I am a great fan of "chicken parts" including wings. I rotate among three recipes (Cook's Country BBQ - simply brine then use salt and pepper then grill and towards the end of the cooking, apply your choice of sauce two or three times giving it time to set); Larry Wolfe's Orange Marmalade Sriracha Sauce recipe; and finally, my current favorite, Walkerswood Jerk Seasoning (Walkerswood comes as a paste - use enough olive oil to make a slurry and after brining the chicken for 30-60 minutes, then marinate it for several hours in the WW Slurry). Overnight is fine.
The cooking method I use is the "High Heat chicken method" on the Weber WSM. I use either a Mini-Joe, the 14.5" WSM or the 18.5" WSM depending on how much chicken I am cooking. The Mini and the 14.5 can handle about 15 pieces and the 18.5 about 24. I remove the water pan, dump one lit chimney of Kingsford Original and open the vents wide open. The smoker will run about 350+ degrees. I use only the top grate. After thirty minutes, I flip and about fifteen minutes later start to sauce. When using Jerk Seasoning, I use Sweet Baby Ray's Honey Chipotle sauce and apply the sauce liberally two or three times. The chicken comes out with extremely crisp skin, not just "bite through" but CRISP.
NOTE:I perforate the chicken skin with a "meat tenderizer" and that helps crisp up the skin tremendously:
Here is a recent cook I did on the 14.5" WSM:
Keep on smokin',
Dale53
The cooking method I use is the "High Heat chicken method" on the Weber WSM. I use either a Mini-Joe, the 14.5" WSM or the 18.5" WSM depending on how much chicken I am cooking. The Mini and the 14.5 can handle about 15 pieces and the 18.5 about 24. I remove the water pan, dump one lit chimney of Kingsford Original and open the vents wide open. The smoker will run about 350+ degrees. I use only the top grate. After thirty minutes, I flip and about fifteen minutes later start to sauce. When using Jerk Seasoning, I use Sweet Baby Ray's Honey Chipotle sauce and apply the sauce liberally two or three times. The chicken comes out with extremely crisp skin, not just "bite through" but CRISP.
NOTE:I perforate the chicken skin with a "meat tenderizer" and that helps crisp up the skin tremendously:
Here is a recent cook I did on the 14.5" WSM:
Keep on smokin',
Dale53
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