Welcome back folks!
With all of the sports starting back up it means we’re entering wing season!
Today we’re doing some of our “Seared then Smoked” wings out on the Bronco.
First step is to prep the wings. I like to separate the flats from the drums, then I drizzle about 2 TBSP’s of olive oil on them, and season them with my favorite chicken wings rub, today we’re using Kosmo’s Killer Honey Bee and Killer Hogs Hot BBQ, a great mix for chicken wings.
Now we’re going to fire the pit up, today we’re using Cowboy Lump Charcoal and some cherry wood. I’m leaving my vents wide open, I want this pit screamin’ hot! Once the pits hit between 350-400 we want to get the wings on, be careful for hot spots and rotate accordingly. I’ll let the wings go for about 20 minutes and then flip, they’ll go another 20 minutes and then i’ll lower the temp to about 300. This will allow the wings to really soak in that smoke without overcooking. I’ll rotate the wings every 5 minutes, pulling any that are done, this process takes about 20 minutes as well. Once they’re all off the pit I get some BBQ sauce on them, straight from the fridge to stop that cooking process and preserve the moisture. Today we’re using a special sauce called “Concoction” made by Affective Flavors BBQ, this stuff is AMAZING!!! I highly recommend checking him out on Instagram. Once the wings are sauced they’re ready to eat! Sit back, throw on your favorite game and enjoy!
Thank for watching, hope you all enjoyed!
#chickenwings #bbqwings #drumsmoker
Original of the video here
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