We got the tips you need to smoke delicious chicken wings in the Bradley because the process will take much longer than you would expect. It can also get really tricky, but don’t fret! We’ve got the best tricks from the pitmasters on how to smoke these awesome wings!
When fully cooked in the Bradley, the skin on the wings tend to be rubbery, so you can use a dual cooking method. It could take 3 hours or more per batch. You should smoke in small batches of 2.5 – 3 pounds of wings and apply only 40 minutes of smoke each time. Pecan or apple bisquettes will provide the wings with a flavorful aroma. Using cherry will give you a darker color and you may need to experiment to see how much smoke you prefer.
We have multiple wings recipes that you will definitely rave about:
When seasoning the wings, work in small batches. The air drying takes up a lot of refrigerator space. So, if you don’t have the time, you can air dry on the counter for 30 – 60 minutes. It will not be as good, but this time helps. Baking powder is important, as it aids in crisping the skin.
After smoking in the Bradley, I then move them on to baking sheets, skin side up, into a preheated oven. For my oven, I use a temperature of 400°F. By the time, I prepare the next batch to go into the Bradley and smoke them for 40 minutes or so. Then, the batch in the oven is either done or almost ready to remove. You could also transfer the wings from the Bradley onto a grill. If you’re going to vacuum seal, don’t add any sauce at this time.
Pro Tip: Be sure to use baking powder, not baking soda. Baking soda, alone, will give the wings a metallic taste.
For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.
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