Comments on: Smoked and Then Grilled Chicken Wings

By: Steve

Steve — Mon, 19 Sep 2011 16:57:40 +0000

I have smoked wings with this recipe twice now and have not been disappointed. The only suggestion I have is to cut the salt in half as I don’t care for the extra salty taste. I also keep the heat cooler (between 200-250 degrees) and they are done in about 2-2.5 hours….more time for me to do some outdoor chores (and have more adult beverages, too). Placing on the grill is perfect as it does in fact help crispin the skins, which is what I prefer. Definitely worth trying these and thanks!

By: Carl

Carl — Sun, 18 Sep 2011 00:01:05 +0000

Followed the recipe for a super bowl party last year and it was an instant hit. Just had an inquiry about entering into a wing competition on Oct 1st. Two guys who had them at the super bowl party want me to jump in and cook this recipe for the competition. I will report back and let everyone know how it went.

By: Jason W.

Jason W. — Sat, 23 Oct 2010 17:22:28 +0000

I’m trying a variation of this today. I tossed the wings and drummettes in a dry rub and then melted some butter and tossed them again. In the smoker for an hour at 225 deg and then I am cranking up the heat to 350 for 30 – 40 minutes to crisp them up that way. I think with the butter tossed on there I should get a crisp skin. If not, I will grill them afterwards but I am hopeful that I don’t need to.

Cheers!

By: Fernando

Fernando — Mon, 09 Aug 2010 02:25:58 +0000

Tried these tonight. They are a little too salty, but very good. I’m going to do them again, but with less salt. This may be because i only used about 16 wings. In the directions I didn’t see how many wings to use. thanks for recipe though, it was great! we enjoyed them!

By: Kylie

Kylie — Mon, 26 Jul 2010 20:39:46 +0000

I am so excited – I just put the wings on the smoker for dinner – they look fantastic and love the idea of grilling them to crisp them up at the end. This is my first wing attempt so thanks for the great rub recipe and tip!