HOW TO MAKE AMAZING CHICKEN WINGS ON BLACKSTONE GRIDDLE – DELICIOUS AND SIMPLE!

hey welcome back i’m adam i’m brett andwe arethe walt twins and today once againwe’recooking we cook and then we eat actuallyi’m excitedfor today’s cook specifically because ifinally get to do for the first time forme makewings on the blackstone brett has donethis beforehe’s perfected this amazing absolutelyamazingwait do you have the dry wings or baconyeah you can but you don’t have to youcan actually do them on the black stovethey come upcrispy just as crispy as any othercookie you could doand absolutely amazing so we’re going toshow you our simple recipe that we dowe’re going to throw these birds ontothe black stove if that sounds likesomething you would like to seeour take on these amazing chicken wingsthen stick around while we dig in ican’t believe the wall twinsthey’re right there that’s one of themthat’s the other onei’m the other one like we said welcomeback however if this is your first timehere consider subscribing and hit thenotificationbell so you never miss a cook with thewall twist we’d love to have you alongfor the rideand this is something we absolutely loveto do but brett tell us what we’re doingwith the wings todaymy man alright so we have a ton of wingshere which adam dressed up very nicelyuh i normally don’t cook this muchbecause at my household there’s onlythree of us butfor adam and his family we’re going bigso and then we’re going home we’re gonnagowe say we go big and we go home sothat’s what we’re gonna do hereso we’re just going to put uh theseasons on there we always call them theusual suspectssalt pepper garlic powder onion powderand adobo and we threw in some accent aswellto pull out a little more flavor sowe’re going to dress this on it’s goingto make it a nicein fact you can eat these wings bythemselves after they’re absolutelydelicious but we’re gonna have a line ofsaucesthat we’re gonna show you the differentsauces that go with the wings that weabsolutely love i kind of can’t waitjust to see what these are gonna tastelike after so we’re just gonna sprinklethis up right here yep so all we’regonna do is just sprinkle thisin this is quite a bit we’ll mix thosearound and then we’ll sprinkle more inso i went ahead and we tossed all ofthis in thereuh this wasn’t a direct measurement if iwas doing measurements you’re looking atadding about two teaspoons uh one to twoteaspoons of pepperthis is about four teaspoons of saltadobo and accent each respectfullysame with the garlic and the onion weuse about two to threetwo to three teaspoons so brett’s got agood mix on those those are coatedwhile he’s doing that let’s go ahead andfire up the grill so once we got thatfired upone more time with this like so many ofthe other cooks we do what we calllow and slow so for today’s cook we willbe using the thermometer to test to makesure we don’tuh undercook and also hands are cleanhandy dandytongs i just checked them they’reworking let’s see yep those are goodyou got to give them the click check whodoesn’t love a good pair of tongs i wantto do these 170 even 175 the reason andmaybe even higherthe reason for that is because you knowthe bare minimum that they that the fdasuggests is 165chicken is one thing that we never wantto mess with we never want to get closethis isn’t one like a steak where you’relikeman pull that thing right off the cowi’m ready to eat itum the chicken you got to be carefulwith as you probably know so we justwant to make sure that we’re notanywhere closeto that so 170 if they’re 165 then weknow we’ve reached the limit we canstart pulling them off because they’llcontinue to cook just a little bitlonger when we’ve got that outer crispon that on the uh on there either wayabsolutely delicious so thisuh this black stone is about ready totoss coming off thereall right so we’re good we’re gonna goahead and start tossing these uhthese birds on here i’m gonna go aheadand spread that around real quick yessircan’t think of anything i’d like to domore more than anything in my wholeentire liferight now top to bottom oh yeah you dowant it in your heat zone don’t you yeahi’m cooking right in the heat zone herejust start try my best to startwith the skin side down on theseflappersfeeling down last time yepthese are beautiful man perfectthe crowd is going wild up in hereup in here up in herenow this is only one unique way to cookit i have the airfryer combo at somepoint iwill do a video of cooking these in theairfryer we just wanted to show how youcan actually cook these on a flat toponce you get this going we want to flipthese about every twominutes is that right brett yeah aboutevery two minutes you want to keep it uhcooking one thing i love about theblackstoneor griddle cooking for that matter isthat you are constantly actively cookingso you’re you’re moving you’re flippingyou’re you’re slidingyou’re grooving whatever it is you’reconstantly doing somethingwhich i really enjoy forgot we got awhole bunch of weeds let’s turn on onemorezone hereall right now there’s no reason icouldn’t turn on all four burners but iam trying toconserve some of the propane so westarted with two i realized we have morewings sowe went ahead and turned on that thirdburner to give us a better uh morecooking area becauseheck why not because we can[Music]got a little water in there just tosteam up get those a little bit hot andgive it another minute and then we’ll goahead and flip themall right well i want to make sure we’renot burning oh oh you smell thatgoodnessman oh yeah you’re a good call manstarting with a hot zone get some ofthose turnedso this is going to be a busy cook it isflipping asneeded why don’t you take over do someflippingsee how we got here okay you still justneed another minuteall right so we got some of our coolzone we’ve gotuh some of the hot zone here we’retaking advantage of that at some pointwe might move some of these out and somein depending on what’s cooking quick andwhat is notso uh yeah we’ll give this a second herebad even those brettthose are starting to really turn therewe go and adam i’m telling you thesethings are socrispy dude i cannot waitgo ahead and take a look so they’reprobably ready to flip yeplet’s look at the ones we put firstokay yeah those are just start ready yepokay put them on where they’re notflipped yetand then so after another flip maybeafter this flip or so we’re gonna startchecking the temperatureagain internal internal temperature weneed at least 165.what i normally do is i’ll go to thefattest piece of chickenand use that as my tester obviouslythinner ones are going to cook quickerbut i use that kind of as the gauge tostart realizing when they’re about toone thing that i really like i have the22 uh it’s very portableum i actually have a nice camping tablethat i put it on it’s collapsibleit has a bunch of table space lots ofspace for holdinglike my water bottle and my oil and thecool thing isis i live in a college town so there’slots of tailgates go on during thefootball season what football seasoncomes backand i can take that throw that up and ican do these wingsfor my tailgate party it’s absolutelyawesome i can also throw on some beerbroth someum hot dog burgers make it nice and easysmash burgers for a tailgateit’s absolutely awesome so that’s why ilove my 22.but i like this cookie surface becauseit’s huge it’s great for a big familylike adam hasokay so here’s the fattest one righthereis that coming up broabout 135 and it went 135 let me checkthe smaller oneokay that’s about 160. this is one no161 it went to 169.you got to leave it for another minuteso yeah so i’m going to check this oneokay about 152.i actually went all the way down andtouched the400 degrees this one is done okay so wegot our first one doneall right go ahead and pull those outpull that one out real quicki’ve got my cooling rack that i love tohave one of the accessories that i’veactually come to lovebecause it’s just become so versatilesometimes i’ll lay tinfoil down on topof thatif i’m making burgers throw the burgerson there so that way i don’t lose any ofthe juices or anything down it keepseverythingwarm without getting cooked still so forthese it looks like it’s going to beperfectuh once it 170.6 let’s pull itit’s like i said we’re getting theseover the 165 recommended we’re cookingthese at 170to 175. uh we’re okay with thatwe got a good crisp on the outside it’sgonna seal in those juices they’recoming outgolden brown and they’re gonna bedelicious gbd golden brown deliciousthis is a lot of active flipping thishas to be super excited i’m doing wingsnext time i have a party at my houseyou’re invited let’s do this thing thisis actually really funthe smell of this while i’m cooking getsme so excitedthe fact that they’re getting thatgolden crisp on the outside mani gotta tell you this is this is soawesomeso we brought those togetherand steam these up bring the heat upjust a little biti’m gonna do this about 20 30 secondsreally just trap that heat in there withthat steamto help cook it on the outside withouthaving to burn it on top of the griddleso we’ll do thiswe’ll move them around i’ll bet we gotmost of them ready to gosmell the steamso some of the smaller drums are doneall the flappers are doneso right now we’re just getting theselast few drums and then we’ll be good togoso something that brett has learnedsince being here cooking with mei love to clean up my griddle looks likei’m gonna have a fun project cleaning upthis one[Music]wow[Music]boom last one finally to 170wings are done you kidding me look atthosewings man would you look at that we hadto grab some of the sauces aswell that we’re gonna try brett’s gotsome buffalo wing sauce herestart with frank’s buffalo sauce twotablespoons of butter two tablespoons ofbutter we started with one it was stilla little hot tossed in anothertablespoonuh the more mild you want the morebutter you put in so and then abouta clove and a half to two cloves ofgarlicpressed it and it isamazing and another kikomon sweet andsour sauce it is sweetand savory at the same time but we’regoing to try these wings firstwithout dressing any of the other saucesbread grab your grab your wingwe discuss right here we are both we areboth fans of the flappersi’m excited about that man brett it’slike i always say this can look amazingwhich it doesit can smell amazing which it definitelydoes but if this doesn’t taste amazingthen this was all for not cheers i’lllead to that my brother[Music]oh my word oh my word i told youbro you almost don’t even need sauce youalmost don’t eat sauceyou don’t need sauce on these wingsthat is so juicy okay those cook toperfection they are stilljuice on the inside we got a little searon the outsideand those flavors what we call the usualsuspectscame together perfectly i don’t knowthat i would ever do wings another way iknow i don’tum this is the only way i do oh my wordokay well i intend to take one biteand then use the sauce for my secondbite i had to finish that whole thingoffnow for the sauce though i’m gonna use adrum to get more soof some of that sauce in there so i’mgonna grab one of the little drums hereyou grab whatever you want there sweetand sour now with both these we’re doingranch yepokay no no no ranch on the first oneokay because i actually i actually likedoing aum like a teriyaki sauce which is reallygood teriyaki and ranchcrazy combination but it works it’sabsolutely deliciousi actually don’t use a ranch with thisone i don’t care stop talking let’s eatcheers my brotheroh wowi was wondering how that wing could getbetter this adds a little sweetness andthishas some savoriness in it already alittle bit of a salty excellent okaywell i’m using the same wingexcellent excellent sauce now let’staste brett’s uh homemadehomemade wing sauce here let’s see ifthis is any goodno it’s sosuspect see if this is any goodnow normally he uses one tablespoon ofbutter we added a second tablespoon tomellow it out so this is more of a mildrather than a super hotwhich is better for our my family’spalateall right this one by itself i usuallydo this and then ranch all right we gotthe ranch for us for aftermmm oh my god wowi can taste the butteriness tell me ohyou would order that at a restaurantabsolutely this this is like a hotgarlic you can taste the garlic that youyou uhpressed in thereyep i mean come on get a little bit ofthat dude that that spice is perfecti still taste the heat coming downafterwards i’m not sucking through mymy air through my navel here one morebite herewell well there it is there it is[Music]there it is okay there’s a lot of hatefor people putting their chicken wingson the black stone i don’t understandthat at alli’ve got the black stone i’ve got ithere i can get chicken anytimethis was super easy it was super cheapand this was actually a lot of fun tocook and those seasonings goso well together these are honestly someof the best wings i’ve ever had yep andi’m not just saying that because wecooked them upyou got to try this out for your ownhopefully this helped youif you did make sure and give this a bigthumbs up if it didn’t and you’re stillone of those people who is wondering whyin the world would you cook wings on theon the black stone we totally understandhit the dislike buttontwo times for us because we are with youon thatthank you so much for taking the time towatch us cook on the griddle againsomething we absolutely love to do butbrett aside from just coming and cookingthese delectable wingson the blackstone griddle why else arewe doing this because all we do is twinno matter what and with that we bid youa dealforget to like and subscribe grid alone