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Sunday, January 15, 2012

Smoked Chicken Wings













One of my favorite things to make for football watching is smoked chicken wings. I enjoy a good fried buffalo wing but frying is always such a mess. I have tried several different techniques to get good crispy skin on my grilled wings and after much trial and error I finally came up with one that works consistent. In our house the wife likes the flats and I like the drums. I always take and split the wings so we can each get the ones we like. I start with a beer brine. Brining keeps the meat juicy when it is smoking. The brine is simple, 2 bottles of your favorite beer, quarter of a cup of salt, quarter of a cup of brown sugar, 1 tablespoon of red pepper, and a teaspoon red pepper flakes. I mix it all together so the salt and sugar dissolves and pour over the wings so they are all submerged. I let the wings brine for a few hours up till overnight. I then rinse the wings and apply my dry rub, Crawdaddy's BBQ Butt Crust. I allow the wings to sit out on the counter while I prepare a 2 zone fire. A 2 zone fire is best because I like to direct grill the wings so they get a good crust. then I move them to the indirect side and basically allow them to bake for an hour to an hour and a half. I have found this is the key to getting that nice crispy skin. Baking on the indirect side of the grill renders down the fat that is in the skin and makes it nice and crispy. During the baking process is when I add some wood chips to the fire to get some good smoke flavor. This is a very simple way to make wings and they always turn out great! I hope you enjoy them.










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