Crispy Chicken Wings Smoked On The Weber Kettle

[Music]I haven’t done a chicken wing video wellthat’s all going to change right now[Music]yeah we’re gonna be making chicken wingsout on the Weber Kettle and I’m gonna betrying an ingredient in the rub whichhopefully will make them crisp up evenmore I’ve used it on other chickenpieces thighs big drumsticks and itreally does help the skin crisp up sowhat’s that ingredient that’s going inthe rub I’ll show you here in just asecond first ingredient in the rub whichis gonna go on our chicken wings is atablespoon of granulated garlic we’regonna add a tablespoon of kosher salthalf a tablespoon of smoked paprika 1/4teaspoon of cayenne pepper and our notso secret ingredient three teaspoons ofbaking powder not baking soda bakingpowder give this a quick Little Mixbefore we put the lid on and shake it wewant to get that on the chicken so let’sgo ahead and get our chicken wings outhere so I’ve got about 2 and 1/2 poundshere of chicken wings through the flatsthe drum ease I’m just gonna go aheadand start sprinkling our rub seasoningon hereand I get a good dusting here you canalso do this by putting these in aziploc bag or something like that andjust tossing them around the way Iunderstand that the baking powder raisesthe pH of the skin something like thatand that helps it get crispy you’veprobably seen it on different cookingshows people doing this that’s where Ifirst thought a while back tried it onsome chicken before this it seems towork so we’re gonna give it a shot allright now we’re gonna transfer these toa wire rack on a baking sheet so theycan go in the refrigerator overnightuncovered we want to help dry them outeven more so I’ve got my wire rack hereon the baking sheetI’m just gonna start putting our pieceshere doesn’t matter if they touch alittle bit this is just to help them dryand you can do this you know 12 hours 24hours probably as little as say sixhours but the longer the betterI figure overnight 12 hours is gonna beperfect[Music]all right as I said these are going inthe refrigerator now overnight justsitting like this uncovered they’ll dryout all that seasonings going to setinto the skin and the baking powderhopefully it’s gonna help us crisp theseup alright our wings have been hangingout overnight in the refrigerator justdrying with that rub on the surfacewe’re gonna get him out to the WeberKettle in a few minutes but first I wantto get some dips made for these wings sofirst we’re gonna make a honey pepperdip really easy here I have half a cupof honey in this bowl and to this I’mgonna add two tablespoons of a fermentedCalabrian chili peppersI found this in our local Trader Joe’slisted as hot Italian bomba peppersthey’re crushed and they’re gonna goreally good in this I’m just gonna mixthese up got some heat and some sweethere and I already smell the peppers inthis they are pretty spicytake a little taste here oh that’s sweetwith a zing that’s gonna work alrightwe’re gonna set this aside and we’regonna move on to our second dip now thisis gonna be a lemon garlic dip I’mstarting with three tablespoons of mayoin this bowl here to this I’m gonna addthree tablespoons of sour cream now I’mgonna add a teaspoon of lemon zestthat’s been mixed in with two teaspoonsof lemon juice we’re gonna add ateaspoon of minced garlic threeteaspoons of chopped chives and just apinch of kosher salt go ahead and mixthis togetherlet’s give this a little taste oh that’snicereally good sort of bright punch fromthat lemon juice and the zest and youget that garlic in there all right thesedips are gonna go in the refrigeratorfor a while we’re gonna go outside getthe weber kettle going[Music]all right the weber kettle is coming upto temp you saw that i have the vortexin there about 3/4 full and i have themallory cast iron grate now the kettleis not up to its full temp yet butthat’s okay because i want to get thesewings on here so they can start cookingas the temperature rises and gets hotteri want them cooking from the inside outfirst we don’t want to burn them on theoutside we want crispy skin not burntskin now you can load up a lot morewings on here that i’m going to there’sonly two and a half pounds i thinkpeople do one guy did 12 pounds on herejust arranging them around the vortex doyou want to try and make it that theyhave space that they’re not reallytouching i’m gonna go ahead and put apiece of pecan right on the grate heregive us some smoke todaylet’s go ahead and get our lid on andget cooking and my vents today both topand bottom fully open we’re gonna comeback check these in 20 minutes all rightwe’ve been going for 20 minutes herelet’s give our chicken wings a checkthat skin is getting crispy here you canfeel it do you want to do a quick checkwith the thermapen just to see how weare an internal remember we’re going for165 internal on our chicken wings andthis one’s shown about 148 so what I’mgonna do now is I’m gonna give these alight brushing with hot saucepick your favorite hot sauceall right we’re gonna get the lid backon let this go for about another tenminutes before we check it all rightwe’ve been going for another ten minuteslet’s check our wings let’s check thisguy over here like I’ve shown 160 to 160for this is good the carryover heat willfinish those two 165 the flats I’m surewhy would you down there thinner let’sget these off get them inside get ourdips out and have a taste okay here areour crispy wings fresh off the WeberKettle say that skin is crispy now Imentioned I’ve used that baking powderaddition to rubs before after havingseen it used many times on differentfood television shows and it does seemto work I think it really depends upongiving at that time first to crisp upbefore you sauce it so those 20 minutesa day 300 to 400 degree heat on thekettle they’re probably did the rightthing if I was running the vortex atfull bore if I had had it fully loadedwith already burning coals ourtemperature in there would have beenprobably between 500 and 600 degrees Ithink that’s a little too hot for theseyou want to give them a little bit of achance to start cooking before that skincrisps up too much because then it’sjust gonna start to burn but really whenyou have wings that look this good andthey are done all that means is onething it’s time to taste and I’m justgoing straight for one of the drum easehere we’re gonna do it without any ofthe dip first want to taste that skinmmmreally nice nice hit of that garlic fromthe garlic powder in there a little bitof heat from the Cayenne 30 minutes ofcook time that’s all it took totallydone there’s no odd sort of taste in theskin from the addition of that bakingpowder but again you need to use kind ofproper ratios the ratios that I’ve heardand that I’ve tried kind of go one tofour let’s say you have four teaspoonsof a rub you want to max out at about ateaspoon of the baking powder you mighteven go a little bit less but thisreally seemed to work now I’m gonna takeone of the flats here and we’re gonnaget some of our lemon garlic dip alittle bit on hereit’s like that let’s go that’s reallynice mmm lemon and garlic goes so welltogether and when you add that sort ofbike that you get from the sour creamhere this is just really good on thesewings I’m gonna take another drummy nowand I’m gonna go for some of that honeypepper dip oh man that is good thatsweetness with all the heat we havegoing on here a little bit of thatbrushed hot sauce on here and thoseCalabrian chilies very refreshing andthat crispy skin really does make this alittle extra enjoyable mmmso if you like crispy wings with a lotof flavor don’t hesitate to try theaddition of a little bit of bakingpowder into your rub but they said ithelps change something with the skinit’s a chemical thing but all I know isit works it tastes great you giveyourself some great dips on the side andyou’re gonna have fantastic crispychicken wings just outstanding