Crispy Smoked Buffalo Chicken Wings

[Music]hiwhat would workplace guru or barbecueand grillings my tasty I’ve breadedtanner and today we’re doing some smokedcrispy buffalo wings and if you likethis type of content please like commentsubscribe and hit that notificationbossy never miss another video like thisone yeah close enoughso anyways recently Troy Smith who youprobably know better is T Roy cooks is agreat youtuber and my guy that I followall the time and he actually did a videothat was based off of one of the videosI did with chicken wings and so you knowI’m kind of doing it forward where I’mdoing some new styles of the way that wedo some chicken wings and that kind ofstuff so really inspired this one kindof a game-changer if you like crispywings this is the recipe for you and soin this particular case it’s gonna bekind of interesting because we’re usingcornstarch some folks use baking powderor flour I like porn stars just totasting preference deal that will gothrough all the ingredients as we go butfirst things first we’re gonna get thetriangle rolling and I’m actually use mytube smoker today with a pellet tubesmoker and so you’ll get to see how howI do that and how that works when I dohigh heat I like to have a little bitmore of a smoke flavor going so I throwthe tube smoker so with that createstart yeah I said somethingokay so we got our smoke to go and gotthe trigger go and turn it up to highit’ll go somewhere between 400 to 425they’d like this I think it’s in the 50syou know and your times will vary forgetting them krispies depending on theambient temperatures and things likethat takes a little longer for me in thewinter a little bit short in the summerjust kind of how it is just kind of youknow play with it but one of the mostimportant things that having crispychicken wings is to have them dry one ofthe things that I’ve always found is ifthey’re either no to front that’s it butfrozen they’re not completely defrostedor really dried out as far as the skingoes it’s hard to get the skin crispycorn start to help but you know one ofthe most important things is trying toget that skin dry so you can even youknow leave it open in the frigerator fora little while if you wanted to I justuse paper towels and stuff like that butfor doing our part it means the firstthing we’re gonna cut off this piecethat we don’t really eat anyways and Ijust have a disposable bag there andthen you can see back here where thisjoint is right through there he’sbasically just cut the cut right throughthere really easy and you got abasically you know drum –let and a youknow flap there if you want so thatmakes really easy party wings piece ofcake to do you can go through them realfast and do it and then once we get tothis we’ll show you how we season themup at all that[Music]alright so I’ve cut up the party wingsto this style this is about just on it’slike four point eight pounds so almost 5pounds of course I trimmed it up alittle bit but that’s usually what we doit for four of us works out pretty welland it’s like I said getting them dry iskey so I put them on the paper towel andthen I Pat the top side down trying tojust get it real dryand with that we’re gonna put thecornstarch in the bag so she put thecornstarch in the bag you can 1/3 of ushow do we do it that worksok so when you zip it make sure does itlook good cuz you have to turn it upsidedown and all around okay and you’regonna leave itlots of it you gotta have a lot airthat’s fine toogood jump this these are all covered upand good and any excess you know you’llbe fine to get up and now we’re gonnaseason them up and you want to skin sideup and I even cook them skin side upjust you know the majority the skin sothat’s make sure it gets crispy allright now we’re gonna season these guysup and like I said I just season oneside because I don’t want to make themtoo salty and so it’s fine we’re justdoing one but the way you eat them so itmight go to rub this is a triggerchicken rub it’s a really good rub on onpoultry and it’s pretty salty so you gotto be a little careful with it and thenI use grill shakes Hickory flavor so itgives a little bit more of thatreinforces some of the smoky flavor andthen this is a really cool deal calledbutter buttsit’s literally like powdered butter andso it gives out the extra flavoringwe’re gonna have butter into our buffalosauce so you know just go over the topof the bottom right[Music]okay so these are good to go they’ll beready to go on the grill with theeverything’s smoking really good it’sgetting nice and hot the other thing Iforgot to mention is these rubs I’musing in sauces as well as even like thesmoke tube and even the burner dealthose are all I have this all on awebsite that you can go do the basicsgoes to Amazon if you want to so it justmakes it easy anything that I’m doing inalmost all my videos is there so you’rewelcome to it[Music]I had to restart my pellet tube a littlebit it goes out sometimes and you justgotta pay attention to it[Music]under rosy garlic and make our saucehun to ads and sweet baby Ray’sBuffalo’s job turn down the temperatureand add it in some more butter now lookat all that extra smoke we’re gettingbeautiful[Music]35 minutes into the cook[Music]45 min to cook not quite to be enoughyetfifty-five minutes into the cook andlook at their crispy outside and wait tosee the charred any perfection[Music]using a whisk helps mix the sauce andthe butter together[Music]adding some chives for taste andpresentation[Music]all right so we had these on for about55 minutes and I checked them I kind ofshowed the different times I waschecking them I’m after 35 minutes 45minutes and like every 10 minutes youknow it’s after 35 hours check them justto make sure but these things turned outreally crispy they’re tender inside andjust delicious good dry yeah manthese eggs are so good really give it atry again I really appreciate tea rightcooks highlighting my previous video andyou know it was awesome if you like thetop combat please like comment subscribeand hit that notification bowl so younever miss another video like this onethanks make a great support appreciateit spit on my arm[Music]