All about the BBQ – smoked chicken wings

[Music]hello and welcome to the very first allabout the barbecue this is a YouTubechannel we’re going to put together foryou guys to gain some of the knowledgeI’ve picked up over the last few yearsdoing American low-and-slow barbecue myname is Daniel Lynn and I’m owneroperator of pit bull smokehouse which issomething I’m very proud of now over thelast few years like I said we’ve beenvery very thankful for most of thebarbecue community who really taken usin barbecue is one of those things whereeverybody wants to help you get bettershow you what they’re doing and gettingso you’ll be really getting excited Iget very excited about the barbecue andI love helping people get their barbecuegame a little bit better so that I stillwhy don’t we do that on YouTube and herewe are so today we’re gonna start verysimply with some chicken wings nowchicken wings can be simple but doneright they are amazing and there’s somany different ways you can do it we’regonna do one of my favorite ways todayand we’re gonna do it on the pelletgrill we’ve got a Traeger pellet grillpellet grills have a place in thebarbecue community they’re quite goodand they’re very good to get started onso we’re gonna do some chicken wingsthat waywe’ll show you what we do and how we doit here in a moment okay so what we’redoing now is we’ve got the chicken wingwe sorts the biggest ones we had fromthe butcher unfortunately they’re not asbig as I like but you don’t always getwhat you want well people will cookthese home but we ever try and do themost delicious chicken you’ve ever hadso before that we’ll explain a littlebit later why before that we split theseup now you don’t have to whack intothese things all you got to do is justfind the little joint that joins themuscle and the bones together in betweenthe bones there’s cartilage and we justwant that bit of carving here just slicethrough there with the greatest of easeand you separate I’ll keep the drum isseparate from the wings from the littlewing it’s and then we’ll season themshortlywon’t be long so now that we’ve got allthese separated whatgoing to do this is spreading across ourboard or were your chopping board alonewhatever it may be just make sure it’sclean it is cheap and we’re dealing withwe are using gloves and we’ll justseparate these up a little bit so we canget the rub on them and get a goodcoating we don’t want them to separateapart we don’t want them too far apartbecause evenly wasting a lot of rub sowe don’t want to do that we just want totry and keep them fairly close so wedon’t lose too much rub around now fortoday’s rubs on these chickens whatwe’re going to be using is a few rubsoff combined we’re using smoky cue honeybarbecue rub now this is pretty goodthis stuff but the spike you also has aChipotle rub so I put the tip I playedwith the bacon and I’m just grabbing abit of Malcolm reads the barbecue rubjust for that color the optimum isnailed the color for barbecue you’regetting a pop you need to use some ofthis stufffirst of all I’ve got some of my saltprimer this is salt pepper garlic onionand a few herbs just to get the regularback flavors we need a little bit ofsalt pepper garlic we need that in thereyou don’t need a lot on the chickenbecause what we’ve mixed up in just alittle shaker now with these things theydo come in a essential pack to keep themsealed but as you as you know it’s a bithard to just pour out and settle sowe’ve just got an old shaker that withcobot behind the ingredient in and we’lljust run that over so I can still get agood coverage on top of all of thesewingsI’m just trying to make sure everybodygets a bit it’s a bit of a hit now theChipotle is quite warm but this smokybacon and honey is absolutely beautifulso we don’t need a lot of it they’revery concentrated so we’ll just turnthese over to give everybody a go justdoing the back sides now backsides ofthese chickens and make sure everybodygets a pretty hit I didn’t really usethat much we’ve just used yeah not muchat all this little shaker okay that’sgood we don’t want to waste any of thisstuff on on the chopping block so soakthem all up we’ll put our Grammys andthe One Bowland they’ll wing it in another they canhang out there for a while I’ll chuckthese limits in the fridge but we’regoing to put the drum ease on first wewant them on 15 minutes before we putthe wheels on because we want everythingoff at the same time so what we’re doingwe’ve got our trailer up to temp we’regoing to cook these at 325 Fahrenheit162 degrees Celsius got our chicken issetting the grubs remove it put it onthe trailer get it cooking15 minutes later we’ll put the wing it’son and then they also come home[Music]it’s been 15 minutes right on the dotwe’re gonna put these wing its in therefinishsort of crisp red skins up so justthanks or nothings touch it it should beperfect okay so we’re done it’s been 40minutes and there’s usually about 4550minutes for these winds don’t come alongwe’ve tested them the key to the bestwing is temperature it’s always abouttemperature and you’ll get there whenyou get there and that’s it it’ssynonymous in barbecue we’ll go overthat a thousand times in these videosit’s temperature chicken wings 75degrees 75 degrees not 74 or three it’sgot to be 75 but if you take a dead outon 75 a little bit over there perfectdon’t go to 85 they go past into the 85so then you go to our chicken it’s athere’s a fine line so that is 165Fahrenheit 270 Fahrenheit in that rangepreferably towards 170 but don’t go to190drive chicken straight away people sayto me how do you get your chicken wingsso good down to your pitcher 75 degreesso what happens is on the tragus itburns hotter on the outsides becausethere’s a big plate in the middle so Ihad the drum ease out on the outside anda little wing it’s on the inside thedrum ease are only about four or fivedegrees off temperature so I’ve movedthem up onto the top rack they’ll justsit up there I pull the little wing XAup around the edges just to finish offthey should be all done in about fiveminutes time we’ll check thetemperatures and we’ll get back to itif you can hear the sizzle because I’veprayed so many I checked so many much inQueensdon’t shake mine I’ll take the bigger small as the medium differentspots you learn difference what’s yourbarbecue really cooks differently whenyou’ve got something that borderschicken they can go horribly wrong wewant to get it right at the time for youin your bellywell I take a lot a lot of differentspots I can also honestly tell up withcolor a lot of the time I’ll just knowgo check it anyway I just don’t get itwrong first important you freaky familyliquor you laugh look after this isready to come off ready to give me abite the moment I’ve been waiting forthe tasting now these have got a BBQHickory sauce on them they’re lovely ifyou were to prepare it it’s our barbecuesauce but if you were to compare it I’lluse like a sweet baby Ray’sa curry sauce or something like thatkeep it light because you don’t need alot of flavor there’s already so muchflavor imparted from those run threeyears for the buffalo wing sauce all Ido and you do this at home all you haveto do is grab your regular chili saucethe one you love the mostwhatever it is whatever brand add 10 to15% vinegar so just grab one part ormore I like about up to two parts reallymyself I like a quite vinegary but justadd some mini or to your regular chilisauce I guarantee you you’ll be blownaway and say I’ve just made the bestbarbecue buffalo sauce everwe love it we get commented on itregularly so what I’ll do is I’ll justget straight into one of thesethat bacon that smoking honey bacon hascome straight through a little bit ofthat Chipotle’s quite warm but don’tknow if you can see the chicken but thatchicken through there is absolutelyperfect soft moist and so decadentno matter how many times I cook thesestanding chicken wings with a bit ofsauce and a bit of rub it’s very simpleto do can’t stop it I love them75 degrees 168 to 174 Fahrenheit andyou’re on a winner straight away yourfavorite sauce happy barbecuingyou