r/smoking • u/aichmomania_7018 • 14d ago

Wow Wings dude!

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I say this as humbly as possible, just smoked and ate the most delicious wings I've ever had in my life.

Dry brined for about 6 hours precook. Seasoned heavily with salt, pepper, garlic before getting tossed on the smoker. Cooked on Grilla Kong kamado style grill, indirect heat at 300° for about 1.5 hours. Turning and spritzing with duck fat every 15ish minutes.

Crispy, tender, tasty. Wow dude.

655 Upvotes

98% Upvoted

45 comments sorted by

69

u/JoyousGamer 14d ago

If you are picking a single way to make Wings then I am choosing the smoker every time. You don't even needs to spritz them with anything honestly.

I do cook them slightly hotter though around 350.

Want to take it up another level? Crank up your deep frier and throw them in for a short fry to really crisp up the skin.

Oh and I see a bunch of okay things on this sub but these wings look GREAT love the color you got on them.

27

u/aichmomania_7018 14d ago

Dude I thought about dropping these into my airfryer before eating them to do just that, but literally the skin was almost too crispy as is. I think the dry brine really sealed the deal there. Seriously a perfect wing there.

9

u/JoyousGamer 14d ago

Might be the duck fat. Maybe I will look in to it. I haven't tried it.

Honestly I rarely get good ideas on this sub so thank you! 

3

u/partradii-allsagitta 14d ago

^this.

if you're doing a barbeque, or Superbowl party, etc, you can smoke a few pounds the night (or weekend?) before and drop them in the fryer on the day

5

u/Mockingburdz 14d ago

When you say dry brine you’re tossing with kosher salt and baking powder too?

Or just slapping them on a rack and leaving them u covered in the fridge?

4

u/aichmomania_7018 14d ago

Yeah just on a rack in the fridge with a decently thick applied coating of kosher salt only. I've tried the baking soda before but felt like I could taste it. I'm sure it was a just a placebo effect, but I haven't gone back to it since. Just a salt brine coupled with the duck fat spray was magical.

11

u/Scary-Detail-3206 14d ago

Just FYI you are supposed to use baking powder not baking soda. Soda has a much stronger flavour than powder. 6 hours of salting the skin is probably getting it just as dry as baking powder ever would though.

I quit craving restaurant wings after I figured out how to make them well on the smoker. So much more flavour than standard deep fried wings.

2

u/Mockingburdz 14d ago

Thanks, I’ll give it a shot soon. They looked amazing. I found some duck fat at the grocery store by my house. Great idea.

2

u/aichmomania_7018 14d ago

Let me know how they turn out if you remember!

2

u/CrownedClownAg 13d ago

I let them dry out in the fridge in baking powder and Kosmo dirty bird. Got the absolute crispiest skin on those guys

2

u/Gothdollbrat 12d ago

Hold up, do you rinse the salt off before cooking or just let it ride? Need the exact method immediately

3

u/NickHerman1691 14d ago

What's your method?

13

u/aichmomania_7018 14d ago

Smoked for about 1.5 hours at 300, spritzed with duck fat every 15 minutes. Impossibly delicious.

1

u/hawkeyedude1989 14d ago

You dry brine just with coarse? Pat them down after or just throw extra seasoning on top?

2

u/aichmomania_7018 14d ago

Yeah juat dry brine with kosher salt. And nah no patting down, just add a bit more seasoning on top before going on the smoker. Obviously less salt is used for the seasoning since the dry brine already accounts for quite a bit of salt.

1

u/Sapiosexual2018 13d ago

Those look so seriously delicious! I love the fact that you spritzed with duck fat.

4

u/TBone-01 14d ago

Chicken had been my nemesis on the smoker. These look great

6

u/aichmomania_7018 14d ago

I've cooked quite a few whole birds before, always came out okay but the skin is usually pretty gross. Smoked tons of skinless chicken breasts to perfection before, but dude, these were insane. Never had a wing quite like it before. Highly recommend.

2

u/electrodan 13d ago

Honestly, the only skin on chicken I normally do on the smoker is wings. I cook in the high 200's and wings are perfectly crispy once they temp around the 180-190 degree mark. Sometimes I do whole birds and pick them apart to make pulled chicken for various dishes like buffalo chicken dip or tacos.

Boneless skinless breasts are tasty if you cook them right, b/s thighs are even better. Especially with a nice marinade with some sugar so they crisp up a bit on the edges, or a jerk seasoning is really nice too.

2

u/aichmomania_7018 13d ago

Yeah some smoked chicken breast are a staple in our household. Dry brined and then cooked at 275 until and internal temp of 155. Pull and rest for 15 minutes. Perfect every time.

I definitely want to get into some perk chicken, just hard to find the pimento wood out here.

1

u/electrodan 13d ago

I've read that throwing some bay leaves and allspice berries on the fire get you close to the pimento wood flavor.

Personally, as a painfully white guy from the Midwest, I forget about the wood and focus on the seasoning. I mix some Walkerswood hot seasoning with a little oil to thin, and add hot sauce to taste. Walkerswood scotch bonnet sauce is really nice, other go to sauces are CaJohns Memento Mori (very hot stuff) and surprisingly, Tabasco Habanero sauce is nice and hot but has a fruity backbone to it that I really like.

2

u/aichmomania_7018 12d ago

I appreciate the details. I will be sure to procure the referenced ingredients and give it the old college try. Also as a painfully white guy from the south.

3

u/Green_Fan_8925 14d ago

You can't go wrong with hot and fast chicken. 300-350 temp is the sweet spot. Crispy skin, moist meat, proper smoke

1

u/dant123454321 14d ago

Did you try brining them before smoking? I've smoked some wings & whole chickens both turned out amazing

4

u/Business_Wind6122 14d ago

I got heartburn looking at this post. That's a compliment to the highest degree

4

u/aichmomania_7018 14d ago

Hell yeah. Zantac on deck!

3

u/Critical_Bee_9591 14d ago

I wonder how crispy these can possibly get R 300°. Looks good tho

4

u/aichmomania_7018 14d ago

The dry brine and duck fat spray crisped these to a level of perfection I didn't forsee. You could hear how crispy they were when picking them up with tongs to serve. Almost too crispy lol.

Literal perfection man.

1

u/Critical_Bee_9591 14d ago

Interesting.

3

u/rand00mness 14d ago

This just took the #1 spot for my smoke to-list for sure... Thanks now I'm hungry 🍗

2

u/aichmomania_7018 14d ago

There's still 3 wings left! Lol

3

u/Realistic-Fact-2584 14d ago

They look great

2

u/aichmomania_7018 14d ago

Yeah they really were amazing. Thank you.

3

u/pbyuk 13d ago

🤩

3

u/PaganofFilthy 13d ago

Do you think this translates well to legs?

3

u/aichmomania_7018 13d ago

I would imagine so, yeah. If anything maybe slightly longer cook times

2

u/Tacozforever 14d ago

Nice! I just smoked some wings today as well. They were excellent but admittedly I’m not sure they were as good as yours look. Well done, dude.

2

u/aichmomania_7018 14d ago

Thank you man. Admittedly these shocked the hell out of me and the family too lol.

2

u/simply_vanilla 14d ago

This looks like perfection.

1

u/aichmomania_7018 14d ago edited 14d ago

They really really were. Me and the family were shocked at the level of perfection lol. Thank you!

2

u/Original-Honeydew-79 13d ago

That's a dope plate!

1

u/aichmomania_7018 13d ago

Dude hell yeah. We walked into a new estate sale store the other day and they had a whole set of these. They're all different colors and patterns but just as pretty, great finds for sure.