CHICKEN WINGS!!! SMOKED BBQ & FRIED BUFFALO!!!

I welcome back to New England firecookingI’m Erin Higgins and today’s gonna beour last installment of super bowlrecipes prior to the big game so what Ihave here is I have a bag of chickenwings that’s been sitting in a marinadeand all this marinade is is some sweetbaby Ray’s than some dirty dicks so whatI did was I basically did two partsbarbecue sauce to one part hot sauce Ilike to add a little heat on these andwhat I did was I just put them in aplastic bag this morning and it’sbasically one of these equivalent to oneof these packages of wings maybe one anda half so basically what I did is I justput the wings in a bag and I mixed mysauces together poured it right over andyou want to let these sit in the fridgefor at least a couple hours doesn’t hurtto go overnight and these are gonna beour barbecue wings now over here what wehave is we have a couple packages ofchicken wings that I just got a stockand shot alright and then I have thisstuff made by Kosmos cue it’s calledwing dust now I opened it and I took apinch and I tried it and it’s got somereally good flavor now I’ve never usedthis stuff before and all it says to dois to just fry them or bake them or dowhatever is what you can do cook themnaked it says and then dust them up so Iwould think that once we get these outof the fryer and let them drain we’regonna just put them in a container andwe’re gonna sprinkle some of this stuffon there and we’re just gonna shake itall up we’re just gonna see what goesfrom there I’ve never tried this beforebut it tastes really really good so I’mlooking forward to this now what I’mgonna do is a minute ago fire up thegrill today we’re gonna be cooking onthe offset smoker over a Hickory stickand what we’re gonna do is we’re gonnaput the barbecue wings on the grill andfor the buffalo wings we’re gonna throwthose in the turkey fryer around okayguys we’re done at the grill I’m justgonna give these cold started here gotmyself a paraffin wax cube and that willdo a pretty good job of getting thesecoals nice and hotthey’re hot will come back and throwsome bakery on when you’re little get upto temperature it’s important or makesure that your vents are wide open righthere on the bottom make sure that stackis open too so now that this Royal Oakcharcoal is really starting to get hotI’m gonna do is I’m gonna come acrosshere I’m gonna throw a piece of hickoryright on this is gonna give us somegreat flavorwe’re gonna let this come up totemperature and then we’re getting hipthese wings on check around alright ohlet my grill get up to temperature whatwe want to do now is we want to getthese wings out of here we want to getthem on this rack and then we want tohit them with a little bit of seasoningthey’ve been sitting in this marinadefor a few hours nowand running for a little dry rub on themfor a little additional flavor butbefore I get too far ahead of myselflet’s just hit this rack with a quickdose of cooking spray and that’ll helpkeep these from sticking all I’m goingto do is I’m just going to come in herebut under still lay them right out[Music]so now that I got these things out onthe rack what I’m gonna do is I’m gonnahit them with a little bit of dry rubI’m not gonna use a BBQ dry rub becausebarbecue sauce in the marinade so whatI’m gonna use is the suckle Buster’sclunker dustman it’s just kind of anall-purpose chicken rub a little sweet alittle savory it’s gonna give it somereally good flavor and one thing I’dlike to say about this chicken righthere you want to look for relativelylarge wings okay the last thing I wanton a wing is the skimpy little thingwith barely any meat on the bone youwant to look for a nice good wing andsometimes you can get them in big 4pound bags from Sam’s or Walmart orsomething like that and they’re frozen Igot these fresh but if you do get themfrozen make sure you can put them in therefrigerator for a few days and let themfall out nice and slow it’s not whatwe’re gonna do is we’re going to comeover and we’re just gonna give a lightto medium coatyou don’t need to go to too heavy onthese remember there’s not too much herewiggins are pretty small so you want tokind of be cautious with the rub youdon’t want to over seasoning and end upwith a big mouthful of salt and brownsugar you want still want to be able totaste chicken on theseso now these are seasons they’re readyto go right on the grill and we’re gonnarun right around 275 to 300 degrees youwant to cook a little bit hotter so theskin on these gets nice and crispysee you down the pain okay so we’reright about 300 and it’s time for theseto go on okay once again I use this rackto hold my chicken wings I use this racka lot cuz it makes things really reallyeasy to move around back and forth tothe pin these things somewhere in thecenter wings are pretty small so youdon’t want to get them too close to thefirebox because then you’re gonnablacken these wings that are close to itand these will still be not quite thereyet so if anything you want to set thema little bit further away don’t go rightfor the very center that closed up we’llcheck on them in about a half hour andsee how we’re doing okay guys it’s beenabout a half hour and these things arelooking really really good we’re gonnacontinue to let these roll right at 300you don’t have to do too much to theseyou know I have to flip them you don’thave to poke them basically after anhour and a half maybe two hours theyshould be good you could rip one apartand test it should be white all the waythrough if the attempt them white meatshould be yeah 165 but you can easilylet a wing go up to 185 degrees and thatwon’t hurt it so don’t worry aboutovercooking these so in the meantimewhat I’ve done here is I’ve set up mymasterbuilt turkey fryer okayyou can fry these chicken wings on thestovetop you can use an air fryer that’sokay you could use a fry daddy oranything like that what I like about theturkey fryer is that it’s outside you’renot spattering grease all over yourkitchen and secondly you can do a lot ofchicken wings in this so what I did wasI put about three quarts of corn oilright into this pie here now that’snowhere near the amount we would need todo a whole turkey book we’re not doing awhole turkey we’re just doing chickenwings the reason I use corn oil isbecause nine times out of 10 I’m cookingfor a large group of people and normallypeanut oil is recommended to friedturkeys or chicken but I want to makesure that I’m not gonna kill anybody incase they have a peanut allergy and I’mcertainly not gonna call 150 people andfind out who’s allergic to what so it’sa lot easier to just use corn oilokay guys so this oil is right up totemp and what I’m gonna do is because wedon’t have a basket on this turkey fryerI’m just gonna drop these chicken wingswith some tongs these these things aregonna jump a little bit wish you couldsee him but it’s cold up here we’regonna let these roll for about 10minutes at 10 minutes they should begood think about okay guys so while ourbuffalo wings are frying I got to saythat these wings here look really reallygood it’s time to get these off and geta little sauce on stick around okay herewe go we got a barbecue smoked chickenwings right here and they look reallyreally good we also have our naked friedchicken wingssitting here right in the pan so whatI’m gonna do right now this is gonna befor the buffalo wings now I’ve got thiswing dust it’s made by cosmos cube andall it says to do is to just dust thesethings and then basically shake them upokay and it should give it a nicecoating so what I’m gonna do is I’mgonna come right through and I’m gonnadust these just like that to cover[Music]that doesn’t look bad but I think I’mgoing to hit him with a little bit morejust to be on the safe sideWow that is some really concentratedstuff okay I can see why someone woulduse this stuff this looks really goodsmells really good it anywayback over to the barbecue so what I didright here was I did two parts killerhogs the barbecue sauce and one partkiller hogs vinegar sauce and all I’mgonna do here is I’m just gonna givethese guys a little bit of a light coatof barbecue sauce you know and this willjust give it a little bit of flavorthey already smell great smell likesmoke which is what we wantnice hickory smoke[Music]okay guys so here we are we’ve got somebeautiful look at ways here we’ve gotsome nice barbecue smoked chicken wingsand then we’ve got some deep-friedbuffalo wings and this is perfect forany Superbowl game this is perfect forany day of the week I can even set theday okay I haven’t even taken a bite yetI’ve already say I could eat this everyday so before I give this the officialtaste test here let’s do a quickrun-through of what we did well startwith our barbecue wings what I did wasadd a package of chicken wings and all Idid was I put him in a plastic ziplockbag and I added two parts baby raisedsweet the spicy barbecue sauce to onepartdirty dicks hot sauce okay I let it sitin that marinade for a couple of hoursthen you pull them out you got a lot ofrack we seasoned them with a suckleBuster’s clucker dust chicken rub andthen we got him on the smoker and we lethim roll over hickory smoke and royaloaken charcoal for about two hours maybetwo hours and 15 minutes and like I saidyou can temp these guys and then whitemeat you want 165 something like thisyou can easily let it carry up to as faras 190 and it’s not gonna hurt these sodon’t worry about overcooking em okayonce they came off the grill we got himback up hereand we just took two parts killer hogsthe barbecue sauce as it’s called andone part killer hogs vinegar sauce wejust gave them a quick brush and nowhere they are now moving on to theBuffalo all we did was we got a couplepackages of chicken wings with a localgrocery store we got some corn oilbecause I don’t use peanut oilanybody has a peanut allergy be verysure that no one hang out with you forSuper Bowl has a peanut allergy youdon’t want to fry a bunch of wings inpeanut oil and send someone to ahospital halftime you don’t want to dothat so I always go with corn oil sowhat we did was we got that oil right upto 350 degrees and then we drop theseright in and we fry them for about 10minutes or until they’re done and thenwhat we did was we pulled them out andwe put them in an aluminum pan and thenI had this Buffalo seasoning it’s madeby cosmos Q and it’s called Wayne dustand it’s the Buffalo flavor he makes abunch of pecans I still haven’t triedall of them yet I would love todepending on how these go how I’ll do alot more business with those guys butoverall it was pretty easy fry yourwings they can pull them out drop themin a pan dust them give them a quickshake check them if you think they’d bemore seasoning pin them again give thema quick shake and then they’re done andyou can have whatever kind of dressingsyou want with this you can add honeymustard you can add ranch blue cheesewhatever you want but I’m gonna givethese guys the taste test with nodressings at all I want to see how thisgoes here so here we go I’m gonna startwith a buffalookay where are you further in thiswinter I like this much better thanusing wind sauce I really do all of thatflavors there all of it everything youcould want out of a buffalo chicken wingis in this mmm Wow everything you wantout of buffalo chicken wing is in thiswindow okay it’s not running it doesn’tmake a messany last sauce all over the place itscrumbs here it’s definitely crunch herethis is really good this is very goodI gotta say cosmos whewcarlos q wind gusting hit this one rightout of the park they have a little bitof blue cheese is really that’s gonna beawesomenow coming into the barbecue gonna grabthis big drum at right here is a nicebig wayhmm Holy Smokeliterallya lot of smoke really tender chickenmeat tastes like chicken that dry rubafter the marinade the the kalakar dustand really didn’t overwhelm anythingdoesn’t taste / seasons instead of thesauce we put on afterward the killerhogs perfect blend two parts sweetsoften one part vinegar got a really goodtan these to it I don’t say this isdefinitely a winnerhow about trying to throw that up thisBuffalo here man that looks goodor the fryer is just really crispy notthat bit that not that the barbecueisn’t it’s just two different animalshere which is great for Super Bowl youreally have the best of both worlds herewho can’t go wrong and keep in mind guysyou can cook these on any grill remainhell you can take these barbecue wingsin them with a barbecue rub throw themon the gas grill grill them right up hotand fast you can grill these up hot andfast naked and then toss them in thewindow you can do it right on your weberspirit or you know whatever and whateverreally when you’re doing the oven itwould taste good you’re kidding meacting corps wouldn’t let it can’t fireand just be really really good wizardthis is our last installment of superbowl recipes we hope you really reallylike this we already give this a shotbecause this is a home run everyday thisisn’t all that expensive okay it’sreally really easy to do you can do itin your oven and you can do it I’m a gasgrill you can do it on a charcoal grillyou do it on a trigger and clearly do itin a deep fryer like I showed youearlier you really can’t go wrong notmuch to chicken wings all you gotta dois just maintain temperatures okay keepan eye on especially with the deep fryerdoesn’t take too long to cook thesethings ten minutes at the very mostwe’ve let these roll for about two hoursdo it on the smoker yeah it’s gonna takea little bit of time so you got a planaccordingly if you haven’t subscribed toour channel yet click that subscribebutton and click that bell ring thatbell so you know one we put out ourlatest content check us out on Instagramcheck us out on Facebook we’d love tohear from you guys leave your feedbackany comments in the comment section welook at all of it we hope you guys havea great Super Bowl we go you have agreat game day stay safe if you do a lotof drinking please for the love of Goddo not drive get a ride and call someonethanks for hanging out with us we hopeyou really like this we hope you give ita shot we’ll see you next time[Music]