Chicken Wangs Ain't No Thang. On today's blog: Chicken Wing 101 - How to Cut A Chicken Wing. Step by step I'll show you how to separate a full chicken wing into a drum / flat, and season them properly to obtain the best smoked chicken wing.
Canadian Chicken means so much to me. It gives me that peace of mind that I'm getting quality poultry AND supporting our local communities. Whenever I can't find that logo, I always ask my butcher, because it should be important to them too. Let's come together in community by supporting local by supporting the logo.
When you support local Canadian Chicken Farmers it means a price you can trust. When supply meets demand it means balance. No spikes in prices and a stable community. Always look for that logo.
HOW TO CUT A CHICKEN WING
First I start by separating the drum from the flat. Using your fingers you can feel where the joint is. Position your (sharp) knife in the joint, apply pressure and cut. It should not be hard in the slightest if it is positioned there (refer to the video). Next you want to remove the wing tip from the wing. Using the same technique in finding the joint, do the same to remove this and discard.
SEASON YOUR CHICKEN WINGS
Pat your chicken wings dry. The more dry your smoked chicken wings are the more crispier they will turn out. Coat evenly on all sides using your favorite poultry rub. I used "Sweet Heat" by Louisiana Grills.
SMOKED CHICKEN WINGS
Preheat your pellet grill to 325 degrees. Place your wings directly on the grill OR your favourite grill grate, and place in your pellet smoker for an approximate 45 minutes. You want a crispy internal temperature of 185 degrees.
BBQ PRO TIP: Don't toss your wings in sauce - Mop your wings with sauce with a brush or mop. With an internal temperature of 180 or over degrees, if your toss your smoked chicken wings, they could easily fall apart. Rather have that happen in your mouth.
I USED Pitmasters Choice Premium Pellets to cook my chicken wings. Use "SCALEANDTAILOR10" for 10% off.
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