Peri Peri Chicken Wings | Traeger Pro 780 | Meat Church Holy VooDoo

I’m met by just peddling barbecue todaywe’re going to do some chicken wings andsome chicken legs but part of thechicken wings we’re going to do PerryPerry style so stay tuned for that butfirst let me wish one of my subscribersa hack your birthday Austin happybirthday buddynow check out this video on thesechicken wings alright today we’re doingchicken wings and we’re doing a coupleof chicken legs too and we’re going touse some peri-peri sauce so that’s whatwe’re gonna be using I’ve already gotmost of the chicken wings pieced out nowif you want to you can buy them alreadycut yourself you can even use frozenwings if you like but I don’t reallylike using frozen wings because it’shard to see inside the bag and actuallysee the quality of chicken wings thatyou’re getting and also I like cuttingthem myself because these that weren’tcut we’re 60 cent a pound cheaper thanthe ones that are already cut so you’llsave some money by doing it yourself butI thought I would just show you realquick how I do it a lot of people havedifferent methods of doing it I’ll justshow you how I do it the key to me isthis wing air part and so I keep itstanding vertical just like that andthen I just cut through the skin on thatlittle part that’s pretty much uselessand then stay in kind of with the wingit part on that angle into the wing itand just cut straight through it andthen there’s your little useless pieceyou can save it put it in the freezerfor some chicken stock or whatever nowagain keep the wing at vertical cutthrough that skin and then there’s yourjoint but to help you see it you can cutacross it like that and it really helpsyou see it pretty goodand then just cut straight through itit’s really easy and I’m putting theseover here because those won’t have thesauce on them these are going to havethe sauce one more time keep that wingup vertical cut through the skin alittle bit cut through the wing out partkeep the wing out vertical again and cutthrough the skin slice across theknuckleto expose it a little bit stay rightclose to the wing yet and there you goactually these are going in there allright so now I’ve got them pieced outthese are going to have the sauce onthem these are not now I’ll show you howto season them up all right it’s seasonthese chicken wings up I’m going to usethis seasoning blend Santa maria-styleseasoning blend garlic salt pepper andparsley blend does really good good onpoultry and I’m gonna season these nowthis one’s not going to have theperi-peri sauce on it this has somechicken legs in it as wellI’m going to season this one too it’sgoing to have the sauce on it I’m justgonna mix all these together really goodmix these together well as well chickenlegs and the wings some people in yourfamily might not like spicier type foodso you can do half and half that’s allrightnow for this these guys over here theseare gonna get the peri-peri sauce nowI’ve done a little research you can makeyour own peri-peri sauce but it’s notthat hard to do but I subscriber sent methis and so I wanted to use it in one ofmy videosthis is African rhino peri-peri saucehot sauce Kalahari pepper company socheck it out on Instagram I’m surethey’re on Instagram so I was going touse that for this and just from thelooks of it I think it’s gonna be prettyspicy so I’m gonna mix this up and seeif this is gonna be enough sauce or notit looks like that’s gonna be aboutright so I’ll have a little bit leftover mmm now what I’m gonna do is allowthis to go back into the refrigeratorfor about an hour and just marinate andin the meantime I’ll get the smokergoing I’m probably going to cook theseon about 325 maybe andand I’ll bring you back when they’reready to put on the smoker[Applause]all right so the wings have beenmarinating in the refrigerator for aboutan hour I just took them out broughtthem out here the grill is up totemperature but I’m gonna take all ofthese wings and put them on this wirerack just so it’s easier getting them onand getting them off but before I putall the wings on I’m gonna spray it witha little grilling type Pam cooking sprayjust so these wings don’t stick so justgive it a good coating and that’ll takecare of that and I will get the wings onthe right all right so I got a grill at325 we’re gonna go ahead and get theseon we’re using the trigger Pro 780 todaylast weekend was guerrilla Grill weekendso this weekend we’re gonna use thetrigger and that rack fits perfectly inthereget the lid closed and we’ll bring youback in just a little bitall right guys these have been going forabout an hour they’re around 200 degreesI just like to take my wings and chickenlegs a little bit higher than you reallyneed to but I just think it makes them alittle bit better so that’s where we’reat we’re fixing take them off now I realquick here’s the peri-peri chicken wingsand while they’re still hot I’m gonnaadd a little bit of this meat churchholy voodoo on top it’s got a little bitof dehydrated jalapeno with it and I’mdoing it while they’re still hot becausethe hot juices of the chicken wings willhelp it stick it was just a little moreand I can really smell it coming offthose hot chicken wings and then onthese over here I’m going to hit it witha little double Ds dirt from WarnerRobins Georgia hit it with a little bitof that stir it around and these aregonna be with the chicken legs afterthey go a little bit longer so I’ll hitthose chicken legs a little bit withthis too[Music]all right here’s the wings guys let’sgive them a taste test and see how theyhow they came out I know they’re hot asfire but I’m trying to go for it anywayI look really good two colors on colorsawesomethat’s great flavornot what I was expectingthat’s not awesome Lingit’s really sweeter than I thought Ididn’t expect sweet at all I thought itwas gonna be really just mostly heat butit’s not there’s really not much heat toit to be honest with you I could reallytake a little more but a great flavor Imean that is awesome give this a tryI’ve told you there’s a little bit ofheat right there my throat alittle bit but still the sweetnessreally makes up for it you need to lookup that sauce and give it a tribal cutas it is really good that little voodooon top perfect thank you for stopping byand watching the video give me a thumbsup if you liked the video subscribe tomy channel hit that Bell so you getnotified when I put up another videothank you and until next time we’ll bepeddling all right we on microwave likefunmicrowave