Skip to main content

Replies sorted oldest to newest

We catered the social hour for the local Chamber of Commerce recently and did wings. They are soooo easy, almost impossible to screw up.

We used a bigger wing, 8-10 per pound. Put them in a large Tupperware with a heavy coating of Head Country rub and shaked them around in it. I think we went high heat, around 350F for 45 min - 1 hour. Served with Ranch dressing in a squirt bottle along side the chaffer.

Do you use chipolte powder or canned in adobo sauce?

Good luck! Roger
Don't forget fish sauce when cooking chicken. Use it instead of other salt sources with lemon, garlic, hot pepper, spices. It helps make a nice glaze and adds an indescribable flavor to your chicken wings. It's also great on pork and beef. I use it for smoked jerky too. Go Nuoc Mam

I use whole chipotle peppers, grind them in my spice grinder (old coffee grinder) and turn my head away when I remove the top, otherwise I'm in for 30 minutes of sneezing. Mad I use enough of them that the equivalent amount of chipotle powder would be four times as expensive and the loose ground peppers cook better.

I make a sauce that is cooked for about 40 minutes or about enough time to tone down the heat, but keep the flavor. It is still hot enough to require sour cream or cottage cheese to be served with it. Big Grin

Originally posted by Lang Price:
[qb] Don't forget fish sauce when cooking chicken. Use it instead of other salt sources with lemon, garlic, hot pepper, spices. It helps make a nice glaze and adds an indescribable flavor to your chicken wings. It's also great on pork and beef. I use it for smoked jerky too. Go Nuoc Mam [/qb]
That's a great suggestion. I love using it in my Chinese cooking but.. it never occurred.. to me.

Thanks, Bill
All I do for wings is hook the tip behind the drummy to make a nice compact wing. Then I smoke untill cooked but still good and juicy at 225 with pecan wood, no marinating or anything. Then I take them and freeze in bags of desired amounts for future use. When I feel like wings I just take a bag out of the freezer and let thaw for a few hours and grill untill nice and chrisp. The grilling point is when I put on the spices, BBQ sauce etc. Very simple but very good.
peggy has us entered in the chicken wing competition for super tailgate mania this weekend here in st augustine.
as this is an unsanctioned contest put on by the united way as a fund raiser we will be using both the fec and the sm150.
if you would like we could send you a copy of our cooking records for time and temp on the sm150.
we are keeping those notes for catering and would be happy to share them with you after the comp is done.
we did some small batches in the sm150 using a wasabi rub and they turned out delicious. I think we cooked about 3 lb. total with the tip tucked under as gooseman described. We used a very small amount of hickory. 225 deg. As I remember they took about 45 min. then held them at 140 until we were hungry.
We cooked another batch using the automatic chicken setting, which essentially did the same thing, using pellets in the wood chamber. They were also very good. I think we used lemon pepper as a rub and cherry pellets that time.
We'll let you know how the ones do at this wing thing we're doing.

I need to cook them Sunday. If you and Jack cook them Saturday keep me posted. I think I am going to use the Penzey's Northwoods Fire rub, but will set the CS55 to 225 degrees with 1 oz of wood. May use 2 oz. Razzer I know I will have to serve sour cream on the side. Big Grin


To each his own, but I don't think it is cool to make the wings so hot they are not presentable to all. I also do not believe one to be the he-man if he can eat them and noone else can. Much nicer to use a little heat but still be palatable to others. Like alot of people, I like the heat but my stomach and intestines do not. We should be considerate. The beer goes down just as well.

I like to throw away the tips and seperate the other 2 pieces. Sprinkle generously with a balanced spice mixture. Smoke at 250 with a small amount of wood until done. Crisp in the oven or toaster oven.
just got done putting 80 pounds of wings into the sake to marinade for saturday. nice part is i bought jumbo wings from st johns foods and thankfully they are already seperated.
however moose and corvette are not well pleased with this as they will be missing their 2 wing tips each!!!
ps. those wing tips go in for the same length as a brisket-18hours!!!
Chicken Wings, the end of the story .

40 whole chicken wings, tips removed and used to make chicken stock for soup. The rest of the wings were left whole. The night before they were bagged and dusted with Penzey�s Northwood Fire rub and refrigerated. Sunday, removed from frig and set at room temperature for 45 minutes to warm up a little. Using two ounces of pecan, the wings were smoked in the CS55 at 225 degrees for 2 � to 3 hours to an internal temperature of a 170 degrees (with kids here lost track of time so just used a hand held thermometer). Removed and eaten while hot with my own BBQ sauce on the side. The smoke flavor was just right, the meat falling off the bone when bitten into. BBQ sauce recipe on request, a cooked sauce, nothing like it anywhere.

Almost as good as mullet. Big Grin

Sorry, smokemullet,
We didn't respond in time. But our wings came in 2nd in St. Augustine. We were up against a bunch of local restaurants. They seemed to be upset because a couple of bbq folks did better.
We used the wasabi wing recipe. It's not hot to me at all. A little on the sweet side. Now, we did these on the FastEddy this time, but they were good on the CS 150 also, just not as crispy. Even if you cook them on the FE they get softer skin once you put the glaze on.

For 4 lb. chick. parts, marinate overnight in some sake.

Wash and dry the chick.

Put it in a baggie with a little sesame oil. I like sesame so I use a good dollop (like 2-3 T)

Then toss it in another baggie with the rub.

1 tsp. 5 spice powder
2 tsp. sesame seed
2 tsp. kosher salt
1 tsp black pepper
1 tsp cayenne

Then we put in on at 350-400 deg. for about 45 min. until the skin looked nice. Pulled and dunked into the glaze.

1/2 c. kikkoman soy sauce
1 c. sugar
2 cloves garlic
1/4 c. lime juice
1/4 tsp. 5 spice powder
1 tsp. sesame seed oil
Soy, sugar, garlic in pan, stir. Cook over med. heat until thickened like a syrup. Stir in lime juice. If too thick, add a little sake.

P.S. We beat Hooter's
smoked about 5-lbs.wings & drummies today.washed & then put in a ziplock bag with italian dressing in fridge overnight.took out of fridge & sprinkled with CS chickenrub on one side & flipped over & sprinkled other side with McCormick carribean jerk seasoning.I did not pre heat the CS.used 1&1/2 pecan chunks,& smoked @ 200 for 3&1/2 hrs.using the top & middle racks.I used the sauce recipe that micah has on the forum.
1/4 cup margarine
1/4 cup tabasco
dash of black pepper
dash of garlic powder
+ I added 1 cup of Bone Suckin thick style BBQ.sauce
put all ingredients in a sauce pan & heated up till warm,& poured over chicken.they turned out real good.they had a sweet & spicy taste & kicked up a notch.
The recipe for Cedar Key BBQ Sauce, as requested.

Cedar Key BBQ Sauce
2 TBS vegetable oil
2 Cups finely chopped onions
� cup finely chopped carrots
6 chopped garlic pods
� tsp salt
2 tsp fresh ground pepper
1 cup red wine
2 cans beef stock
2 cups tomato puree or ketchup
1/3 cup Worcestershire sauce
1/3 cup lite soy sauce
3 TBS red wine vinegar
1/2 cup dark brown sugar
1/4 cup honey (optional to dilute the heat)
3 TBS Coleman�s dry mustard
2 tsp dried thyme
1 tsp Mexican oregano
5 Bay leaves
4 chipotle peppers

Heat oil add carrots, onion, then garlic, salt and pepper - wilt till soft. Hydrate chipotle peppers, seed and chop real fine. In a stainless steel or ceramic pot, add all the rest of the ingredients plus the vegetables and simmer for 1 to 2 hours depending upon the thickness. The simmering will remove some of the heat from the peppers, but leave the flavor. Remove the bay leaves, take a hand held blender stick and blend together after the first hour, simmer until it thickens. If more heat is needed when done, add a little chipotle powder. If too much heat, add honey. I like it as it is listed above. You can take this recipe and add 2 TBS of dark chocolate and you have a good mole� sauce for Mexican foods. The original peppers used were daddle peppers, but I like chipoltles better. Razzer


Add Reply

Link copied to your clipboard.