If you liked this video, I made a list of other BBQ Appetizers you'd love! Smoked Shotgun Shells: ua-cam.com/video/60ZV3u1FMTE/v-deo.html Smoked BBQ Meatballs: ua-cam.com/video/RImrrtvOsHs/v-deo.html Smoked Street Corn Dip: ua-cam.com/video/wjDIiJG2JGg/v-deo.html Smoked Hog Nuts: ua-cam.com/video/nQmY0_sMDUw/v-deo.html
When I’m doing a mess of wings I have 2 cooling racks. When I’m done seasoning one side I lay the other rack on the wings and flip! Saves a bunch of time if your doing a lot of wings. Great video!
Great video. Love your stuff. Your videos helped me get my Masterbuilt gravity smoker up and running. If you want to dry chicken skin before cooking it you can put the wings on the wire rack and then on a baking sheet. Put them in the fridge for 8 hours uncovered and the fridge will dehydrate the skin.
I’m new to using anything other than a pellet grill…but I have a Weber kettle, I want to make these…what’s the best way to have the coals and wood to maintain the temp? I’ve done snake method for smoking, but that wouldn’t get hot enough for these. Thanks!
What I usually do it put the coals on one half of of the grill and leave the other half bare.... then I can rotate the grate to switch between direct and indirect.
Think I could do this on a pellet grill? Maybe try 300 and work my way up? I've always done your 225 for an hour to start method and had great results.
Yeah that’ll work too! I’d say 300-325 should give you good results, but starting with a lower temp for a little helps get some smoke on them… especially on a pellet grill
I just wanted to say awesome job. Thank you for your help today I’ve been making wings for a long time. It has been a battle to get crispy skin on the wings. Without overcooking them and drying out the meat
If you liked this video, I made a list of other BBQ Appetizers you'd love!
Smoked Shotgun Shells: ua-cam.com/video/60ZV3u1FMTE/v-deo.html
Smoked BBQ Meatballs: ua-cam.com/video/RImrrtvOsHs/v-deo.html
Smoked Street Corn Dip: ua-cam.com/video/wjDIiJG2JGg/v-deo.html
Smoked Hog Nuts: ua-cam.com/video/nQmY0_sMDUw/v-deo.html
When I’m doing a mess of wings I have 2 cooling racks. When I’m done seasoning one side I lay the other rack on the wings and flip! Saves a bunch of time if your doing a lot of wings. Great video!
I came back to cook these on Super Bowl Sunday!!! I’ve been waiting!!
Another great video. Those chicken wings look delicious. I have learned a lot watching your channel. Thank you.
Thanks man! I appreciate the kind words
Great video, thanks for the great tips. I also can't say how much I appreciate seeing someone work so diligently at avoiding cross contamination!!
Glad to help!
I love a good crispy wing! Those look amazing. Wings are on my list of things to cook for sure! Great work, Andrew!
Wings are great and simple!
Another great video bud! Wings have become a go to weekday meal for us now, we got a Mexican grocery store near us that sell whole wings for 1.50/lb
Damn that’s a good deal!
Great video. Love your stuff. Your videos helped me get my Masterbuilt gravity smoker up and running. If you want to dry chicken skin before cooking it you can put the wings on the wire rack and then on a baking sheet. Put them in the fridge for 8 hours uncovered and the fridge will dehydrate the skin.
I love those Costco party wings. Good stuff my man.
Me too!
Would be nice to know what temp you used for doneness.
I’m new to using anything other than a pellet grill…but I have a Weber kettle, I want to make these…what’s the best way to have the coals and wood to maintain the temp? I’ve done snake method for smoking, but that wouldn’t get hot enough for these. Thanks!
What I usually do it put the coals on one half of of the grill and leave the other half bare.... then I can rotate the grate to switch between direct and indirect.
Vortex is the way to go
My wings were abit dry on my electric smoker think I left them too long they were amazing though with sauce after but lost some internal juice
How long was the total time in the smoker?
Probably under 40min… I don’t really cook to time, so I don’t remember specifically on this one
How would this work on a Masterbuilt 800?
Yessir!! You should be able to apply this method on the MB as well!
Great video never try to cook them fast like that. I also do low and slow but will give it a try soon.
Hot and fast helps with getting a nice finish on the skin
🙌🙌
Direct or indirect? What about flame ups?
On this smoker it’s basically direct, but on my
Others it would be indirect
Do you get good smoke flavor on them when you're cooking them so fast?
Over a live fire you do, especially on these drums.
What flavour of wood smoke are you using?
Hickory
Think I could do this on a pellet grill? Maybe try 300 and work my way up? I've always done your 225 for an hour to start method and had great results.
Yeah that’ll work too! I’d say 300-325 should give you good results, but starting with a lower temp for a little helps get some smoke on them… especially on a pellet grill
Thank you so much
I just wanted to say awesome job. Thank you for your help today I’ve been making wings for a long time. It has been a battle to get crispy skin on the wings. Without overcooking them and drying out the meat
Thanks Tony!
@@AndersonsSmokeShow your very welcome god bless
New sub. here I just got 8 pounds of wings for $30 at Walmart and I cook them on my pellet grill right out of the freezer.
At what temp did you take them out?
Dark meat you want to get them to 180-185F internal temp for ideal tenderness
love me some chicken wings!!
I thought about you with every bite 😘
I like to smoke them and then when they have enough color I take them inside and Flash fry them in my Fry Daddy for the crispy skin
Take a shot for every time he says juices
🤣
Look a bit dark. I take it the drum was runnin a bit hot.
That's exactly how my wife and I like out wings with a crisp to them
Absolutely!
Maybe it’s just me, they looked burnt…
It’s just you lol