DennisLinkletter Posted February 1, 2010 Report Posted February 1, 2010 Needed to smoke 60 full wings for a party and was all out of apple my poultry smoking wood of choice. So I decided to use my cast iron smoke pot to clean up the hickory a bit. My 4 year old daughter and I made up some flour and water to make the gasket.. 30 minutes later we had the top on and sealed Dropped it into a KK preheated to 250º.. After letting them sit in a freezer for 40 minutes to delay the meat cooking, I coated them with Best Foods and sprinkled them with Pappy's Choice low salt seasoning.. Two levels About 1 hour at 250 and 45 minutes at 350 and then they started to brown up (being frozen let me smoke and cook them longer to melt off more fat.) At this point they pulled apart easily and were pretty much amazing..
Conodo12 Posted February 1, 2010 Report Posted February 1, 2010 Good looking wings! But the best part about the cook is how you and Isla worked together to make it happen Having my kids help me with my cooks is the #1 reason I have the KK (well, maybe there is a tie for #1 reason ) - makes everything that comes off the cooker taste that much better!
Bob's Grill Posted September 29, 2010 Report Posted September 29, 2010 Dennis, did you use the stone and drip pan? Did you turn them at all or just let them go? Been wanting to try wings on the KK but just wasn't sure of a method to try. I did those indirect and now I do them room temperature a little hotter maybe 300 and then pull them off in a big bowl crank it up to 450 and finish them off direct to blacken crisp them up a bit.. turning madly...
Syzygies Posted September 30, 2010 Report Posted September 30, 2010 Yum! A friend of mine used to make the best "Buffalo" stye chicken wings. His secrets were to deep fry till the wings were truly cooked (about twice as long as any sports bar now cooks them), then use as little as possible of the absolutely hottest hot sauce available, to flavor them without making them soggy. You're inspiring me to try this on the KK.
