SMOKED & FRIED Chicken Wings | Smoked Then Fried For Maximum Crispiness

[@MikeRichardsNYB]

I like to use the rotisserie. I'd like to try that. What oil do you use and what do you do with it after it cools?

[@FOGOcharcoal]

I used canola/peanut blend. I just filter it and put it back in the container

[@CptnRon302]

Rotisserie wings are pretty amazing too!

[@christophermarx344]

I'll let Ron give the official response, but I take the oil and pour it through a strainer lined with either a coffee filter (preferred) or even just a good paper towel into a glass jar. Put the cap on an refrigerate until the next use.

[@CptnRon302]

@@christophermarx344 that’s as good as an answer gets!!!

[@FOGOcharcoal]

This just may be the ultimate method for making wings. They were INCREDIBLE!

[@SmokingDadBBQ]

Looks awesome Ron

[@FOGOcharcoal]

Hey James, thanks my bud!

[@CptnRon302]

This truly may be my new favorite method for making wings. They were incredible!

[@FOGOcharcoal]

You can make them for us anytime Captain

[@Tinacannoncooks]

I love that bin you have your wings in! This recipe is awesome.

[@FOGOcharcoal]

Thanks so much! We need to make these the next time that we are hanging out

[@CptnRon302]

Thanks Tina, it is a BBQ Prep tub and is available on our website!

[@CoolJay77]

Best of both worlds. I got to make some.

[@FOGOcharcoal]

That's exactly right!

[@CptnRon302]

I highly recommend it

[@Freabyrd]

AWESOME 🔥

[@FOGOcharcoal]

Thanks 🔥 Glad you enjoyed!

[@FatMeatsFireBBQ]

Those look 🔥🔥🔥

[@FOGOcharcoal]

Thanks friend, I won't lie, they were!!!!

[@Keith80027]

Those look wonderful Ron! The best of both worlds combined together. I have to wait a day or so because it is now snowing on my Egg.

[@FOGOcharcoal]

Oh boy, yeah, we don't have to worry about that white stuff down here....

[@johntomlinsonsr8590]

These wings should be at many Super Bowl party’s next year. Don’t spill the oil, I can only imagine the flare up. Another great video.

[@FOGOcharcoal]

I will bring them!

[@russwelch8290]

Wish we had smell o vision. These wings look killer Captain.

[@FOGOcharcoal]

I will whip some up for you any time Russ!

[@LICENSETOGRILL]

Those look awesome! 7:29

[@FOGOcharcoal]

Thanks! They may have been the best wings I have ever had

[@rickyl4656]

Great video! Definitely going to make these wings!

[@FOGOcharcoal]

Please do! Let us know how much you love them!

[@BBQ_Beto]

Love making them this way!! Chris & I made 40lbs of these last week!

[@FOGOcharcoal]

That is awesome! I'll bet they were killer too. Did you two finish all of them?

[@CptnRon302]

That WeberMasterGeneral is a pretty tricky guy....

[@ryannottingham8556]

Ohmagoodness - these look amazing. Another great video, Captain! #ToTheRefrigerator

[@FOGOcharcoal]

Ryan, I love that you always use that #. Makes me happy!

[@toxo4ka]

Another great video from Captain, just in time! Was cooking my wings yesterday, was thinking about how can I make 'em crispier. Boiling oil idea came to my mind, glad that this video confirmed it! Kudos, Captain! A small request if I may. Always wanted to cook a perfect jerky on my BGE. Never properly succeeded. So pleeeeeease, if possible, record a video about cooking beef jerky in an Egg. Everything from choosing right cut to maintaining a right temp and giving a proper rest. Thanks in advance!

[@FOGOcharcoal]

Ask, you shall receive! kzbin.info/www/bejne/nGOmcqCKlrKVh7ssi=9GQUrpMXzNy-3cUf

[@bbennett4339]

Good of you to give credit to Matt at Meat Church and Malcom Reed. Too many people on the youtubes "borrow" recipes from others without giving credit. Wings looked great! Will have to try that sauce recipe.

[@FOGOcharcoal]

Thank you. I am a firm believer in giving full credit when something inspires me. Plus, those two are some of my BBQ Mt Rushmore figures!

[@Tony5150RN]

I'd love to see Matt Pittman's video. Great job.

[@FOGOcharcoal]

Look it up, its a great one

[@caseypyles6895]

How long did you cook them on the grill?

[@CptnRon302]

There is a full recipe in the description with full times and complete info.

[@FOGOcharcoal]

Yes, there is always a full recipe and blog post with every video

[@NvilleOL70]

How long did you smoke them for?

[@FOGOcharcoal]

There is a link to the full recipe in the description

[@srcesq]

Was this an indirect or direct cook?

[@FOGOcharcoal]

Indirect

[@Stithmeister]

Blue cheese?

[@FOGOcharcoal]

Oh absolutely! Like my old pappy always said, you either eat blue cheese with your wings, or you are wrong.

[@stevemiller6547]

OMG - hot oil on the egg is incredibly dangerous

[@FOGOcharcoal]

Yes it is, be very careful anytime using oil with fire.

[@joelfresque6335]

Atleast buy wings with the tips cut off

[@FOGOcharcoal]

I can only buy what they had in the store. It wasn't a problem though, they're easy to cut off. Plus, then I have some extra stuff for when I make stock.

[@azzybaby]

The Recipes are great , but this guy is cringe when he tries to be funny

[@FOGOcharcoal]

We are glad that you like the recipes!

[@azzybaby]

@@FOGOcharcoal superb and done a couple . . ty x

[@MrBb716]

I like your recipes. Unfortunately it looks like your wood products are the product of clear cutting the Amazon area in Brazill. Yup I'm a grilling, smokin, gun totin tree hugger. sorry can't support your product.

[@MrBb716]

It appears like I owe you an apology. The sustainability of your lump Premium and Super Premium lum Charcoal is of a sustainable resource. I also like the idea that you help the cigar industry. After all it's about smoking. The jury is still out on the Fogo All Natural Brazilian Eucalyptus Blend Hardwood Charcoal.

[@FOGOcharcoal]

We appreciate the concern for the ecology. We actually added over 30K trees to the environment last year!

[@libsrcrazy9634]

Another great video Ron. My question is At what internal temperature do I take the wings off the bge? It does not state that in the recipe. Or we just going with 300 degrees for 45 minutes? Oh and why no garlic in your sauce this time?

[@FOGOcharcoal]

That is correct. sometimes I do garlic, sometimes I skip it.