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Cooking Notes
James
A longtime favorite of mine. This can be done in a square grill. Build the fire at the back and add wood chips, with wing pieces at the front. Smoke 15 minutes or so (lid closed) then open the lid, baste the wings with sauce and move them on top of the fire. (You may need to wait a few minutes for the fire to heat up after the grill is opened.) With the lid still open, turn the wings as needed, until nicely browned. I separate the wings into single pieces, which take a little less space.
Chester
I've gotten to the place where I prefer my wings smoked now. The only thing I do different, put a nice rub on them about an hour or so before smoking.
Arnold B
Hey now, I discovered a hack for better smoke than using wood chips. Go get a bag of wood pellets (Mesquite) I found them at WalMart that's used for expensive grills Put it in a metal box (with holes of course) just underneath/or on top of your grill grate. Put a handful of pellets in and you'll have great smoke in a few minutes.The smoke will be as direct/indirect as you like.I keep a spray water bottle handy for flare-ups which will happen, of course especially with pork.
Robert
I'll offer that soaking wood chips before adding to the fire will only add steam to the environment. Pile them at the edge of the fire and they'll produce all the smoke you need.
mdemaio
I smoke/barbecue regularly. Wetting the wood, just makes controlling the temp more difficult.
LizzieMac
@SamSifton, another great recipe. I followed other reader's recommendations of dry wood, something I've been playing around with recently, too. Smoked for 15 minutes. Cooked turning regularly over the hot fire, once it caught, for a total of about 10 minutes. Then, left them on the cooler side of the grill to finish for about 10 minutes. Would love to turn the oven on and crisp them up, but that's not happening in N. Georgia this June 29. Great technique. Delicious!!
J Brown
I agree with what some other people have pointed out: don't smoke the wood chips! I've found putting them on dry, letting that white,thick smoke burn off for a moment or two, then using the clear, blue smoke they impart makes for the best use of chips. Definitely smoking wings this weekend!
Chumley
I smoke wings in my Primo Oval XL grill all the time. But finish them with barbecue sauce? Meh. I make two sauces:Standard Buffalo wing sauce, Frank's, 1 tsp red wine vinegar, 1/4 stick of butter in sauce pan. The second saucepan is jar of Hoisin sauce, a tbsp of extra crunchy peanut butter, 1/4 stick of butter, and a a couple of tablespoons of the Buffalo wing sauce. Dip the Buffalo wings 2-3 time, 5-10 min between dips, only one dip for the Hoisin wings.
mdemaio
I smoke/barbecue regularly. Wetting the wood, just makes controlling the temp more difficult.
Paulette
Try Alder wood, it is fabulous wood to smoke with
Mike
The recipe for making the barbecue sauce is missing from the publication.Will just plain hickory sauce (my favorite) do the trick?
k m boressoff
Or marinate overnight in Lapsang Suochong tea and spices,then grill ,broil or roast at 450.
elizabethmcdevitt
What other spices do you use? I like this idea using tea. Thx
Robert
I'll offer that soaking wood chips before adding to the fire will only add steam to the environment. Pile them at the edge of the fire and they'll produce all the smoke you need.
Luke S
Second that, never need to soak wood, ever.
Arnold B
Hey now, I discovered a hack for better smoke than using wood chips. Go get a bag of wood pellets (Mesquite) I found them at WalMart that's used for expensive grills Put it in a metal box (with holes of course) just underneath/or on top of your grill grate. Put a handful of pellets in and you'll have great smoke in a few minutes.The smoke will be as direct/indirect as you like.I keep a spray water bottle handy for flare-ups which will happen, of course especially with pork.
Scott McClelland
Thought this might be an interesting way to cook wings for James!
Chester
I've gotten to the place where I prefer my wings smoked now. The only thing I do different, put a nice rub on them about an hour or so before smoking.
Susan
Which rub do you recommend?
souschef
these were amazing! we spread out the coals and they cooked well but i don't think we turned the wings enough, should probably do so about 4 or 5 times with the basting to build up a nice coat.
James
A longtime favorite of mine. This can be done in a square grill. Build the fire at the back and add wood chips, with wing pieces at the front. Smoke 15 minutes or so (lid closed) then open the lid, baste the wings with sauce and move them on top of the fire. (You may need to wait a few minutes for the fire to heat up after the grill is opened.) With the lid still open, turn the wings as needed, until nicely browned. I separate the wings into single pieces, which take a little less space.
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