How to Make Smoked Chicken Wings
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- Опубліковано 1 сер 2021
- Test cook Christie Morrison reveals the secrets to Smoked Chicken Wings.
Get the recipe for Smoked Chicken Wings: cooks.io/2WmO16C
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Christie explains everything simply & efficiently - Sooo easy to do her recipes
her and Bryan are the best
Dan is great too. He explains it where you can understand it but he also has a sense of humor. His recipes are easy to follow.
The grate changed. They started with an old one and it magical was swapped with the grate that comes with that Weber grill. I'm going to try this recipe. Thanks ATK! You are the best cooking show period.
Weber grills come with a bottom grate that holds most of the hot coals off the bottom of the metal so it doesnt rust out with high heat, the cooking grate is then placed on top of that .There are 2 grates with these type of grills.
Man that looks insanely delicious. And not too complicated as well. Gotta try this next bbq.
Love seeing a brine with hot sauce. So many great ways to get to a good finished product.
Excellent video
Thank you!
Just tried and it was great! For my taste, I might add a little more salt, sugar and some more heat. Thank you for the recipe~
Great looking wings, thanks.
Awesome Looking Wings!!!!
Got to try this chicken recipe, looks simple.
Christie is the Queen of chicken wings bbq for sure.
Thank you so much.
Hoping to see more videos from Christie
Those wings look nice and crispy!
This looks delicious! I only have a stove top smoker....can i use this recipe and smoke it in the stove top smoker?
Nicely done Ladies..👍
I have to try this 😭🤗
love the weber videos!
I actually really like the chip packet trick. Was upset yesterday because a local hardware store told me they sold mesquite chunks, but were actually selling mesquite chips labeled as chunks for some reason. I mean, I still bought them, but I was still mighty upset.
I use a Vortex on my Weber to cook/smoke wings. No need to move wings around. You guys should do a grill accessory vid. Coal baskets, Vortex, Slow&Sear
baskets ftw! vortex gets too hot and breaks stuff
@@audiogamer it does get hot that’s for sure. I don’t use it every time. I do flip it over and put a pan in it when using the snake method. Works great for low and slow cooking.
Luv chicken, barbecue, fried, crispy girl here. Drums for family other for me, luv wings.
Those smoked ♨️ wings 🍗 look 👀 so good 😋
Hi Bridget, thanks for you video I enjoy the show, it motivates me to improve my cooking skills….and wow …you look absolutely beautiful ! ❤️
Love chicken wings. Thanks for the video. Will try the smoke packet instead of wood chunks.
As always Thank You ladies 🙂
Wow that looks delicious OMG
Skin wrapped all around, succulent meat between bones. I choose flats each time!!!
Saaaaame all about the flats
I agree with you...🤤🍗
Yep, I like the flat part as well.
hear, hear!
All flats. Every time.
I'm going to try this with Thighs, just because I'm a rebel.
That’s exactly how I do my thighs. Maybe an extra 15 minutes. Comes out perfect every time.
Wow those look good now want chicken 😁
I love Bridget she's so cute.
Nice job ladies. Well done, no pun..
Christie is the 2021 Star hands down 😃 🌟 🌟 🌟 🌟 🌟
Why did you switch grills?
Instead of discarding the wing tips I use them to prepare chicken stock.
They tend to be very good for chicken stock
Lots of collagen in those tips! Great for stock.
I pick the fat out of them and eat them with the rest of the wing.
The chicken looks so delicious 😋
No, I love both.
That looks like perfection
Ladies ….. you are doing it again!! ;)
I’m going to try with my Big Green egg. Looks wonderful!
That's a Weber! Just spin the Grill. But have to flip oh well 😁
Can’t wait to make these.
Lol the grates changed and I don’t recall her giving a temperature the grill should be at.
I did these tonight and they came out phenomenal, thank you for the excellent recipe. Only thing I changed was finishing them 400 degree oven for 8 minutes at the end for the sauce to cook in a little bit. Honestly some of the best wings I ever had. Going to try them again with my smoke box instead of the foil next time too see if there’s a difference.
I love chicken wings in every way possible.
I love Christie!
I'm making 10lbs of feather bones right now, kinda how I ended up here.
🤤🤤 My god. They look so good.
A faster version, easier of this: do the brine & dry them off. Add dark brown sugar, salt and a little cumin to the spice mix and toss it and chicken in a bowl. Air drop them onto a smoker (225 F, cherry wood) without much fuss. Flip once, then move the pile to a hot gas grill or oven broiler at the end. I just keep turning them in no special sequence, and pull when they look good.
The brown sugar and salt caramelizes and they don't need a sauce at the end. Warning though - watch the heat at the end, or that sugar burns.
I just tried this recipe and it is fantastic. One recommendation I would make though is to start with 1 tablespoon of cider vinegar and see if it needs more.
With flats, why move them? Just rotate the grill grate :)
Different parts of the country have different flavor profiles for their smoke. Mesquite for Texas etc
Up here in Oregon older is the wood of choice. I totally recommend finding an older chip supplier and trying
Is that the brand name-older? I can’t seem to find anyone that sells them here on the east coast or on Amazon.
@@jeanmacdonald8329 Maybe he means alder; or older (dry, non green) wood?
Maybe elderberry? He means. Elder not older
That's my guess.
I don’t think I have the patience to fuss over little wings one by one like this, I don’t care how good this tastes lol. It’s for someone with lots of time and patience. Still, I love most of ATK’s recipes!
Thank you very much for this recipe I'm actually doing it at this very moment and I am halfway through, I'm doing it slightly different, I grilled l them first with the seasoning on them a little bit to get some good color on them and now I'm going to bake them slowly in the oven so that the meat will fall off the bone, then I will put the butter sauce on them, and serve like you did. It's so delicious, so thanks again.
Going to be doing this recipe real soon. One thing, people should always wash and pull the hair and feathers from the chicken before cooking. Nobody likes biting into a piece of chicken and getting hair or feathers.
Yummy!
Anybody notice that they changed the grate, added a circular one instead of the regular one. 4.45 mins.to 5.11 minutes.
1st grate looked a bit warped too
yup
GrillGrateGate
Smoked chicken is the best out there...a little step above fried imho
I love me some Bridget😍
no no.. not two camps... love the flats and the drums equally! :D
#AllWingsMatter. But flats are just better
I don't separate them. Eat the wing whole, like God intended.
40 minutes @ what temp???
A woman like that could choose to marry any king she wanted
Thank you Christie. More than anything I wanted a simple BBQ like sauce that was not overly smokey and hot. Most store brought sauces are too spicy and are hickory flavored and I prefer mesquite.
Bridget I love flats as well.
Nothing against the expert they brought in. I would probably do it too out of habit, but she is cleaning a pristine, brand new grill. The oil is good, and I’m going to assume they already ran it through a first time burn.
I'm not a big fan of smoked meat so this looks about my speed.... Good job
This is just silly. A wood chip pack 6”x4” and we need a ruler to measure it!?! And all those seasonings and brine! I salt and pepper them, throw some wood chips on top of the charcoals and throw the wings on for about 20 mins. They are divine.
@@chappy675 It's quite a bit of work just for wings. We'd have to already have been smoking meats and just throw these on as an after thought.
Save the wing tips to make chicken stock.
I wanna see a video where you smoke that turkey neck
Wings are the best no matter how you cook them...yum
So glad the host did not “over talk” the chef like in most videos; those wings looked incredible!
I like the seasoning but I have found a lot better cooking using the vortex with some hickory on a weber. You can flip them but don't have to and they are always juicy inside. They're so good we don't even bothers to put a sauce on them.
Adobo and Sazon is all I put on my wings
This is white people Adobo.
I like the blue cap Adobo. 👍
3168
I’m wondering if I’ve been misinformed all these years…….but I’ve always been told to use fruit woods (cherry, apple, etc) when smoking poultry. I guess it’s different strokes for different folks.
Another way to look at it might be different smokes for different folks
I agree...it is SO easy to over smoke poultry...fruit wood is much milder than hardwoods (like hickory,oak,pecan,etc)...maple is also great for poultry...i find myself using pear wood for almost all my meat smoking nowadays....great for poultry, pork...anything!
DO NOT USE METALLIC GRILL BRUSHES!!!
Girl can cook!
these are grilled wings.
Flats > drumettes
Soaking wood chips is useless. They wont smolder until all the water is out. You need to add wood close to the fire periodically...
Why rhe heck you jave to add sugar on meat?
Bridget: "ok"....ok...ok.......ok.....ok......ok
Definitely, like this recipe better than grilled buffalo wings.
Dang, heating The grill grates totally changes it. The cold grill grate went on it was a solid grate and after five minutes she remove the cover and the grill grate now has a circular pattern in the middle that looks like it can be removed.
Ain’t no thang like a chicken wing!
Winner winner, smoked chicken wing dinner !
Why do people always discard the wingtip? It's like a chicken flavored potato chip!
Is there a reason a saucier pan wasn't used for the sauce?
AH, Sugar really does nothing. I tried it without sugar got the same results and maybe a little better. Oh, and also did them with no brining and they where still tender and juicy. Please explain the extra step of brining.
don't the bones poke holes in the paper?.. or, do you use a Bong?
huh????
How come you changed grills? The first isn't the same as the second
I don't know if I messed up. Or if this recipe is bad. But these damn things were HOT.
Are those little bowels safe for the microwave? Thanks
Might hurt
@@shagbark54 ha
Mmmmmmmmmmmm.
I like the tip….I do not cut mine off
always trust a chef with 3 chins
I came
I’m a flat guy.
Firstly, i do love most of ATKs recipes.. except for the ones where brining is preferred. I understand that brining makes food/proteins better, but who has the time for that?
Is the time we wait for food to brine worth the marginal flavor enhancement.
If you told your guests that you brined something but really didn't, would they know the difference?
Maybe ATK can create a series of recipes where the focus is brining v. Not brining and does it makes that much of a flavor difference.
This recipe would work just fine without brining
I really like ATKs recipes too! Brining can be worth it sometimes, if making a big bird like turkey or whole chicken. This recipe is waaay too fussy for just wings. There’s liquid smoke and other hacks to get tasty wings that you won’t have to go crazy working on all day long. (When brining, food can get really salty if it sits in there too long) not my fave recipe
@@taurusnbr1 i agree with you on brining larger birds.. Sadly, most of the turkeys sold in the US are injected with brining solution..
Just brine half of your wings and u and all ur guests can decide if it’s worth it.
(Be- atch) tell me were (da - fuk)
I can find some wings to buy cus
All of a sudden thier aint no wings..
To buy..
I eat the whole thing, including the part you cut off. I never met a chicken I didn’t like.
So bold! So spicy!! So hot!!! 1/4 teaspoon of cayenne for three (3) pounds of wing, or about 0.01 teaspoons for each wing. That is one-hundredth of a teaspoon per wing. Note: You do not go to New England to learn about hot spices or BBQ. Memphis, Kansas City, Carolinas, Texas - OK. New England...not so much.
Please answer
Traeger baby. Traeger
Rec Teq > Traeger
So what does the blonde do? Eat?
I didn’t want to take away from the video but she definitely got some cheeks on her lol
Who can afford chicken right now?