Crispy Smoked Chicken Wings! (Smoked With Skin That Doesn't SUCK)

[@rickm4938]

Yall are great together, more of this PLEASE!!!

[@6AnAsianGuy9]

I love that you brought Sarah into it. Family support is the best! Great vid as always!

[@SmokingDadBBQ]

Yes! Thank you!

[@davelindey8023]

This was so good. Nothing like a side by side. Challenging to execute but so very well done. Thanks for this

[@user-ho1yn6ms7y]

@11:40 James, your wife was on to something with not getting as much smoky flavor on the deep fried wings! In my experience, anytime you deep fry anything after the cook, you taste majority oil instead of smoke. Just my opinion. Love the video!

[@chad_griffiths]

I recently tried grilling as a precook to get some flavor on them, and then finished them off in the air fryer to crisp them up. They came out great!

[@Herman_vi]

For wings, I always go with the good old kettle grill with a Vortex. They turn out fantastic. Winter weather tends to add roughly 15 minutes to the cook time though.

[@m4g1c13n]

Any chance of getting your process for the grilled wings (from bring to finish) written down? My brain doesn't have the capacity to retain the info through all the different versions presented simultaneously..😢

[@Keith80027]

Well I going with thighs tonight grilled, so I will agree with you two. I did the buttermilk brine for 4 hours and rub for two hours in the ref before the grill.

[@jamescobb1751]

Great video! Using the rotisserie what temp do you cook at and what temp do you take the wings off?

[@shawnjordan8921]

Great video! What rotisserie basket are you using?

[@PoeLemic]

Glad you showed us which is best. For me, I always do the chicken drums on the grill, and they always taste great. This really helps. Only wish easier to quickly know your rub recipe.

[@SmokingDadBBQ]

its posted on my website rub recipes called wing dust - smoking-dad-bbq.webflow.io/blog-posts/make-your-own-rub

[@thecappy]

I have a tray in the fridge ready for the joetisserie today.

[@SmokingDadBBQ]

Lovely. Enjoy

[@fredpesant]

Great advice for wings takeaway 😊

[@mantzbrinkman4780]

Thanks so much for doing this. I have three pounds of wings going on the KJ and now I now to use the Joetisserie.

[@SmokingDadBBQ]

Have fun!

[@samacc2536]

Yummm. I also like to directly grill the wings from start to finish too. Had some the other day with a wet marinade, they weren’t crispy but tasted great

[@SmokingDadBBQ]

Nice. Yes the marinade can be delicious but the enemy of crispy

[@billystpaul8907]

Another nice video this morning. I wish my Grilla Grills Kamado would be able to have a rotisserie setup. And, I would of never thought to use my Kamado to deep fry. I will have to try that way. I will brave the cold here in MN today to grill some wings....

[@niceguybille]

Fun comparison! The last time I did wings I smoked them and finished over an open fire on my Breeo pit, they turned out great. 🙂

[@SmokingDadBBQ]

I’ve done that on my camp stove and loved them as well

[@ScottWidner]

Thanks!

[@SmokingDadBBQ]

Thank you 🙏

[@williamwilson2624]

Nice comparison. All the wings looked great. Excellent video as usual, James.

[@SmokingDadBBQ]

Glad you enjoyed it

[@rmagala]

I had planned smoked then air fried today. The video almost made me change to rotisserie. But I didn't want to deviate from my plan for the day. Rotisserie are the bomb though. My wings turned out great. 30 minutes on the Big Joe, 15 minutes in the Ninja.

[@SmokingDadBBQ]

Beauty

[@CoolJay77]

I'll have to revisit rotisserie wings, I love the flavor.

[@t-mo82]

Great video, looking forward to using my new rotisserie basket but at the same time all I got was the Ghostbusters vibe with the Red Jacket! Great work on both loves KJ and GB

[@wesleydrew9242]

I'm kinda taking your last tip for the gameplan today. Planning on needing the Kamado for ribs before the game, so I did the wings on the rotisserie last night and chilled them in the fridge overnight. Around kickoff I'll be air-frying them to reheat and crisp them up. I wanted the live fire taste so we'll see if the air-fryer reheat hurts that at all.

[@sydleyrobertsonjr.3315]

Any thoughts on smoking the wings in an offset or drum, then finishing them in the rotisserie?

[@penningtonsm]

Hey James, I might have missed it but what was the time and temp on finishing in the air fryer?

[@nordicwilly6650]

Well done! That was a lot to juggle

[@joefloyd6606]

Great job as usual!

[@TheSmartSneakerhead]

The fact you are a bills fan is gold. Im a diehard Bills fan myself, been a fan my whole life being from the area. Despite the fact each year they rip our hearts out lol.and Blue cheese is indeed the only way to eat wings. Ranch is a NO NO! Lol

[@mulefan1977]

Great video as usual. You really have to try a vortex on the big joe. So far best method and result for me.

[@SmokingDadBBQ]

kzbin.info/www/bejne/kHzaXnWOjLqSfdUsi=kdAWh27cbcpcVGh2

[@holysmokescharles]

Try tossing the grilled ones into the air fryer to crisp up the skin right before saucing. Makes them extra crispy

[@Loquitaco]

Won’t that overcook the wings?

[@holysmokescharles]

@@Loquitaco no you can pull them off the grill and little early and let them rest so no carry over cooking. Then Pop them in air fryer for just couple min and boom the skins are super crispy. It’s almost like a double fry trick

[@Loquitaco]

@@holysmokescharlesair fryers are not some magic crispers. You need to heat the wings in there for at least 10 mins to get any form of crisp and by then the wings will be overcooked.

[@holysmokescharles]

@@Loquitaco false I’ve literally done this multiple times. The skin gets dried out on the grill. You can do a fast 6min air fry to make the skins extra crispy. If you pull the wings off the grill and let them rest before popping them in the air fryer it’s never an issue as long as they weren’t over cooked during grilling

[@richardpowell8065]

Love this comparison video!! I just did wings yesterday after watching your joetisserie wing video that finishes on the grill after saucing. Best of both worlds.! BTW, is that your favorite way for wings on the KJ? Great work, James!

[@DaveGrierson]

can't wait to try one of these for our annual wingsgiving

[@KamadoJoeGrills]

Team Red!

[@emmgeevideo]

Written on Super Bowl Sunday morning: I grew up in Kansas City and I live in the SF Bay Area. I'm rooting for the 49ers and my wife is rooting for KC. I had to get some wings for the game to round out the experience. I didn't have a firm idea for how to cook them and now I know. I'm kicking myself for not dry-brining overnight. I'll try your buttermilk trick. Go 9ers!

[@SmokingDadBBQ]

You’ve got time. I’d you start now you could do the full 4 in buttermilk and almost get 4 in the fridge

[@BehindTheFoodTV]

Great to see Sarah on the show again - and she's obviously got great taste!

[@SmokingDadBBQ]

Thanks Al

[@KarnivoreKaren]

Great challenge. I probably would have done the deep fry in duck fat. More flavor. Another good cook, Thanks

[@SmokingDadBBQ]

Thanks

[@nathanveldman1232]

Have you tried a baking powder coat before?

[@niceguybille]

Perfect timing 👍

[@SmokingDadBBQ]

Boom!

[@MissouriAdventures]

Fresh is the key so they’re crispy. I consider myself something of a self proclaimed wing expert. The Piri Piri recipe I use is what sets them apart. Then it’s just a matter of getting them smoked and crispy. 300* or more. Toss in a garlic lemon Buffalo glaze after. They’re always a winner. Wet marinade overnight of fresh ginger, lemon, garlic, lemon, onion, fresh peppers, oil, and Crystals hot sauce. They’ve ruined us on all other wings. I use my UDS or Vision Kamado. But it’s easier on my UDS.

[@mcgowanpw]

Go Bills! I love these comparison videos, especially when it turns out very close. Makes me feel like I can get good results no matter what.

[@rob2112rob]

The kids are outta the house so I bought a Joe jr, but man, I would love to turn some wings on a basket. Any mini baskets in the future for Kamado😂?

[@admranger]

I prefer char buff wings (no messy sauce), but the soy wings at the Vancouver Marriott downtown are exceptional (and my wife's favorite). I have yet to be able to duplicate the magic they do at the Vancouver Marriott downtown.

[@darknessblades]

Tried my first attempt at "low/slow" smoking [

[@vitaliybelous9667]

Love it I'm form Buffalo .. let's go bills !

[@SmokingDadBBQ]

Go bills 🦬

[@ryankuhn926]

Parchment paper comes in clutch for keeping the air fryer clean.

[@SmokingDadBBQ]

Thanks

[@bobcooke1820]

I have 5 pounds in the fridge for the game. Great vid

[@guythecookingsam2588]

Lions fan here.......Semper Fi.

[@red2lucas]

Love me some Smokin’ Dad BBQ

[@SmokingDadBBQ]

Cheers

[@SkippyTheBeerCan]

Out of curiosity, do you really need to tenderize wings? Not sure how much benefit is there. Maybe do a blind taste test side by side, tenderized with buttermilk vs. not tenderized? Love the videos either way.

[@SmokingDadBBQ]

i did this in a few wing off's last summer including a friendly with a bunch of neighbourhood KJ dads.... all the families blind picked mine and I had done this as they remarked on the improved tenderness/moisture

[@PoeLemic]

Please, post your recipes in the Description (3:24), where it is easier for us to replicate what you are doing. Or, flash up a notecard with the Dry Brine (or whatever recipe) written down.

[@SmokingDadBBQ]

its posted on my website rub recipes called wing dust - smoking-dad-bbq.webflow.io/blog-posts/make-your-own-rub

[@SinisterMD]

I think it's important to clarify that statement about the salt. There is no "low sodium" salt because they're all sodium chloride but the shape makes them sit in measuring devices differently. Weight for weight they're all the same but they might measure out more or less. It's often misunderstood when talking about "low sodium" salt.

[@SmokingDadBBQ]

53% less sodium by density- food52.com/blog/16824-you-re-not-crazy-there-is-a-difference-between-morton-s-and-diamond-crystal#:~:text=Even%20though%20Diamond%20Crystal%20and,volume%20compared%20to%20table%20salt.

[@SinisterMD]

@@SmokingDadBBQ Yes. Volume is the key in those statements. Sodium chloride is always the same amount of sodium by weight (less any additives) so if you measure out 6 grams of each of those you will have exactly the same amount of sodium. Kosher salt has larger crystals and therefore more space between when compared to the smaller and more uniform table salt crystals. That's why using weights in cooking is far more accurate (precise) than using volume measurements when the ingredient can come in different shapes. Regardless, those wings looked amazing. Thanks for the experiment.

[@nobrien1]

What?! No beer!! 😀 Great video on SB day.

[@SmokingDadBBQ]

Cheers

[@ChadHughes_Rate_Ride_DIY]

What happened to the pizza oven that was on the counter?👀

[@dres-bbq3569]

Nice Video again, Give it to James to make a vidoe just to enyo chicken with his loved ones ;-)

[@SmokingDadBBQ]

Haha exactly

[@mikedarroch6697]

Go Bills!! (next year?!)

[@SmokingDadBBQ]

I hope so

[@JS-dm8yb]

Ain't using a charcoal grill to fry kind of a big safety hazard?

[@SmokingDadBBQ]

Oil has risks for sure. I have no concerns handling a shallow pan fry and have gloves and a fire extinguisher nearby should something go wrong

[@marygrabill7127]

If you are keen to try deep fry wings again, perhaps try with tallow. (Canola is a nasty seed oil BTW, not healthy). Glad they got the thumbs down.

[@smokinjaws3310]

Would have loved this if you would have kept it blind through both tastings. Once the methods were revealed, I felt there was a bit of bias. Still fun to watch. Thanks.

[@SmokingDadBBQ]

Good point. Will think about that for the next one

[@rocketman7774]

GO BILLS!!!!!!!

[@SmokingDadBBQ]

Go bills

[@jbagley3411]

I subscribed as soon as I saw Buffalo Bills lol Great content too

[@SmokingDadBBQ]

Awesome! Thank you!

[@praetorxyn]

I don't like deep fried wings. I loved my grilled wings hands down, but I have been too cheap to buy a rotisserie, at least thus far.

[@yebogogo64]

You got to clean those wings mate. 😊 Must be the Asian in me

[@gsandy5235]

You say that you are a Bills fan, but both of you sound more like tiger-cat fans. You both have to be Candadian transplants.

[@SmokingDadBBQ]

Sarah grew up in Buffalo … Oskee Wee Wee

[@gsandy5235]

@@SmokingDadBBQ She must have picked up the eh from you.

[@SmokingDadBBQ]

@@gsandy5235 ya eh