Smoked Rotisserie Chicken Wings

By Chef Josh

Equipment Used:

Napoleon Prestige 500 Gas Grill

Napoleon Professional Rotisserie Kit

Napoleon Rotisserie Basket

Napoleon Smoker Tray Insert

Ingredients:

Family Pack Whole Chicken Wings

Kosmos Q. Chicken Soak

Cornhusker Duckfat Spray

Chigger Creek Pecan Chips

Chigger Creek Cherry Chips

MW Smokers Stackhouse Hot Rub

Killer Hogs The BBQ Rub

Gentry’s Bird On Fire Wing Sauce

Bundle & Save

Smoked Rotisserie Basket Wing Bundle

We made a bundle for many of the ingredients in the smoked rotisserie chicken wings so you can save money.

Directions:

  1. Start by parting out the whole wings by removing the wing tip then separating the flat from the drum.
  2. Mix up a single batch of Kosmos Q. Chicken Soak with water in a large bowl and mix until thoroughly combined.
  3. Add the flats and drums to the Chicken Soak, mix and completely submerge the chicken.
  4. Place Bowl in Fridge and let soak for 4 hours.
  5. After 4 Hours, drain wings, rinse under cold water and layout wings in a single layer on top of paper towels then cover wings with a layer of paper towels and press paper towels to soak up water from wings.
  6. Remove both layers of paper towels and repeat the process to completely dry wings.
  7. Once dry, place wings in a single layer on a wire rack and set unwrapped in the refrigerator to continue to dry out the wings for about 3-4 hours.
  8. After 3-4 hours pull wings out the refrigerator and set them on the counter to take the chill off of them and allow them to slowly come up to room temp while the grill is preheating.
  9. Set up Napoleon Prestige 500 Grill Rotisserie Basket Accessory on the Napoleon before you turn it on to make sure the basket is centered in front of the back rotisserie burner. Once centered remove the rotisserie set up from the grill.
  10. For the Napoleon Smoker Tray, remove the Lower V Bar that covers the burner on the second burner and replace the V Bar with the Napoleon Smoker Tray.
  11. For the Wood Chips, I recommend a blend of Chigger Creek Cherry and Pecan Chips. Remove the cover, fill the smoker tray to the top with a blend of the wood chips and put cover back on.
  12. Turn the Rotisserie Burner On High to start getting the Napoleon up to temp. At this time no other burner needs to be on.
  13. While the Napoleon Grill preheats it is time to season the wings.
  14. With the wings still on the wire rack, lightly spray the wings with Cornhusker Duckfat Spray then lightly dust the wings first with the MW Smokers Stackhouse Hot Rub followed by a light dusting of the Killer Hogs The BBQ Rub.
  15. Flip the wings over and repeat the same process to season the other side.
  16. Let the wings sweat for 15-20 minutes.
  17. At this time, the Napoleon will be sitting around 400 degrees and it’s time to start cooking.
  18. Place the wings into the Rotisserie Basket and close it up, make sure it locks in place so it doesn’t open while spinning.
  19. Back outside, turn the burner under the Smoker Tray on High just long enough till you see smoke rolling out of the chip tray. Once you see smoke turn the burner down to the lowest setting. If the chips catch fire, turn off the burner and blow out the chips. They will continue to smoke throughout the cooking. If they go out, just turn the burner back on till you see smoke again. One smoker tray full will be more than enough smoke for this cook.
  20. Carefully, it will be hot inside the grill, attach the rotisserie to the motor and set the bar in place. The basket, as set up from before, should be centered with the rotisserie burner. Turn the Rotisserie Motor and watch the first rotation before closing the Napoleon Lid.
  21. Let the wings cook on the rotisserie for about 50 minutes.
  22. After 50 minutes, turn off the rotisserie burner and rotisserie motor.
  23. Using a meat probe (we love our Thermoworks Meat Thermometers) check the internal temperature of the wings. You are looking for an internal temperature around 180-190 degrees. Do not worry, after brining the wings you will not dry them out at these temperatures. They will be much more tender, flavorful and the skin will be much more bite through.
  24. If the wings hit 180-190 degrees carefully, you will want hot gloves for this, pop open the rotisserie basket and dump the wings into a bowl. Then remove the whole rotisserie from the Napoleon.
  25. If the wings Are Not at that internal temperature, turn the rotisserie burner and motor back on and continue to cook the wings checking internal temperatures periodically till they reach 180-190 degrees.
  26. Once the wings are done and, in the bowl, and all of the rotisserie set up has been removed from the grill, turn the 2 right burners on High to heat the grill grates with the lid closed.
  27. Toss the wings in the Gentry’s Bird On Fire Sauce then put the wings back onto the grill over the hot grates.
  28. Flip, turn and move the wings around often to crisp and char the skin a bit as well as cook the sauce into the wing for about 8-10 minutes.
  29. Remove the wings from the grill onto your serving plate or platter and lightly drizzle a little more Gentry’s Bird On Fire Sauce over the wings. They are ready to Eat and Enjoy!!!!

Here are the pictures from start to finish

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