This Hack Changed His Kamado Buffalo Chicken Wings FOREVER (Backyard BBQ Rescue)

[@henrykrinkle5353]

Wings - Double indirect everytime on the KJ Classic 3 at 350* has never failed me yet! But, once again, James opens our eyes to new possibilities - thanks!❤

[@michaelgreer5836]

Man, I've never had dry wings even up to 195. I just cook em at 405 indirect until they are crispy (flip once). Never fails

[@holysmokescharles]

I have finished them off in the air fryer before and it’s an awesome hack for super crispy skin.

[@JustGrillingandChilling.]

I know this is “easier said than done”, but I would love to walk into my fave grilling store and see a line of SDBBQ seasonings!!

[@SmokingDadBBQ]

I am thinking about it

[@justinf7674]

+1!

[@Keith80027]

Thanks for another great video on how to improve problem cooks. Looks like the buttermilk brine is the secret to allowing for a higher cook temperature that will produce a crispy wing.

[@wesleydrew9242]

Those wings looked amazing. I haven't made any in awhile and this video makes me wanna make some. You're 100% right about the doneness temp. Wings really shine at 175 degrees or a little higher.

[@herb7877]

EXCELLENT video! Buttermilk & salt brine is a major key to good, juicy chicken. I discovered this a few years ago watching the chef you mentioned, in a TV series. It really works! Last night did a whole chicken on my KJR. Used your cooking / prep grap as an aide. Turned out GREAT !

[@SmokingDadBBQ]

Thanks for sharing!

[@brianchippewa1]

Wow! I need to step up my wing game. I love the insights and awesome tips. Side note, that bro Sam looks like he has been hitting the gym!

[@CoolJay77]

Those are great wings, worth going thru the steps. Jake is salivating LOL

[@tomroeder7348]

Another ace, nicely done!

[@SmokingDadBBQ]

Glad you like it!

[@floid33556]

Pressure cook followed by air fryer makes for the best wings!

[@samacc2536]

Fun! I want to do wings soon, I really gotta try this buttermilk dry brine trick.

[@konyalii188]

Hi im a new BBQ fan, Im trying to learn and create delicious meals for my family and i've learned alot from your channel. Thanks alot!!

[@SmokingDadBBQ]

Welcome!

[@hunter1235jvr]

I was just watching the video with Sam ❤

[@SmokingDadBBQ]

Cheers

[@blipblap614]

Hope you enjoyed the hospitality! The best ribs and sides in town are Ole Time, or City Barbeque. Clyde Cooper's for pork and slaw. Big Mike in Cary has the only good brisket in 100 miles... the first time I met him, he had a middle schooler shadowing him for career day. 😆

[@SmokingDadBBQ]

Will have to check it out next time

[@johncochrane1301]

one hour to prep the grill, wow!!!

[@mattborden4641]

I haven't tried dry brining yet or the buttermilk, but i take mine to 190-195 and they're still juicy and crispy

[@soumynonareverse7807]

A short while back I googled for a non-dairy alternative to this. There isn't really an alternative so I continued googling and figured to use a soy based greek yoghurt with a kind of yeast that turns regular yoghurt into Kefir. As it's a lot more sour that way. Then I added lemon juice after 1 day so it wouldn't kill the Kefir starter. I think it worked. Could you try and see how good they are compared to a dairy based buttermilk brine?

[@Cbbq]

My take on this…. Dry brine then use a vortex….. my wife loves them and I find it simple to do

[@TweetsieRailroadANGR]

THATS MY TEACHER

[@beerbarnbrewing9160]

I find the basket removes some of the flavor from the rub. I normally put 24 wings (mix of drums and flats) in a baggie with a bottle of Italian dressing and a cup of all purpose rub for a day. Cook indirect at 300 degrees until 190. Cooked on the grate tastes great, in the basket a little less flavor. I went to college in Buffalo area and live outside Rochester so I have had a few wings.

[@lazydog274]

Woof woof. Thumbs up everyone

[@SmokingDadBBQ]

Woof 🐶

[@smokingtarheel3003]

Are there any secrets to cleaning the basket after use? When he said 165, I knew that was part of the problem. Wings are often too tough and need the higher finishing temp to fully render. I hope you stopped by and visited Al while you were in Raleigh! Awesome video as always.

[@SmokingDadBBQ]

I did last minute try to crash his dinner plans but I was the one with a tight schedule between stops and couldn’t this time

[@SingleNiche]

could you clarify the buttermilk to salt ratio? Your final game plan indicates 2L per 1 cup of salt, but your video had a note across the screen for 1 Litre per 1 cup of salt. Thank you for creating this video and helping those of us struggling with subpar wings

[@scottmarshall8953]

James….explain the buttermilk wet brine technique again…is this an overnight thing? What are the proportions…how long do u brine etc. Thanks!

[@vacationpictures6718]

@@scottmarshall8953 1/2 c salt : 1L of buttermilk for 6 hours

[@astrang15158]

James, how long did you do the buttermilk brine for the wings?

[@brunobakerphoto]

Hi James! I’m curious as to why you didn’t finish them up in the basket as well? More control to get them out individually when done? Easier cleaning?

[@SmokingDadBBQ]

The sauce has sugar and it bakes on making it a very difficult clean up… ask me how I know that 😂

[@brunobakerphoto]

@@SmokingDadBBQ Yeah, grills are going to be easier to clean :P

[@robertdiggs7362]

in nashville, would love assistance on realigning the dome of my BJII...

[@SmokingDadBBQ]

kzbin.info/www/bejne/p4iwZ6B8oMuho6ssi=eP-_M8cLQH8VN15l

[@mrhardy7660]

I did some today my family loves them

[@SmokingDadBBQ]

Now I’m craving wings lol

[@jmurray0220]

Thank you for the video :). I used the same preparation techniques for my wings however, I have a love/hate relationship with the Kamado Joe Basket :(. It is a nightmare to clean and takes the fun out of using it!!! How would you setup the Kamado to grill the wings without the basket to accomplish the same results?

[@SmokingDadBBQ]

Direct up high over hot coals and flip

[@robfreeman5783]

Brine and then dry them out on a rack with a fan in the fridge for a few hours before cooking.

[@SmokingDadBBQ]

💯 drying helps with crispy skin

[@johncochrane1301]

Hi James, I followed this last night for the family and the wings were wicked salty - are we supposed to rinse the dry brine off before cooking?

[@SmokingDadBBQ]

Did you use diamond kosher?

[@johncochrane1301]

@@SmokingDadBBQ - 1 Cup Diamond to 1L Buttermilk 8 hours and rinse - then I used the Lawry's rub overnight (1 Tbsp Kosher Salt, 1 Tbsp Lawry's, 2 Tbsp Black Pepper, 1 tsp Granulated Garlic)

[@SmokingDadBBQ]

@@johncochrane1301 I wrote it down wrong in a video or two. It’s 2l of butter milk for that much salt. Even I have been trying for even less and getting comparable results

[@johncochrane1301]

@@SmokingDadBBQ - LOL that would explain it; thanks. Any chance you would be willing/able to put the pizza dough recipe on your website, please?

[@Summerlover4562]

YALL THATS MY TEACHERS HUSBAND SHE TOLD US THAT HE WOULD BE COMINGGGG

[@ianharris8706]

Basket all the way…

[@SmokingDadBBQ]

100%

[@agpmjm]

I manage to simultaneously burn and `rubberise` my chicken wings 😖

[@user-mc6df1ep3c]

You don't need to do any of that , just season then grill at 325 and use the cast iron grate crispy and easy DONE!

[@SmokingDadBBQ]

Direct on the upper grid works well too… the basket comes out more like deep fried with the wings being tossed in their own rendering fat

[@JustGrillingandChilling.]

@@SmokingDadBBQwithout a doubt… the rotisserie basket is the way to go…👍🏼👍🏼

[@kevvids]

dry salt brine on wings? Yeah, Nah

[@VincentVader]

Grandparent cry

[@SmokingDadBBQ]

?

[@michaelmiller1109]

This is the channel of the paywall to an already expensive Komodo Joe. Makes me not want a Komodo. Do I think it is great food, absolutely, but I prefer the raw cooking of other methods.

[@michaelmiller1109]

I keep watching because your sponsors don't pay you enough to make all of your valuable wisdom free. But doesn't make me want to buy their product.

[@Smoke_N_EmbersBBQ]

@smokingdadbbq great job james and team