Chicken Wings, second attempt,
in the Cookshack Smokette

The first batch of wings I did on the Cookshack came out pretty good, but with room for improvement. This time I change the marinade a bit, change the location of the racks, and change the way I finish them.

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I had some chicken wings in the freezer. Took them out and thawed. Decided to marinate with some leftover stuff in the refrigerator. Two different varieties of Chipotle sauce and some Bayou Cajun Seasoning.

Into a baggy all the ingredients go, and into the refrigerator overnight.

The next morning, its time for smoking. It's March in Maine, and it snowed a bit last night. As they say, "if you don't like the weather, wait a minute". No outdoor picnic today.

The wings are ready to cook. I'm a bit concerned about the "pastiness" of the rub. Another time I would just pass on the Bayou seasoning and marinate in the Chipotle sauce.

I put them under the broiler for 10-15 minutes to crisp up the skin.

Final conclusions.
Not bad. The wings were very, very hot. The smoke flavor was just about right. Finishing them under the broiler (or grill) is highly recommended. I wouldn't add the bayou cajun seasoning next time. It was kind of "pasty" in spots. In fact, I'm leaning towards not adding anything at all to them next time, excepts perhaps a little olive oil. The smoke flavor is plenty, and it would be begst to add the "hot wing flavor of the day" after smoking. Sometimes less is more. It would be a far easier and quicker as well. Stay tuned.

If you have any questions or comments, send me a message.