Cornstarch helps with crispy skin. I've found that you can go at it a couple of different ways. You can go 250 then deep fry or I use an airfryer to crisp up the skin. Or 250 to render the fat then bump up the temp to 325 or higher to crisp up th shin. Normally skin on a offset will be "bite through but not crispy. Rubbery if you run it at 250 straight though. That being said you can never beat the flavour fron a stick burner.
For crispy skin, I add baking powder to the rub. Your suggestion of a dry brine would also help drawing moisture out of the skin. I do both - put rub / baking powder on in the morning and barbecue later in the day.
My favorite smoked wing is a wing that is smoked for a short period and then finished in a deep fryer. I know it’s more work, but it’s best of both worlds IMO.
Great video again. Thank you for all the fabulous content. I use Malcom's hot rub on wings all the time. Great flavor and color. I absolutely love that offset.
Some of the best smoked wings I have had were in Conneaut Ohio. The guy said he smoked them until 165, and then stored them. And when people ordered them on the day they were on the menu, would drop them in the deep fryer to finish them and crisp them up.
Corn Starch is the key to crispy wings with the other seasonings in the shake-n-bake style prep. I use it with the rub (no sugar) an place on the Kamado at about 350 (double indirect) and they come out great, turning once or twice over an hour. Buffalo sauce is last, store bought, of course. Love the smoker, James! Have fun with it :)
You might want to consider making your tips like the biscuit heat distribution test into TikTok videos. Perfect format for quick tips and big/different audience.
Wow those temps you reached are impressive for an offset. My pit came with an expanded metal grate that fits in the cooking chamber and this allows you to build a wood fire let it die down to embers and you can indirect or direct cook over them.
I’ve had great luck with wings by using a steaming basket in a large pot and steaming the wings for a few minutes to render the fat out before putting the heat to it. Makes for some very crispy wings
I find the offset videos where you're doing hot & fast to be very compelling. At least for me it's breaking a norm of stick burners and expanding the range of food that can be produced. Great work, SDBBQ!
Hey James, I just purchased the Z Grill 11002b pellet grill. Done wings 3 times so far and running the smoker up to 400 for 20 minutes, flip, then another 20 minutes. I like naked wings so it was all good.
Hey James, I recently got a second hand reverse flow. So I tried to mimic your wings for my first cook, but the result were very disappointing that the skin turn out so black. I did a thorough cleaning inside and out (except the firebox). I suspect that the blackened skin is caused by the firewood I use which I bought from Real Canadian Superstore. What's your thought on the blackened skin? And where do u get your firewood? Thx
Smoke wings at 275 for an hour to hour & 10 min, then pull them off, heat your grill/smoker up to 400 and finishing them off till they're nice and browned...5, 10, 15 additional minutes. Keep an eye on them. Sauce them at the end. Smokey, crisp, delicious!
Love the last minute cook idea. Have you ever used baking powder to help dry out the skin? I’ve done it overnight and it makes a huge difference, but I’ve also noticed decent results even using it just 30 minutes before I put my rub on and throwing them on the grill…
Your cook looks good, I think you got it right all the way thru except for the temperature that got out of control. My method to crisp up chicken skin, is for the last ten or fifteen minutes, I brush with clarified butter and crank the temperature up to 450 F -500 F. It can be fiinished at these temperatures in the kitchen oven, if a pit does cannot reach that high. The comment suggestions of using baking powder and starch seem to be good ideas. I have used them in batters but not on naked chicken. Too much corn starch gives a hard unpleasant texture though.
Wings on weber kettle with the Vortex in place. Haven't been able to make better than that. Not sure an offset can compete but would love it if they could as love using my offset
I prefer wings on my wsm with the water pan out cooked around 350. The kettle with vortex does great wings but I can never get the amount of smoke I want. Plus you get the added flavor of the fat dripping in the coals.
@@hinds90 tried WSM and then finish with vortex? may get best of both worlds with more smoke and nice and crispy? may have to give that a whirl. Fair bit of work for some wings but who doesn't enjoy using multiple tools for cooking
The crispiest - probably way too crispy - you'll ever get is by breading them with corn starch. I think Guga did a video comparing various things (flour, flour / starch, starch, etc) on fried chicken to see what got the crispiest.
That was certainly hot! Was I the only one that felt bad about the one wing that got away? 😂 Baking powder is on my list to try with a low temp slow and then high temp finish.
Quite frankly, I'll stick with the Kamado. Holy $H!t mode is not good. I do Wangs all the time. Low n slow. might invest in a Joetisserie and try that on Wangs.
I really like the idea of using the offset in different ways. Way to always keep things fresh James.
Cornstarch helps with crispy skin. I've found that you can go at it a couple of different ways. You can go 250 then deep fry or I use an airfryer to crisp up the skin. Or 250 to render the fat then bump up the temp to 325 or higher to crisp up th shin. Normally skin on a offset will be "bite through but not crispy. Rubbery if you run it at 250 straight though. That being said you can never beat the flavour fron a stick burner.
For crispy skin, I add baking powder to the rub. Your suggestion of a dry brine would also help drawing moisture out of the skin. I do both - put rub / baking powder on in the morning and barbecue later in the day.
That's a great idea!
I always learn from watching you work. Food and Edit! So polished! Cheers.
I appreciate that Tommy!
I always start with the flats too!
haha my fav
Those chicken wings looked great here, Great to see how versatile the offset smoker can be thanks for sharing James, Cheers.
Cheers Paul
My favorite smoked wing is a wing that is smoked for a short period and then finished in a deep fryer. I know it’s more work, but it’s best of both worlds IMO.
Great video again. Thank you for all the fabulous content. I use Malcom's hot rub on wings all the time. Great flavor and color. I absolutely love that offset.
3:09 - oh noooooo! 🤣🤣
a moment for the lost wing lol
Some of the best smoked wings I have had were in Conneaut Ohio. The guy said he smoked them until 165, and then stored them. And when people ordered them on the day they were on the menu, would drop them in the deep fryer to finish them and crisp them up.
oh nice
Yep my favorite way to do it. Moe’s Original BBQ does this and it’s too good.
They look awesome!! Great job!!👍😁
thanks
Corn Starch is the key to crispy wings with the other seasonings in the shake-n-bake style prep. I use it with the rub (no sugar) an place on the Kamado at about 350 (double indirect) and they come out great, turning once or twice over an hour. Buffalo sauce is last, store bought, of course.
Love the smoker, James! Have fun with it :)
Thanks for the tips! Doing my first brisket on it today
You might want to consider making your tips like the biscuit heat distribution test into TikTok videos. Perfect format for quick tips and big/different audience.
Wow those temps you reached are impressive for an offset.
My pit came with an expanded metal grate that fits in the cooking chamber and this allows you to build a wood fire let it die down to embers and you can indirect or direct cook over them.
oh that's cool, i was wondering about how to do a country style cook on one
@@SmokingDadBBQ How much was your Pitt?
I seen one but not your model, it was north of $6k.
@@briandaffern5108 mail search sucks, looking for my invoice but I have the smaller Carlisle which was 5 something
@@SmokingDadBBQ k.
It definitely seems like quality Pitt.
If I come across a couple extra Donaldson I'll check it out.
I’ve had great luck with wings by using a steaming basket in a large pot and steaming the wings for a few minutes to render the fat out before putting the heat to it. Makes for some very crispy wings
thats interesting, will have to try it
I find the offset videos where you're doing hot & fast to be very compelling. At least for me it's breaking a norm of stick burners and expanding the range of food that can be produced. Great work, SDBBQ!
Thanks Dirk... this goes so hot so easily i am tempted to try a pizza in it
@@SmokingDadBBQ 🤩🤩🤩
Giving some love to yer boy Malcolm Reed “ let’s git to cooking” great video as always !!!
hahaha cheers
Throw a fire in the main chamber near the stack to complete the polymerization of the lineseed oil. It'll even out the color also.
good idea, its normal food safe oil not linseed but it does need more heat over there
Hey James, I just purchased the Z Grill 11002b pellet grill. Done wings 3 times so far and running the smoker up to 400 for 20 minutes, flip, then another 20 minutes. I like naked wings so it was all good.
right on, and congrats on the new grill
Hey James, I recently got a second hand reverse flow. So I tried to mimic your wings for my first cook, but the result were very disappointing that the skin turn out so black.
I did a thorough cleaning inside and out (except the firebox). I suspect that the blackened skin is caused by the firewood I use which I bought from Real Canadian Superstore. What's your thought on the blackened skin? And where do u get your firewood? Thx
Smoke wings at 275 for an hour to hour & 10 min, then pull them off, heat your grill/smoker up to 400 and finishing them off till they're nice and browned...5, 10, 15 additional minutes. Keep an eye on them. Sauce them at the end. Smokey, crisp, delicious!
Love the last minute cook idea. Have you ever used baking powder to help dry out the skin? I’ve done it overnight and it makes a huge difference, but I’ve also noticed decent results even using it just 30 minutes before I put my rub on and throwing them on the grill…
I have done the baking soda trick for oven baked wings but haven't tried it with wings on the joe yet
i did once and didn't like it as much as the dry brine, but maybe i should give it another go
looks delicious. i want buffalo wings now.
So good!
That hot rub looks really good. It would be nice if the finished wings could retain some of that beautiful red color. Maybe a dusting once plated?
Great idea!
Corn flower is good for crispy skin
thanks
Your cook looks good, I think you got it right all the way thru except for the temperature that got out of control. My method to crisp up chicken skin, is for the last ten or fifteen minutes, I brush with clarified butter and crank the temperature up to 450 F -500 F. It can be fiinished at these temperatures in the kitchen oven, if a pit does cannot reach that high. The comment suggestions of using baking powder and starch seem to be good ideas. I have used them in batters but not on naked chicken. Too much corn starch gives a hard unpleasant texture though.
James using Malcom’s rub is the Reese’s Peanut Butter cup of the BBQ world!
haha love it, cheers
Wings on weber kettle with the Vortex in place. Haven't been able to make better than that. Not sure an offset can compete but would love it if they could as love using my offset
I prefer wings on my wsm with the water pan out cooked around 350. The kettle with vortex does great wings but I can never get the amount of smoke I want. Plus you get the added flavor of the fat dripping in the coals.
i will try 350 next time and see what difference that makes
@@hinds90 tried WSM and then finish with vortex? may get best of both worlds with more smoke and nice and crispy? may have to give that a whirl. Fair bit of work for some wings but who doesn't enjoy using multiple tools for cooking
Hot and fast is the only way for wings. I use my Weber at full heat and they always turn out juicy and flavorful!
100%, these weren't as crispy as a kettle wing would have been
Definitely slower may allow the time to crisp up the skin but at the expense of drying out the wing remains to be seen. Interesting cook.
only one way to find out
Just curious, what temperature do you normally cook chicken wings on your Kamado joe? Thanks
425
The crispiest - probably way too crispy - you'll ever get is by breading them with corn starch. I think Guga did a video comparing various things (flour, flour / starch, starch, etc) on fried chicken to see what got the crispiest.
Good point!
That was certainly hot! Was I the only one that felt bad about the one wing that got away? 😂 Baking powder is on my list to try with a low temp slow and then high temp finish.
right on, we will figure this out lol
I'd say with the convection of a offset. 300 to 350 with the even cooking of your pit should be spot on to get crispy skin.
i think you're right
I love this..
thanks, cheers
I prefer when smoking using the whole wing, I season the wings cook 350° for 45 min and no sauce until they come off
thanks, will try that temp next time
The one wing that fell though the grate 😢. 😂
I saw that as well 🦅👁😢🤣
RIP little fella
You bought another Kamado Joe?? Why??
that’s tomorrows video 😊. series 1, to compare it to series 3 at more than double the cost
🔥 🔥 🍺🍻🍺
cheers
Who else hurt a little inside when that one wing feel between the grates
i am still sad lol
Rip the wing that fell thru the grate. We’ll pour one out for the little fellow.
a moment for the lost wing lol
Quite frankly, I'll stick with the Kamado. Holy $H!t mode is not good. I do Wangs all the time. Low n slow. might invest in a Joetisserie and try that on Wangs.
oil your exterior my man