
>>>
>>>
>>> -Skin on or off?
>>> -Precook them at all? (one recipe recommended a 15 minute boil)
>>> -Temperature?
>>>
>>>
>>> I was assuming the 200 degree range, but if I wanted to speed it up
>>> a little bit (i know, i know...it IS slow cooking that makes it good)
>>> would 250 be so bad? I figure they are small enough to get some good
>>> smoke flavor in a shorter amount of time.
>>>
>>> As far as the skin, even though I would prefer to remove the skin, I
>>> figured they would dry out without the skin fat to keep things moist.
>>> However, an old post on AFB said skin-on smoking resulted in greasy
>>> wings?!? The best result IMHO would be to leave the skin on but have
>>> most of the fat rendered out...crispy skin, moist meat, less fat.
>>> Mmmmmmmmmmmm.
>>>
>>> Any tips would be appreciated and I'll let you know how they tasted!
>>>
>>> -todd
>>
>>
>> What's about chicken wings???
>>
>> Why not breasts, thighs or drumsticks?
>>
>> Wings are so... so... whimpy!
>>
>> Andy


Tom,

I could probably devour a ton + 1/2 of chicken thighs, given the right
dipping sauces!

Maybe set a Guiness world record even!

Andy

In article >, Andy says...
>
>I've never done any chicken smoking or bbq'd chicken wings. Wings hold no
>favor/flavor for me.
>
If you haven't tried a "beer can" chicken in your smoker you are really missing
out! Put your favorite rub on a whole chicken and mount it vertically on a half
empty can of your favorite brew.

Put it in the smoker until the juices are running clear and enjoy!

Mark
"I love cats. I just can't eat a whole one by myself"

On 25-Sep-2008, Andy <q> wrote:

> toddjb said...
>
> > Decided I want something quick enough to smoke in the evening after
> > a day of work. I've had great success with a pork shoulders and
> > ribs but they are both pushing it for dinner when you get home
> > in the evening. After some web searches, it sounds like I can smoke
> > some chicken wings in 2 hours or less. But I had some questions;
> >
> >
> > -Skin on or off?

Leave it on. Much of the taste is in the skin.

> > -Precook them at all? (one recipe recommended a 15 minute boil)

No!!

> > -Temperature?

Whatever you BBQ at. No point in running on the low side. Wings don't
care. 300°F might be a good number. Don't try to estimate time. Take
them off when they're done. It won't be all that long. Maybe two hours.
More likely an hour and a half.

> >
> > I was assuming the 200 degree range, but if I wanted to speed it up
> > a little bit (i know, i know...it IS slow cooking that makes it good)
> > would 250 be so bad? I figure they are small enough to get some good
> > smoke flavor in a shorter amount of time.

There's slow and then there's slow. There's no colagen to be converted
in a chicken wing. Cook 'em and eat 'em I say.

> >
> > As far as the skin, even though I would prefer to remove the skin, I
> > figured they would dry out without the skin fat to keep things moist.
> > However, an old post on AFB said skin-on smoking resulted in greasy
> > wings?!? The best result IMHO would be to leave the skin on but have
> > most of the fat rendered out...crispy skin, moist meat, less fat.
> > Mmmmmmmmmmmm.

Jeeezus! This ain't rocket science. You just want to cook some wings.
Dry is from overcooking and/or too much airflow. How'd the skin on
or off get into the act? Assuming you cook them skin on until they're
done, the fat (by definition) well be rendered out.

> >
> > Any tips would be appreciated and I'll let you know how they tasted!
> >
> > -todd

You can smoke or you can grill. I don't know of any way to successfully
marry the two and I wouldn't do it if I did. I like to cook dead animal
parts, but I have to desire to flog myself bloody in the process. That
said, I'm gonna choose a method, cook the meat and eat it. I'm not
going to mix methods or try to pretend I'm Julia childs in my backyard.
To steal a phrase from Chef Juke "Nobody goes hungry at my house"

>
> What's about chicken wings???

That's the subject of this thread.

>
> Why not breasts, thighs or drumsticks?

Because wings are the subject of this thread.

>
> Wings are so... so... whimpy!

So don't eat wings. You can do as you please.

>
> Andy



--
Brick(Youth is wasted on young people)

"Brick" > wrote

> You can smoke or you can grill. I don't know of any way to successfully
> marry the two and I wouldn't do it if I did. I like to cook dead animal
> parts, but I have to desire to flog myself bloody in the process. That
> said, I'm gonna choose a method, cook the meat and eat it. I'm not
> going to mix methods or try to pretend I'm Julia childs in my backyard.
> To steal a phrase from Chef Juke "Nobody goes hungry at my house"


Way back in the old days in Tn I used to have a POS steel grill out back by
the big old block cooker.
When I was finished smoking I'd grab a big shovelful of coals from the
firebox and toss them in the grill. Then I'd put some dry bark from a
shag-bark hickory on, slap on the grate and add either pork chops or chicken
parts for hors'deuvres. They'd take a whopping 10-25 minutes to cook.

That combo was as close as you can get to smoke grilling.


TFM®

On 25-Sep-2008, =?iso-8859-1?B?VEZNrg==?= > wrote:

> "Brick" > wrote
>
> > You can smoke or you can grill. I don't know of any way to successfully
> > marry the two and I wouldn't do it if I did. I like to cook dead animal
> > parts, but I have to desire to flog myself bloody in the process. That
> > said, I'm gonna choose a method, cook the meat and eat it. I'm not
> > going to mix methods or try to pretend I'm Julia childs in my backyard.
> > To steal a phrase from Chef Juke "Nobody goes hungry at my house"
>
>
> Way back in the old days in Tn I used to have a POS steel grill out back by
> the big old block cooker.
> When I was finished smoking I'd grab a big shovelful of coals from the
> firebox and toss them in the grill. Then I'd put some dry bark from a
> shag-bark hickory on, slap on the grate and add either pork chops or chicken
> parts for hors'deuvres. They'd take a whopping 10-25 minutes to cook.
>
> That combo was as close as you can get to smoke grilling.
>
>
> TFM®

Yep, that's about it. I haven't tried to make any smoke in my grill and
probably won't. I'm learning to like my food with a whole lot less smoke
on it. Most of the stuff I have in the freezer is too strong. I like it about
the way BJ makes it.

--
Brick(Youth is wasted on young people)

On Thu, 25 Sep 2008 22:39:32 GMT, Brick wrote:

> On 25-Sep-2008, Andy <q> wrote:
>
>> toddjb said...
>>
>>> Decided I want something quick enough to smoke in the evening after
>>> a day of work. I've had great success with a pork shoulders and
>>> ribs but they are both pushing it for dinner when you get home
>>> in the evening. After some web searches, it sounds like I can smoke
>>> some chicken wings in 2 hours or less. But I had some questions;
>>>
>>>
>>> -Skin on or off?
>
> Leave it on. Much of the taste is in the skin.

skinless wings would seem hardly worth the effort.

your pal,
blake

blake murphy wrote:

> skinless wings would seem hardly worth the effort.

Not to mention the cost of the magic wand. You can't skin wings -
especially the the "thigh" portion. At least not gracefully.

Wings are the most fatty, cholesterol-laden edible part of the chicken.

-sw

Sqwertz wrote:
> blake murphy wrote:
> > skinless wings would seem hardly worth the effort.
>
> Not to mention the cost of the magic wand. �You can't skin wings -
> especially the the "thigh" portion. �At least not gracefully.
>
> Wings are the most fatty, cholesterol-laden edible part of the chicken.

Wrong, again!

The pope's nose, ie. sqwertz brain, a fowl ass.

Sheldon wrote:
> Sqwertz wrote:
>> blake murphy wrote:
>>> skinless wings would seem hardly worth the effort.
>> Not to mention the cost of the magic wand. �You can't skin wings -
>> especially the the "thigh" portion. �At least not gracefully.
>>
>> Wings are the most fatty, cholesterol-laden edible part of the chicken.
>
> Wrong, again!
>
> The pope's nose, ie. sqwertz brain, a fowl ass.

You may like eating ass, but most of us don't consider it edible. You
probably chew on hunks of raw pig skin and beached whale blubber, too.

-sw

In alt.food.barbecue Sqwertz > wrote:
: blake murphy wrote:

:> skinless wings would seem hardly worth the effort.

: Not to mention the cost of the magic wand. You can't skin wings -
: especially the the "thigh" portion. At least not gracefully.

: Wings are the most fatty, cholesterol-laden edible part of the chicken.

But they sure taste good.

Sheldon wrote:
> Sqwertz wrote:
>> blake murphy wrote:
>>> skinless wings would seem hardly worth the effort.
>> Not to mention the cost of the magic wand. �You can't skin wings -
>> especially the the "thigh" portion. �At least not gracefully.
>>
>> Wings are the most fatty, cholesterol-laden edible part of the chicken.
>
> Wrong, again!
>
> The pope's nose, ie. sqwertz brain, a fowl ass.
>

Shelly, you have *six* cats and no woman (or man). Is this your way of
getting back at all those kids that kicked your ass in school? It's not
working - there are intelligent adults here.

"DK" > wrote in message
...
> Sheldon wrote:
>> Sqwertz wrote:
>>> blake murphy wrote:
>>>> skinless wings would seem hardly worth the effort.
>>> Not to mention the cost of the magic wand. �You can't skin wings -
>>> especially the the "thigh" portion. �At least not gracefully.
>>>
>>> Wings are the most fatty, cholesterol-laden edible part of the chicken.
>>
>> Wrong, again!
>>
>> The pope's nose, ie. sqwertz brain, a fowl ass.
>>
>
> Shelly, you have *six* cats and no woman (or man). Is this your way of
> getting back at all those kids that kicked your ass in school? It's not
> working - there are intelligent adults here.

And then there's you, me, and Sqwertz.

Sheldon's been in the closet so long he doesn't know how many cats he has.
He has to know there's that one grinding the litter off it's ass onto his
kitchen counter.
That added crunch gives his home-ground beef that extra punch!

Cap'n Crunch!

BTW, I wouldn't eat a ****ing popes nose if you paid me. My Daddy used to
eat shit like that and make me eat it too. I'm grown now and he's dead.
I've had my fill of fat and gristle. I'll take the meaty parts if you
please.


Perhaps I should CC this to my psychiatrist.
TFM®

On Fri, 26 Sep 2008 11:42:16 -0500, Sqwertz wrote:

> blake murphy wrote:
>
>> skinless wings would seem hardly worth the effort.
>
> Not to mention the cost of the magic wand. You can't skin wings -
> especially the the "thigh" portion. At least not gracefully.
>
> Wings are the most fatty, cholesterol-laden edible part of the chicken.
>
> -sw

you say that like it's a bad thing.

skinning them just seems an odd thing to do.

your pal,
blake

blake murphy wrote:
> Sqwertz wrote:
>
> > Wings are the most fatty, cholesterol-laden
> > edible part of the chicken.
>
> > -sw
>
> you say that like it's a bad thing.
>
> skinning them just seems an odd thing to do.
> blake

That's an entirely moot point... yoose two always skin em back before
yoose commence to suck.

blake murphy wrote:
> On Fri, 26 Sep 2008 11:42:16 -0500, Sqwertz wrote:
>
>> blake murphy wrote:
>>
>>> skinless wings would seem hardly worth the effort.
>> Not to mention the cost of the magic wand. You can't skin wings -
>> especially the the "thigh" portion. At least not gracefully.

When in the mood, I'll get a batch of fairly large wings and cut the
tips off, leaving the elbow joint intact. The wings get vacuum
marinaded in apple juice in the Foodsaver containers for at least half a
day. Typically, I smoke cook them at 250f or so with apple wood and no
rubs or seasonings. Even with the damper fully open, though, the wings
come out with a grayish cast and fairly rubbery skin.

The solution that works best here and also "skins" the wings, so to
speak, is that I then do them for about 45 seconds on a side over the IR
cooker, going full blast. The intense heat gives a lot of color to the
wings, some black around the edges and the skin peels back/splits so
that it's easy to remove if desired. If you don't have an IR grill, a
grate placed as close to the hottest charcoal/coals you can muster would
work, I suspect.

While not creative, we like the wings served with home made Ranch
dressing. They also make a swell breakfast.

--
Nonny

Nonnymus-
A liberal is someone who feels a great debt
to his fellow man, which debt he proposes to
pay off with your money.
-G. Gordon Liddy

"blake murphy" > wrote in message
...
> On Fri, 26 Sep 2008 11:42:16 -0500, Sqwertz wrote:
>
>> blake murphy wrote:
>>
>>> skinless wings would seem hardly worth the effort.
>>
>> Not to mention the cost of the magic wand. You can't skin wings -
>> especially the the "thigh" portion. At least not gracefully.
>>
>> Wings are the most fatty, cholesterol-laden edible part of the chicken.
>>
>> -sw
>
> you say that like it's a bad thing.
>
> skinning them just seems an odd thing to do.
>

It is. When I make them I deep fry then do the classic Buffalo Wings recipe
with butter and hot sauce and after dipping them I put them on a cookie
sheet for ten minutes a side to get the skin crispy. MMMM.

Sheldon wrote:

> blake murphy wrote:
> > Sqwertz wrote:
> >
> > > Wings are the most fatty, cholesterol-laden
> > > edible part of the chicken.
> >
> > > -sw
> >
> > you say that like it's a bad thing.
> >
> > skinning them just seems an odd thing to do.
> > blake
>
> That's an entirely moot point... yoose two always skin em back before
> yoose commence to suck.
>


Yep, and these two sexual inverts prolly think that "Mohel David" is a
*wine*...


;-D


--
Best
Greg