Pineapple Chipotle Chicken Wings | Chef Eric Recipe
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- Опубліковано 18 тра 2023
- Chef Eric Gephart is back to show you how-to deliver with another delicious plate of wings with this Pineapple Chipotle Chicken Wings recipe!
"I do wings on the grill once a week. Keep it simple, have fun, and don’t over think it! Please Enjoy!" - Chef Eric Gephart
Pineapple Chipotle Chicken Wings
Ingredients:
2 Dozen Chicken Wings, Springer Mountain Farm
1 Tablespoon Lanes BBQ SPG
½ Cup Lanes Pineapple Chipotle Sauce
Method:
1. Stabilize your grill around 400 - 600F and use 2 deflector shields the set up for an indirect cook. (This is an indirect “Roast”)
2. While your grill is coming to temperature, separate your wings into drumettes and flats if applicable. Next, scruff the wings (run the knife across the surface to create more nooks and crannies. Season the wings with SPG, then place the wings on the grill.
3. Cook lid down for 25 -30 minutes then flip the wings. Be sure they do not stick. Cook for another 20 minutes lid down. Stack the smaller wings that come temp faster than the larger ones in the center and treat them as a larger roast to keep more moisture inside and allow all wings to come off hot at the same time. Cook all wings until they come to an internal temp of 175F.
4. Transfer the wings to a bowl and dress the wings with the Pineapple Chipotle Sauce. Return to the grill and allow the sauce to tack up lid down for 1 minute. Transfer to the presentation plate and enjoy!!!
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#kamadojoe #chickenwings #recipe - Навчання та стиль
Chef Eric - love your style man. Your excitement for cooking with the KJ is contagious. Your expertise is unmatched.
I just made wings this way on my BJIII, I’ve been doing it wrong all along! This is hands down the best method I’ve ever done. And I’ve tried them all. Basket. Oven.
This is the way.
Thank you chef Eric. Cheers to you.
This is the way⚡️🤙🏽
Once again, much love from Australia and your wonderful recipes!
🥂
Chef Eric, I simply appreciate your approach. Again, you have helped me achieve some pretty awesome results! Thank you! B
So glad to hear it Bob
Definitely flats! I will be using this recipe soon! Thanks for the video.
Love the flats, but you can't go wrong either way, putting them back on the grill to tack up is so right
Yep⚡️🤙🏽
Flats guy 🙌🏽
Drums flats can’t go wrong either way 🔥
Yep
Great recipe
Yum, yum, I need me some!
Another great video! Thanks for the inspiration!
🤙🏽🥂
Great recipe Chef Eric. Definitely like the flats the best.
Yessss
Hallooo, Chef Eric -
I do not have a Kamado Joe. However, I just got a Kettle Zone system from Aura Products, for my 22” Weber kettle. I am working on getting familiar with it as a cooking tool.
I am thinking of setting it up with both of the ceramic deflector plates in place. It will be interesting to see how your recipe and method will work in that scenario. I will send you a follow-up message with the results of my experiment.
Thanks for your wonderful recipes!
Man those look good. Appreciate you sharing the method - I come from the kettle world and have been looking for ways to do wings on the kamado without the rotisserie and basket. Cheers!
🥂
Love your work Chef Eric 👌 I struggle finding wings that good here in Oz 😢
✅🤙🏽
How do your videos not get hundreds of thousands of views?
🤣One day🤙🏽
Although I’m team whole chicken wing, if given the choice, I’m going flats! These look awesome!
Ahhh nice⚡️🤙🏽
Wings 😊
How do you get grill to 650 indirect?
Same question. Also, where were the deflector plates? At the bottom? or the middle level?
Start your grill. Stabilize at the temp then install your deflector plates.
@@ChefEricGephart thanks 🙏
Delicious
Right!!!
Drums for me!!!
Flats all the way. Looks good I make them too I do them a little different. Take care
🥂🤙🏽
What brand is the cutting board. That would really work for me...
Why I made chicken wings myself last night! Mmmm with a Caesar salad....Come to think of it a Caesar cocktail would be good too..... Thanks Chef! But one question. 650? Seriously? That hot????
I too am a flats man!
Great vid. Again!
You could do it with less temp but keep it high and indirect for a fun result
@@ChefEricGephart I'm usually at about 425....I'll up it some and keep a close eye on the results. Thanks for the lesson!
Chef E some great “tips” 😉 there on wings thank you so much! What’s the story on that index finger ring??
Now that’s a story⚡️😉
@@ChefEricGephart haha a man of mystery 😆 love it
Great video yummy
Cheers my friend
I just got an order from Lane’s; took advantage of the 2lb bag sale. I have yet to try the pineapple chipotle sauce. I’ll order that one next time. In the meantime, I’ll give this one a try with their “Pow Pow” sauce.
⚡️🔥
Chef Eric , can you clarify you said your temp was 650 but then said the dome is 350 ??
Maybe I need to rewatch 😆
I need that sauce, because I like hot stuff and am addicted to pineapple.
Nice⚡️🔥
Flats all the way
Who’s the repeater voice in the background
Flats forever
Yep⚡️🤙🏽
I'm wondering if I'm the only one not satisfied with the results with this technique. Or maybe I'm doing something wrong? I have the Kamado Joe Classic 1, I stabilize the dome temperature at around 630F, then I add the deflector plates and arrange the wings as explained in the video. I'm checking the wings regularly to make sure I don't overcook them. Towards the end, I use a Thermapen to verify the internal temperature and make sure they are cooked at 175F. I usually get a reading towards 185F, still acceptable I believe. In the end, the texture of the meat is not great. Is it possible that they just cook too fast with the ceramic temperature being so high?
Who ever said "Aint't no thing but a chicken wing" certainly did not try your recipe.
I am totally a drumette person. My wife and I will get the packs with drumettes only. I always use the logic of, it is easier for me to eat go for it.
🤣🤙🏽
Those wings look…..what the heck is that ring!!??
Flat
My Ikamand died when Kamado Joe turned their servers off on July 4th. Not a fan now.