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I like to just salt and pepper + garlic powder the wings and put them on the hot side of the smoker for a ride that makes the skin ultra crispy. Then put them in a ziploc bag with a shot of various HEB wing sauces and give them a good shake. Less is more sort of approach.
Ooh forgot, make the thin batter, and add some to a mixture of the AP flour and potato starch and mix by Hand to get a maximum craggy texture (no dry flour or starch). Then dip wings in batter, shake off excess, then into craggy mixture and gently press to adhere. Crispiest ever yard bird.
B-rad, I dated a Korean woman at one time and her mom made fried chicken with a batter similar to yours, but swapped out the corn starch for potato starch. Said the AP flour provided the browning and the potato starch inhibited the gluten in the flour and made thing’s ridiculously crispy. It was amazing.
I have just recently been watching these videos, past 6 months, and thought, it is always the same knife getting pulled out of the roll of knives, and now this is the first video I have seen with a different knife, I have moved up to level two, challenge accepted. As always, awesome.
I work at a very popular bbq restaurant in the south and I smoke are wings for 2.5 hours. then just drop them in the fryer when someone places a order. Then I toss them in a bowl with whatever sauce they want. We sell 400 to 700 a day it’s crazy
This is amazing with chicken breasts or drumsticks. I’ve smoked the chicken without any seasoning. The seasoning comes in from the flower and egg wash before you fry them. Smokey crispy spicy and sweet all in one bite. Hard to beat it.
If you are ever in OKC, check out Bobo's Chicken. It's a late night food truck and does smoked then fried wings covered in honey. If they are open, its he best for after a night out.
Nice! Blake, here. great to hang with you at the L&L training. I'm completely obsessed w smoked wings. I've been trying a buttermilk maranade and dredging w rice flour/tapioca flour/baking soda, then smoking them dredged. The coating gets super dry and hard (and fully adhered). I def don't have it down yet, amazing and crispy one time, kinda bready meh another. I need to do an experiment like this with some different parameters. Very sensitive to the amount of banking soda. Love your techniques here, excited to give em a try!
Highly recommend the L&L weekend. They really are all that awesome! The knowledge and hands on is fun. You're going to learn something, eat awesome food, and hang with some amazing people. I like a direct heat, then fried wing personally. Batter every once in a while. Mostly just naked.
Although my GSD recently passed, all my wing tips became little treats for her...when I would prep wings, shed sit patiently for her share. Give them to your dog RAW only, and they'll absolutely love them.
Speaking of wings, have you tried the Frank's seasoning blend? I dried some wings out the other day, then a light spritz of canola oil and a dusting of the Frank's, then onto the kettle. Ate them dry. Pretty good.
In south St. Louis, MO (yes, THAT regional of a recipe), we have "trashed" wings. Wings are fried to sub-doneness, tossed in hot sauce of choice (Tabasco, Sieberg's hot mustard, Frank's, etc...), and then flash fried. This is gluten-free (depending on sauce) and gives you a finish much like the unsauced Wondra flour. This will also make any oil un-reusable.
god... i never split mine that easy, haha! I always slit the skin, then pop then out, and use my pairing knife to split them. you make this seem so easy!
Can you not litterally consider doing something ? Litterally is an Amercanism to sex it up just like '"super'" is chucked in front of any verb to sex it up. In the old days we used very or really... but what the hell, dumbing down.
You should try coating the raw wings in corn starch then either direct heat cooking or smoking….might need a little duck spray to get all the white starch to crisp. Way good!
Years ago I saw a food show where a restaurant had wings they smoked and fried. I decided I had to try it, so I brined them, put on a rub, smoked them, then put more rub on (probably a mistake because it came off) and then fried them. They were delicious. Maybe the best tasting wings I ever made.... but I haven't done it again because MAN, it was a lot of work for wings.
I sous vide my wings. Then I cold smoke them. Then I fry them. Sous vide cooks the wings at the perfect temperature every time. You don't ever have to concern yourself with getting to, and then holding, the right temperature of your smoker. Cold smoking them after holds that perfect juicy meat and infuses them with as much smoke as you want to add. Quick fry them after the smoker to add the perfect crunch crust.
by the way, best way for batter to stick the best is to toss a handful into a sealed container and shake rigorously for a minute or less. this should help get better penetration into the surface and acquire better adherence before deep fry....
put them in the basket after battering them and lower the basket into the oil. then you wont loose so much fried coating. you can also batter them alternating between wet and dry coating for a thicker crunch. i'm curious how adding buffalo to the wet portion of the batter process would affect the flavor.
The apparel is right up my ally... pretty sure I was smoking a turkey in shorts and sandals in freezing rain. My loved ones haven't given me an apron yet to complete the Paris worthy look.
Awesome, totally awesome! Alright Robinson! Yes you may be too young for that but look it up. Love the channel bud, really really entertaining & fun! Btw, what’s to your right? Something’s over there…but only to the right
Did the smoke really come through after the fry?? Every time I smoke, then fry, the oil essentially decimates any smokiness I had achieved, leaving me to wonder why I even went through all the trouble. I am trying another smoke + fry technique this weekend though, where I smoked, vac-sealed, froze, and then will fry, hopefully concentrating the red oak smoke profile.
Great video brother! Those Tempura batter wings looks especially killer. Always enjoy your channel! I'm working to grow my channel as well. What type of camera do you use? Or what lense? Thanks and smoke on!!!
I saw Matt from Meat Church did something similar. He fried at 220 F then removed and waited an hour, then fried at 400F for a finish look. Your thoughts?
Hey Bradley. Big fan. I’m hoping you can tell me what I did wrong. I took the wings, broke them down, and salted with kosher salt overnight to dry them out. About 20 hours later, I put them in a propane upright smoker with Hickory chips SPG coating for flavor, at 300 for a little over an hour. They temped off at about 185 - 190. There was a water pan in there to keep the meat moist. Pulled them off and fryed them for 5 minutes. Skin was still VERY chewy, not crispy. It was hard but chewy. I like my wings crispy and NOT chewy. Where did I go wrong? My thought was the water pan kept moisture too high and left skin chewy not crispy. What are your thoughts. Was it temp? Would love your input and guidance.
I've been on a hunt to make the best smoked wing. These are looking good, but I think they were cooked a little too much to be able to take advantage of the second cook and all it's glory. I have a few other options I'm working on. The journey is far from over! Great looking wings though and love the crunch. 🍻
No expert here. But if I m doing a wet dredge. I have had good results patting the wings dry after they come off the smoker before going to the fridge. Getting the excess moisture off before it sets seems to be a big difference
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Oh I did 2 weeks ago, yes it works "highly recommend "
I like to just salt and pepper + garlic powder the wings and put them on the hot side of the smoker for a ride that makes the skin ultra crispy. Then put them in a ziploc bag with a shot of various HEB wing sauces and give them a good shake. Less is more sort of approach.
I’m giving this a try. H‑E‑B has the best sauces.
Red hot truly is the best sauce…You have the Best content on You Tube
Ooh forgot, make the thin batter, and add some to a mixture of the AP flour and potato starch and mix by Hand to get a maximum craggy texture (no dry flour or starch). Then dip wings in batter, shake off excess, then into craggy mixture and gently press to adhere. Crispiest ever yard bird.
B-rad, I dated a Korean woman at one time and her mom made fried chicken with a batter similar to yours, but swapped out the corn starch for potato starch. Said the AP flour provided the browning and the potato starch inhibited the gluten in the flour and made thing’s ridiculously crispy. It was amazing.
I have just recently been watching these videos, past 6 months, and thought, it is always the same knife getting pulled out of the roll of knives, and now this is the first video I have seen with a different knife, I have moved up to level two, challenge accepted. As always, awesome.
We do this probably 1 time a week. Smoke at 275 for about 45 min. Then fry until crispy. I use a large cast iron pan on the grill, come out great.
Love your channel and the energy that you bring you make things look simple and easy, keep BBQing outside.
I work at a very popular bbq restaurant in the south and I smoke are wings for 2.5 hours. then just drop them in the fryer when someone places a order. Then I toss them in a bowl with whatever sauce they want. We sell 400 to 700 a day it’s crazy
This is amazing with chicken breasts or drumsticks. I’ve smoked the chicken without any seasoning. The seasoning comes in from the flower and egg wash before you fry them.
Smokey crispy spicy and sweet all in one bite. Hard to beat it.
If you are ever in OKC, check out Bobo's Chicken. It's a late night food truck and does smoked then fried wings covered in honey. If they are open, its he best for after a night out.
Love your channel, man. Thanks for all the cool content and the laughs!
Liking these new evening releases
Nice! Blake, here. great to hang with you at the L&L training. I'm completely obsessed w smoked wings. I've been trying a buttermilk maranade and dredging w rice flour/tapioca flour/baking soda, then smoking them dredged. The coating gets super dry and hard (and fully adhered). I def don't have it down yet, amazing and crispy one time, kinda bready meh another. I need to do an experiment like this with some different parameters. Very sensitive to the amount of banking soda. Love your techniques here, excited to give em a try!
I did smoked and fried wings last year for the Duke UNC Final Four game and they were a massive hit. So good.
Try cold smoking then frying. Been doing that for years, works really well.
Weber vortex wings are the best best wings, hands down no contest
Highly recommend the L&L weekend. They really are all that awesome! The knowledge and hands on is fun. You're going to learn something, eat awesome food, and hang with some amazing people.
I like a direct heat, then fried wing personally. Batter every once in a while. Mostly just naked.
Although my GSD recently passed, all my wing tips became little treats for her...when I would prep wings, shed sit patiently for her share. Give them to your dog RAW only, and they'll absolutely love them.
Speaking of wings, have you tried the Frank's seasoning blend? I dried some wings out the other day, then a light spritz of canola oil and a dusting of the Frank's, then onto the kettle. Ate them dry. Pretty good.
In south St. Louis, MO (yes, THAT regional of a recipe), we have "trashed" wings. Wings are fried to sub-doneness, tossed in hot sauce of choice (Tabasco, Sieberg's hot mustard, Frank's, etc...), and then flash fried. This is gluten-free (depending on sauce) and gives you a finish much like the unsauced Wondra flour.
This will also make any oil un-reusable.
Also the Korean style wing batter is very close to what you would do with General Tzo's Chicken and Sweet & Sour Chicken. Thanks for the video.
don't know if you've done it yet, but pulling off carnitas with smoked lard sounds like a fantastic idea.
10 year Henry McKenna! Nice. Oh, great wing work too!
god... i never split mine that easy, haha! I always slit the skin, then pop then out, and use my pairing knife to split them. you make this seem so easy!
Yup. Pulling out the McKenna 10 bib. I’d like to see your collection so far.
I was literally considering doing grilled/fried wings for the big game, then you put this video out! Excellent job as always brother!
Can you not litterally consider doing something ? Litterally is an Amercanism to sex it up just like '"super'" is chucked in front of any verb to sex it up. In the old days we used very or really... but what the hell, dumbing down.
let’s go the bbq goat
Potato starch needs a double fry! Ultimate crunch that holds up to sauces and the white parts will look much better!
Great looking wings!
Do you clean prep table any special way after handling raw meat on it? Thank you for awesome content always!
If you watch the video where he shows how to clean his pit, he has a section in there about the table, too.
What's going on Chud? Welcome back tooooo your adoring fans!
You should try coating the raw wings in corn starch then either direct heat cooking or smoking….might need a little duck spray to get all the white starch to crisp. Way good!
Korean fried chicken is the best. Blending that with BBQ is genius
Nice bourbon Sir!! Fantastic Wings!!!
i actually consider buying the sponsor, good job chud!
Years ago I saw a food show where a restaurant had wings they smoked and fried. I decided I had to try it, so I brined them, put on a rub, smoked them, then put more rub on (probably a mistake because it came off) and then fried them. They were delicious. Maybe the best tasting wings I ever made.... but I haven't done it again because MAN, it was a lot of work for wings.
Doing this for the BIG GAME this weekend. Probably gonna try the “tempura” type batter. GO BIRDS!!
I think a shorter 250 smoke, cooling the wings, doing a drench and dredge, and a double fry (low temp/high temp) would crisp things up nicely.
Wondering if you could dip the wings in buttermilk first to get the breading to stick better.
Have you tried an egg wash to help the flour or potato starch adhere to the wings???
I’ll be at the class later in the year. Can’t wait!
Freakin awesome man!
Great looking wings 👍👍👍
The knife you're using to separate the chicken wings looks like a nakiri. Probably my favorite knife for most purposes.
Nice timing Joshua
Thanks... great vids
Mighty damn fine all. I'd like to try that batter fry on smoked pork belly cubes, with some pepper jelly on the side
I like smoky flavor with some crisp
I sous vide my wings. Then I cold smoke them. Then I fry them. Sous vide cooks the wings at the perfect temperature every time. You don't ever have to concern yourself with getting to, and then holding, the right temperature of your smoker. Cold smoking them after holds that perfect juicy meat and infuses them with as much smoke as you want to add. Quick fry them after the smoker to add the perfect crunch crust.
Made them before and your right it has a ham flavor
You the man Brad
Ok B-Rad. My respect for you just shot through the roof when you busted out the McKenna 10 year Bottled in Bond.
The slurry is crisper than the dredge all day.
by the way, best way for batter to stick the best is to toss a handful into a sealed container and shake rigorously for a minute or less. this should help get better penetration into the surface and acquire better adherence before deep fry....
put them in the basket after battering them and lower the basket into the oil. then you wont loose so much fried coating.
you can also batter them alternating between wet and dry coating for a thicker crunch. i'm curious how adding buffalo to the wet portion of the batter process would affect the flavor.
I can’t do the class this time, schedule conflict, but I’ll be signing up next time. Can’t wait!
What type of cutlery are u using to break them apart?
I usually smoke them and then hit them with the torch for crispness.
done this but i did like a quick boil brine first then smoke and fry
damn u git allata rain lol
Was reverse searing some steak when I wondered to myself…does chud have a smoked/fried wing video?? Well here we are
Was it raining by any chance? 🤣🤣
Love the video
Chud is team drum, now we know
The apparel is right up my ally... pretty sure I was smoking a turkey in shorts and sandals in freezing rain. My loved ones haven't given me an apron yet to complete the Paris worthy look.
Do you think those could be hot held for a restaurant or food truck without turning rubbery?
I love the sneaky placement of objects in your soft leather knife case....is this one a kazoo??
great idea to smoke a ton of these to at least 160F, let them cool down.
Then vacuum seal, in bunches. Then freeze for another day. Nice!
Darn it!!!! Wings are my weakness. Imma have to try these ones here
Great video man question does anybody you know do turkey wings like this
Awesome, totally awesome! Alright Robinson! Yes you may be too young for that but look it up. Love the channel bud, really really entertaining & fun! Btw, what’s to your right? Something’s over there…but only to the right
fantastic wiiizzzzzzangs!
i want you to make smoked & fried Ribs next🔥🔥🔥
I've fried and eaten a many loin rib 😋 Never crossed my mind to smoke it first 🤔
It will just taste like deep fried ribs, trust me. Better to fry them and then smoke them so the smoke sticks.
Did the smoke really come through after the fry?? Every time I smoke, then fry, the oil essentially decimates any smokiness I had achieved, leaving me to wonder why I even went through all the trouble. I am trying another smoke + fry technique this weekend though, where I smoked, vac-sealed, froze, and then will fry, hopefully concentrating the red oak smoke profile.
Try Smoked Lobster tail with parmesan butter🔥
Wow a Texas boy is doing blue cheese with wings👍🏻
I need to get an outside fryer
Oh man if you did smoked cuban video that would be amazing.
Yo Chuds i need some bbq recs in Austin!
Would lvoe to meet up dude!!
I would definitely need to add some real seasoning to my wings before cooking them.
How do you handle/get rid of feathers and pin feathers on the skin?
Great video brother! Those Tempura batter wings looks especially killer. Always enjoy your channel!
I'm working to grow my channel as well. What type of camera do you use? Or what lense? Thanks and smoke on!!!
I saw Matt from Meat Church did something similar. He fried at 220 F then removed and waited an hour, then fried at 400F for a finish look. Your thoughts?
Was that a kazoo in the knife holder?
Hey Bradley. Big fan. I’m hoping you can tell me what I did wrong. I took the wings, broke them down, and salted with kosher salt overnight to dry them out. About 20 hours later, I put them in a propane upright smoker with Hickory chips SPG coating for flavor, at 300 for a little over an hour. They temped off at about 185 - 190. There was a water pan in there to keep the meat moist. Pulled them off and fryed them for 5 minutes. Skin was still VERY chewy, not crispy. It was hard but chewy. I like my wings crispy and NOT chewy. Where did I go wrong? My thought was the water pan kept moisture too high and left skin chewy not crispy. What are your thoughts. Was it temp? Would love your input and guidance.
We're pulling out the wings now!
you ready for this one....
So that's what happened to Kazooie...
Can't go wrong with wings 👍
Love me some chicken wiangs!!
Was that a kazoo or pot pipe?
Came here to ask that.
@BigJerryS yes, yes I did
im a professional drinker i don't need hangover meds. but i do have the munchies after watching this
I've been on a hunt to make the best smoked wing. These are looking good, but I think they were cooked a little too much to be able to take advantage of the second cook and all it's glory. I have a few other options I'm working on. The journey is far from over! Great looking wings though and love the crunch. 🍻
Fresh mesquite works best 2hrs
Can you provide the research on the zbiotics, thanks
What about in an air fryer?
Flower, than egg, than bread-crumbs
Food Cost - you need to weigh the wing tips to determine the true price difference, right?
No expert here. But if I m doing a wet dredge. I have had good results patting the wings dry after they come off the smoker before going to the fridge. Getting the excess moisture off before it sets seems to be a big difference
No way to "F" up wings - they are ALL good.
No snake tonight? - The chicken musta got 'im. - lol - Cheers!
Put the wings in your thin coating , then roll in the flour , then deep fry... extra coating...
Mmmhh, wings.
Smoke party wings for 50 minutes at 210 degrees and flash fry at 375-380
why didn't you dip them in eggs? I assumed you would to help the stuff stick.