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[Irving]

How to make smoked wings.

Pat dry on a cookie sheet.


Dry in fridge for 3 hours. The fans blowing above and below the racks really helps cut this time down. I lined the fridge with plastic to help keep the mess down, but patting them dry first really cuts down on the mess.


My smoker came with four racks, but I've always used one to hold the wood chips. I used some decorative garden fence to whip up a new rack for the chips.



Bolt cutters got everything to size nice and quick.


Welded up. Might as well take off as much paint as possible with the flap disc while you're cleaning areas to weld and attach the ground.


After wings are dry, have kid toss them in oil and apply seasoning. You can soak the wood chips at this time as well.


This time we did dry rub on half, and just salt and pepper on the other half.


Smokers can have trouble keeping temp in cold weather. While the wings are drying in the fridge, get out the wormdrive Skilsaw and cut down all the scrap plywood you have laying around to give the smoker a little help.



After an hour or so at 225ish on the smoker, pull the wings and cook an additional 20-30 minutes at 350 in the oven. This time I just dumped them into pans and didn't smoke out the whole house. Worked great, much less mess than letting the grease drip onto the bottom of the oven, right above the element.


Frank's Red Hot Wings Sauce is more buttery. Still use a big chunk of (half stick, at least) butter. Let the sauce simmer a bit and heat it slowly. If you get the butter too hot, it doesn't mix with the sauce and then the sauce won't stick to the wings; allegedly.


We sauced the wings without the dry rub. Make a dish for your neighbors and bring it over while it's hot.