Hickory smoked Wings (Or legs or Thighs)

[RR]

Wanna impress your family or guests at your next cookout?

Try this:

Wings, Thighs, or Legs. (Or any bone in, skin on, chicken)

Dry rub:

3tbs Salt (we use the pink Himalayan stuff)
1tbs garlic powder
1tbs black pepper
1.5 tbs chili powder
1tbs paprika
Red pepper flakes to taste (I use a half tbs for the family, I'd like it spicier but I'm one sixth of the vote.)
1/2 tbs baking powder (do not skip this)

So set your smoker at 250.

Thoroughly dry your chicken using paper towels (do not skip this step.)

Heavily dust your dried chicken with the dry rub. I usually do this an hour or two before the chicken goes in.

Smoke your chicken at 250 for roughly 2 hours. Your chicken should be around 165-170 at this point. Then crank your smoker to 290. Smoke for an additional hour or until your internal temp is 200 and the chicken skin is crispy.

Drying your chicken plus the salt and baking powder helps to render the fat from the skin, producing tender slide off the bone meat and crispy skin.

Your family will think you an amazing chef and your significant other will want you for dessert.

You're welcome...

 

[Chdamn]

Wanna impress your family or guests at your next cookout?

Try this:

Wings, Thighs, or Legs. (Or any bone in, skin on, chicken)

Dry rub:

3tbs Salt (we use the pink Himalayan stuff)
1tbs garlic powder
1tbs black pepper
1.5 tbs chili powder
1tbs paprika
Red pepper flakes to taste (I use a half tbs for the family, I'd like it spicier but I'm one sixth of the vote.)
1/2 tbs baking powder (do not skip this)

So set your smoker at 250.

Thoroughly dry your chicken using paper towels (do not skip this step.)

Heavily dust your dried chicken with the dry rub. I usually do this an hour or two before the chicken goes in.

Smoke your chicken at 250 for roughly 2 hours. Your chicken should be around 165-170 at this point. Then crank your smoker to 290. Smoke for an additional hour or until your internal temp is 200 and the chicken skin is crispy.

Drying your chicken plus the salt and baking powder helps to render the fat from the skin, producing tender slide off the bone meat and crispy skin.

Your family will think you an amazing chef and your significant other will want you for dessert.

You're welcome...View attachment 399070

Gonna try this next weekend.

 

[RR]

Gonna try this next weekend.

You won't regret it. Honestly with the price of wings these days we usually just do legs and thighs. With thighs I usually take the extra step of flipping them skin/fat side down for that last hour.

 

[Catfish]

Tag. will report results!!

 

[Lager]

Is that a smoker/ BBQ rig? Where's the wood, or the charcoal, The the the smoke rolling out of it ?

 

[RR]

Is that a smoker/ BBQ rig? Where's the wood, or the charcoal, The the the smoke rolling out of it ?

It's an electric smoker. Pit Boss Memphis Ultimate. Smoker box at the bottom. This was about 2.5 hours in so the smoke was mostly over.

 

[Lager]

It's an electric smoker. Pit Boss Memphis Ultimate. Smoker box at the bottom. This was about 2.5 hours in so the smoke was mostly over.

My son in law from way up North came down came down for a visit and we cooked up a butt last year, then we did some ribs and chicken and I explained the whole process to him. Whats he do? He bought an electric smoker and it uses some wood pellets. He says it comes out great, heck he uses it during a snow storm and can adjust the temp on his telephone while sitting inside. Thats just amazing to me Think I will stick with ole smokey here tho. If I have to tend to the fire, the wife leaves me alone..

 

[RR]

My son in law from way up North came down came down for a visit and we cooked up a butt last year, then we did some ribs and chicken and I explained the whole process to him. Whats he do? He bought an electric smoker and it uses some wood pellets. He says it comes out great, heck he uses it during a snow storm and can adjust the temp on his telephone while sitting inside. Thats just amazing to me Think I will stick with ole smokey here tho. If I have to tend to the fire, the wife leaves me alone..

Yeah I get that. I used a drum style charcoal smoker for years. Just don't wanna squat and bend that much to babysit a fire. A couple months back I went to Walmart to look at their pellet grill/smoker setups. I ended up going with the Memphis Ultimate because it's like an all in one outdoor kitchen. Propane grill on the left, charcoal grill on the right, electric smoker on the bottom. And you can use either of the upper grills as an offset smoker as well. It's quite handy. No Bluetooth/phone controls though. And it was over 50% off due to the season.

 

[papa_smurf]

This recipe is similar to what I do, but i do 275 for about 2 hours, instead of 250 for 2 hours and 300 for 1.

I normally do the whole chicken rather than quarters or wings.

It's great when the meat is so tender you can literally just grab the leg bone and pull it right out of the chicken and the bone come out smooth and clean.