Smoked Chicken Wings!!!

[@albertpike8071]

great video. i like how you get some more color on by using the charcoal grill after smoking.and it adds some flavor to it too. i been doing that for a couple years. some people at our parties laugh when i use the large spatula but when theres a traeger with a couple racks of ribs or a few chickens on it they move a lot of product fast.

[@williampingel5096]

Thanks Matt for the instruction and tips! My neighbor and I frequent Oscars in West Omaha for kujo charbuffed wings for every Husker game. We have been trying our luck at home making wings with some success. I like your method here. We use his traeger to smoke and my charcoal pit to grill as well but after we sauce them we throw them back on the charcoal for some extra char!

[@MattFrampton]

That's a great idea! Hopefully you get your hands on some for the game today! GBR!!!

[@Aristogrub]

Looks great! Great tip about starting them at a lower temp with the pellet smoker. The meat is cooler anyway and 190 is a lot warmer than they are going to get on that hour anyway. My smoker is similar and that front and back edge is MUCH hotter than the parts that are overt the smoke deflector plate. Great vid. Scott

[@InItForTheParking]

Something I recently found for my pellet grill I recommend to everyone now, "Smoker Pellet Tube". Negates the need to run ultra low on a pellet smoker for that thicker smoke.

[@MattFrampton]

Agree! Massive fan of the smoke tube. It also works for cheese, etc. Huge value add.

[@keithhenry2063]

Smoker then charcoal Weber. That's exactly how I cook my wings. Glad to see the Everglades seasoning also, couldn't agree more. Before I move the wings to the charcoal, I've been adding a mango habernero dry seasoning that Wal-Mart sales. It soaks right into the skin and the flavor is out of this world. Perfect for tailgating also. Nice video

[@shawnmaybush5862]

looks good. I would personally go back to the smoker after glazing to get it to set up, but that's me.

[@joemelendez7113]

Matt, I've smoked wings in my Traeger smoker but at higher temp and did get a nice char. But I like the idea of transferring the wings to a charcoal grill for an added layer of flavor. Thanks for the tip!

[@MattFrampton]

You bet!!

[@TeachaMantoFish]

Yup, this is now on my list to make. I'll be making a video of the first attempt & learning. Great video!

[@MattFrampton]

Thank you!!!!

[@Taylor-dl2kr]

Nice approach to smoking wings. Good way to put smoke on them and get the skin crispy. Kudos m8

[@MattFrampton]

+Taylor R Thank you!!!!

[@stevehawkins4145]

Some useful tips. Thanks. However, I have to say that the sound track is pretty obnoxious. Seven minutes of a 4 second loop gets really annoying.

[@mykill86]

I agree lol

[@kevinmriggins]

Clearly not just a 4 second loop, but alright....

[@sickb2200]

I do pretty much the same thing, but I don't waste time with charcoal. I crisp them on a gas grill or under the broiler - much faster and still taste great. I bet that charcoal adds another level of flavor though.

[@MattFrampton]

Great ideas! Thanks for watching!!!

[@Doug6714]

The wings look great. Gotta get some to smoke soon. Keep smoking and Merry Christmas!

[@MattFrampton]

Thank you! Merry Christmas!!!

[@fly1327]

Makes me smile...

[@soonersdevil]

Fred Flintstone spatula...damn

[@TheFoodcoman]

Matt, Loved your video. Your Glove solution with two pairs of gloves seems great. What types of gloves are you using for your base layer then food safe ones?

[@MattFrampton]

Hi! Glad you liked the video! I just have a pair of cotton gloves from the hardware store (they come in bags of a dozen pairs) under the latex gloves.

[@mycorona66]

30 minutes at 185 then 50-60 minutes at 350 on my Traeger pellet grill and they are perfecto.

[@MattFrampton]

Enjoy!!!!

[@rustyman351]

Thanks for the video. Well put together. How many sq ft is that smoker? Just bought a pit boss and thay looks bigger. Had to replace the bradley. Those things suck for heat.

[@MattFrampton]

Hey sir - thanks for watching. That's a GMG Jim Bowie which is 600 sq in on the grate. Here is some more detail on it www.bbqrevolution.com/green-mountain-grills-jim-bowie-review/

[@MattFrampton]

And agree on the Bradley!! The pitboss will treat you well.

[@rizobs]

awesome video actually smoking wings tomorrow using this video. I have the same cooker do you have problems with it running hot i set mine to 175 and my maverick et-733 shows about 220 and lid at almost 250?

[@MattFrampton]

Hi rizobs - I don't have too many problems with the GMG. There are a couple a different versions of plates that cover the burn pot....mine is a square cover that goes right over the pot and then one that goes on one side. I put mine on the left. Maybe try playing with the deflector plates in different configurations. Also, you could have one or more thermos acting up. In could be the main thermostat that is having an issue. Regardless - GMG has some top notch customer service. Maybe give them a call. Good luck!!!

[@rizobs]

+Matt Frampton thank you for the fast response i already replaced the control board they sent me but was just making sure that most people set 225 and it holds within say 10 or so degrees of that.

[@kingdog478]

I'm look to get a GM grill , are you saying I can't get a nice skin on chook ? Setting up a 2nd char feels like a lot of work . Do you recommend the GM grill ?

[@MattFrampton]

Nah - I don't think what I did here is totally necessary. It's just one way to do it. I have several pits, including a Jambo style and for competition, I do chicken thighs on just the GM and win a lot of money. I think the GM is a great tool for ribs and chicken and certainly convenience. I wrote an honest review of the GMG here: www.bbqrevolution.com/green-mountain-grills-jim-bowie-review/

I have a GM Daniel Boone, and I LOVE it!!! Best steaks, chicken, and burgers , and , well EVERYTHING on it!!!!!

[@bearpaws4703]

Cross contamination from the glove mixing around the wings and then using your spice shaker 🤔

[@29cdf]

Those look amazing!!

[@MattFrampton]

Thank you!!!

[@18deadmonkeys]

I want one of those ridiculously large spatulas.

[@phillipr10]

I've been looking for a way to do this.... Will try this weekend

[@91284rgo]

What's in your bbq revolution chicken marinade? Great video

[@MattFrampton]

Thank you! That marinade was something I ended up never taking to market, but essentially it was sugar, salt and phosphates. These days for BBQ competition, I brine all my chicken with 1/4 cup of granulated sugar, 1/4 cup of Kosher salt, 2 TBSP of whatever Rub I'm using and 30oz of filtered or bottled water. For chicken pieces I brine with that solution for 3 hours. Whole chickens for 8 hours. I use a 32oz blender bottle to shake it all up and mix it the night before to allow everything to dissolve evenly.

[@91284rgo]

Matt Frampton Thanks

[@MandalorianFanboy]

I am looking at getting one of these GMG pellet smokers. Are you not able to get crisp skin at all when cooking chicken on it?

[@MattFrampton]

Hi Tron - I use the GMG for competition chicken, so I usually go for bite through vs crispy. That said - the GMG will work fine for crisp skin if you set it to a higher temp and cooked it faster. The way I presented is just one way to do it - a slow smoke then a quick char.

[@tylerw.9100]

Could you just run the pellet grill at 350 for the entire cook? Would produce crispy wings I believe.

[@MattFrampton]

Yea, absolutely could. This was just the way I did it here. Lots of options to achieve the same result! Thanks for watching!

[@skubasteve857]

Was looking for this video, I remember watching it when I first got my Gmg. Why did you change the music and remove the narration?

[@MattFrampton]

I got so many complaints about that music! I just decided to put some new tunes behind and let the video do the work.

[@skubasteve857]

Pitmaster Matt Frampton ahh that’s too bad man, I enjoyed it more before, I liked the other music and the commentary. Lol I guess you can’t please everyone. At least keep the narration on for the steps !

[@MattFrampton]

Ah, KZbin was giving me trouble over a song that was actually mine, but they claimed copyright. I had to edit the audio track as best I could without all the original footage. Sorry!

[@maxh4195]

I’m thinking about doing something like this for a tailgate but dont want to bring the smoker. Do you think its a bad idea to smoke the wings the night before then just heat up or crisp them on the grill?

[@MattFrampton]

I think that would work fine! Smokey D’s in Iowa does that and he is widely known as one of the best wing producers out of a BBQ spot.

[@mrnedharvey4795]

Chickadee wingadee

[@Bearsden45]

Hey Matt...I liked the way you made your wings, they look awesome. Thanks for the video. I had to keep turning down the volume when the music played and back up when you were talking which kinda sucked. Other than that, great video.

[@MattFrampton]

Thanks Jim - the audio sucks no doubt. I should have saved the original files to get a redo.

[@29cdf]

Smoked wings are the best.

[@TardRepellent]

what gloves are those exactly? I always see people wearing nitrile over cotton gloves but nitrile will melt at high points and curious how much of that is being rubbed on the meat when handling it

[@MattFrampton]

They are nitrile gloves over cotton gloves and not a chance they have ever melted for me handling meat. I prefer the infitouch heavy duty version, mainly because they don’t tear easily.

[@MattFrampton]

Appreciate it Steve! It does suck. I admit.

[@ralphpayne8751]

Ur kids should appreciate u they eat like kings

[@ezrabrooks12]

LOOK'D GOOD!!!

[@MattFrampton]

Thank you!!!

[@MR-gl1fs]

I like the Weber grill but its a shame you cant use the smoker to crisp them up.

[@MattFrampton]

Actually, you totally can, this is just how I decided to do it this time. The GMG gets up to 500 Degrees, and in a hurry.

[@lawandathomas8659]

looks yummy, great video

[@MattFrampton]

Thank you!!!!

[@mikepoloske7056]

Why not bump the GMG up to max heat for the last cooking step?

[@Erasmus11381]

Mike Poloske yea i was thinking the same thing

[@MrDaryboy]

+Mike Poloske Because it will cook the wings way further to achieve the result you get with high direct heat for searing.

[@MattFrampton]

Yea. Sorry guys - totally missed this question. The other reason: I can have the kettle blazing hot and ready to rip vs waiting for the GMG to come up to temp. It also doesn't get as hot and isn't quite the same as right over some hot coals.

[@Hunter12546]

Okay what was the point in putting the grate on the Webber? Lol

[@gaff5150]

Hey Matt, Creighton grad here. Do you have a recipe to try and replicate ribs from my beloved Smoke Pit??

[@MattFrampton]

Hey Mike! Very cool! Sorry man, I don't have one to replicate those. Truth be told, the only time I ever had them was at like 2AM and I couldn't swear to you that they are as good as I thought they were at those times! :) We do have an e-book if you have any interest. We share our competition methods, including ribs! www.bbqrevolution.com/the-book-on-competition-bbq/

[@gaff5150]

I'm with ya there!! Haa! Just got the big Traeger and having a blast!

[@MattFrampton]

Very cool! Enjoy it! Go pickup DivaQs book on Amazon. She has loads of Traeger recipes in it.

[@sarahdunham2046]

Hot Damn they look awesome!!

[@12Daze]

What kind of gloves are those (when you are flipping the hot wings in the smoker)?

[@MattFrampton]

Hi! Sorry for the delay. Those are vinyl disposable gloves over a pair of cotton gloves. They work great for handling foods, etc that are around 200 Degrees or less. They aren’t fire resistant.

[@12Daze]

Thanks!

[@elbob17]

A fine method if you have all day to fuck around.

[@MattFrampton]

Very true, there are many ways to cook a wing! Thanks for watching!!!

[@jamaljaradat4533]

looking for a pellet grill with a fire or searing option is hard came down to 2 units camp chef and lousiana grills, yall wouldnt no of any other options?

[@MattFrampton]

The GMG has a searing option, you remove the heat shield.

[@thebackyardgriller9076]

Jamal Jaradat the pit boss is a nice option. I use mine alot and works great. Pit Boss 820FB

[@rodvaughn9112]

Camp Chef with sear box.

[@glamourman8251]

trying this for the first time.

[@MattFrampton]

Good luck!!

[@killanicoo]

Thought he was gonna put some whey protein in the wings 😂

[@erichernandez7507]

Yea! those look fuckn bombs good job jack!

[@MattFrampton]

Eric Hernandez thank you!!!

[@gdeppsfamousdishesgeorgeep2763]

Where you get the disposal gloves from

[@MattFrampton]

Amazon. Diamond Gloves Black Advance Nitrile Examination Powder-Free Gloves, 6.3 mil, Heavy Duty, X-Large, 100 Count www.amazon.com/dp/B00BC14L5Q/ref=cm_sw_r_cp_api_lRCPAb2D636DB

[@birdhunter317]

Going to do a couple dozen today on the Yoder offset..........oh ya

[@MattFrampton]

Awesome! Enjoy!

[@Johnny-nb7eg]

Nice Adilettes!!!! :-D

[@leroyclutter9435]

I think we should be neighbors.

[@raphealfrancis8228]

32. MARKET. USC. 1:45PM

[@Popparomeop]

Dope

[@madmardigan3321]

Alot of work for a couple of dollars worth of meat aye. Nice vid tho cheers

[@seanhenriques808]

good recipe i'm going to have to try it soon. only thing is you're using gloves on both hands and touching stuff including the rub bottle with contaminated gloves. hopefully you're aware but it jumped out at me. music sounds like queens of the stone age so I'm down!

[@kach069]

What's witch the clown spatula?

[@MattFrampton]

I couldn't decide 'witch' one and decided to be a clown.

[@kach069]

Matt Frampton lol. Damn my fat fingers. Damn them to hell!

[@MattFrampton]

+David Kachelmeyer haha!

[@Rossburner]

Too much work for wings. You could’ve use that Webber for a smoker with wood chunks and I bet the wings would’ve came out better

[@MattFrampton]

Yep. Lots of options. Thanks for the feedback on this one!

[@AuntWeezy07]

I have a hard time believing that you didn't contaminate your whole kitchen and smoker

[@MattFrampton]

To each there own, but in reality, it’s pretty well proven that washing raw meat spreads bacteria more than prevents the spread. It’s nasty on your kitchen. Get some test strips and test it out. Awfully tough to contain when washing....

[@QuasiBruin]

that music tho 👍

[@kilo5065]

People before you cook your chicken please clean it off

[@MattFrampton]

To each there own, but in reality, it’s pretty well proven that washing raw meat spreads bacteria more than prevents the spread. It’s nasty on your kitchen. Get some test strips and test it out. Awfully tough to contain when washing....

[@angelsweetpal]

If you didn't had the time to do this vid, then you shouldn't have done it. Loud music, crazy fast presentation and we can't even see the ingredients you're using.

[@MattFrampton]

Thank you for watching!!!

[@SOLDOZER]

Pellet smoker = fail. Those are for soccer dads that don't know what they are doing. Has has to cook at 190 cause his shitty pellet grill wont smoke if you turn it up higher. LOL You have the worst food on the block!

[@MattFrampton]

+The BBQ Jerk Haha. Love this. Gonna follow.

[@ronaldmuller-hagen534]

nice video, the "Music" sucks!!!!!!!

[@MattFrampton]

Yea - it does. What can I say. Someday I'll take the time to redo it.

[@u235u235u235]

too much work for wings. fry in oil and toss with sauce. 10x easier and just as good if not better.

[@SOLDOZER]

+u235u235u235 greasy fried wings are not even close to smoked.

[@u235u235u235]

Tec 9 fair enough.

[@maxenra]

Not gonna lie. The wings fried plain and then tossed in sauce are just fine. In a pinch, this is what I do. However, can't beat the slow-tasting effect of good ole smoke:)

[@tedschmitt178]

Eating fried wings every week or twice a week is a death sentence.

[@djhott1022]

u235u235u235 you are so right lol

[@UntwinedFish14]

Too much hard work for wings. Silly video. No recipe ( what's the rub) ?? So basically this is " watch me make my food" video.

[@MattFrampton]

No doubt, I can do better. Thanks for watching - have a wonderful rest of 2017!