Ok.......doing 20lbs of wings tomorrow/today and wanted to know at what temp and approximately how long to cook them on the YS1500?
Anyway help would be appreciated. Thx
I do asian style wings and cook them at 300 for 1.5hrs, sauce them and cook for 15min, sauce them again and cook for 15min more. Many will grill them but I don't because of the sugars in my sauce. The skin is bite through and the meat is juicy.
Thanks Wicked Chicken/Yoder_Herb......I am planning on smoking and not direct grilling. Do you cook to 180 or ? internal temp to make sure bone comes out clean?
Since your doing such a large batch I would certainly check the temp of several in various locations of the smoker to make sure they are at least 165 but I'm not really sure what final temp mine are at in my timing but I know they are above 165.
I do my wings at 275 for 45min, then flip them for about another 45min to an hour - depending on the size of the wings. I find that while the skin doesn't quite snap when bitten, the slightly lower temp and longer cook imparts more smoke.
Wings came out great. Thx for all the advice. Followed WC's lead but near the end of cook opened the trap door to crisp the skin up. Worked great.
- Joined: May 10th, 2014, 12:33 pm
- Posts: 576
- Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue
I realize I'm a little late to the party here, but the way I cook wings on my YS1500 (and 640) is one hour at 225* then I crank it up to 375* to crisp the skin. I cook them skin side down the entire cook. After about 20 minutes of high heat I check them and if the juices are starting to run I'll use my thermapen to check the IT and once they reach 175* IT, I pull them. Always bite-through skin and VERY juicy.
Other methods of course will work very well, but this is what has worked well for me.
Glad they turned out for ya. I'll try that trap door opening at the end to see how that treats mine.
I'm late to the party here too but this thread is likely to keep going for a while, so here's another suggestion for another day. Glad they came out well--not much better than a good smoked wing! I rinse them and then brine them overnight in a large Cambro container with a little olive oil and a good bit of rub that typically contains kosher salt, brown sugar, paprika and other spices/herbs. I usually use a shaker to sprinkle a bit more rub on them right after I put them on the smoker too since there's usually not much rub left on after the brine. I've cooked them at temps between 220 and 275, all with good results, for 1.5 to 2 hours, typically turning once at about the half way point (usu. ~45 mins), and then pull them and hit them with sauce, if I'm using any. The temp variations depend largely on whether I'm frying to crisp up skin or not. My favorite way is to smoke them at a lower temp like 225 until they're just done, like 165ish. I then pull them into a clean Cambro and let sit covered until we're ready to eat them. I then fry them in batches in peanut oil at 350-375 for 3-5 mins, solely by eye (since they're fully cooked already) to get the skin to the desired crispiness. Honestly, they don't really need sauce at this point, but we usually have several sauces on hand to mix them in. Aside from hot Buffalo, I can highly recommend a South Carolina mustard sauce to really take a smoked and fried wing to new heights!
- Disclaimer :
- The views and comments entered in these forums are personal and are not necessarily those of the management of this board.
