Smoked Barbecue Chicken Wings

[@thames_music1219]

I know he's got heat proof gloves on underneath the rubber ones, but it always looks unhinged when Tom is just flipping stuff on the grill with his hands lol

[@etherealdimension0013]

“Get your nitriles…and then turn your nerve system completely off” 🤣

[@MindofDave]

Same 😂

[@billduggan1334]

‘Sloppy and delicious. ‘ I think my wife used that to describe me in our vows.

[@codyxiv]

Sigh. Let's postpone my diet until after the "big football game."

[@leeannkarabelski2853]

Hilarious outtake with the garlic parm sauce. Chef Tom, you do phenomenal work... keep it up!

[@jessehugley7609]

Besides the awesome food, the real reason why I'd subscribed to your channel is because of your tag line "Let's be good to one another!" You're a god send, keep up the good work buddy!

[@allthingsbbq]

Appreciate it. Thanks for watching!

[@lx2nv]

Exactly how I have been doing my wings for a few years now. Smoky, crispy and not greasy. Love it.

[@allieandbo]

Love the blooper left in in the middle of the video...lol. You think 2 hours is enough brine time Chef? Is that what you like for wings? I've cooked/smoked/fried/grilled/baked a dump truck full of wings but I never brined them. I'm curious.

[@jny78]

I honestly don’t know why you don’t have a million subscribers. This channel is the best

[@allthingsbbq]

Really appreciate that. Thanks for watching!

[@JJMassar]

Do you recommend any other seasonings that would work for this Chef Tom? I was unable to get the Yoder Chicken Seasoning in time for the game tomorrow and I’m doing this exact recipe.

[@pflick13]

Seven years? Wow , it all happens so fast! Here is to ten more!!

[@Kyle496]

Personally I prefer to fry after smoking for 1 to 2 hours on the lowest temp my pellet smoker has. Serve immediately after tossing in buffalo sauce with side of ranch.

[@ponzone99]

Just tried this recipe on my yoder smoker ys640s and the skin came out super rubbery. Any recommendations to get it crispy?

[@theathjr]

Hey Tom those looked amazing. Sounds cold there haha. I could hear it in your voice. Garlic parm cardboard would be good ! You had my attention at garlic parm.

[@allthingsbbq]

Cold filming day! Thanks for watching!

[@CookingwithManualFocus]

Now those look absolutely delicious!

[@scott729]

Clean yo ass up Tom, lol. NICE! That butter parm sounds like the ticket

[@michaeladefalco]

Hey Tom recipe idea…. Firehouse chicken bbq.

[@trajik78]

I'll smoke them, then fry em up for Buffalo. The smoke adds a ton of depth.

[@eddiekitler5981]

Hey Chef Tom, ever do a Baltimore Pit Beef recipe?

[@doortv4237]

🔥

[@spencew.g.]

As always. Knocked it out of the park. I will be trying that garlic parm sauce for sure with my wings.

[@allthingsbbq]

Thanks for watching!

[@jeffsimpson1389]

It pared nicely with a Bourbon and Super Bowl...used the Garlic Parm on the Deep Fried Mac and Cheese balls as well!

[@tomy7025]

I can tell you're not as excited for the big game (just as I'm not) due to the result of the first of the two games last Sunday 😩

[@ACedricArmstrong]

Awesome and timely, especially the day I smoked and fried my mango barbecue wings.

[@williamcarson513]

Looks great I’m going to definitely try out that Parmesan white sauce

[@NewVenari]

Here the local wing place calls that GarPar wings, and they are delicious :D

[@GarySaini8]

Definitely smoking this recipe during super bowl Sunday. Thanks, Chef Tom!

[@JayHBoomerSooners7]

Love the outtakes! 👊

[@soulofsmoke6541]

Great video chef, love to see some more on the offset, just got a GmG ledge prime

[@kevinb2449]

What Plaid Jacket is that? 🔥

[@richardurban2317]

I don't know where you live cause it always looks cold live your videos

[@allthingsbbq]

Wichita, KS!

[@atholwilliams3583]

Greetings from Sunny Cape Town! Thank you for sharing your wing recipe.. definitely going to add it to our menu.. congratulations on your 7 years.. may the next 7 be filled with Amazing Adventures and Memorable Opportunities..

[@allthingsbbq]

Thanks for watching!

[@steveholden9139]

Can I ask what was under the chimney as a starter for the coal? Cheers

[@allthingsbbq]

In this video, it was butcher paper. Usually used are these: www.atbbq.com/fuels/grill-fire-starters/kamado-joe-fire-starters.html

[@dgax65]

Looks great. I'd love to try that.

[@kmathis1253]

“Sloppy and Delicious” .. I think you described perfectly! They look wonderful! Great job!

[@allthingsbbq]

Thanks for watching!

[@makingitketo]

I'm low carb but I love everything you make on the grill keep it up. I can make the recipe keto easily 😋

[@zakelwe]

Nothing wrong with carbs, hence why Japanese and Italians live so long with their rice and pasta ;)

[@robwilkie5382]

Should not have watched this one as hungry as I am......practically ate my screen. Great wings recipe, Chef Tom, thanks for sharing

[@allthingsbbq]

Thanks for watching!

[@mitchjonas7466]

Rub, bbq sauce, and garlic parm... 🤮

[@jimmiemeeks9795]

It's going down sat appreciate y'all

[@ajd6756]

i love wings 🤩

[@benjammin8159]

I love you.

[@jcatnip3556]

Thanks a lot Chef Tom! I'll have to try it!

[@slateman_8490]

Fantastic timing as I prep for the big game

[@martynsharp5936]

Can you recommend some good quality heat resistant gloves and what you layer them with?

[@allthingsbbq]

For hot food handling, Chef Tom layers cotton gloves under nitrile gloves: www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html & www.atbbq.com/accessories/gloves/food-handling-gloves/nitrile-blue-grippaz-gloves-8mil.html Then these gloves for anything else: www.atbbq.com/accessories/gloves/heat-resistant-gloves/atbbq-long-leather-bbq-gloves.html

[@g.florez4326]

I like

[@adnanhuskovic7005]

Absolutely love Watching Your Videos Dude , Gotta try this recipe !

[@allthingsbbq]

Thanks for watching!

[@ivse9696]

This wings recipe is great and I can very well imagine the combination with the white sauce. Will try that as soon as possible - great job 👍👍👍

[@allthingsbbq]

Thanks for watching!

[@presidentscroob3044]

He’s back on Tuesdays!!!

[@jamesmaloney8191]

Thanks for sharing this recipe Tom. Looks awesome!

[@allthingsbbq]

Thanks for watching!

[@HighToneRanger]

Yum

[@sevenmile24]

Perfect timing

[@interestedmeow]

Did this the other week but did a fry instead and it was amazing!

[@allthingsbbq]

That's great!

[@folkusonme]

yummooooo thank you for the recipe chef Tom :D

[@allthingsbbq]

Thanks for watching!

[@chrispile3878]

Looks good, Chef Tom! I was afraid you'd make the standard burn your tongue off hot wings and I just don't care at all for this. This recipe sounds tasty!

[@allthingsbbq]

Thanks for watching!

[@nickkuetemann4685]

Chef Tom!!!

[@danielwells50]

My grandpa used to get a lot of saucy goodness in his beard/mustache. When I was young I asked why he would leave some; he said “flavor savers, just pluck it and suck it.”

[@mike7568]

Only 5lbs? Amateurs (kidding). I filled up both shelves on my YS Cheyenne for the 4th of July last year with chicken wings...and that was my second day managing a fire. Great idea with the grill grates on the loaded Wichita; would the YS480 grill grates fit the Cheyenne firebox? For those somewhat apprehensive about purchasing a pellet smoker with so many replacement parts, would it be possible to shoot some replacement/repair videos - I recognize they're not as fun to watch as food porn, but I am considering a YS640 when my gas grill eventually dies.

[@emmgeevideo]

Never can have too many chicken wing recipes...

[@mathiashellberg1153]

Why are you doing so mutch chicken tbh???

[@18deadmonkeys]

i haven't seen a chicken wing in a store in about 2 months :(

[@ctFlyman]

Awesome recipe!

[@drivin69]

emmmmmm i am gona grab some more of your spices soon i love the choice's... this turkey briner works incredible.. thanks man.

[@allthingsbbq]

Thanks for watching!