Ultimate Pickle Brine Turkey and Chicken Wings | Kamado Joe Recipe with Chef Eric
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- Опубліковано 21 сер 2020
- What is your favorite wing off the grill? Tell us in the comments. This week, Chef Eric Gephart shares the ultimate wing recipe, Pickle Brine Turkey & Chicken Wings. Stick around to learn his stack method for getting different sized pieces to finish cooking at the same time.
Stabilize your Kamado Joe at to 300ºF, set up for direct grilling.
Place the wings in a food safe container and cover with pickle juice brine marinade. Place in the refrigerator for anywhere from thirty minutes to three hours.
While the wings are marinating, slightly oil your poblano peppers and place them directly on the coals of the Kamado Joe. Char and blister this skin, turning them as needed. Once the skin has blistered all over pull them from the charcoal, place them in a bowl and cover with plastic wrap. Wait ten minutes for them to steam and then remove the skin and seeds. Rough chop the peppers and combine in your food processor with prepared ranch dressing.
Pull the wings from the marinade and season them with your favorite wing seasoning and put them presentation side down on the grates. (Grill Grates should be at the highest setting)
30 minutes into the cook, flip the wings if you like the color. Turkey wings will take roughly an hour and a half and chicken wings will reach temperature close to an hour. Continue to cook the wings until you reach an internal temperature of 170 - 175ºF.
Chef E Pro Tip: Use the “Stack” method as seen in the video. I use this method for cooking different sized pieces to get them all done at the same time as if they were just 1 large roast.
Ingredients:
6 Each Whole Turkey Wings
12 Each Whole Chicken wings
3 Cups Pickle Brine
Dry Rub:
¼ Cup Lanes Bbq, Brisket Seasoning
Roasted Poblano Ranch:
2 Each Poblano peppers, charred
2 Cups Prepared ranch dressing
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Man, I’m loving the “New” Kamado Joe channel. Kicked this thing up a couple notches with a Chef and better recipes. Thank you KJ!
This seems like a good recipe. But Can’t beat John Setzlers enthusiasm and education for the backyard BBQer.
Not to get personal, but “John” and “enthusiasm” aren’t often heard in the same sentence. His videos have great fundamentals and I’ve learned a lot from him. But Eric is more fun to watch, the video production is infinitely better, and his recipes are not just a rehash of the same brisket, pulled pork, steak, and hamburger standards you see on a lot of channels.
Oh man. Those look delicious Chef Eric. I love direct grilled dry rubbed wings. Cheers 🍺. Pickle brine works really well.
Chef Eric you are the bomb really enjoy your cooks and the knowledge you pass on
Going to have to try the pickle brine, looked very tasty !
OK I straight up drooled when you took the bones out of the chicken wings, dunked it in the sauce, and devoured it! Felt like i was there. Good job.
Such a great bite! Wish I could have shared these with everyone. I think wings might be one of my favorite dishes.
Happy grilling. Chef Eric
Wow good job and a great idea turkey wings nice
Make this Labor Day weekend with just chicken wings and it was amazing! Vlasic pickle brine, Lane’s honey sriracha rub. So great to close out the weekend (after my first brisket on the Joe on Saturday).
Gotta try that today!!!
Mouth watering!
Cheers James 🤙🏾
The Pitmaster X videos tipped me to you, Chef Eric. Now I’m owning my own KJ I’m a new follower of this channel. It is a fantastic video, really love it. Now starts my search to find turkeywings in my neighbourhood. Not something that is sold a lot in the Netherlands.
Ha, that @pitmasterx is the best kind of trouble😂 You might have an easier time finding Duck wings in The Netherlands. Keep is posted 🔥
You guys are badass. good work
Yum! I'm going to have to try that pickle brine
That is boss!!
Tried this the other day Eric. It was the boooomb🤤
Great job! Just catching up on your channel.
Well.. WOW Factor worked 100% Chef ;-)!!!! You've made my mouth pretty watered Eric, right in the morning here when having my coffee :D. Definitely will fire up my KJ today!. Cheers Chef! And cheers Kamado Joe guys too!!!
Glad to hear it. These wings are a thing of beauty and make for a great breakfast, lunch or dinner.
Keep us posted on what you are cooking these days.
All the best
Chef E
Cheers Eric and of curse... this is rolled roast pork...prntscr.com/u4aq2e
and daughters favorite...
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Results...
prntscr.com/u4ar45
prntscr.com/u4araf
Take care mate!
P.S. Next weekend most likely American smoked bacon
Fantastic content! Being from Buffalo and now residing in SC, it took me a while to perfect a charcoal cooked wing. Y’all perfectly pair humor with creative recipes! Keep up the great work!
Cheers, I do love the anchor bar and the Albright-Knox Art Gallery!!! Maybe we do Beef on weck next. Go Bills/Sabers🔥 Happy grilling. Chef E
While the Anchor Bar is iconic. Mothers in down town Buffalo is by far the best.
I’ll be making beef on weck for opening weekend of the NFL!
1hr 15min 😱😱 they looked good mate 👌
Super cool video! Is there a reason that you did not dry your wings after the pickle brine?
Can't wait to try the TURKEY wings. What's the recipes?
Click the recipe title under the video to see the recipe and method.
So good. Keep us posted 🔥🏆🔥
Read the description box.
“Smoked or seared you are coming with me” - Robochef
Followed all the steps, except temperature was 350 and kamado joe classic instead of big. 25 minutes each side and they came out burned and dry. I suspect because kamado joe classic is smaller the upper rack is closer to charcoals. What should I change to make then as good as yours?)
Thank you!
I once got the stink eye from A kamado company owner when I brined some chicken in pickle juice... lol
Ha, i bet. The brine worked for a small restaurant chain called Chick-fil-A, can't be too bad😉
Did you make your own Ranch prior to putting in the poblanos or is from the store?
So u did the chicken wings same time as turkey?
Wouldn’t the chicken wings be done in about an hour? Also...coals spread even or in middle? I’m only doing chicken wings.
The stack method allows you to finish everything at the same time treating all the individual peices like a roast but yes, the chicken could be done 30 minutes before the turkey.
Depending on how many wings and what size grill you have, I would bank of you plan on not filling the entire grill surface so you can have 2 slightly distinct temperature zones.
Of you are going to cover the entire grill surface, I would cnter the hear and check the wings every 20 minutes or so.
Enjoy
What should the temp be for the turkey wings
Bump it up to 350 but watch out because you are direct for this cook
Chef Eric Gephart ok thank you
@@lostpussycat1 keep me posted, in throwing some pickle and soy brine chicken breast on now🔥
Chef Eric Gephart yummy yum
Kamado Joe customer service reps are trained to deny warranty claims.
Your lawn hates you for dumping brine on it! Not a good idea...
www.gardeningknowhow.com/garden-how-to/soil-fertilizers/using-pickle-juice-in-gardens.htm 😂😉 Come to find out it is great for killing weeds and adding acidity to alkaline soil. Rhododendrons and hydrangeas seem to love it. Who knew.
Thanks for watching, happy grilling and happy gardening 🤙🏾
Go lay down.
Always a good idea to kick back and relax after eating a bunch of tryptophan😉
Thanks for watching and happy grilling
That's funny " the indigenous turkey " since turkeys are not native to USA.