How to cook 2 recipes of Chicken Wings using Flaming Coals Offset Smoker

 

You want to eat something quick and simple for lunch after a long day of smoking? Or perhaps you need to feed a large group of people and want a recipe that is incredibly simple to prepare. Or perhaps you love chicken wings as much as I do? Whatever the reason, smoking chicken wings on your Flaming Coals Offset may be the easiest thing to do. We'll demonstrate two different ways to prepare chicken wings for you today.

We're going to cook our food half "naked" and then season with Kosmos Q-wing dust. The second half will get "atomic" using some Charcoal chicken rub.

You’ll need the following basic ingredients:

 

1. Atomic Chicken Charcoal Chicken Rub
2. Kosmos Q Nashville Hot Chicken Wing Dust
3. Flaming Coals Hot BBQ Sauce
4. 1kg Chicken wings

Chicken Wing Preparation (naked) Kosmos Q Wing Dust 

1. Reach 275°F in your Flaming Coals smoker. For this meal, we advise using bits of apple or cherry wood.

2. Using a paper towel, pat half of your chicken wings dry. Put them in your offset and cook them until they are 165 °F. These won't take long, so after 45 minutes, make sure to probe regularly.

 

 

3. Place them in a tray made of aluminium foil after removing them from the smoker. Put some Kosmos Q Nashville Hot Chicken wing dust on and shake well.

 

 

4. Serve with Flaming Coals Hot BBQ sauce on the side. 

 

 

Chicken Wing Preparation Atomic Chicken Charcoal Chicken 

1. Reach 275°F in your Flaming Coals smoker. For this meal, we advise using bits of apple or cherry wood.

2. Use a paper towel to pat the other half of your chicken wings dry. Use Atomic Chicken Charcoal Chicken BBQ Rub to season the chicken wings on both sides.

 

 

3. Put them in the offset smoker and cook them until they are 165 degrees inside. These won't take long, so after 45 minutes, make sure to probe regularly.

 

 

4. Serve with Flaming Coals Hot BBQ sauce on the side. 

 

Smoker Heat Management

 

1. Light 6–8 lump charcoal pieces Using a charcoal chimney and charcoal starter wand, then allow them to burn completely. Add charcoal to your firebox and heat the smoker to 275°F (105°C). As needed, add more charcoal to the fire.

2. Every half-hour, add a chunk or two of smoking wood (cherry or apple is our favorite) to the firebox to produce a stream of thin, visible, somewhat blue smoke. A surplus of wood may produce thick, grey smoke. If this occurs, open the smoker and let the smoke out. Don't close it until the smoke is once more manageable.

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by: Michael Wilkie