Wood Fired Chicken Wings In A Pizza Oven

[@RumandCook]

❓ What Video Do You Want To See Next ❓ - *Comment Below!*

[@hankincognito1342]

I have a pizza oven and have been cooking for many years now. One of the things I have come to realize is that aluminum foil WORKS WONDERS. It helps protect the meat from charring while cooking to the appropriate temp. A pizza oven is so great because the addition of one small piece of wood onto your coal generates a flame that quickly adds color and crisp to your meat. When roasting a suckling pig, or chickens it is useful to cover in foil and cook far away from the flame as possible. Once desired internal temp of meat is reached, remove foil, add one small piece of wood to generate an active flame and put the meat closer to the fire. Watch how quickly it chars. Be sure to rotate the meat to ensure an even char throughout the meat. Thats my two cents! LOL. Best of Oven'ing to you all.

[@RumandCook]

Thanks! Yeah definitely a different type of cooking. I’ll be doing more soon. Love it. 🍻

[@CoolJay77]

That was a fun little cook. Waiting to see your pizza making skills.

[@RumandCook]

Coming soon! First pizza was great. I have work to do on my dough. 🍻

[@russny1465]

I just got one myself great video!

[@RumandCook]

Congrats! 🍻

[@Rbouch]

Amazing what can be done on that pizza oven!

[@RumandCook]

Yep, and it only gets better as you get used to it. I’ll have more coming out in the future. Have lots I want to try. 🍻

[@whipp5965]

Boy do I wish I could get me a pizza oven. Appreciate the tip on a quick marinade as this has happened to me before as well. Fun video and wings just in time for the start of football!

[@RumandCook]

You can do this recipe in a Ooni Pizza oven as well. Atbbq ‘s channel has a version in a Kuru 16 and they turned out great. 🍻

[@whipp5965]

@@RumandCook The Kari 16 looks like a very reasonable option. I’m looking forward to your pizza videos. Thanks for the recommendation!

[@RumandCook]

No prob!

[@DonKomarechka]

I have always done the marinade / tossing afterwards to get crispier initial results. Cooking with fire is all about the vaguely calculated evaporative effects of the liquids boiling off and the fat rendering. This worked out well for you and probably anyone else, but try to do the driest wings next time - salt ‘em and let sit in the fridge for an hour or two prior to exposure to higher heat. liked the higher-walled cast iron dish to limit the direct heat from the flames on the sides. :)

[@RumandCook]

Thanks. Yeah that was one of my first few cooks on it. Makes sense. 🍻

[@kradford1234]

I have a Yoder Pizza oven and watched your video using the ridged skillet for the wings, wondering if you think his pan and method would work with the Yoder up at 600? don't quite get the same amount of flame over the top so not sure it would work. (BTW I have same pan and used it to do a lasagna in the Yoder pizza oven and was amazing). Love your videos!

[@RumandCook]

Yep that would work no problem. I’ve used it and it works well for wings. Thanks for watching! 🍻

[@markward38]

Hi thx for the instruction on the a pizza oven. Can you tell me what sauce you used. I live in Australia and we probably won’t be able to get it here, but you never know

[@RumandCook]

Thanks www.atbbq.com/products/smoke-on-wheels-barbecue-marinade 🍻

[@johnknapp6328]

A real live Chicken Crematory, looks like a good way to cook some Chicken.

[@RumandCook]

Yep, not too bad. Have to find time, but lots of potential. Thanks! 🍻

[@norakuki7385]

Hi there, those look amazing!! Sorry for the dumb question, but what type of pan are you using?

[@RumandCook]

No dumb questions. That’s a 12” Lodge cast iron pan. 🍻

[@norakuki7385]

@@RumandCook Thank you 😊

[@RumandCook]

No prob

[@RumandCook]

No prob

[@EricPetersen2922]

Can’t get temps this high in the KK, seems like it doesn’t overlap with the KK. Does that sound right? I’m pondering a outdoor oven. I have a 42”KK Thx Eric😃

[@RumandCook]

No overlap, you are also working majority of the heat coming from above, instead of below. Different results and taste because of the all wood fire as well. Don’t think you can go wrong. 🍻

[@EricPetersen2922]

@@RumandCook that’s what I was thinking. The KK is amazing as you know. A proper wood fire outdoor oven seems like a great addition to the outdoor kitchen. Looking forward to more videos A fully equipped outdoor kitchen is the best! And cheaper than a Lambo. Almost j/k😃

[@RumandCook]

LOL

[@davidblair4388]

Nice shout out to smoke on wheels

[@RumandCook]

Thanks, love that stuff. 🍻

[@PaulsPubAndBrew]

I found your video because I was searching whether I could make wings in my pizza oven or not. Was a little curious about grease splatter etc. Imagine my surprise when I saw we had the same oven! I ended up doing mine mostly frozen. I wasn't using a marinade. And I really like my wings crispy. So I went with a high temp cook. Covered with a sauce afterwards. I think a sous vide steak is next. maybe 30 seconds at 800 to get a nice outside on it.

[@RumandCook]

Haha small world! Sounds good. I like crispy wings as well. I’ll be doing some more experiments for sure! 800 should do it! 🍻

[@BIGDADDYONE121]

Next time do it with butter

[@RumandCook]

Good idea! 🍻