That tip about large temp adjustments with the low vent and small temp adjustments with the top vent blew my mind a bit! Make complete sense and now I can use it to my advantage! Thank you!
Chef Eric you the man, I think I will try the scoring method on some drum sticks I’m more of a leg man lol I like any part of the chicken almost, thanks for the great method as chef Roel says keep on grilling.
Excellent technique and recipe. Scruffing definitely the hot setup. I have to say this last batch, prepared with your technique, best ever. Thanks for sharing!!
Hey Chef Eric, appreciate your videos and been loving every recipe so far! Any chance you can share a substitute rub/spices mix if we aren't using Lanes BBQ mixes?
Hey chef Eric. These are great delicious chicken wings 😋 nice sauce also hope I can find this in a store at my place. Nice video again. And oh I saw you did change your gloves🤪
Looks fantastic, last time I made wings I did 24 hours in Clausen pickle juice and I'm not looking back, I think I used chef Tom's cattlemans grill 8 second ride and used somebody's mango habanero wing sauce. Not really a traditional hot wing flavor kind of guy. I want to try a 24 hour Corona and lime marinade next and see how that goes. Might do that after I do the scallops I just scored!
Might make some wings today on my KJ Classic II, in the rain. Question: has anyone ever used smoking pellets (like the ones made from pecan shells) in their KJ? Was thinking about putting some in the ash drawer. Thoughts?
MMMMMMMMMMmmmmmmmm I love that you get me thinking...what other kind of hot sauce? Jalapeno? Hmmmm Yeah great inspiration chef thanks. I usually go hotter but I'm going to try a bit cooler and see how that goes around. Thanks so much AGAIN for this!
Hi Chef Eric, I’ve become a bit of a wing fiend recently and trying loads of different methods (Every method seems to work with wings so far 🤷♂️). Will definitely give the scoring a go next time! What’s your opinion on cooking the wings to 195?
Industry standard is 2 a day. My film guy lives in Tampa and I live in NC so we get as much done as possible in 2 to 3 days. The most we ever did was 12 but 6 is a good productive pace. All the best Chef Eric 🤙🏽
@@ChefEricGephart Maybe you should come to your guy in Tampa next time. You know, out of respect. Then I can swing by to be your unofficial taste tester. I won't even charge! 🤣
I thought KJ new management had stopped these videos and I was so disappointed! Love this format, and the videos. Thanks Chef! Not a fan of the tic tok style vids.
It would be nice that this channel make recipes that can be replicated anywhere outside the US. We can’t order most of the sauces or rubs used in these videos.
I was watching this while smoking my own bacon, I changed my nitrile gloves about 4 times during the process of charcoal to getting the pork on the grates, I was highly amused at your 2 boxes in 13 videos comment!!!
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That tip about large temp adjustments with the low vent and small temp adjustments with the top vent blew my mind a bit! Make complete sense and now I can use it to my advantage! Thank you!
I just got my first grill and I used your 2 hr rib recipe and it turned out really good! I’m excited to try this
Pure 50/50 Art. Beautiful Wings.
⚡️🔥🤙🏽
@@ChefEricGephart i’m a chef as well, I love 💗 your videos. I’m a green egg guy, but I would love to work with Kamado Joe.
Love the scruff method
Just cooked a spatchcock chicken with the scruff method killer crunch will definitely be giving these a try next wing cook 🔥
Awesome, keep us posted Ryan🔥🤙🏽
Wow! Delicious looking wings and that hot sauce😋. I absolutely love wings. Could you make a wing recipe for garlic parmesan wings!😀😃
Just shot it my friend…. Coming soon⚡️🔥🤙🏽
All the best
Chef E
Looks phenomenal chef Eric! I'm going to try this at home.
That score method is the ticket 🎉
Chef Eric you the man, I think I will try the scoring method on some drum sticks I’m more of a leg man lol I like any part of the chicken almost, thanks for the great method as chef Roel says keep on grilling.
Yessss🎉
Excellent technique and recipe. Scruffing definitely the hot setup. I have to say this last batch, prepared with your technique, best ever. Thanks for sharing!!
Hey Chef Eric, appreciate your videos and been loving every recipe so far!
Any chance you can share a substitute rub/spices mix if we aren't using Lanes BBQ mixes?
Absolutely….
For wings I like salty sweet. Possibly a salt, granulated garlic, pepper, and a touch of brown sugar 🤙🏽
Hey chef Eric. These are great delicious chicken wings 😋 nice sauce also hope I can find this in a store at my place.
Nice video again. And oh I saw you did change your gloves🤪
🤣🥂🤙🏽
Oh I like it. One has more vinegar bite and one has more spice in my opinion. Best of both worlds
My thoughts exactly Trent 🥂🔥🤙🏽
Nice job Chef! I have fired grill on Fri with the same meat :) in Peri Peri Marinade. Cheers Eric
Love it⚡️🔥🤙🏽
Great video thanks.
Would the time and temp of cook be the same on a kj classic?
Same same my friend 🔥🤙🏽
Thanks 🙏
Looks amazing Eric... gonna smash these out over Christmas lunch as a starter!
Fantastic lookin wings Chef Eric.
So good
Thanks for another great cook!
Cheers Lamar🥂🔥🤙🏽
Nice cook Chef, gonna do some on the jr soon
Love that grill🔥🤙🏽
Can’t wait to try scoring my next batch of wings.
What kind of knife is that? It looks really nice
Looks fantastic, last time I made wings I did 24 hours in Clausen pickle juice and I'm not looking back, I think I used chef Tom's cattlemans grill 8 second ride and used somebody's mango habanero wing sauce. Not really a traditional hot wing flavor kind of guy. I want to try a 24 hour Corona and lime marinade next and see how that goes. Might do that after I do the scallops I just scored!
Amazing 🎉
Hey Chef, are there any added benefits to saucing, and returning to the pit?
Absolutely, layer upon layers of complexity. Then toss again 🔥🤙🏽
Might make some wings today on my KJ Classic II, in the rain. Question: has anyone ever used smoking pellets (like the ones made from pecan shells) in their KJ? Was thinking about putting some in the ash drawer. Thoughts?
Made these last night and they were delicious.
Absolut perfection!
🥂🔥🤙🏽
MMMMMMMMMMmmmmmmmm I love that you get me thinking...what other kind of hot sauce? Jalapeno? Hmmmm Yeah great inspiration chef thanks. I usually go hotter but I'm going to try a bit cooler and see how that goes around. Thanks so much AGAIN for this!
Cheers my friend , keep us posted 🔥🤙🏽
Hi Chef Eric, I’ve become a bit of a wing fiend recently and trying loads of different methods (Every method seems to work with wings so far 🤷♂️). Will definitely give the scoring a go next time!
What’s your opinion on cooking the wings to 195?
Depends on the size….
If they are small they will be dried out I like the 180 mark🤙🏽
Look good!! So wait, are you sayin you change gloves often.... lol. Thanks for the video chef.
🤣Thanks Pete🔥🤙🏽
How much butter did you use in the sauce?
Maybe a tablespoon, check out the stacked recipe. Click on the title 🥂🤙🏽
So chef, how many of these do you film in a day? Just back to back and keep the grill running?
Industry standard is 2 a day. My film guy lives in Tampa and I live in NC so we get as much done as possible in 2 to 3 days. The most we ever did was 12 but 6 is a good productive pace.
All the best
Chef Eric 🤙🏽
@@ChefEricGephart Maybe you should come to your guy in Tampa next time. You know, out of respect. Then I can swing by to be your unofficial taste tester. I won't even charge! 🤣
I thought KJ new management had stopped these videos and I was so disappointed! Love this format, and the videos. Thanks Chef! Not a fan of the tic tok style vids.
Cheers Don, I just shot a lot more fun and delicious videos so stay tuned 🔥🥂🤙🏽
When are you going to do a video with the wing basket Chef E? 🫡🔥🔥🔥
Just shot one with the basket and a bone on Turkey breast…. So good🔥🤙🏽
i like doing thighs with this method, go to for weekday meal prep. (slo roller at 375)
Fantastic 🎉
You should cook the Sandhill cranes.
Man that’s what people tell me, even had a kj friend offer to bring me some. I have yet to try it
@@ChefEricGephart Love your recipes. Keep them coming.
Chef Eric, is your apron still available? If so, where?
You can order straight from Xapron. I think AGC stopped carrying them. Wish I could find another USA side source.
Chef, I know you know that wings are white meat. 😂 Loving the videos.
i like doing thighs with this method, go to for weekday meal prep. (slo roller at 375). i'm going to scruff them next cook
Awesome l, keep me posted on your results Mike🔥🤙🏽
How do you feel about wings done in a basket on the Joe-tisserie?
I like the baskets, just did a bone in Turkey breast last week that turned out fantastic but I have never done wings in a basket.
It’s on my list🔥🤙🏽
I cannot understand why chef cut up the wings. I love the tip cooked to a crispy almost burnt end.
It would be nice that this channel make recipes that can be replicated anywhere outside the US. We can’t order most of the sauces or rubs used in these videos.
I was watching this while smoking my own bacon, I changed my nitrile gloves about 4 times during the process of charcoal to getting the pork on the grates, I was highly amused at your 2 boxes in 13 videos comment!!!
😂 so funny
Happy grilling my friend. Enjoy that bacon 🥓 🔥🤙🏽