Pickle Brined Chicken Wings
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- Опубліковано 2 лип 2024
- Chef Tom brings you an all new way to prepare your bbq chicken with these Pickle Brined Chicken Wings, cooked on the Yoder Smokers YS640s Pellet Grill!
Full recipe: www.atbbq.com/thesauce/pickle...
This channel deserves more attention. I like how it’s simple and straight to the point. The editing is on point as well, no music in the background nothing fancy. Just a chef working his magic. I definitely will be trying out a lot of these recipes. Keep up the good work man.
Thanks for watching!
Agreed tbh this deserves millions of views
I agree!! This is my go to Channel for bbq.
I totally agree that no music is a blessing. The recipes tend to be a little too complicated for me. I watch all of Tom’s videos but I rarely make any.
8 am and now I want wings.
What a great idea and recipe. Chef Tom you are always an inspiration to try these wonderful dishes 👍👍👍
I can’t begin to tell you how much I love your channel. Keep it up and thanks for all the tips.
I smoke then finish wings in my deep fryer to get them crispy. I saw it on how to bbq right. Definitely the best wings I've ever had.
What a great looking flavour for the chicken wings. It's like a grandmother's kitchen, with the pickling brine. Cheers!
the fact that this channel doesn't have millions of subscribers is a damn shame.
The pickle brine would be good in a Nashville Hot Chicken, too.
Love the brine part but like a lil more brown color on my chicken
Omg! That looks so Awesome!!!
Absolutely love the videos! Great job!
aw shux! thanks!
You make me hungry every time I watch this channel. No more prawns and sausages on the barbie for this Aussie!!! Time for an adventure...!
Yeah gonna have to give this a try! 👍🏼
Try them on the KJ using the JOETisserie and a Napoleon Basket for your wings. So easy! Great recipe and will give a try!
might try this over the weekend
That looks pretty good!
Looks good!
I never would've thought of this, but will definitely try.
You won't regret it!
He actually put his 2 little bayleaves in a cup before tossing in a pot. Chef-efficiancy... 😁
Oh they just looked feckin delicious.
Thank you. I'm not sure if i'll ever make the chicken, but I appreciate the recipe so I could on a bigger scale in the future. I will however, most likely give that ranch a try [and possibly that brine recipe for pickle's]. Any way great video as usual, keep up the good work. I'm also a flats guy, glad you are too, alway's seem like people go for the drums.
@@aguirrecf agreed, i don't dislike them, just most the time people go for them, probably for the meat
Awesome idea Tom!
We thought so too!
Crazy I was just writing a recipe for these then I seen your video and don’t need to (no right away anyhow)!
Nice recipe and something different.
Are you ever going to do some cooks on the Yoder 1500s? I’d love to see how that moveable door over the firebox works.
This is what you were meant to do. After all these years, still obviously happy doing it. And very obviously, very good at it. You killed it once again. THANK YOU
💯👍🏼‼️
Those look fantastic.
they were!
It is always nice to see Chef Tom. Insta like.
Nice damascus knife man. :-)
You could always get one of your very own! :)
www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-classic-8-inch-chefs-knife.html
-Chef Britt @ATBBQ
@@allthingsbbq thank you ☺
Do it with about a 2-pound bag of frozen chicken wings without putting your ice that's what I tried it turned out pretty damn good
Hi chef Tom, What are you going to do with the remaining brine/marinade liquid
I'm brining my wings tomorrow. I already have homemade pickle brine left (the pickles only lasted a day!) lol. like the channel. Sub'd!
Good morning chef I have question about the grill grates. Is it ok to leave those in all the time. (Smoking and grilling) I love your videos!
Can you do a braciole recipe on the Yoder?
nice.
Chef Tom! You're amazing... Love your videos. Can you do yakitori chicken on the grill? Thanks!
Thanks for watching! Yakitori chicken would be fun! Really anything on a skewer over charcoal would be fun! I'll let Chef Tom know!
-Chef Britt @ATBBQ
This looks interesting
Sounds like if we wanted to try a small batch first to see if we like them we could use the left over pickle brine from and empty jar of pickles first. Thoughts?
Hey Buddy.
Quick question. Is it somehow possible to get the spices rubs and sauces to or in Germany?
My wife will go crazy for this!
go CRAZY!
Vortex on a Weber for that crisp skin..
😋😋😋😋
I’m new to the channel...
I’m digging it...
I’d like to see what would do with
Deer hind quarter or front shoulder...
Since deer season is right around the corner....
Noted! We often talk about doing more whole animal butchery, or more videos for our hunter friends!
Thanks for watching!
-Chef Britt @ATBBQ
great recipe Tom,although i do have a concern regarding the dipping sauce,when you took the spoon out to show the consistancy,it looked a bit too thin to me,for my own use,would you recommend using a quarter of a teaspoon of cornstarch in the blender to thicken things up slightly or no?
If you wanted a thicker overall sauce, you could cut back some of the buttermilk and add more mayo or sour cream. I wouldn't add cornstarch because in order for cornstarch to effectively thicken something, it must be heated with the liquid. Hopes this helps!
Thanks for watching!
-Chef Britt @ATBBQ
Well that's certainly different, I can picture the acid though breaking down the skin a bit, maybe that's why they don't just naturally get crispy? I make wings on my Weber Kettle, now granted that little thing is magical (due to it's shape I think), but I never had any issue getting beautiful golden brown crispy skin on my wings, just like deep fried only baked instead. I cook about 325* indirect heating and flip every half hour give or take, I don't worry about temperature because it usually takes 1.2 - 1.5 hours to get that perfect color and that perfect crisp, at these cooking temps over that time frame, the chicken is usually over done by temps but just perfectly delicious. They way I like 'em anyway......
I've never brined my wings before, if I did I would use an apple or orange juice base, but this pickle brine is just weird enough that now I'm curious to try it out.
Thanks for the new idea, at least new to me.
Those wing tips are the best part of the wings, brine those to😋😋😋😋Love this technique😋😋😋😋😋
Well.... I know what I’m making this weekend
can i put this on my menu lol .
Will it still be good without the sugar in the brine?
Looks great. What do you do with the wing tips? I eat the entire wing as I am a no waste cook person. Any just wing tip ideas?
Save them up in the freezer and use them to make chicken stock.
Hi, whats is similar flavor of dill here in Brasil.
By the way, I love your videos and recipes.
Congrats
Hi! Nothing will be quite the same as dill, but fennel (anise) fronds are similar. However, they have more licorice flavor. If you want something more mild, you could use tarragon or chives! Hope this helps!
-Chef Britt
Thanks pal.
Best regards. Success
Does anybody know what countertop cooktop/burner Chef Tom uses??
It's an old All-Clad that's been discontinued. I'm in the market for a new one...
@@tperiodjackson Thanks! I'm looking for one for my outdoor kitchen that is large and powerful enough to heat a stock pot like the one you used for the brine. Off to Google . . .
recipe?
Am I the only one who cant stop staring at his perfect beard? 😅
how'd these go over at the tail gate party at #ChiefsKingdom?
Camarones a la diabla!
Chef Tom! What if you don't have pickeling salt? Will regular salt due just fine?
I am definitely not Chef Tom, but I think the pickling salt helps with the preservation (i.e. if you were making actual pickles and wanted to store for a longer time). Regular salt should work just fine for the brine for wings.
@@chads7796 wat about for regular pickle making?
@@rickygarcia0611 would depend on how you plan to store it. If your doing a smaller batch and plan to eat fairly soon regular salt is fine. But, if storing use pickling salt
Pickling salt is great because it has fine granules, easy for dissolving. It also has other benefits useful for pickle-making, but if you're in a pinch, might I suggest Kosher salt?
-Chef Britt @ATBBQ
@@allthingsbbq thank you Chef Britt appreciate your response.
I’ve got to try this with chicken breasts. Neither my husband nor myself eats chicken wings, but a breast should be great.
It would work for chicken breasts as well!
allthingsbbq thanks 😘
why is the H silent in HERBS?
Chicken Vindaloo please
I pull 12 hour days would that still Work?
It's my guess you'd be pushing the 15 hours he cautioned against, what with prep time and commute time along with the 12s. Try brining them just before your sleep shift, remove them from the brine when you wake, and store them in a ziploc bag until you're ready to cook.
How come you guys never cook using an offset smoker?
Hi Bruce! Some of our most popular videos use an offset smoker! Texas Style Brisket, for instance: ua-cam.com/video/K5rtd7GITlg/v-deo.html
I personally enjoy the convenience of a pellet smoker, but would like to know if there's anything you'd like to see us cook on an offset. Thanks for watching!
-Chef Britt
Also a great video for anyone looking to cook with an offset: ua-cam.com/video/YCX5C0DIrfc/v-deo.html
Mmmmmm...15 hours=Chicken ceviche...tasty
Now that's an idea!
@@allthingsbbq 🤣🤣🤣🤣have the medics on speed dial🤣🤣🤣
Same recipe chic fil a uses on their chicken.
The only criticism I have for the channel is regarding the use of finished ingredients in the rubs and store-bought mystery ingredients, while at the same time also making their own ranch dressing step by step? I'm not suggesting that all items need to be created from scratch, but if we can't get the same rubs please try to tell us how to substitute. I've tried 3 recipes so far and they are great, just hard to make with stuff you have already if you don't have the purchased ingredients they are using in the video.
RunWhenAirborne Thanks for the comment. If you live in the states you can purchase all the rubs/sauces/marinades at atbbq.com. This show is made possible by our sales. We don’t sell ranch dressing, if that makes sense 😎
Thanks for watching!!!
What is that bucket u used
It's called a brining bucket.. he sells them in his store. Look up in the tab
www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-brining-8-quart-bucket.html
Thanks for watching!
How much does a “YETI” hat cost? About $160.00?
Much more reasonable than you imagine! ;)
www.atbbq.com/accessories/apparel/hats/yeti-traditional-trucker-hat-navy.html
-Chef Britt @ATBBQ
In-ter-esting.
Please cook some grill cheese without the cheese because I am lactose intolerant 👍🏽🙂
Pickle me blind Batman, it's Polski Bogurkies
Not poking each wing with a thermometer, loss me there😂😋😋😋😋
Team Flatty’s
Really hoping yall are reusing these plastic containers from the spices.
I really doubt you would get any flavor out of the brine in only 4 to 8 hrs. Your better off using the same seasonings with a little vinegar and oil then let them marinade for 24rs or more. Any less and your not going to get any real flavor. I'll haft to try it.
Stopped watching when he mentioned ranch
Chris - Thank you for the update. Please let us know the next time you need the restroom. And while you’re up, get me a beer.
Some people eat .......................... Part of cow lamb chicken
That skin looks floppy. Don't even look at me unless you cook that shit up crispy
Way ........................... too much for wing preparation but I love your other vids bro
CT goes the extra mile.
disgusting ..
not what Wings are about
Embree Smith you tried it?
Can you link to your version? I’d like to see what Wings are about.
Embree Smith What are wings “about”? Link to your videos please.
OOOh boy