Edit: Yes, I know wings are considered white meat, not dark. I missspoke while filming. For those of you wondering, and so I don’t have to answer this question repeatedly. My pellet grill doesn’t require the lid to open during start up. If yours does, put the wings on, leave the lid open, and fire it up set to 400°. After it ignites, close the lid and follow the recipe. 👍🏼
Okay I noticed that you just put it on the right side of the grill? Is there a reason why and if I wanted to fill up the whole Grill would the chicken still cook at the same time?
@@Demonpk-lb4gh I put it on the right for the camera angles. Whether or not your cooker has hot zones is something you need to figure out. Most of them do. In which cause I’d probably rotate on the flip so everything is cooking evenly. Hope that helps!
Tried this tonight with chicken thighs. It was slightly over a 1 hour cook but turned out amazing on my LSG pellet grill. I did use half hickory pellets and half hickory wood chips in the hopper.
On start up of my Louisiana the instructions say to keep the lid open. Probably most pellet grills. How did you get away with doing these wings without the lid open on start up and without a burp of the cooker?
Not all pellet smokers require the lid to be open during startup, mine included. Traegers also don’t require it. If yours requires it, leave your lid open during start up and close it after ignition.
Wow those Wings look incredible and VerY edible 😋🤤. I like the idea of low and slow for more smoke, not letting the Wings get too hot too soon. No fussing around everY 15 minutes or so. This going into mY playlist for sure. 👍👊. NicelY Done. Thanks for sharing. 😎🇺🇲
I must say… your work is fantastic and I really enjoy how you fast forward through the eating part where other content creators have the mic so loud and the chewing… thank you!!!
I actually did this method before on accident and it was my best wings. I didn’t turn the wings and it still worked great. I was busy having cold beers and cleaning pool and forgot to check on wings.
Just tried them on my Traeger. Although they looked good at the 30 minute turn, the last 30 was way too much. They were charred black. Not sure if it was the time/temp or the fact I used Meat Church Honey Hog Hot, and the sugars just burned. They temped over 200 at the hour mark. I love the Blues Hog Wing Sauce though, thanks for that. I’ll be tinkering with these for a while. Maybe 375 for 20 + 20 mins? At least if I check on them, I can pull them if they get too cooked.
Looks great, I just got some of the Honey Chipotle BBQ and some Suckal Busters. I will be making these along with the candy bacon this Sunday. Thanks for the great video keep them coming. Terry...
Question, Are you still using your Typhur thermometer? I saw in this video that you went back to the Mk4. Any reason? I am thinking to get the thermometer and Typhur is my favorite so far for the look and magnet that will be better in my kitchen. I do BBQ almost every weekend but not to compete.
I still do use it, but I’ve seemed to misplace it lol. I do know they had some production issues as well, I don’t know if that has been alleviated as I can’t get a response back from the company. Just being transparent with you.
@AshKickinBBQ I would like to buy the thermometer but still thinking about thermapen or Typhur and I know the good things about the thermapen but the nice design and speed for this Typhur is calling after all it will be place in my kitchen to easy access but next to my grill during weekends. What do you recommend at this moment??
Trying this wked Sept 2nd only question was 0-400 was you fired up smoker 0 and shut the lid… I got SGX 36 says keep lid open on fire up. What’s your op…..So keep those flys out and keep rolling smoke!!!!!
Assuming you meant baking powder? I never use cornstarch or anything else like that with my wings. Cook them proper, and there’s zero need for it in my opinion.
This worked FANTASTIC! Tried this weekend! Only thing im changing is cook 30 min flip then check in 15. Mine got a little done..🙄🙄 still was tastee though! Definitely one for the cook book!
Ohhhh man, those look amazing!! I had my doubts about that technique when I heard about it, but after seeing you try it, I'll be doing this next time. Can't wait till my aftermarket controller comes in for my Pit Boss 1600 pro so I can try this as I wouldn't have been able to do it with my factory controller as it took over an hour just to reach 300°. Thank you for the video. Great job!!
Those looked amazing ! I am definitely going to give this a shot , but first I need to get my some of that Ash Kickin Honey Chipotle. Keep the videos coming brother.
Love the color of the finished wings! Dang, I forget to get with ya in Worthington about your rub, I’ll send ya a message. Look at you, is that a Jeff Rice timer you set ?……lol. One question, did you leave the door open during the initial start up ? Love that Blues Hog Wild on yardbird! Great job Darrin. Now if it just gets down to zero……lol! I saw the troll comment about 0*. Everyone is a critic ! Great process !
Ha! Very nice timing. Here in Minnesota our local Cub Foods just put wings on sale. Definitely going to try these on Sunday. Thanks as always for these videos. I have the PitBoss Sportsman. Have a good weekend all.
Closing the lid right at startup got me trippin. Isn't that what cause some smokers to blow up? i always wait until the pallets fully catch so all that white startup smoke does not build up. Or does this smoker have a special feature that avoids that from happening?
My pellet smoker (as I’m sure most do) puts out some acrid smoke for a few minutes on start up. If it’s only a few (3-6) minutes of exposure to it, would it negatively affect the flavor of the wings?
Not on this particular cooker you don’t. There’s a few where it’s recommended to have the lid open, in which case I’d recommend leaving the lid open on startup and close it once you have ignition.
Kind of off topic but, 0-400F reminds me of how I cook bacon. Put cold bacon on cold bacon/cookie rack (Lee Valley) and put that on a cookie sheet lined with aluminum foil for easier cleanup. Dust bacon with cayenne pepper. Put in cold oven and set it to 400F. Takes about 15-20min and I flip about 2/3 of the way through. Bacon stays nice and flat. Then the Lee Valley racks can go through the dishwasher on the top rack. Enjoy folks!
@@KennethMagee-ff1ml that’s not true. LSGs and Traegers don’t require having the lid open upon starting it. Follow your manufacturer’s directions if you’re worried about it.
I am nervous about trying this. I thought you had to start your pellet grill with the lid and grate open to get rid of bad smoke then put it to the temp you want.
@@michaelwilliby7511 the bad smoke that dissipates after 30 seconds? Not enough to oversmoke anything. The idea of having the door open is because some cooker manufacturers recommend it. Traegers and LSGs do not.
@ I am not concerned with over smoking. I am concerned with my smoker exploding. That’s why the instructions say to open the lid and the grate during start up.
@ yeah, follow YOUR instructions. I followed mine. So set yours to 400° and after combustion, close the lid. The wings can be on while you start it up with the lid open…
I’ve noticed it’s a placebo thing, I leave em whole and people tend to eat around 3 each. I cut em, and they get devoured like nothing. I leave em whole and they tend to make it longer thru the night lol
Keeping them whole definitely prevents them from drying out. But if your know what your doing you can get the same results. The only thing I cut off is the end you can’t eat. Do difference in taste but it can be a lot easier to fry em out when broken down.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Edit: Yes, I know wings are considered white meat, not dark. I missspoke while filming.
For those of you wondering, and so I don’t have to answer this question repeatedly. My pellet grill doesn’t require the lid to open during start up. If yours does, put the wings on, leave the lid open, and fire it up set to 400°. After it ignites, close the lid and follow the recipe. 👍🏼
Okay I noticed that you just put it on the right side of the grill? Is there a reason why and if I wanted to fill up the whole Grill would the chicken still cook at the same time?
@@Demonpk-lb4gh I put it on the right for the camera angles. Whether or not your cooker has hot zones is something you need to figure out. Most of them do. In which cause I’d probably rotate on the flip so everything is cooking evenly. Hope that helps!
It’s was I did on sheet pan sausages & veggies… just cking!!!! “Keep that Smoke rolling”
You are correct, though. Wings are forgiving, just like dark meat, and are better if cooked to a higher internal temp.
Dark meat in regards to parts of the chicken
Team Flat, here. Loved the 0-400 video. As I'm learning, all of your videos are top shelf. Thanks for posting.
Some awesome wings Darrin! Definitely a drumming. Cheers!
Tried this tonight with chicken thighs. It was slightly over a 1 hour cook but turned out amazing on my LSG pellet grill. I did use half hickory pellets and half hickory wood chips in the hopper.
Trying this now with some wings. But that does sound really good with some thighs and legs and they are on sale for .77 a lb here.
Dig this idea! So simple and no warm-up pellet waste! I'll have to give this a try!
What is your method when cooking from frozen?
These were phenomenal, had them tonight. Thanks man.
Great job man I did the same thing but I use chicken legs and only went to 375 the same amount of time turned out awesome thank you very much
Nice cutting board beautiful grain on the outer boarder wings look great to lol
Nothing better than that Ashkickin bbq rub. I have always been an SPG only guy but that rub is great on Chicken and Pork !!!
Thank you! I appreciate the kind words!
On start up of my Louisiana the instructions say to keep the lid open. Probably most pellet grills. How did you get away with doing these wings without the lid open on start up and without a burp of the cooker?
Not all pellet smokers require the lid to be open during startup, mine included. Traegers also don’t require it. If yours requires it, leave your lid open during start up and close it after ignition.
Was wondering the same thing about to try these today and my pit boss requires you to keep the lid open for start up. 👍🏼
Gonna try this tomorrow! Do you have a video in cleaning your pellet grill? Was curious if you use anything to spray on it.
I don't have one, but I'd be happy to make one!
@AshKickinBBQ yes please!!
Those knives are sharp AF. Man those wings look good too! Can't wait to try this!
Can I do this method with large drumsticks as well? I have a little tabletop pit boss smoker
Wow those Wings look incredible and VerY edible 😋🤤. I like the idea of low and slow for more smoke, not letting the Wings get too hot too soon. No fussing around everY 15 minutes or so. This going into mY playlist for sure. 👍👊. NicelY Done. Thanks for sharing. 😎🇺🇲
Thank you for the comment!
Drummies all the way thank you. And nibblin' on the tips ish alllllways tastay.
Definitely my new of of doing wings. So simple to.
Nice job! Team flats for sure
I must say… your work is fantastic and I really enjoy how you fast forward through the eating part where other content creators have the mic so loud and the chewing… thank you!!!
Awesome wings! Question: Have you tried this method on a Weber kettle with a Temp controller like a spider grills Venom?
@@grateful1185 I have not
What do you do with the wing tips?
Save them for making homemade stock
Oh, good call. I'll do that too. Thank you
Did you have the difuser plate open
No
Just trying this for the first time on my Lone Star
Would this method work for a spatchcock chicken
No, it’s not enough time
Think I’ll try that out Sunday 🔥🔥
Team Flats! Thanks for sharing this simple technique 👏
You’re welcome! I’m team flats too!
I actually did this method before on accident and it was my best wings. I didn’t turn the wings and it still worked great. I was busy having cold beers and cleaning pool and forgot to check on wings.
Cold beers always get the job done!
Beer!!! 🍻
What's the flavor profile of that Blue's Hog sauce? Is it a buffalo base flavor, honey mustard or like a Carolina Gold?
buffalo base for sure. It's quite good
Can't wait to try this in my Traeger ! Nice Vid. Thanks!
Just tried them on my Traeger. Although they looked good at the 30 minute turn, the last 30 was way too much. They were charred black. Not sure if it was the time/temp or the fact I used Meat Church Honey Hog Hot, and the sugars just burned. They temped over 200 at the hour mark. I love the Blues Hog Wing Sauce though, thanks for that. I’ll be tinkering with these for a while. Maybe 375 for 20 + 20 mins? At least if I check on them, I can pull them if they get too cooked.
Looks great, I just got some of the Honey Chipotle BBQ and some Suckal Busters. I will be making these along with the candy bacon this Sunday. Thanks for the great video keep them coming. Terry...
Thanks for the support Terry!
Good video, thanks. I'll be trying this soon.
Question, Are you still using your Typhur thermometer? I saw in this video that you went back to the Mk4. Any reason? I am thinking to get the thermometer and Typhur is my favorite so far for the look and magnet that will be better in my kitchen. I do BBQ almost every weekend but not to compete.
I still do use it, but I’ve seemed to misplace it lol. I do know they had some production issues as well, I don’t know if that has been alleviated as I can’t get a response back from the company. Just being transparent with you.
@AshKickinBBQ I would like to buy the thermometer but still thinking about thermapen or Typhur and I know the good things about the thermapen but the nice design and speed for this Typhur is calling after all it will be place in my kitchen to easy access but next to my grill during weekends. What do you recommend at this moment??
Wings look great. Good job. Thanks for the rips. Where did you get those tongs? Team flats
Trying this wked Sept 2nd only question was 0-400 was you fired up smoker 0 and shut the lid… I got SGX 36 says keep lid open on fire up. What’s your op…..So keep those flys out and keep rolling smoke!!!!!
Check out my pinned comment brother. I gotchu 👍🏼
Looks good I’m going to try it
I just made these tonight and they were awesome. I never thought I could get wings like that from my pellet smoker.
Great job!
going to try it this weekend (Penn State - Iowa game!) This has got to be as good as the 3-2-1 ribs!
Heck yeah!
I noticed you didn’t use cornstarch or back powder, does either make a difference with 0-400 method
Assuming you meant baking powder? I never use cornstarch or anything else like that with my wings. Cook them proper, and there’s zero need for it in my opinion.
Cant wait to try! Great video again!
This worked FANTASTIC! Tried this weekend! Only thing im changing is cook 30 min flip then check in 15. Mine got a little done..🙄🙄 still was tastee though! Definitely one for the cook book!
What smoke did you use? Apple?
It was a blend, use what you like
Looks good. I sometimes begin with frozen wings I'd probably have to modify it a bit for those depending on their size.
I like this method but it never gets down to 0° here.
Whatever temp in your area-400 degree wings. Better?
@@AshKickinBBQhahaha
@@AshKickinBBQyeah
I want to try this method on my Kamado Joe! Start up time takes a little longer though, so times would need to be adjusted I’m sure.
Yeah, I would temp them after the first 30 to see where they're at
What did you use to BBQ these on?
I'm sorry, I don't understand the question
@AshKickinBBQ What smoker? It looks really nice but we only catch glimses of it in the video.
Flats or drummies? Yes.
Preach!
Ohhhh man, those look amazing!! I had my doubts about that technique when I heard about it, but after seeing you try it, I'll be doing this next time. Can't wait till my aftermarket controller comes in for my Pit Boss 1600 pro so I can try this as I wouldn't have been able to do it with my factory controller as it took over an hour just to reach 300°. Thank you for the video. Great job!!
Oh ya, Team Flats by the way!! Lol
Thanks Mark! It was a great and simple cook!
i will try it in germany!!! great method!!!
Ordered me some of your chipotle seasoning just now
Thank you so much for the support brother
Those looked amazing ! I am definitely going to give this a shot , but first I need to get my some of that Ash Kickin Honey Chipotle. Keep the videos coming brother.
Thanks for the support brother
I can't wait to try them on my gravity smoker...
Yes, that would be amazing!
Great video. Trying this method this weekend.
Awesome! Let me know what you think!
Your 85 degrees outside temp at start-up threw me off...I'm used to your old school cooks at 35 - 45 degrees. 😂
Haha! Summertime here in MN, but it was 50º when I got up at 4AM today, thanks Judge!
Team Flats!!
For more crisp you can use baking powder, or potato starch.
I’ve never been a fan of doing that. But it does work
RIP Fly lol.
Wings looks great!
Lol that dang fly man
Love the color of the finished wings! Dang, I forget to get with ya in Worthington about your rub, I’ll send ya a message. Look at you, is that a Jeff Rice timer you set ?……lol. One question, did you leave the door open during the initial start up ? Love that Blues Hog Wild on yardbird! Great job Darrin. Now if it just gets down to zero……lol! I saw the troll comment about 0*. Everyone is a critic ! Great process !
Thank you Kent! Haha, it was a Ricer timer! I didn't leave the door open on start up cause you don't need to on the LSG.
Did the temperature ever get to 400? It looked like in the video clips you were maybe at 350?
lol yes, I definitely hit 400°. You can’t base it off the lid thermometer
So was it literally a couple minutes after sauce ??
@@Junior323L yes
Anyone else say cheers every time before putting something in your mouth?
Yeah your mom does every time I come over 🤘🏼
I'm a wing freak,🤣 can't wait to try this!
You just gotta keep livin' man, L-I-V-I-N. That’s what these wings make you do. 🔥🔥
FINALLY someone acknowledges the reference! CLASSIC!
I'd read/heard start-up smoke is "bad" smoke. Not true?
For the brief amount it will be on the meat, it’s fine.
So we’re you doing 30 after 400 or a total of 1 hour from start to finish?
30 minutes from the moment it’s on.
I'm going to try this the next time I do wings!
The Flat is where its at.
Ha! Very nice timing. Here in Minnesota our local Cub Foods just put wings on sale. Definitely going to try these on Sunday. Thanks as always for these videos. I have the PitBoss Sportsman. Have a good weekend all.
I’m in Minnesota as well 😉. Thanks for the comment, and you have a great weekend as well!
@@AshKickinBBQ I love how I’ve learned from your videos as well as others comments. Keep up the smoking👍🏻
I live in Florida. So It’d be 100-400. 🍗
Closing the lid right at startup got me trippin. Isn't that what cause some smokers to blow up? i always wait until the pallets fully catch so all that white startup smoke does not build up. Or does this smoker have a special feature that avoids that from happening?
@@GTor1226 it’s perfectly acceptable to do this with the LSG, and Traegers. Follow your brands procedures.
Team Flats (but I’d leave the tip on)
Team both
My pellet smoker (as I’m sure most do) puts out some acrid smoke for a few minutes on start up. If it’s only a few (3-6) minutes of exposure to it, would it negatively affect the flavor of the wings?
No it wouldn’t
Don't you have to worry about the start up smoke like on the pit boss
Not on this particular cooker you don’t. There’s a few where it’s recommended to have the lid open, in which case I’d recommend leaving the lid open on startup and close it once you have ignition.
True. I’ll tweak this. But good comment.
Team flats!
Heath Riles says “drummies are for dummies.” 😂 I like both but prefer flats.
Heath is the man! lol!
Just set out 5 lbs of wings to try tonight.
Awesome Mark! I hope you enjoy them!
This was so easy and they were very good.
Kind of off topic but, 0-400F reminds me of how I cook bacon. Put cold bacon on cold bacon/cookie rack (Lee Valley) and put that on a cookie sheet lined with aluminum foil for easier cleanup. Dust bacon with cayenne pepper. Put in cold oven and set it to 400F. Takes about 15-20min and I flip about 2/3 of the way through. Bacon stays nice and flat. Then the Lee Valley racks can go through the dishwasher on the top rack. Enjoy folks!
How can you close your lid before you get a flame going every pellet grill needs the lid open until the heavy smoke is gone ??
@@KennethMagee-ff1ml that’s not true. LSGs and Traegers don’t require having the lid open upon starting it. Follow your manufacturer’s directions if you’re worried about it.
The sauce kills the crispiness. Try leaving them naked, and then dipping in the sauce for the added flavor. Love your vids... thank you!
Who temps chicken wings!?
@@grippinglipsfishing5671 people who don’t want salmonella and want a perfectly cooked wing….anymore brilliant questions?
Nope that is all. Thanks.
I am nervous about trying this. I thought you had to start your pellet grill with the lid and grate open to get rid of bad smoke then put it to the temp you want.
@@michaelwilliby7511 the bad smoke that dissipates after 30 seconds? Not enough to oversmoke anything. The idea of having the door open is because some cooker manufacturers recommend it. Traegers and LSGs do not.
@ I am not concerned with over smoking. I am concerned with my smoker exploding. That’s why the instructions say to open the lid and the grate during start up.
@ yeah, follow YOUR instructions. I followed mine. So set yours to 400° and after combustion, close the lid. The wings can be on while you start it up with the lid open…
@ ok. I’ll try it that way. Thanks. I love your channel and all your meats come out looking delicious.
@ I think it will work out great for ya! Let me know! Thanks for the kind words
After 30 minutes, the cooker gauge looks like 300, not 400, even after the second 30 minutes, the gauge was a little over 350.
Yeah, I don’t go by the gauge. I go by the digital read out. No need to overthink this.
team flat
flats
I thought you had to prewarm a pellet grill with the lid open or they blow up
Lol 😂. Read my pinned comment.
Guess I should of read the whole pinned comment 😂
Don’t break them down! They’re so much better all in one piece.
@@JW-vo5gs literally no difference and personal preference
Nah
I’ve noticed it’s a placebo thing, I leave em whole and people tend to eat around 3 each. I cut em, and they get devoured like nothing. I leave em whole and they tend to make it longer thru the night lol
@@AshKickinBBQyeah if anything , less smoke gets in since they’re larger pieces
Keeping them whole definitely prevents them from drying out. But if your know what your doing you can get the same results. The only thing I cut off is the end you can’t eat. Do difference in taste but it can be a lot easier to fry em out when broken down.
Team flats all day can can get all the meat in one pull through your teeth 😂