My Favorite Smoked Chicken Wings On An Offset Smoker So Far!

[@RumandCook]

❓ What Video Do You Want To See Next ❓ - *Comment Below!*

[@ScottysBackYardBBQ]

In the 80s we smoke them drop in Fryer. Then toss. Nice video

[@RumandCook]

Thanks. Yeah I kept meaning to try it and never got around to it. About time. 🍻

[@heathgreenstreet4041]

Excellent video! Thanks for all the homework you put into wings. Definitely making wings this weekend with my learned skills.

[@RumandCook]

Thanks! No prob, happy to help. Good luck! 🍻

[@spidersgalore]

I'm doing wings on my 1975 for the first time today. This video has inspired me.😀

[@RumandCook]

Awesome. Good luck! 🍻

[@imaginat]

Love the lighting. Great quality video and excellent content! Thank you!

[@RumandCook]

Thanks, I appreciate that. 🍻

[@CoolJay77]

Some great disccoveries in quest for best wings, and to be contunued. Cool.

[@RumandCook]

Yep! I have a few more ideas as well hah. I might have a wing addiction problem 🤣. 🍻

[@dwicks6912]

Genius how you switched over the wings

[@RumandCook]

Thanks 🍻

[@willbraswell4906]

Very interesting. Maybe add dry brine for 24 hours on wire rack in the fridge to dry the skin and help the crispiness...??? To share a technique I see Malcom Reed and Heath Riles doing...use the wire racks upside down so the little feet don't prevent the rack from sliding around easily in the pit. Love your videos. I'm a rum guy too! Try it with Dr. Pepper sometime. Appreciate ya

[@RumandCook]

Yep that will certainly help for sure. I’ve since changed to the upside down rack as well. Way easier. Awesome, I’m a die hard Appleton Estates guy. Thanks for sharing! 🍻

[@felipemata2960]

Before I watch the video I'm gonna comment and say season with spg, smoke to 150 or so, finish off in the fryer to finish cooking and crisp the skin. Then glaze with kosmos q rib glaze. Best wings I've ever had

[@RumandCook]

I don’t own a fryer believe or not. I should though. 🍻

[@felipemata2960]

@RumandCook doesn't necessarily have to be a "FRYER". A pot with oil in it works just fine. He man, awesome video as always 👏

[@RumandCook]

Thanks. Yep, that’s what I normally do. 🍻

[@AMMOBBQ]

Love these tests! keep up the great work!

[@RumandCook]

Thanks! 🍻

[@lamarwilliams185]

You are a pit master!!! Earned my subscription. Simple; yet Thorough!!!

[@RumandCook]

Awesome, thanks for watching! 🍻

[@Rbouch]

Now that was an awesome comparison…..lots of effort went into that…..great job, Jake!

[@RumandCook]

Thank you sir. Took awhile for sure lol. 🍻

[@SmokingDadBBQ]

Right on. Cheers Jake

[@RumandCook]

Thanks James! 🍻

[@cheflarree]

If I lived in your area, would invite myself and my wife over for wings. You are a good person to live close to during FB season as well as rest of the year. Peace bro.

[@RumandCook]

🤣 Thank you sir! Love me some wings. 🍻

[@CoolJay77]

For a unique experience, you could make Korean style wing sauce by using Gochujang paste, Gochugaru Korean Red Pepper Flakes finished with sesame seeds. Gochujang is m is hot and sweet with fermented soybeans. Get one that is mild and add Gochugaru to adjust the heat level.

[@RumandCook]

Can I make it for wimps? I like medium wings Max haha

[@CoolJay77]

@@RumandCook There are options to get a mild version. You could also skip the pepper flakes. I am in the hospitalty trade, once in a while the cooks challenge each other on extreme hot wings, and one guy had a trick under his sleeve of squeezing limes over the hot wings, which makes the heat more tolerable. And of course you may add butter or animal fat to the sauce in order to soften the heat.

[@RumandCook]

I’m a big wimp. I’ve only had ridiculously hot wings once and that was because I was goated into it. A bunch of friends kept putting money on the table and when it hit $70 to eat 2 of the hottest wings that were soaked in sauce, I went did it. Never again! 🤣🤣 it wasn’t worth the $70 lmao.

[@daniellegrandpa]

Very nice,I also see some using baking power, I would assume, it's like corn starch, have you tried baking power yet.

[@RumandCook]

They are very similar to each other. You can go either way depending what you have on hand. 🍻

[@blink555]

I've never seen anyone boil wings. My favorite BBQ joint would smoke pork shoulder for 10 hours with hickory without a rub, then boil for 5 hours in a mixture of water, vinegar, cayenne pepper, and salt. The BBQ was evenly flavorful, juicy, and spicy.

[@RumandCook]

This is the only thing I boil and it hasn’t let me down yet. That pork sounds good though! 🍻

[@JorgeValdesPhD]

Great video enjoy your content, we have the same equipment as to pellet grill and WH 75. One question where did you get the cart to place the cutting board on? I m thinking of buying a board to serve like you have as a prep cart. Thanks again.

[@RumandCook]

Thanks! I have the cart in my Amazon store link. I can’t remember the brand, but there are two colors in my store. Same one I bought. 🍻

[@ryanofire04]

Will you be adding back all the offset rookie videos to your rum and cook channel?

[@RumandCook]

I’m going to release a few (possibly first one tomorrow) and see how they do. If they do poorly they hurt the channel so I’m going to see what happens. I have a work horse video coming out tonight at 6pmEST 🍻

[@dwicks6912]

Nice video. Why do you not smoke the wing tip sir ?

[@RumandCook]

There isn’t much meat there so it’s common to remove here. 🍻

[@danmcdonald726]

What are they packaged in? Water and salt?

[@RumandCook]

Nope, nothing just own juices. 🍻

[@stevefowble]

Question for you. As you know I love wings. As you parted out the wings to get 30 parts, how many packs from D'Artagnan wings was it. On their site I get 4 packs and was wondering if 4 packs gets you 30 wing parts?

[@RumandCook]

Yeah that sounds right. There are 4, sometimes 5 per package. 🍻

[@King._reyes]

How long do you deep frie for ?

[@RumandCook]

Just a couple minutes. Done by color. 🍻

[@therobt1]

Chicken wings are a blank canvas and the best party food. #offsetsmoker #chickenwings #smokedchicken

[@RumandCook]

Yep for sure! 🍻

[@jefftimmerberg193]

Why not boil AND use corn starch?

[@RumandCook]

I think it might be overkill. The wings dry out super quick because the water evaporates. 🍻

[@jaygawronski8686]

Ok so boiled and corn starched?

[@RumandCook]

Yep 🍻

[@NuricheWeightSystem]

I told you Cajun frier. U need it

[@RumandCook]

On the list! 🍻

[@NuricheWeightSystem]

@@RumandCook my next video that I want is hot teriyaki. My kids call or something else. Or other sauces that are popular. And test how they react to smoke

[@RumandCook]

Hot as in spicy?

[@kb6dxn]

#offsetsmoker #chickenwings #smokeedchicken

[@ArrickthaRed]

You just want wings. There is nothing wrong with that.

[@RumandCook]

Love me some wings. I’m on a mission to find the best! 🍻

[@LyftedDieSeL_Wv]

I’d like too see skin on chicken thighs and how to get crispy skin. Only way I have achieved that is by not saucing the skin side only the meat side.

[@RumandCook]

Actually on my list. I’ll see what I can do! 🍻