KBQ smoked wings, anyone done this?

[jjdbike]

KBQ peeps,

I have 60 wing pieces I'd like to cook for a neighborhood gathering that we are hosting. Was originally planning on doing on my 18" Weber kettle w/ the Vortex. I was originally hoping for a kiss of smoke (wood chunks) and slightly crisp skin from a lava hot fully filled Vortex. I now realize It's going to require 3 shifts and probably a 2 hour hold for the first batch. Not ideal. I can easily fit all 60 pieces in and a pan of beans in my KBQ. The KBQ's thermostat tops off at 320.

I am afraid I'll wind up with rubbery skin. Is my concern valid?

I love the flavor of that clear blue smoke. I am not sure if I'll love winds that were fully cooked, from start to finish in the smoker.

Please share your techniques, experiences and results.

Respectfully,
JD.

[chanchonosara]

Hey man,
I have smoked wings on the menu, however, we fry em after smoking. There is no way around the rubbery skin except high heat. A broiler, a fryer, or a grill. I tried many and ended up fry after smoking just for the texture of the skin

[Spinaker]

Turn the heat all the way up and let it rip! The KBQ is like a wood fired convection oven. 320 is not accurate, on the dial. it will be oven 400 in there if you have a solid coal bed going.

It makes fantastic wings this way!

If you have to let them sit, then leave then uncovered to allow moisture to escape and not settle on the skin.

[J-Melt]

Could you do kbq, then do a quick heat in the kettle to help the skin?

[jjdbike]

Turn the heat all the way up and let it rip! The KBQ is like a wood fired convection oven. 320 is not accurate, on the dial. it will be oven 400 in there if you have a solid coal bed going.

It makes fantastic wings this way!

If you have to let them sit, then leave then uncovered to allow moisture to escape and not settle on the skin.

Thanks brother,

You’ve given me some good advice in the past so I’ll trust you with this. it’s interesting that the other posters differs so greatly on this.

I suppose I could start with a substantial lawyer of lump charcoal to keep the heat high.

Or, I could cook them in the smoke in the morning, then just before service, I could warm them in a HOT oven to tighten up the skin.

How long should I figure on smoking them with the temp full throttle?

Thanks!
JD

[Spinaker]

They will cook fast! Like 10-15 mins or so. But take them too 200 F internal and let it go. The more time in there the better. Especially if you are reheating and serving later.

I always serve mine right away. The others might be addressing the fact that you are holding them and serving later, which is not ideal. (Life is rarely ideal) The key is to dry the skin out on the initial cook. Dress up the wings and put on a dry roasting rack in the fridge. Let them sit over night, uncovered. Even dab them dry before placing on the rack helps too.

LMK what else you need brother. (I’m mobile today but I’ll try to chime in when I can)

[jjdbike]

They will cook fast! Like 10-15 mins or so. But take them too 200 F internal and let it go. The more time in there the better. Especially if you are reheating and serving later.

I always serve mine right away. The others might be addressing the fact that you are holding them and serving later, which is not ideal. (Life is rarely ideal) The key is to dry the skin out on the initial cook. Dress up the wings and put on a dry roasting rack in the fridge. Let them sit over night, uncovered. Even dab them dry before placing on the rack helps too.

LMK what else you need brother. (I’m mobile today but I’ll try to chime in when I can)

Awesome!

Heck if they cook that fast, I can do them just before people arrive. For some reason I thought they would take an 60-90 mins. You seem to be saying that you cook them beyond when they are done at 200. Generally speaking, how long do you leave them in the full throttle smoke? I could probably take them to 170-180 internal and turn of the blower. They will carry over and stay warm in the cook chamber for 30 mins or so. That way I could just pull them out and serve them.

Thanks again!
JD

[Spinaker]

Yeah, I cook them a little past 200 F. Just so I get that extra crispy skin. They have enough fat where they won't dry out. I would say I leave them in the KBQ for about 20 mins.

If you leave them in the cooking chamber, they will stay warm for a while. However, I have never tried that method at all.

[jjdbike]

Yeah, I cook them a little past 200 F. Just so I get that extra crispy skin. They have enough fat where they won't dry out. I would say I leave them in the KBQ for about 20 mins.

If you leave them in the cooking chamber, they will stay warm for a while. However, I have never tried that method at all.

Hello Spinaker and friends,

I put them in fridge to thaw Thursday morning. Laid them onto 4 cooling racks to dry. I patted dry every 6-8 hours. I’ll touch up the seasoning just before I put them in cooker. I’ll lay down a good bed of lump to keep a lava hot coal bed, then top with cherry mini splits for flavor and color. I run the KBQ at full throttle without any water in the drip pan.

I do have one question. Should I spray with duck fat to help the skin crisp, kind of like air frying? If so, should I spray before or after final seasoning touch up?
Warm regards,
JD

[Spinaker]

I don’t think you need to do that, there will be plenty of fat coming out of the wings. I suppose you could, if you wanted to add another layer of flavor. However, I do not think it is necessary.

[jjdbike]

Thanks man,
Is the any real benefit to turning them over halfway through?
JD

[Purc]

I always turn my wings at least once or twice on either the Weber Kettle w/wo Vortex or Bronco. And I always spritz, just because.

[jjdbike]

Thanks Purc,
Yes I’m generally a flipper. I asked about this in particular because I have 4 trays of about 20 drummies and winglets on each. Spiniker estimated that they’ll be fully done in 20 minutes. 20 minutes is pretty quick, and flipping that many pieces will be process.
JD

[carolts]

I've done them in the KBQ as well, although most of the time I just throw them in the convection oven in the house. No turning. Very tasty!

[realdocBBQ]

How did it go? Interested... I wanna see some pics of heaps and mounds of crispy fried wings! lol

[jjdbike]

They turned out great. No pics unfortunately because the neighbors want to eat right away & I wanted to abridge. The KBQ was the way to go. #Spinaker was correct. They were done in 20 mins. Did probably 80 wings no problem. I especially love how there was very little clean up & most of that was in the dish washer. The double layer of lump, w/ cherry on top had temps well into the 400's. Drying the skin, the high heat, the run & smoke crated as crisp of a sign that one could get other than fried. They are so good that I just had a plate of them for breakfast.

Thanks Spinaker and friends!
JD

[Steve B]

Well, you could have taken a pic of those this morning. 😁

[Spinaker]

Yes!!!!! Great to hear it worked out!!

[HawkerXP]

Congrats!