British BBQ Society Forums

Yes I do another few minutes on the coals to charr them and crisp up. Can't beat the crispy skin.

Thanks guys, sound advice.
I may have another wing weekend this week but I have decided to go Brisket! Got some friends over at the weekend, so hopefully I won't fail miserably.

Don't bother soaking wood its a waste of time and just steams off and gives temp control problems. All of the good Qers use seasoned wood (lower water content) so why add water???? If water did sink in to wood to any great degree we would have mushy forests now wouldn't we. If you use a foil pouch or other take it out after you think there is enough smoke, but a chunk will smolder slow as against chips which will go quickly

Forgot to answer the question. I grill wings then toss in Franks sauce mixed with melted butter. Yumeeee

Definitely won't be soaking again, I'll try the less chips route. I've actually got a little smoke box from B&Q, it was only a fiver. I've been using that and water, so I'll half fill it next I think.

Funny you mention Franks sauce, I was just in Tesco at lunch looking for some Chipotle sauce for my brisket sandwiches this weekend and saw a load "Franks" sauces! I'm assuming they are pretty good then? I might give them a try.

Try franks chilli and lime, it's superb on wings. I've never tried smoking wings only ever do them on a grill I like them crispy. I keep meaning to try smoking them n then drop em in a deep fryer to crisp em up then add the sauce.

Here is a little tip I got from the Smoking meat Forum, they are called "Scarbelly wings". If you mix up a little of franks with melted butter but instead of putting it on the outside after or during cooking, inject the sauce on the inside before cooking!

Inject wings? Wasn't an April 1st post was it?:D

Hi Essex,

Close 19th March 2012

Here is what they said............


I like to call these Smoked Buffalo Wings but in memory of Gary I have renamed them "Scarbelly Wings" because he loved them so much. I love Buffalo Wings but I hate when they are over-sauced and sloppy like you get in most restaurants, so I decided to put the sauce on the inside so as not to get it all over my hands and face. I have done these quite a few times and they always come out great.

I inject them with a combo of Creole Butter and Franks Hot Wing Sauce mixed about 1:2 and rub the sauce all over them

Hah nice, well I did cook wings this weekend but I didn't inject.
I smoked them for 40 minutes, using a 1/3 oak chips I'd usually use, no soaking whatsoever. After the smoking I span the grill round and grilled them skin side for a couple of minutes!

Took them out, costed half in some Reds Kansas BBQ and the other half in Frank's Buffalo Wing sauce with melted butter and they were absolutely gorgeous, I shall be stocking up on that Franks sauce, it was the good stuff....thanks for the tip!

Best wings I've cooked by far!