BBQ: Smoked then Fried Chicken Wings and Fries

I’m gonna talk about a food that is nearand dear to my heart it’s one that Icould eat every day of my life and nothave any regret over it as long as I wasguaranteed that I wasn’t gonna have aheart attack after a year of eating themstraight but those are chicken wings andthe thing with chicken wings it has tohave a perfect crispness to it juicy onthe inside and the sauce really is gonnamake it so all three of those thingswe’re gonna go into today as well assome french fries to go along with themso stick around and let’s go ahead andmake these wings and fries okay so whatwe want to start to do is use our friedcutter to cut these fries and we’regonna quickly realize that’s a failbecause I’m gonna put all the might thatI had into this and to the extent that Iactually bent the metal in the frycutter itself so one investment thatjust went right into the trash and I gotout a knife and cutting and I cut thepotatoes in half and then half again andthen I just cut them into quarter-inchstrips which if they looked a little toothick you see here I cut them in halfagain so we just want everything to beas uniform as possible so that way theyfry and cook at the exact same rateyou want to get it so all the potatoesare submerged and once you have thatwe’re just gonna let them sit for anhour and then we’re going to drain andreplace the water now that our frenchfries are ready to go we need to turnour attention to the wings and for thiswe’re goingI buy the whole way and then I cut it upmyself because I save a little wing outhere that you typically donate I saybefore stock so I’m just going to cutoff the wing it off of each each pieceand then we’ll get ready to spice themup ready to go on the smokerI want to show you how to cut one ofthese ways so that way if you want tobuy the whole wing yourself you can andthen take care of take care of thebutchering yourself so the first thing Ido is just kind of find the joint hereto take off that wing it put that in mystock Bowl and then to separate the twopieces the drum and the flapper whateveryou want to call it you just kind ofslice down and hold it open to see whereto join his and mice right in betweenthe joint and it kinda should come apartpretty easily and after some practiceyou’ll be pretty good at itso now that you have all of theseseparated we’re going to put the handthat didn’t touch the chicken I’m goingto take the stock pieces and I’m goingto put those into a baggy into thefreezer and for eight pieces that we’regoing to smoke I’ll show you what rubcall this my smoke Kano sauce has a lotof flavor and it’s gonna go really wellwith the smokiness of the of the wingsthat we’re going to put into itso for this you need two tablespoons ofapple cider to your tablespoons of waterfour teaspoons of chipotle pepper powderthe juice of a half of a limea quarter teaspoon of the really hothabanero pepper powder two tablespoonsof kosher salt four teaspoons of chilipowder and yeah I know it’s a lot but wewant this to be really smoky that’s alot of flavor in there two teaspoons ofgarlic powder two teaspoons of onionpowder and about a quarter teaspoon ofour serrano pepper powder that we madeby dehydrating some serrano peppers justlike we did with the habaneros andgrinding those up into a nice powderalso I’m adding about 1/2 tablespoon ofolive oil to this as well then I’m goingto mix until combined after tasting thisI just need a little bit of sweetness soI’m adding about 1/2 a teaspoon of brownsugar okay so now we have our smokinesssauce that we made up and I added alittle bit more water and apple cidervinegar just to thin it out a little bitit was a little too thick maybe about aquarter cup of water and anothertablespoon of apple cider vinegar soright now I’m just going to pour overthe wings that we made before or that wehave ready from before I’m just gonnapour it all over we want these wings tobe nice and coated so I’m taking agloved hand and mixing these all in tomake sure that all of them get some ofthat smokiness awesome[Music]all right so our grill is at just above250 right now and so I’m going to putthese wings onand as soon as I opened up the bowl Ismelled that smoke a no sauce and that’swhat we want it’s gonna the moisture andsome of the vinegar and acid that we putinto the marinade and some of the saltit’s really going to help keep thechicken juicy as well as deliver somereal good flavor to it as wellall right there we have it that’s agood-looking grill there so I’m justgonna shut this offand let that go for about 45 minutes andthen I’m going to flip them over wingshave been going for about 45 minutes andI can already smell that smoky flavorand the sauce and everything that we putonjust go ahead and flip them over letthem goforty-five minutes[Music]after an hour I replaced the water thatour fries were soaking in and so I justtook out the old water and put in somenew water and I let them soak foranother half-hour to 45 minutes beforewe give to frying those up so let’s goahead and do that now we’re gonna besmoking at 250 degrees today using amaple Hickory and apple pellets so let’sgo out to the smoker first thing youwant to do whenever will do when you getdown to brine your prize is to drain allof the water out so you just have thefries now and we want to put those ontoa paper towel or a pan lined with apaper towel to wake out some of thatmoisturewe’re having another paper towel andputting it on top pushing down to try toget out as much moisture as I can fromthese from for the frying adventure youneed your heavy-bottomed pot such as aDutch oven and you’re going to fill thatup about halfway with the frying oil ofchoice I’m using peanut oil because Ithink that turns out the best with thewings and fries I’m filling this upabout halfway because we need to haveroom for the wings and the fries to goin if you don’t have one already investin one of these candy thermometers arereal nice for frying so that’s what I’mgoing to stick on the back so that way Ican monitor my temperature that waynow the oil is about 325 that’s where Iwant it to be because whenever I put thefries in we’re gonna lose a little bitof heat so I’m gonna do this very verycarefully please be careful don’t haveany spill overs I don’t you have a fireor any hazards so do this very verycarefully I’m gonna use mice i fryspider as well too to help with itas you put fries in the moisture is whatmakes this bubble so if you do thisslowly like I am this time because I wasjust not very smart the first time ifyou do it slowlyyou’re gonna release a little bit ofmoisture as we go see I’m getting someboil over here I have an electric stovethank goodness if not that could cause aflare-up if you have a gas stove so bereally careful when putting these inthere’s a lot of moisture in these friesfor these potatoes okay so this is myfirst batch or at about 3:10 holdingsteady about 310 the reason we’re goingsolo here first of all is because Idon’t want to exactly cook the entirepotato through I just wanted to havejust enough that it cooks it but itdoesn’t go the whole way through we’regonna hit it againat about 375 and cook them completelythrough and that’s gonna give us thatreally crispy crunchy outside you reallywant to be on top of these becausewhat’s happening when you deep-fry isthat the moisture is escaping in againthat’s what’s causing these bubbles butthe minute that they’re done and there’sno more moisture leaving these that’swhenever the grease starts to soak intothe fries and that’s whatever you get areally greasy greasy fry so I’m gettingsome of these that are floating to thetop I’m gonna call these about donebecause again we’re gonna crisp them upagain in just a bit I’m using thetechnique with a a pan with a rack withpaper towels under it so that way thesedon’t sit in oil and the paper towelwicks away the oil when I poke into oneof these fries I should get very littleresistance yep super fluffy on theinside that’s what we want and wheneverwe put these in again that’s wheneverwe’re gonna get that crunch and thatgolden brown on the outside you might besaying here Tyler why aren’t youseasoning these fries yet and that’sbecause they’re going againyou’re gonna go back into the oil at 375to get crispythen we’ll season them once it’s allsaid and done if you season them nowit’s just gonna fall off in the oil okayso while we wait for the oil to come upto 375 to finish off those fries let’smake our first of two sauces so I’mgonna start with three tablespoons ofbutter once your butter has melted thenadd the following 1/2 cup of Franks oryour your hot sauce of choice one or twominced garlicand a little bit more because I likemine extra garlicky and yes that’s thekind that comes from a bottle I forgotto grab garlic when I was at the storewe’re also going to add a few sloshes ofwashing your sauce and about a halfteaspoon of brown sugar turning ourattention back to the fries this isabout go time or at about 390 or so onthe oil so again we really want to getthese crisps out up on the outside andso we want the oil to be much hotterthan it was before they’re alreadycooked you could eat them like this butit’s sort of you like it’s like eating afried mashed potato at that point so I’mjust going to go ahead and put these inall right those are about readytake a look at the difference betweenthe two this is the one that I haven’tdone yet and these are the ones I havethese are just perfectcrispy on the outside fluffy on theinside I can’t wait to dig into theseround twos about done I’m gonna takethese out put them on wire rack Ichanged out the paper underneath tothere’s a little soaked with greasethere’s our fries I’m gonna hit themwith some salt and then the wings willgo in once they are off the smoker forour second sauce and made a Cajun saucethat I’m going to use some of the oilthat I just got out of the fryer and soto make this cajun seasoning and you canuse this for chicken or whatever but I’mgonna make it into a sauce for thisyou’ll need 2 teaspoons of salt 2teaspoons of garlic powder 2 and 1/2teaspoons of paprika 1 teaspoon ofground black pepper 1/2 teaspoon ofonion powder 1 teaspoon of cayenne oneand 1/4 teaspoon of dry oregano one anda quarter teaspoon of dry thyme and aquarter teaspoon of our homemade driedSerrano chili pepper powder so I’m justadding in the oil and we mix and justadd enough until it gets to your desiredconsistency okay by now our wings aredoneoh yeah look at thatthing beauty it really iswe’re just gonna go ahead and take themoff now and we’re gonna hit them back inthe deep fryer just to really crisp themup on the outside all right back to ourfry station I have the oil at about 380because we want to fry these at about370 so I’m going to take the wings thatwe just took off the smoker and man dothey look good look at that look at itso we’re gonna just crisp these up justa little bit again maybe 30 seconds inthis oil just to crisp them up on theoutside we don’t want a lot at the oilrushing in because there’s not a lot ofmoisture retching out like we talkedabout with the fries so I’m gonna justgoing to hit these into the fryerlook at thesebecause they’ve done can’t wait to biteinto these our last batch is in andI know I ran out of I ran out of wireracks so that’s why I’m there goingright on the paper towel I don’t reallyhave an alternative at this moment butwe’re gonna eat them quick anyway sodoes again all right now we’re ready toeat I put a little bit of the garlicbuffalo sauce on these and so I’m readyto dig in this that nice little smokering in therethese are these are definitely done thisis just a smoke ring still really juicyon the inside the skin I can tell isgoing to be crispperfecttake some more fries standing up like itshould nice brown on the outside alittle bit in this garlic sauce perfectthey hope you give these a try they takea little bit of time you can instead ofusing the smoker you could put the wingsin the oven and the fries in the ovenfirst to heat them up but I like thesmoked flavor I like the flavor that weget on the wings so thanks for joiningin okay that is ityou have made my favorite food but in adifferent waysort of a more advanced way with havingthe smoke smoke ring first and andputting that in that smoky no sauce itreally adds another depth of flavor ofcourse like I said you could just put iteverything into the oven and get thatget the first first cook done where wecook where you could cook it at 325 fora couple minutes and then put them intothe fryer the key is here just doinglike a double cook that’s what reallycauses that crispy outside on both thewings and the fries so thank you so muchfor joining me here if you want tofollow along on social medias you canfind me at food brew bvq on Facebook andTwitter Instagram again kind of weirdit’s different at T Skidmore 49 and andor if you’d like to see any of therecipes written out fully I’m a littlebehind on it but I need to up but I willhave the website updated to reflecteverything that I’ve done here onYouTube so far at WWE BQ y bleed calmand with that I will see you again onthe next episode have a great day