I've never smoked wings. Can i get some advice on brine, seasonings, sauce, smoking time, etc?

Thanks!

My Dallas Stars have had problems with them in the past, but ... Oh.. never mind..:bounce:


Smoke them at higher heat I smoke them around 300* So the skin will be crispy... I do not brine mine. When they come off I like to use my Chipoltle Sauce if I have any.. If not Franks is a winner for sure..

Try to put them on a rack with very little area touching the wings.They like to stick like crazy.And like Ken said the higher the heat the better 300-350 is prefered.

I need to do a batch soon myself, maybe for the race on sunday!:cool:

Anyone have a good wing sauce recipe?

got an excellent chinese style marinade recipe around somewhere - I'll dig it up for you later ;-)

On superbowl sunday I let a couple pound of wings marinate in Franks Red Hot for a few hours then smoked at 220 for about 2 hrs. When they came off the smoker I put them in a deep skillet in some hot oil to crispy fry them then coated them in the wing sauce recipe that is on the back of the Franks Red Hot bottle-pretty much Hot sauce and melted butter.

Although I love hot sauce, I need some help with wings my daughter can eat with me.

Although I love hot sauce, I need some help with wings my daughter can eat with me.

I did leave a few plain (seasoned with a little garlic salt and pepper) for my daughter.