Crispy Grilled Chicken Wings | Gameday Wings

[Music]what’s good at everybody and welcomeback to my channel smoking and drillingwith me angry China I know you guys havealready seen your thumbnailtoday’s the big game you know what sothis is I’m going to do this chickenleave right we’re gonna do them on thegrill we here’s the twist right here wedon’t do on two ways one we’re justgoing to get them seasoned up we’regonna put them on the grill that way inthe other other ones we don’t go aheadand put them on there some kind ofweight like huhyou don’t do some are flour cornstarchso we don’t just do it two waysI got somebody in the background this mytaste tester so whatever listen we gonnaget out here on this video miss Fergusonhurry up get these seasoned up and let’sget it cracking and I know it’s lastminute so listen if you guys gonna do itfor those you guys and ain’t no stuckunder the snow and nothing like that goahead get your wings put them outsideget them grilled up put that flavor onand let’s get it all right check it outlook not a whole lot right I got fourpounds of chicken wings you knowactually I bought them from my localgrocery store at the butcher so what Idid was I had two pounds or beat youknow flat and then the record right sowe got flats then we got cheese righthere you know we need a little dramaticnow we gonna go over this check this outlet me wash my hands since I touched hischicken all right so look this is whatwe’re gonna do this right here is aquarter cup of flour and a quarter cupof cornstarch look we’re gonna use thisand let me make sure I got it right thisright here these two go togetherso we’re do it like that I’m using sweetsmoky Joe’s I hope you guys can see itright here I’m using sweet smoky Joe’slook this is for yo chicken I know yougot a saying I’ve been you know tough onthem sweet smoky Joe products but I canpromise you this he makes a lot of themand this is like my second go-to choiceespecially when it comes to chickenand look you see this Creole kick righthere this right here is what we gonnaseason this and the black pepper wegonna season the other half like that solook at it go like this that all goestogether and these are gonna go for thenext ones we’re gonna do them on thegrill we gonna get some of that thatgrill flavor on these wings and then wegonna go from there but just supersimple but the trick today is justshowing you the flowered version on thegrill because not a lot of people dothat right and then imma show you theregular way we do itand then when we done with it is up toyou if you want to toss them insomething you can do that too now let’sgo ahead and get you set up all rightfirst thing we’re going to vide thesewings up I’ll put some in here we wantto put about half of them so we want twopounds each in each different Bowl oneof them is going to be seasoned bottomcells we’ll just call them naked grilledyou know wings and then the otherthere’s gonna be a you know in the backwe’re gonna go ahead and get that thatflour cornstarch mix so we’ll figureabout here they look about the same nottoo badwe’ll leave it like this now we’ll startwith this one here let’s start with yournaked ones first so what I’m gonna do is[Music]we’ll start like this take this I wantto mix these together so the corn startsand flower right this right here justfill your chicken we’ll just add thatthere all right look and get it you justwant to blend it here so get yourself awhisk and don’t forget you guys alwaystell you manage the best thing aboutcooking you no matter what you do if yougot the right tool for the jobyou go there that’s good enough I meannow we’re gonna take this and what we’regonna do is we’re gonna put it in hereI’m gonna put it in this bowl[Music]now we gonna take these pour these inthere just like that and now we’re justgoing to work you know work it in a lotof people don’t do grilled chicken wingsor chicken you know chicken periodstarting off with you know our flour orcornstarch but we are today we can dothem in the airfryer we can do them thatway tooall right that’s what we’re working withset that off to the sidelet me give me another set of gloves andlet’s move over to season the knees nowwe just call these away the neck itwings right so I’m gonna go ahead andjust start grinding some of this pepperon top it might look like a lot to youguys but don’t forget I gotta toss themright so I’d like to see pepper you knowalthough you know I’d like to see thatground pepper on everything so we justkeep running it back and forth and notto really say you know be all over sweetsmoky Joe like I am but this is some ofhis a black peppercorn the smoked blackpeppercorn that’s what I have in herenow that’s all I use you guysso that means listen that thepeppercorns inside of here have alreadybeen smoking all right got that done nowfor the Creole kick[Music]now I know you guys are looking at itand probably thinking like dang that’s alot but don’t forget I got a Tulsa weneed to get those seasons on the backside and all of the chicken that’sunderneath so going out with my hand nowlook just doing it this way you couldsee the difference you can see you lookno seasoning versus season look at thecover all right all right so we got bothof these ready to go you guys can seethat right let me get this one over herea little closer all right now let’s gooutside and let’s get the station set upjust get these coals going let’s getthem on the grill[Music]why I elected to stand right in front ofthis smoke I don’t know but I just wantto show you these right now I turn tostarting to turn white right so what i’mgonna do is i’m going to use some lopelumped coals i will put these on toponce we got fired then we’re gonna goahead and move over to the grill now youguys can get your fire any old kind ofway you want it but i’m going to showyou how many use a vortex style you knowstainless steel sit under this that’sjust going hey you guys might want torun out and get one of these they’revery inexpensive you can pick them upfor 20 bucks you can get them on Amazonyou can probably pick them up at yourlocal barbecue store I’m not go overtalking we finna finish this part wefinna get right on that grill so that Ican show you where the magic is gonnahappen all right and now we gettingready to get startednow look this is the disc I was talkingabout we’re gonna put this this has gotto be in the center right so what I’mgonna do is on my line all of my wingson the outside of my grief so we gotthis this is ready this is where I likeit it’s a nice little flame and now youguys can see up close what look coalslook like alright so we gonna put thisright here in the centerand look that’s stainless steel right sowhat it’s gonna do is it’s gonna radiatethe heat you know from a cone shape it’sgonna come out of it to the top hit thedome and spray it on all of the you knowon each side or the complete cylinderson now you can see it just a little bitbettergot lump coals you see the charcoals youknow recast that I got on the top butyou know the lump coals are hurtingthese the bottom so now I’m gonna putthis on the top I’m gonna just my fencedown at the bottom and adjust this righthere let me turn it this way so you guyscan see and we gonna get this thing upto ten so we’re gonna wash this tempI’ll bring the food outside we’re gonnago from it now when the just from youryou know your kettle grill this is itpulls air from the bottom and then fromthe bottom it passes through the coalsyou know it gets hot and then it goesout to the venttop right so we’re looking for fourhundred degrees which I have there andyou want to make sure that it holds 400degrees for at least five minutes nowthat I have my events and everythingadjusted properly I’ll go ahead and addmy chicken and you can see that’s on theindirect side you know I just super easyall right then you saw the arrangement Iknow it starting to make sense to gazetit like if this is something newhaving this cylinder and $20 investmentyou know if you got a kettle style grillmaybe no matter what kind of grill yougot if you can get this vortex in therethis is nicehey you live and I like the way I lookwhen you know when you’re cooking so allyou’re gonna need is a pair of tongsright here this right here gonna be ourbest friend we’re gonna need a historywhich I’m gonna go ahead and get out ofmy kitchenand then I’m gonna put this top on herewe want to make sure they’re at least165 degrees if they’ve 165 degreesFahrenheit I promise you’ll have somejuicy crispy at the same time you knowchicken wings so let’s get this top onhere let’s adjust these vents go aheadlook right now we have 400 degrees we’reable to maintain that heat right so I’mgonna take this off now as you can seethe ones on the right side the ones withno flour and cornstarch on them thoselive normal and then the ones on theleft side that you have it you know whatyou can see that you can still see someof the flowering on there right buttrust me once you flip them it all comestogether alright take a look I got themall flipped over right this was just thefirst did we just say the first 12minutes this is how they look there’ssomething about when you flip them thatyou know when you flip them over nexttime we’re going to look at it afterabout another 12 minutes then we gonnastart tempering these right here we wantto look at these and just see where theyare you’ll see that a lot of this cornstarch and flour starts to go go awayall right so we gonna get this back ontopwe’re gonna wait till our temperaturerises back and then we’re gonna go forthere I’ll see you guys in about another15 12 to 15 minutes so after you knowreally a real good 15 minutes I mean Iwas solid I went ahead and put myinstant-read thermometer on there andthen check the other drumette becauseit’ll be the thicker ones and they wereready to come off right but as you cansee I took all the ones that didn’t havebranding on them you know no flour orcornstarch and I left I took those offand I left the others on just a game ona bottle another five minutes it’s justso they could like crisp up you know andas you can see right there that all ofthe flour and cornstarch is gone now I’mgonna show you guys a close-up look atthat right there those right there arefire hey I can tell you this I’m gonnagive you a spoiler alertlisten the flavor was deep into the meatand that right there is a good time totoss them in whatever type flavoryou know flavor wins you like so tell mewhat you guys think you guys just seenokay let me just say it this way whenyou saw me out there on the grill it wasreally about using that you know thatlittle vortex style you know cylinderstainless steel cylinder right so listenyou put it in the middle listen the heatrises up it’s the Dome of the kettlegrill and comes down this way on allsides right and it allows it just tocook like that you know it just supersimple and you know we were big ontalking about like the different zonesyou got in direct and then you gotdirect right and by having it in thecenter like that everything that was onthe outside that was on the indirectheat and the fact that I bred it acouple of you know a few of these nowI’m gonna go ahead and just take herewe’ll just go like this I’m gonna showyou the difference listen to this youcan just hear that these right here isit’s like super I’m gonna just say it areal crispy but these are the ones onthe right side or the ones that I putthe flour and the cornstarch on rightthat’s the right side and these righthere these were just grill you know Imean I might have to like bring them alittle closer so you guys can see youcan see the difference right here justlook at you know I mean this right hereyou can see that this has a more crunchyexterior and this right herelisten this one crunchy – but it’s adifferent type of crunchy now once youmake your wings like this then you canput them in whatever type of sauce youwant toss them and you want to servethem mildly hot but for me I’m gonna goahead take just flat just the one that’sbeen breaded right here and we’re gonnaget a bite of this mmm that right thereis fire and don’t forget you guys lookuse fo yo chicken that’s what I put inthe ones that have the other flour andthe cornstarch this right here you guysgonna start to see a lot of this andthen of course we all know about theCreole kit right the Creole kick this ison one of these wings right here theseare the ones we I just call them likethe Nikki wings no type of braiding orflowering on them at all you know what Imean they just ready to go you knowoutside I got two kettles going a lotmore wings and oh let me address thisreason you don’t see Mad Dog a Mad DogI’m gonna get you hey he went to go makea story Ron had to finish this up so Ican get out here to tending you knowdefenders are tending to these wings soI’m gonna be the taste tester on thisone so check it out this is the oneright here with that a real kick[Music]look you can see I’m gonna peel it likethis so you guys can see look in thecolor you can see where it’s got thatsmoky color to it all the way throughoutto me nice clean off of the boneHollomanyou can’t go wrong either way flour andcorn started for a nigga all right nowif you asked me which onehey listen bow from a good both of thema seasoned just right it’s up to youguys you guys can go with these productsI have right here in front of me youknow what I’m gonna put a link down inthe description box below and I’ll pinit to the number one comment and alsoI’m gonna have a discount code for youguys it’ll be a v10 so if you get upfrom sweet smoky Joe SOCOM use thatdiscount and you get 10% off or whateveryour order is spring is on his way youknow I mean so we gettin ready folkshey with that being said let me just saylisten if you’re new to my channel letme go ahead and check this time to sayhey welcome to my channel thank you forwatching don’t forget to subscribe andlike this video and tell everybody outthere there’s a channel out here thatsimplifying these recipes and taking themystery out of cook and for those of youguys are been watching me for a minuteyou know how about to get out of herepeace