How to Smoke Chicken Wings | Pit Boss Vertical Smoker

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In this video were going to show you how to smoke chicken wings in your Pit Boss Vertical Smoker. We smoked the chicken wings at a higher temperature in order to get crispy skin but if you dont mind a softer skin then go ahead and smoke them between 225 to 250 degrees Fahrenheit instead of the 275 to 300 degrees Fahrenheit.
We also used two different bbq rubs today. We used the Pit Boss Smoke Infused all purpose rub and then we put down a layer of the Pit Boss Sweet Heat Rub. The results were fantastic.
Lets not forget the marinade we used prior to smoking the chicken wings. It was about a half a bottle of Italian dressing and about 4 tablespoons of Texas Pete hot sauce. Marinade the chicken wings for about 2 hours before seasoning them with the rub and putting them in the Pit Boss smoker.

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Опубликовано:

22 июл 2024

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Комментарии : 178

@dominickpena1392 4 года назад

Followed your advice and dude! Perfection, smoked two different kinds of wings, (1) the way you prepared them;(2) used a different marinade method, cooked at the same time both came out fantastic! My very first smoke with the pit boss series 5 vertical smoker

@WeekendWarriorBBQ 4 года назад

Dominick, that is awesome! And thanks for letting me know. I love smoking wings in my pit boss... they come out so good. You are going to love that 5 Series... that’s the one I wish I would have gotten. Once you get it seasoned in really well the smoke flavor will intensify on those wings.

@thughenry 4 года назад

Followed this for my first smoke in my Pitt Boss Vertical, they turned out amazing! Thank you!

@DNV75 4 года назад

Same here. Hoping they come out great

@barrys864 4 года назад

This looked great! I am trying wings this weekend on my 4 series vertical I received as a Father's Day gift. Will do fresh wings with spicy rub and also trying a lemon pepper rub for the wife.Thanks for all your videos.

@danielrider8157 3 года назад

I have made a few comments about the things I have made from ideas that I found on this channel. A little disclosure about me, I as an adult man and I’m 45 have never eaten a chicken wing. I normally have chicken chunks when I make them at home or go out. My 14 year old daughter wanted me to make chicken wings so I did. I have to say that I have been missing out!! Hats off to you and I’m now converted as I will be making these and more in my pit boss.

@WeekendWarriorBBQ 3 года назад

Daniel, thank you.

@MuffRyder5 2 года назад

Love seeing the mistake and then changing the game plan. Happens to the best of us weekend warriors. Great video as always!

@josesanchez1402 5 лет назад

You know I really enjoy your videos man. I just recently received my pit boss vertical pro series 4 , for Father’s Day. Your videos helped me from assembly, to cooking my first rack of ribs . Tonight this video , just told me what I’m having for dinner . Please keep them coming . Lastly , you have a new subscriber, and that individual is me .

@WeekendWarriorBBQ 5 лет назад

Jose, thank you very much. That means a lot to me and it’s comments like yours that make all of this worthwhile! Enjoy that smoker 😁

@biggame50 2 года назад

Just got my smoker as an early xmas present. Your videos have been extremely educational!

@danashay 2 года назад

That was quite a video! I can't remember watching a video that didn't raise a question or two. No fluff, every syllable mattered. Not a single question here, you addressed Everything! Just perfect, all of it; and I have a new reference video. Thank you so much!

@AllFascistsCanSuckIt 3 года назад

Love the video and the honesty! Subbed!

@deneward8194 4 года назад

Great video. Nice to see the problems you encounter also as I know (in my limited experience) every cook does not go as planned. I’m gonna try the chicken wings this weekend!

@davidandbrandee 2 года назад

Can't wait. Smoking some wings today. Thanks for the video.

@Dr.SalvatoreVinciguerra 5 лет назад

Excellent tutorial. The wings look delicious. Have a great day.

@WeekendWarriorBBQ 5 лет назад

Thanks, Salvatore!

@kennyreynolds3244 2 года назад

Thank you for this video, now I know how to get a crunchy skin , your the man

@aqeellwesley 2 года назад

Gotta say love your channel everything I smoke I watch how u do it first. I do my own seasoning but as far as temp and time I follow you 🙏

@jasonr375 4 года назад

I appreciate the fact you didn't edit out or redo your foil mishap. I bet they tasted great! I'm trying my first Italian dressing marinaded wings on my PB4S so let's home they crisp up just as good

@WeekendWarriorBBQ 4 года назад

Thanks Jason. I figure if I show the mishaps then perhaps I’ll save someone from making the same mistakes

@chriskinder8209 5 лет назад

Cant wait to try these! Thanks!

@WeekendWarriorBBQ 5 лет назад

Chris, they were awesome. I'm going to be making them again for sure.

@eastwindfarms3671 5 лет назад

I think with the rubs out nowadays, all that’s required is dipping sauce! Thanks Mike!

@WeekendWarriorBBQ 5 лет назад

Right on Eastwind! Give me some blue cheese or ranch and I’m set!

@sheriecloud7555 4 месяца назад

Loved this thank you❤

@xavierpacheco7297 4 года назад

Mike, I just started watching your videos and they're the best I've seen yet! Just acquired series 4, haven't picked it up yet. This will probably be the first thing I try. I have a question. Could you have started them off with low heat so that they would take on more smoke, and then finish them off at the heat to crisp up the skin? Just wondering if that would work. Keep up the videos I just subscribed and I'm looking forward to more.

@WeekendWarriorBBQ 4 года назад

Thank you, Xavier. Yes, that will definitely work. I have another video where I did the wings from frozen and they turned out much smokier. Basically, they took much longer to cook so they took on more smoke. Enjoy that series 4 😁

@PicklesBBQandCooking 5 лет назад

The sign of someone who knows what they’re doing, adapt and overcome. They turned out great Mike, nice color! Have a great 4th brother!

@WeekendWarriorBBQ 5 лет назад

Thanks, Charley!

@dezertpirate137 3 года назад

Another great video thank you sir, What series 3 is this one? 77350? I want to buy the exact one thanks

@HobiesGarageBBQ 5 лет назад

One of your best videos yet Mike. Not that it was one of your best cooks yet. But that’s why it was your best video so far, because you showed the fail and the improvising and impromptu over coming of the issue. Love that part.. Wings looked great and sounded great when you bit into them. The last 4 to 5 maybe even six videos you have settled into a style and are hitting your stride. As we all go we keep learning from each video of course but a style is emerging from yours and I’m digging it. Great job brother!

@WeekendWarriorBBQ 5 лет назад

Thank you for the excellent comment, Hobie! You’re right... gotta learn from each video and eventually the style emerges 😁. I really enjoy making the videos and meeting awesome people like you! Have a great 4th of July week!

@theking-fj9nr 3 года назад

Where can I get those pit boss spices especially the competition smoked rub blend I love my pit boss vertical but it doesn’t get the smoke flavor you would in an offset?

@19eddiec 3 года назад

Excellent presentation my man.......as a Marine I can appreciate “adapt and overcome”........Glad that you didn’t edit the mistake......you learn more from failure than success. Can’t wait to try.

@gerrybegnoche1561 4 года назад

I hope Pit Boss sponsors your videos. You do an incredible job selling their products! Just got my smoker yesterday and I can't freaking wait to use it. If it would just stop raining!!! Ahhhhh

@WeekendWarriorBBQ 4 года назад

Thank you, Gerry! They have sponsored two of my almost 100 videos. I wish they would sponsor more :)

@gerrybegnoche1561 4 года назад

@@WeekendWarriorBBQ Well all I can say is your doing one hell of a job! Keep up the good work sir.

@badluk1 Год назад

Another great video

@jasonmbiggs 4 года назад

Dude, I love that you show your mistakes. Like you said, that's what backyard BBQ is. I think I may try wings this weekend. Sounds like the perfect Christmas food to me.

@WeekendWarriorBBQ 4 года назад

Thank you, I figure that if I leave the mistakes in the video, it may help others to not make the same mistake 😁. I’ve been craving some wings lately... time to do another video lol

@jasonmbiggs 4 года назад

@@WeekendWarriorBBQ Heck yeah. And throw in some stuffed jalapenos. I did some a little while back and they were so good.

@chuckb1448 2 года назад

I love that he tried here, he is correct... if you don't try smokin how do you figure it out. With that said to smoke wings you smoke on 225 for one and a half hours, then turn the heat up to 400 for 20-30 minutes for the skin. Also this is important: Baking Powder... for every twenty wings use one tablespoon.... toss em on the wings that you blotted dry and sat on a rack in the fridge overnight to dry the wings out. When you toss the wings in the baking powder add your salt and pepper or whatever else you choose, and use Aluminum Free baking powder.

@cw3482 3 года назад

Beg borrow and steal. I like your style. SUBSCRIBED!

@virginiatrailcameravideos Год назад

I made the cheap burnt ends from your video last week. I'm trying this chicken over the weekend. Looking forward to it!

@GreasyGoblin69 4 года назад

Can you please link that big smoked infused rub? I only see the 5oz smoked infused rub on the pitboss website.

@gpotter1575 5 лет назад

Great looking WANGS!!!!

@WeekendWarriorBBQ 5 лет назад

Thank you!

@Jay13741 4 года назад

you can also wrap a spare rack in foil and place it under the rack with the chicken which can then catch the drippings.

@zmann324 3 года назад

Yes my bottom rack always has a foil pan to catch juice ....it also evens the cabinet temp by blocking direct heat

@youreright7534 4 года назад

You should do another vid on wings but fry them for a couple mins after smoking, get the skin extra crispy. It's what I'm doing tomorrow

@robbiekoerper5162 3 года назад

Thank You for the video. Just moved the wings off the foil and onto the racks.

@Doug6714 4 года назад

You have me wanting to smoke some wings. They look great. Keep smoking!

@WeekendWarriorBBQ 4 года назад

Thanks, Doug! I have a whole chicken out on my drum smoker right now... looking forward to having that for dinner 😁

@Doug6714 4 года назад

@@WeekendWarriorBBQ Man I can't stand it. I need to go to the store and buy something to smoke. Hope you enjoy your chicken.

@wizowood 4 года назад

When does the Weekend Warrior cookbook come out? I just got a Pit Boss smoker and am addicted to your videos. Great job!

@WeekendWarriorBBQ 4 года назад

I have considered making a cookbook... we shall see :)

@edmc755 3 года назад

I HAVE USED THE SWEET HEAT RUB > LOVE IT 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦

@youreright7534 4 года назад

Same 2 seasonings I got out to use on my wings! Hadn't even seen the vid yet, hilarious

@WeekendWarriorBBQ 4 года назад

Hope you enjoy

@glwhitaker3967 2 года назад

I’ve done everything that you did on the video the rub that I’m going to use is a cherry cola barbecue rub it’s a fire and smoke rub. I don’t have any other spices to add on to it. My question is on the top of the smoker do you open up the top all the way up or just halfway. Getting ready to start these right around 7 o’clock. I’ve got them in the refrigerator for the two hour mark and then by seven they’ll be going into my smoker I just need to know do I go halfway on the top piece where the smoke comes out or do I go all the way up. Please let me know before seven if you get a chance thank you

@WeekendWarriorBBQ 2 года назад

Open the cap all the way for more smoke flavor. Dial it down to about half way in the winter months

@progers5019 5 лет назад

They ended up very nice. I heard the crunch. I like wings like that but mine never are. Nice job

@WeekendWarriorBBQ 5 лет назад

Thanks, Phil. I have a feeling that the fan in the smoker has something to do with it. Its like a convection oven.

@FishmacFLTRU 4 года назад

Dude was legitimately pissed about the size of those wings ... 😂🤣😂 ... all’s good bro, good video!! And I’m not too surprised by the foil problem ... might help keep ‘em tender but you’re not gonna get the same crispy skin ...

@dukeboynton9356 4 года назад

Good vid brother!

@WeekendWarriorBBQ 4 года назад

Thank you, Duke!

@sneakyblackdog 5 лет назад

Looks like you nailed it

@WeekendWarriorBBQ 5 лет назад

Those were some tasty wings.

@sneakyblackdog 5 лет назад

@@WeekendWarriorBBQ I heard the crunch from the crispy skin

@ToddCBrown 3 года назад

Thank You for the video. Helps me on my first smoked wing attempt. If you had to do it again would you use the aluminum foil? I have jerky shelves that is more like a screen. I'm considering using that. Thoughts?

@WeekendWarriorBBQ 3 года назад

I would not use the foil :)

@ToddCBrown 3 года назад

@@WeekendWarriorBBQ I can always count on you for the real answer. Thanks

@lucascooner1312 4 года назад

Been following for a couple of months, I am new to smoking. Great videos, great instruction on how to do what. I do have a question, I bought the Pit Boss vertical smoker.... my question is should you see a steady supply of smoke. Mine seems to smoke for a few minutes, then stops, and maybe 20 minutes later it repeats. Smoke is blue like you recommended but does not seem like a lot, pellets are being used, so I believe the auger is working....your thoughts?

@WeekendWarriorBBQ 4 года назад

Thank you, Lucas! My vertical smoker only pumps out heavy smoke in intervals just like yours. If you smoke at the lower settings it will produce more smoke though.

@lucascooner1312 4 года назад

@@WeekendWarriorBBQ thanks for the info and great videos....trying your maple chicken today

@getmo213 3 года назад

Thanks for sticking with the video even though it didn’t start off good.

@wneels 4 года назад

Great video. I bought the pit boss seasonings as well. They are great but way too salty. They need to be used with care!!!

@williamriley2528 3 года назад

Have you ever thought about using a $15 (Amazon) 12" stainless smoke pellet tube on your smoker at higher temp settings as not to sacrafice smoke flavor yet still get crispiness... PS for wings I use a baking cooling rack on top of my smoker foil wrapped wire grate/slide...

@edmc755 3 года назад

I did the wings yesterday , my wife loved them , only thing is I could not get them crispy , did them on 250 degrees

@colemant6845 3 года назад

Hey ... ALL Good! Frozen wings shrink , but keep a long time. Whole Fresh is always better but not usually practical. Well Done, Nice video how to smoke wings. Thanks

@martinbales8132 5 лет назад

That was a great video. Since you read the comments from your subscribers, how about doing a whole turkey? I'd like to see a turkey even though it's not Thanksgiving yet. Keep up the great videos!

@WeekendWarriorBBQ 5 лет назад

Thank you, Martin. I like that idea and I will do it. I’m going to be doing a whole Chicken soon as “practice” but I promise the turkey will come soon. 😁

@martinbales8132 5 лет назад

@@WeekendWarriorBBQ That was another request, so you've hit them all! I can't wait to see it!

@dwightlind7637 2 месяца назад

can't find the competion smoked seaoning, any ideas?

@toms.3977 4 года назад

One....two three. Love that hot sauce!

@crazyhillbilly2181 Год назад

So, I'm torn between a vertical smoker and a horizontal smoker. Most of my cooks are longer, more substantial cooks, but, every once in a while, I need to throw some burgers on, last minute. Is it possible to cook hot and fast on this unit? Like 30 minutes, start to finish? I'm not concerned about searing or grill marks

@WeekendWarriorBBQ Год назад

I don’t like to run this unit over 325 degrees F. If I were you I would get a horizontal

@jamesdegraafsr.3317 Год назад

Feel ya on the GFS stuff brother, the wife and I won't shop there anymore... getting ready to get my vertical smoker this weekend....is yours a 3 series? Keep up the excellent content man, I've learned alot

@dc4l157 Год назад

Pit boss must be giving you a new smoker for every cook! Or what’s the secret to cleaning this contraption?

@johnmanthey2683 5 лет назад

Buckeye it’s called learning experiences. For the prefrozen in the bag wings I find Sam’s pretty good sized when thawed. I just don’t think I can do more Han 8-10. I’m ready to give it a go. I think I’d like to give turkey wings a shot. Trouble is I need another bag of pellets. Think this time I’ll get 80 pounds instead of 40. I see Louisiana has a Tennessee Whiskey blend. I kind of like to try that. Did my pot roast yesterday and it came out might tasty. Keep going my man.

@WeekendWarriorBBQ 5 лет назад

Learning experiences are my area of expertise 😂. I haven’t had much luck with turkey wings in the past. Let me k ow how they turn out. Glad to hear your roast came out good. Hope your weather cooled down a little for You. Cheers

@jeppetoft1195 3 года назад

Hi Mike you think leaving the Pit boss on smoke for like 10-15 min when smoking the wings then crank it up to 250 would ad more smoke flavour?? By the way did the Point Brisket following your advice best brisket awesome Bark used the Killer Hogs TX brisket rub delicious. Cheers From Tofty Down under

@WeekendWarriorBBQ 3 года назад

Hi, Jeppe. Leaving the smoker on smoke for that short of a time won’t make much of a difference. I would do it for 30 minutes and then turn the smoker up to 275 or 300 after that .

@jeppetoft1195 3 года назад

@@WeekendWarriorBBQ OK ill try that cheers

@tomsfoodfactory5086 5 лет назад

Nice recovery on those wings! As soon as I saw the foil wrapped grate I knew what was going to happen. I learned my lesson on that years ago. But, you did good and got it done! I'll have to get those rubs and give them a try. Are they available in stores or online only?

@WeekendWarriorBBQ 5 лет назад

Thanks, Tom! I picked up those rubs at my local Walmart. I highly recommend them!

@bcarraway1 4 года назад

I usually just put my wings on a baking rack

@Auton6 3 года назад

Two things, Where did you get that blind from? How do you like those pit boss hangers on the side of your smoker?

@WeekendWarriorBBQ 3 года назад

I bought the roll down blind from Lowes. Its made by Coolaroo. The hangers are pretty good. The magnets are strong and they have held up a couple of years.

@Auton6 3 года назад

@@WeekendWarriorBBQ thanks for the feedback man. Just picked me up a copperhead 3 series and enjoying your videos.

@michaeldean79 2 года назад

Question for you. Have you tried to smoke the wing's for 30 mins then turn the temperature up to the 275?

@WeekendWarriorBBQ 2 года назад

Yeah that works too! I Have smoked them for 30 minutes and then cranked it up to 350 to finish them off. Try it a bunch of different ways until you find the combination you like.

@drjekelmrhyde 3 года назад

You must be in the Midwest, because I seen that GFC logo on the wings bag

@sircramu7895 3 года назад

I normally use Italian dressing in my Lamb Meat and Steak. I heard the crunchiness in chicken wing, I'm gonna try it

@marcusbrown2640 2 года назад

I’m having trouble with wings getting crispy in my pit boss. I’m up to 400 Fahrenheit and they still come out rubbery. Any advice?

@marcusbrown2640 6 месяцев назад

Okay thanks!

@Just8Ate 5 лет назад

Dude great shirt and yummy wings... 8)

@WeekendWarriorBBQ 5 лет назад

Thank you 😁

@bobhinley5410 Год назад

Do you think the oils in the salad dressing prevented the smoker smoke from penetrating the wings?

@WeekendWarriorBBQ Год назад

It is possible. My advice is to have fun and not overthink it.

@budreynolds216 4 года назад

About how long at 275?

@beatletull6128 3 года назад

Just curious. Could you just smoke the wings at a low temp for about a half hour and then proceed to to cook them at 275 for 1 hour?

@WeekendWarriorBBQ 3 года назад

Yes you can. They will have more smoke flavor

@Sturmgaard 4 года назад

Could you run those on smoke for 30 minutes before you kick up the heat and still get the crunch?

@WeekendWarriorBBQ 4 года назад

I think that would work! The heat at the end is just to crisp them up. Let me know how it goes... it’s all about trial and error for me 😁

@Sturmgaard 4 года назад

@@WeekendWarriorBBQ So you preheat then what...power down, cool then set for smoke?

@gamekane16 2 года назад

So you would say a hour and 15 to be finished?

@admissionsaaron 4 года назад

Where do you get those gloves? I need some.

@projektxent 4 года назад

Aaron M Amazon best bang for your buck. Walmart in the grill accessory section.

@rsinss 4 года назад

I watch a lot of your videos and noticed that you do not put a foil-covered drip tray on the bottom rack to catch excessive dripping. Instead, you let the drippings just go to the bottom of the unit. Seems like that would make unnecessary splashing and more needless cleanup. Is there a reason for not using a drip tray on the bottom rack or am I missing something? Thanks.

@WeekendWarriorBBQ 4 года назад

You are very observant. I stopped using foil because the grease/water still gets underneath it. Instead, I just let all of the water evaporate so that I don’t have to dump it out anywhere. Then after it has cooled down (usually the next day) I’ll take a paint scraper and some paper towels to get any grease that’s left. Then a quick spray of degreaser and that’s about it.I do all of this outside so I don’t have to mess up my kitchen sink. The next time I’m ready to smoke something I put the pan in with no water for about 10 minutes to burn off any potential bacteria and then it’s good to go.

@WeekendWarriorBBQ 4 года назад

I should also note that I rarely get anything that drips below the water pan. But if you wanted to put a separate foil pan above the water pan on a rack it wouldn’t hurt anything.

@mikeschuler2946 2 года назад

Smoke is usually introduced on the first 45 minutes . I go low 225 for the first 1/2 hour to get the smoke . Then I turn it up to 375 for another 20 min or 165 internal

@bobhe1584 4 года назад

I'm doing this today ! It's 30 outside. So I'll be jacking up the heat to 300. God i hope it turns out !!

@WeekendWarriorBBQ 4 года назад

Sounds awesome Bob! I have been craving wings lately. Just let that smoker pre-heat and you shouldn’t have any problems. I just smoked three pork loins in the snow and cold and the smoker had no problems

@GreasyGoblin69 4 года назад

Can you just vaccum seal the bag?

@FoodPornNetwork 5 лет назад

Great looking wings Mike, I actually prefer the small wings lol The meat to skin ratio is better, kinda like a reeses cup original chocolate to peanut butter ratio.

@WeekendWarriorBBQ 5 лет назад

That’s a great way to look at it, Gary!

@FoodPornNetwork 5 лет назад

@@WeekendWarriorBBQ But I agree I dont like paying for water weight bs!

@rtbrain 4 года назад

Great video...where did you get your PIt Boss rubs?

@WeekendWarriorBBQ 4 года назад

Walmart.

@rtbrain 4 года назад

@@WeekendWarriorBBQ Walmart huh? I think I have heard of them. LOL! Actually, I used to do the creative side of Walmarts advertising...remember Smiley? Thanks, Mike!

@alvin10283 4 года назад

Can I used this method with whole wings too?

@WeekendWarriorBBQ 4 года назад

Hi Alvin Yes you can

@paulsom110684 4 года назад

what about taking the skin off?

@troygrooms5724 3 года назад

Do you rinse off wings before smoking!

@WeekendWarriorBBQ 3 года назад

I do not. The current food safety guidelines recommend that you do not rinse off chicken. The reason is that the bacteria on the chicken could spray all over you sink and counter. The heat from your grill will kill any bacteria anyways.

@danielbouadana4075 Год назад

Why don't you use the smoke tube to give you to smoke?

@tomfaber 4 года назад

Can’t you smoke at 225 for the first 30-45 min to get the smoke flavor and then raise the temp to get the crispy skin?

@WeekendWarriorBBQ 4 года назад

yes you can

@DankAlchemist 4 года назад

maybe smoke at low temp for hour then go to cook temp?

@DunnsDayDash 3 года назад

I did this with my chicken breasts the other day. I smoked them for 1.25-1.5 hours, then I cranked up the temp to 475 because the internal temp was still at around 120. Cooked it until 187 internal and I got a beautiful smoke ring on my chicken, good color and texture on the outside, very tender inside. So I definitely recommend a low and slow cook, for at least and hour, then raise it to finish. If you have the flame broiler, then you can choose that as a crispifier too

@garyadams2822 3 года назад

I only watched this vid 4 times today🤣

@GreasyGoblin69 4 года назад

The time varies. I have much much larger wings than him. Also had to turn mine to 300⁰F and wait a little longer.

@haunthunterify 2 года назад

The “non stick” side of the foil is the opaque side.

@SmokinJoesBBQ 5 лет назад

HEY MIKE, that was a awesome video my friend those chicken wings were amazing looking, and so tender and juicy, and the color was right on point. That pit Boss Smoker did it's job, that was a awesome cook. I think when you were poking those holes in that tray, I think you missed one. LMAO AWESOME JOB MIKE. GOD BLESS YOU MIKE.!!!!

@WeekendWarriorBBQ 5 лет назад

Haha! Thanks, Joe! Love ya buddy!

@LeprechaunTV 5 лет назад

2 dozen to go please...nice video.

@WeekendWarriorBBQ 5 лет назад

Thanks, Leprechaun!

@parjd0101 4 года назад

Great wings was gonna say when you fire up smoker your suppose to leave door open for 10 minutes may cause explosion happened to me

@WeekendWarriorBBQ 4 года назад

Thanks, Jeff. Yes I have heard of that happening and I do leave the door open now during the initial start-up.

@nolanburchett7972 3 года назад

Smoked chicken wings are a 3 day process. Use fresh quality chicken wings & brine your chicken 1st night, next day pat as dry as possible & let sit uncovered in the fridge over night to dry out the wings day 2, then day 3 you smoke straight on the racks at 300 until you get a few reading at 175, flip half way. Toss in some homemade Alabama white sauce

@SceneyK 4 года назад

If you get them at Sam's they turn out much better and don't shrink much at all

@Ridenour64 4 года назад

We get it dude they’re small lol.

@supereasyway4371 3 года назад

Nice and clean lol That's what teenagers that need extra cash are for

@DidYouKnowMortgage 3 года назад

Yikes, I’d redo this video at some point. I didn’t watch all the way through and did the foil thing and then once everything was in my smoker, I watched the rest and just had a panic of removing foil and putting back in, lol. Whoopsies haha

@shanesmith8294 4 года назад

If you purchase fresh wings instead of cheaper water filled/frozen ones your wings would be 100x better.

@WeekendWarriorBBQ 4 года назад

Agreed 😁

@williamriley2528 3 года назад

Bump that last 1/2 hr to 350°F...

@dnoyz1 3 года назад

Too much preprepared rubs and Italian Dressing!? A few herbs and spices, sugars and you could make your own rubs, it's not hard.

@strikerz2912 2 года назад

I never buy frozen wings in a bag,

@dont_ask9 3 года назад

Sir, You have 31 wings.

@chrissingletary2876 2 года назад

I do not get this but why do you let the juices just run down inside your smoker? Put a pan UNDER the chicken and set them up on a rack suspended above the pan. Then all you have to clean up is the pan, not the inside of your smoker. Smokers are all about the smoke and that can be done with all the meat just suspended above a pan. They do not need direct heat. If you let the grease run down the back into the grease pan or into the water you have to clean everything inside or tomorrow you will have maggots in your smoker. No thanks.