I’ve done 1.5tbs baking powder and .5tbs flour mixture with 3tbs spice on the wings. On 250oF for 35 minutes, then up to 425oF for 35 minutes. Comes out perfectly crispy! My wife prefers them over fried wings. Toss in sauce after.
I cook wings on my Traeger Ironwood 650 all the time, and before saucing, they come out fairly crispy using this method. I liberally coat them with Holy Gospel and Honey Hog BBQ rubs. Then let them sit overnight in a large bowl or gallon freezer bag. I then Super Smoke at 225 for 1.5 hrs (turning halfway), then turn the temp up to 350 and let em go another 30 minutes before tossing them in a sauce.
My favorite RUclips channel by far! The only one I have notifications turned on for lol. Done your rib recipe twice, Nashville Hot, and now I'm going to have to try this one. The wife has loved everything so far.
These look amazing. I've had good results cranking the pellet cooker to 350 the last half hour after low smoking. Not fried crispy. But still a good snap.
@@MeatChurchBBQ I’m definitely looking forward to flying out from PHX to the Meat Church Holy Land to pay my tithing in the form of another bbq class. #breakfastbeer #meatsweats
I enjoy all of your vids...not bad for a Bama boy...look forward to your future videos...best to you and your family...CU in the valley one day maybe...
Love you show, very informative. I like near flight 93, but I love to grill. I have a 36” blackstone a Traeger pellet smoker a gas grill and a charcoal Weber charcoal. I really like your channel.
Those wings look killer I am going to try your way because I can't cook wings to make them great. Thanks for all your hard work showing us how to cook wings.
Thanks for this recipe Matt.. I fixed these today for lunch & they were damn good. The only diff was that I used the regular version of the Bachan's sauce.
Thanks for sharing! I follow all your videos on most all my cooks. You have inspired me to to elevate each time! You are local to me (Mckinney) and hope to visit Meat Church one day :). I have some wings I plan to try this with this weekend. Thanks again!
I made some wings last week on the grill with some holy voodoo. Tried one dry and it was excellent, I didn't even feel like I needed sauce. That rub is excellent!
I get my Weber kettle up to and above 500 degrees after air drying the wings in the refrigerator over night. Spray them with duck fat and apply a 7 pepper rub I make and they are crispy as can be!
Great video. always love learning new things for sure. I use them on the weber kettle. I do the seasoned corn starch and dry in the fridge... couple of hours or so. Then pop the vortex insert and get the coals super hot. Use what smoke you like. cook till done. Makes the skin crispy. Then sauce how you want. I've thought about frying them after, but really I don't have a fryer so this is just easy and they come out great and smokey. As you said... many ways to do it, but high heat is the the way to get them crispy for sure.
Matt - I was going to make these yesterday, but went ahead and let them air chill overnight. Meanwhile, I picked up Holy Voodoo yesterday. Plan to make these today. Watched ALL your videos and subscribed! I too, eat with my eyes first. So always thinking about presentation when plating. Thanks again! Always looking forward to your videos!
Awesome video once again Matt Pittman Thank you for sharing your knowledge and experience grilling/smoking awesome food Always looking forward to your videos and for the very helpful tips Thank You
I fully enjoy your videos and this one is no exception. One comment in general, I am not familiar with your rubs so if you could give a quick explanation of what the basics of them are would be greatly appreciated.
May have to run into the store a few times and check out at different registers to make sure I have enough chicken. Especially with the limits on how many units can be purchased!!
So good! I made wings on my Treagar with the "Gospel" about 2 weeks ago. Talk about a smash hit! Now everyone in my family says "you can't beat that gospel" lol thanks man. My wife also loves a crunchy wing so I can't wait to show off the new technique
I was today's years old (47) when I learned to loosen the wings like that..... Absolute game changer. You guys never cease to amaze me. Keep that shit up
Can you smoke these ahead of time and put them in the fridge. And fry later and get the same crispy skin result? I ask because I would like to do this for a family reunion. It will be a lot easier to simply fry and sauce to finish.
Have to do a bunch of wings for a Veterans organization. Just wondering if I can cook them the day before, and reheat the next day by oven or fryer, then sauce.
I've done the corn starch and air dry trick with a hot grill and they do come out super crispy. Don't have a fryer anymore, so can't go the extra step, but those wings looked amazing.
Yet another excellent video and instruction. What would you recommend for someone that doesn't have a fryer? Just cook till IT 180~F? (with the aforementioned steps 1/2) Thank you!
Matt.... what fryer is that? Loved the video... love the products... LOVE the instructions... my family has been well fed since I've found you and Meat Church!
“I put that shit on everything” #Legend!
Perhaps the best Matt Pittman comment ever. I ain’t mad about it.
Thank you Matt for taking your time, passing on your experience and expertise with everyone. Always looking forward to your next video
Really appreciate the kind words!!!
Amen
I’ve done 1.5tbs baking powder and .5tbs flour mixture with 3tbs spice on the wings. On 250oF for 35 minutes, then up to 425oF for 35 minutes. Comes out perfectly crispy! My wife prefers them over fried wings. Toss in sauce after.
Thanks a lot Matt! I just started "Traegering" up here in Norway, and with all your videos and tips you inspire confidence so I can do anything! 👍
I cook wings on my Traeger Ironwood 650 all the time, and before saucing, they come out fairly crispy using this method. I liberally coat them with Holy Gospel and Honey Hog BBQ rubs. Then let them sit overnight in a large bowl or gallon freezer bag. I then Super Smoke at 225 for 1.5 hrs (turning halfway), then turn the temp up to 350 and let em go another 30 minutes before tossing them in a sauce.
My favorite RUclips channel by far! The only one I have notifications turned on for lol. Done your rib recipe twice, Nashville Hot, and now I'm going to have to try this one. The wife has loved everything so far.
Matt, thanks for the informative video.
Can you advise the brand and sourcing of the deep fat fryer you use in the video.
If you're ever in Frederick Maryland stop by for a cook! Looking solid as always!
"That's why I love you!" :)
Thanks Matt for all these excellent videos.
These look amazing. I've had good results cranking the pellet cooker to 350 the last half hour after low smoking. Not fried crispy. But still a good snap.
I'm going to try the drying it out over night. I have not done that step before. Always learning new nuggets.
This is so helpful, thank you! Your boys at the end were so sweet and cute!!
Another great video, you are always cooking the main dish, would like to see Mrs. Meat Church cook or bake the desert.
Love this video. How to summer grill and parent all in one. Thank you Matt and crew. 🔥🔥🔥
You guys never let me down on finding the video I need!!! Best products also
Watching this vid makes me long for some great cooks this coming summer. NICE
They look amazing. I never thought about frying them after I was done grilling them. I am definitely gonna have to try that.
I have mine in the fridge now drying.. I cannot WAIT for dinner!
Making it look easy man!! Presentation was 🔥. Keep em coming.
Another great video, Pastor Pittman! What an epic lake backdrop combined with some Meat Church knowledge.
Thanks Jake!
@@MeatChurchBBQ I’m definitely looking forward to flying out from PHX to the Meat Church Holy Land to pay my tithing in the form of another bbq class. #breakfastbeer #meatsweats
I enjoy all of your vids...not bad for a Bama boy...look forward to your future videos...best to you and your family...CU in the valley one day maybe...
Thanks Matt! You ever run a vortex on a weber kettle for wings, I use it for wings and thighs always decently crispy.
Love you show, very informative. I like near flight 93, but I love to grill. I have a 36” blackstone a Traeger pellet smoker a gas grill and a charcoal Weber charcoal. I really like your channel.
I love all his videos and was surprised there is no military discount when ordering from the website.
Those wings look killer I am going to try your way because I can't cook wings to make them great. Thanks for all your hard work showing us how to cook wings.
I struggle with chewy skin on my chicken, I think maybe I won't from now on. I can't wait to give this a try. Thank you sir!
Those Bachan wings look delicious. Nice garnish.
Thanks for this recipe Matt.. I fixed these today for lunch & they were damn good. The only diff was that I used the regular version of the Bachan's sauce.
Like a reverse seared chicken wing I love it!
Japanese BBQ sauce I haven't tried yet. Definitely going to look for it.
"You eat with your eyes first." That statement is pretty profound.
Except when your eyes see the flies walking all over the wings.
@@ellerm86 I guess that's what happens when you cook on the fly. LOL
"Makin' this for the gram!" :)
@@ellerm86 it’s called cooking outside in Texas.
@@MeatChurchBBQ lol, I'm 100% ok with it. I'm up in Oklahoma. I'm only joking the eat with your eyes as a fly crawls across the wing haha
Thanks for sharing! I follow all your videos on most all my cooks. You have inspired me to to elevate each time! You are local to me (Mckinney) and hope to visit Meat Church one day :). I have some wings I plan to try this with this weekend. Thanks again!
I’ve been doing my wings like this every sense I saw you do it when Malcolm came down!! Appreciate all your vids
TBirds SmoFried wings!
I made some wings last week on the grill with some holy voodoo. Tried one dry and it was excellent, I didn't even feel like I needed sauce. That rub is excellent!
What kind of deep fryer is that?
Just tried this Recipe and was FREAKIN AWSOME!!!!!
Excellent video, just didi the Bourbon BBQ Wings....what kind of fryer is that?
That's what I want to know!!!!
What kind of fryer are you using
I get my Weber kettle up to and above 500 degrees after air drying the wings in the refrigerator over night. Spray them with duck fat and apply a 7 pepper rub I make and they are crispy as can be!
Dude i loaded up on your spice selection!! Hands down best I’ve tried so far wow!
Great video. always love learning new things for sure. I use them on the weber kettle. I do the seasoned corn starch and dry in the fridge... couple of hours or so. Then pop the vortex insert and get the coals super hot. Use what smoke you like. cook till done. Makes the skin crispy. Then sauce how you want. I've thought about frying them after, but really I don't have a fryer so this is just easy and they come out great and smokey. As you said... many ways to do it, but high heat is the the way to get them crispy for sure.
Digging the summer grilling series.
I love everything about this
Awesome! Will be trying these this week...maybe heavier on the VOODOO for me though. Cool seeing ya bring in the boys for taste test!
That's right Matt, get the kiddos involved and they will never turn on you. Great vid. Keep it up!
Got to try this! Thanks for the knowledge bro!
I'm going to try this technique!
What type of fryer is that. Those wings look delicious!!🤤
Thanks so much for this and all your video content and products!
Matt - I was going to make these yesterday, but went ahead and let them air chill overnight. Meanwhile, I picked up Holy Voodoo yesterday. Plan to make these today. Watched ALL your videos and subscribed! I too, eat with my eyes first. So always thinking about presentation when plating. Thanks again! Always looking forward to your videos!
Thank you Phil & enjoy those!!
Awesome video once again Matt Pittman
Thank you for sharing your knowledge and experience grilling/smoking awesome food
Always looking forward to your videos and for the very helpful tips
Thank You
"I ain't mad at that" my fave
I fully enjoy your videos and this one is no exception. One comment in general, I am not familiar with your rubs so if you could give a quick explanation of what the basics of them are would be greatly appreciated.
If you go to meatchurch.com, and click on the various individual bottles, the 2nd photo is a flavor pairing chart.
May have to run into the store a few times and check out at different registers to make sure I have enough chicken. Especially with the limits on how many units can be purchased!!
So good! I made wings on my Treagar with the "Gospel" about 2 weeks ago. Talk about a smash hit! Now everyone in my family says "you can't beat that gospel" lol thanks man. My wife also loves a crunchy wing so I can't wait to show off the new technique
Can you still use this recipe/process without the deep fryer?
I was today's years old (47) when I learned to loosen the wings like that..... Absolute game changer. You guys never cease to amaze me. Keep that shit up
Sometimes you can suck them right off the bone but loosening them works best for me. Thanks for watching!
Can you smoke these ahead of time and put them in the fridge. And fry later and get the same crispy skin result? I ask because I would like to do this for a family reunion. It will be a lot easier to simply fry and sauce to finish.
What deep fryer are you using here?
Wish you would sell the meat church cutting boards love the size
Love it! Keep bringing the fam in.
Have to do a bunch of wings for a Veterans organization. Just wondering if I can cook them the day before, and reheat the next day by oven or fryer, then sauce.
The flies love the Holy Voodoo rub.
What fryer do you use in this video? I. Need one for my arsenal. Thanks
Also was searching for this, I believe it is a Farberware 4L Deep Fryer. I never comment on RUclips but it was hard to find lol
@@DurbCooks after looking farberware 4L online. It sure looks like it. Thanks
I think that is the one he is using. Thanks
Doing a batch tonight with the Ironwood 650 and buffalo sauce. And of course seasoned with VooDoo.
Thank you for doing a non fish video! But the shirt bar was set in the last two videos and this is sub par sir
Oooh yeah, those look amazing. Gonna have to get some of those going this weekend.
Would this work on the green egg?
Love it! Going to give this a try.
I like to start em on the pellet cooker at a really low temp to get plenty smoke then crank it to 375... iirc I got that from this channel!
"I put that shit on everything!" hahah!
Came here looking for this comment lol
Gotta love Matt!
Hell yea lmao
That's a bold statement and a great sell coming from him. He convinced me. I'm gonna try a bottle of that shit!
I can't wait to make these. What fryer are you using in the video? Thanks!
Damnit I wanna drink a beer with Matt. That’d be legendary
Have you ever tried Baking Powder? Worked great for chicken wings in the air fryer
I've done the corn starch and air dry trick with a hot grill and they do come out super crispy. Don't have a fryer anymore, so can't go the extra step, but those wings looked amazing.
Great video. What kind of deep fryer is that?
My mouth is waterin’
Wings looked awesome
Hey, Matt, what kind of fryer are you using?
How would I get some of that Japanese bbq sauce?? I’m sure it’s not sold around here!
Yet another excellent video and instruction. What would you recommend for someone that doesn't have a fryer?
Just cook till IT 180~F? (with the aforementioned steps 1/2)
Thank you!
Salt and baking powder will work better than just cornstarch. Fun recipe though. Thanks for the vids.
I don't have that spicy Japanese BBQ sauce yet ... But I think I will be ordering some
What was the exact name.of that sauce?
@@brianmillermayco4392 Bachan's Japanese Barbecue Sauce
what is the fryer you use
Matt.... what fryer is that? Loved the video... love the products... LOVE the instructions... my family has been well fed since I've found you and Meat Church!
I'd love to know this as well.
I accidentally purchased the same one today, it’s the faberware 4L deep fryer from Walmart. Comes with 3 baskets. Set me back $42 today.
Another great video! Keep em coming!
Thanks Steve!!!
I ain’t mad at this video, time to make wings and order some of that bbq sauce!
When will meat church have their own sauce for sale?
green onion and sesame seed garnish 👏 such a cultured man
How much would you say the texture suffers if you smoke at say, 275 degrees, then flash fry?
Well, was the grilled only wind crispy??? We need to know!
Wow Amazing Matt!
🙏🏼
Very nice!
I know what I'm making this weekend!
Thanks Matt, that's exactly how I like my wings!
LOVE your videos new to the whole bbq scene, just bought a Yoder 640s. What brand of fryer are you using?
Always great content
Could you please post a link to that Japanese bbq sauce, thanks!
Does peanut oil make a difference over canola or vegetable oil? Also what temperature are you frying at for 3 minutes? 350?
Mouth is watering