Salt n Chilli Chicken Wings | Barbechoo

[Music]well guys welcome back to the channeland today is a good daySun is shining and we are making chickenwings any day that has chicken wings isa good day so if any of you are on thelivestream a couple of weeks ago youmight have heard me talking about arecipe I was trying out for chickenwings which was salt and chili chickenwings so similar to the salt and chilichicken you be getting sort of ChinesecuisineI want to try and add that flavor onto achicken wing not sure where the ideacame from I love salt and chili chickenbut thought put it on there checkingmight work well they worked okay on thestring but we had to do a little bit oftweaking to the recipe so this is thefinal tweaked recipe so the way we’regoing to do this is get them into aseasoned flour and that is going to giveus a nice crispy coating on the outsideI have had the wings talking aboutmultiple grenade roughly around half apint of water melt just mix through themgovernment mix-up every now and again sowe’re gonna get them all taking theexcess off them get them into theseasoned flour and then they’re going togo onto the grill now in here I havejust plain flour there’s Rock just overa half a cup of plain flour and a half ateaspoon of baking powder and we’regonna season up with the salt and pepperrub from the smokey Carter says the sameone I used on the string and this hasall the flavors you would expect fromsalt chilli chicken I so rather thanmaking up my own this is alreadypremiered and a bottle seems LuisItalian so flour and baking powders inhere I’m going to add that stock tip abite 2 to 3 tablespoons of rub into thefloor it might seem like a lot for wingsbut whenever let’s make sure the floorit dilutes down the flavor quite a lawyou get it’s not as strong as if youwere applying it straight to thewings themselves thank ya to be threetablespoons and what we’ll do is justuse a fork to mix up through the floorit’ll probably disappear into the flooryou’re not really seeing theretrust me it’s there you’ll notice thesleigh is little bit over so we’ll mixthat upperfect that’s ready to go stay ourlittle production line here wings and atray some gloves first part all theusual black gloves but you take what youcan get in these days I’m gonna try anduse the clean hand or a hand method sothis hand will go into the bottom outleft right in here this hand takes themout of the floor and then here keeps onehand clean stops making such a mess ofyour floor these are just regular wingsjust cut into drums and flats and thensoaked again you don’t take all thebottom I’ll go if you want a little biton there exact something to bind theflower to them so into the floursprinkle it overthere’s nothing in excess that’s whatyou want just a nice coating on them nottoo much not too low set that into yourtray so get that done with all of theseand then we’ll talk about how thebarbecue set up and how we’re going tocook them[Music]they’re Wang’s are all coated in thatseasoning ready to go onto the grillbarbecue sale recruiting these hot we’renot smoking them low and slow so I havethe commodity all set up to just over200 702 20 ish and it’s got booked aflight appears and there are grills onthe highest level if you’re doing theseon something like a Carol and you’reprobably might go for something likethat bullseye method so all your callsgathered together in the center and getthem screaming hot and wings going tocooking great around the outside of thatyou probably want to cook a little bithotter to you so if you can get thetemperature up from Cydia around 250 orso that’s gonna really help crisp upthese skins with the Camaro Joe sent a220 ish you’re still getting really onthe heat from that heat the flavor clearas well so it’s kind of a nice mixthere’s no grilled I’m a smoked wing sowe’ll get them on start cooking and thenwe’re gonna have to come back and hitthem with a little bit of spray oil sothis is olive oil you can use rapeseedoil if you don’t have and a spray youcan just brush it onto them but they’reall just gonna really help finish offthat cotton so we’ll get these onto thebarbecue and then we’ll check back inwhenever I need to turn them and putsome of that oil onto them and I’ll talkyou through what you need to do there[Music]kare wings of hired that with tenminutes on this side we’re gonna spraythem no you with a little bit less oiland just could get smoky see a littlebit and avoid get it down into your fireso and once you’ve done that let thehorse what I did other side with Hillardso you may have hot spots and not thatI’m already trying bits I guessabsolutely finebe gentle with them to you someone whomight not be ready to come away from thegrill so just go easy with thecomplement ones that are a little morewell done and move them into the centerand we’re gonna hit them with a littlebit of oil and that should be enoughthen to finish them off cooling ismostly in fact lost a few bits andpieces but not too bad they’re stillgonna crisp up nicely so I’ll close outdon’t let them smoke again and thenwe’ll try to finish them off[Music]it’s where our wings are finishing offlet’s talk about what we’re gonna tossthem in there at the end on the stringwe don’t saw a sauce with a little bitof salt and chili powder in there alittle bit of garlic but it turned out alittle bit too salty so I’ve changed upwhere you’re still using soya sauce asit’s a sort of key ingredient but that’sgoing to give us for saltiness I’m notadding any extra salt s I also have thenabout half a teaspoon of hot chilipowder half a teaspoon of chili flakesand half a teaspoon of garlic granuleswe’re just gonna add that in there givethem all a mix about so that’s that’sgood to go just in a wait for the waymr. popper temperature now for aninternal temperature of around ET to seealways let it take wings out a littlebit higher and we’re going to get themoff onto a cooling rack again don’t setthem into a bowl or onto a choppingboard because I’ll just soften up yourrecording and sort s the wings on theircooling rack let them cool for a littlebit just before we toss them this again[Music]so once I’ve been on the Cullen rack fora little way to let that Colton tag upand really sort of become crispy Ididn’t want to saw me before you addthem into the soy sauce mixture put theminto the bowl toss them around make sureeverything gets nice and evenly caughtit it’s not a lot in there so once youtoss them right it just goes I sort offind a is over the top of themsoy sauce quite strong flavor so youdon’t want the loads of it on there somaybe not as much as you would usuallyput on if you were using a sauce forexample so they’re ready the heat fromthe wings I sort of tag the soy sauceoff with the surface it’s time to givethem a try go this one here there’s justa slightest little tears over the top ofitcoating the still nice and crispy let’sgo the salt is much better the dark soysauce is nor near salty as the lightstuff was there’s a little bit stickierI’m the heat is there that hot chilipowderI’m the chili flakes in there takes aminute for it to come through even justget a little tingle on the back yourtongue still not that hot but it’sdefinitely there better than it wasbefore the last time it was just tookover the salt that cold when her stagesuper crispy some gnarly chunky bits onit loved them mmm that’s nice to seethey’re just as messy as other wings areas well so if you I give their estimatesright I will put it on to my websitelink will be in the description below ifyou like this video please give it athumbs up if you haven’t alreadysubscribed to the channel and I will seeyou in the next video[Music]