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Meat-Up in Memphis 2021

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Smoking Wings!

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  • Oski3686
    Former Member
    • Apr 2018
    • 16
    • Milwaukee, WI

    Smoking Wings!

    Ive never smoked wings before, i bought 10 pounds. Please whats the play by play with them. Should i brine them? How long to i cook them and when does the sauce go on? Birds the word what cha guys got?
  • Nate
    Former Member
    • Apr 2015
    • 3811
    • Quarantined

    Define wings... are you talking true chicken wings or are you talking wing pieces like drumettes that you would get at Buffalo Wild Wings?


    • Oski3686
      Oski3686 commented
      Editing a comment
      Like a 5 pound bag of drums and wings
  • Argoboy
    Club Member
    • Apr 2016
    • 370
    • Southern Ontario 70 miles from Detroit

    I have had good success following Meatheads method, everyone that has eaten them has liked them.


    • Oski3686
      Oski3686 commented
      Editing a comment
      Doesnt look like he uses the smoket, i wanna get some smoke
  • shify
    Club Member
    • Jun 2017
    • 457
    • Westchester County, NY

    I've smoked a lot of wings and love them off the smoker.

    I typically smoke them with just salt and pepper. Try for around 275 for 1-1.5 hours or so. Then I grill them over direct heat for 1-2 min per side to crisp up the skin and then sauce right off the grill.


    • rodkeary
      rodkeary commented
      Editing a comment
      I just followed your method yesterday on 10 lbs. of wings (Costco - split). The only difference was using a commercial rub (Desert Gold by Big Poppa Smokers. It’s the wife’s favourite. No dry brine as the rub has salt in it. Dinner guests loved them.
  • Spinaker
    • Nov 2014
    • 10599
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
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    I like to rinse them and then place them on a wire rack, so they are elevated. Then I hit them with a salt/baking powder for the dry brine. I let them sit for at least 12-hours, uncovered in a cold fridge.

    I smoke them HOT. At roughly 400 F. Once the wings are cooked and the skin is nice and crispy, I will toss them in sauce. However, most of the time, I am just going with a dry rub.


    • Spinaker
      Spinaker commented
      Editing a comment
      Frying is easy, Get a cast iron dutch oven or a wok. Post smoke deep fry is next level goodness. shify

    • JGo37
      JGo37 commented
      Editing a comment
      Padres ball park makes smoked turkey legs kinda the same way, tossing in an 'almost simmering' cauldron of sauce last. I never got the results I wanted with wings until I sprang for extra sauce, heated up a pot, and did that last.

      [bonus round - first use of 'cauldron' in a post?]

    • Steve R.
      Steve R. commented
      Editing a comment
      Baking powder > baking soda. There seems to be some confusion between the two here. I have had good results with baking powder.
  • kenrobin
    Charter Member
    • Jun 2015
    • 354
    • San Francisco Bay Area
    • Cookers
      - 18" Weber Smokey Mountain (2000)
      - Weber Genesis EP-310 (2013-2015)
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      - Traeger Pro Tailgater (2015)
      - Mak 1 Star General w/ wi-fi (2016)

      - ThermaQ
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      - iGrill2

    There are a lot of ways to do wings. I recommend spraying with canola oil & hit them with your favorite chicken rub. Smoke them at 275 for around a 1.5 hours. Start checking the internal temp after 45 minutes & flip them over. They might be ready after around 1 hour & 15 mins.


    • Rod
      Club Member
      • Dec 2015
      • 628
      • Phoenix, AZ
      • Weber Genesis S330 with GrillGrates
        Weber Performer with SnS, DnG and Pit Viper mod
        Weber 26" kettle with SnS and Pit Viper mod
        Blackstone 36" SS griddle

        Thermoworks Smoke
        Thermoworks MK4
        Maverick ET-732

        Accessories ranging from a Vortex to bear claws.

      I used Meathead's recipe. They turn out amazing every time. Simple, fast, easy and the best wings I've ever had.


      • Oski3686
        Former Member
        • Apr 2018
        • 16
        • Milwaukee, WI

        Thanks guys love the input!!!


        • customtrim
          Former Member
          • Dec 2016
          • 1120
          • stow ohio

          I don't understand the times everyone is coming up with. When I use the vortex to smoke them I run between 375 and 400 and there done within 40 minutes and crisp. In a hour and a half i can do a whole spatchcocked bird


          • jfmorris
            jfmorris commented
            Editing a comment
            I hear you. My wings are done in around 45 minutes. I'm doing direct with Grillgrates, around 350.

          • holehogg
            holehogg commented
            Editing a comment
            Agree with customtrim jfmorris smoked 36 today for my first time ever and done perfect in just over the half hour at 350 and whole spatchcocks take me an hour or so.
        • Polarbear777
          Club Member
          • Sep 2016
          • 1691

          I go fast as well. Vortex or slow-n-sear. Hitting about 375-400. I flip after 20 minutes and roll in sauce after another 20. A few minutes to set the sauce and they are done. I’m pretty happy with this.
          Click image for larger version  Name:	F3D12810-05A8-41B2-859A-3742CB246AAD.jpeg Views:	1 Size:	3.82 MB ID:	522350

          The other approach is to go lower temp to get more smoke and you can crisp the skin over direct at the end (it will be too soft otherwise) , but I seem to sacrifice some rub and skin sticking on the direct side grill. Probably would work better suspended on a metal skewer Over the coals instead of a grate.
          Last edited by Polarbear777; June 25, 2018, 08:36 PM.


          • Troutman
            Club Member
            • Aug 2017
            • 7197

            • OUTDOOR COOKERS

              BBQ ACCESSORIES


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              INDOOR COOKWARE

            I don’t know why you are holding temps below 400* with a vortex. I let it get screaming hot, up to 500*. Gets my chicken picture perfect fairly quickly as well. More heat quicker meat !!

            Also, I leave my center grate off so on a cook the other day I threw a chunk of wood into the caldron. I thought it would immediately burn up but was surprised that it smoked for about 15-20 minutes. Good alternative if going grateless above the vortex.


            • Polarbear777
              Polarbear777 commented
              Editing a comment
              I’m not getting 500 ambient in the kettle out of the vortex even with everything wide open. Maybe I’m just not waiting long enough.

            • Troutman
              Troutman commented
              Editing a comment
              I installed a Weber bladder in my kettle and have my grate probe stuck into the kettle about 2" above the grate and I'm getting readings on my Smoke between 425-500* peak during my cooks. I'm about to do a post on a large chicken cook I did over the weekend, check it out.
          • Argoboy
            Club Member
            • Apr 2016
            • 370
            • Southern Ontario 70 miles from Detroit

            I did some wings tonight and they are all gone now, my neighbours liked them, I followed Meatheads method, dry brined, then marinaded in Italian salad dressing then on to the egg. I used apple wood for flavour, I wanted to smoke at 325F but at the end of the cook, the temp had creeped up to about 380F when I removed them after about 90 minutes. This is what they looked liked. My wife thought they were a little over cooked but the skin was crunchy.

            Attached Files


            • Steve B
              Steve B commented
              Editing a comment
              They look damn good to me. Nice job.

            • customtrim
              customtrim commented
              Editing a comment
              Did you use a thermometer to check your internal temperature
          • Argoboy
            Club Member
            • Apr 2016
            • 370
            • Southern Ontario 70 miles from Detroit

            No I did use a thermometer to check the temperature I figured 90 minutes was long enough and it was, I never thought of it actually. As I said they were a little over cooked but good. I usually do them on the pellet grill at a lower temperature but then I would have to clean it. The egg I just opened the dampers and it was up to 500F in no time.




            Meat-Up in Memphis 2021

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            Meat-Up in Memphis



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