Canadian winters must be brutal to the extent that one can't get to a barber 🤣🙃🤣🙃🤣

@H.P.

Жыл бұрын

Beards protect the skin from the icy polar winds. Also a handy place to hang your icicles.

@loganfahey2834

Жыл бұрын

Don’t you have some snail food to eat

@WillGowKelowna

Жыл бұрын

Gary I too not a fan of a beard with Steve but the recent studies in UK show women see men as more masculine with a beard combine that with cooking .he is top of the hit parade .I think I should grow a beard lol

@grizzle273463

Жыл бұрын

@@WillGowKelowna i guess you missed the laughing faces after my sentence.

Thanks Steve, an air fryer will crisp them up as I've smoked and then air fryed mine. My wife, who's my biggest critic, loved them. Another great video.

Always learn a lot from your efforts. I've found he best vessel for deep frying is a wok. It doesn't really matter if it is stainless steel, carbon, non-stick, cast iron, etc. if you are only using it for deep frying. The advantage the wok has is very simple; it gets wider towards the rim. This means that the rising foam/oil has more and more surface area to spread and cool which, if you fill it less than half way, will almost always prevent any boil-over. It also is the most economical and functional for the same reason: you get the most surface area per volume of oil and it's width (14" recommended) allows you to turn the flame as high as you need and it will all hit the wok. Fo this reason, a smaller, straight sided pot can't have the same recovery rate.

Great vid - I have totally struggled to make smoked wings that didn't have chewy skin... going to try this! (BTW, I'm trying your hot hold brisket this weekend!)

LOVING the content. Keep it up!

Yeah I'll be doin' these for Sunday - THANKS STEVE!

Easiest buffalo sauce ever: Stick of butter, melt with two cloves smashed garlic. 1/2 cup hot sauce. Combine and stick blend. Try it, takes less than five minutes.

@SmokeTrailsBBQ

Жыл бұрын

Thanks! That's almost the exact recipe I use here minus the garlic.

@jeffreyb1457

Жыл бұрын

@@SmokeTrailsBBQ Your recipe sounds dope. If you try my method I'll try your slow cooked sauce method!

Thank! I had been planning on trying something similar myself - either chicken or duck. Did now know about Kenji's method with the freezing.

Thank you so much for all your great information btw!

A fews years back, I did a straight smoke and fry method. It looked to be the same process just without the freezing. Your wings looked and sounded great!

When it's winter, I throw the wings on a wire rack and hit them with s&g. Take the rack to the garage where it's super cold and put a box fan on them and let them dry. Then I just air fry them. Easy peasy. Kenji also has tips for a peeking duck that uses baking powder and air chilled over night in the fridge, same effect but the baking powder causes more air bubbles on the surface

For smoked chicken wings I always get better results when I marinade them for at least a few hours, a whole day is better. I use Italian dressing, hot sauce, and lots of salt and seasonings. Then I smoke the chicken at about 275. I'm going to try the frying method soon!

I find my best results are on my SNS grill using the vortex and turning the damper a 1/4 every 15 mins at 350-400, I usually marinade them overnite in buttermilk, then I make up a flour mix, usually corn flour, sometimes arrowroot flour, with my KFC herbs n spice mix, I also use corn chip crumbs which are awesome, they’re ready in an hour and I also swear by franks red hot, sometimes I’ll make a blue cheese ranch too

Love me some crispy smoke wings. Looks like you nailed it! 🍻

Thank you for a great video again. Similar to what I do but I'll smoke them on my Weber Smokey Mountain with a fire dial as opposed to a water bowl sometimes, put them in the fridge overnight, and then put them on the gas grill when we're ready to eat them the next day. Still not as crispy is deep frying but I guess healthier. Still no such thing as a free lunch no beating the taste of a fried wing. Cheers!

That is a great way to enjoy wings. I had fried some frozen presmoked wings, available from a commercial supplier, they were pretty good. However it is more fun to smoke in the backyard and cook from scratch..

Do this with a brisket!!!

I make the Bobby Flay Throwdown buffalo sauce. I once made several kinds and bought some to try. His was the best flavor.

Here in good ol Farmville Nebraska I use a plow disk on a burner to fry the wings after I smoke them in the offset. Everyone should have a disc! It's like a flattened wok but way better

A lot of crunch on those wings, they look delicious

Heck yea, I love crispy wings!

Looks delicious

Did you fry them from frozen? I would have thought you would leave them to thaw out? I like to just throw them on my kettle with my home made vortex at 200c (392f) 250c (480f) the hotter the better. Flip them once and spin the lid 120° every 10- 20 minutes. Usually I get crispy wings and then a light coat of sauce with 5 more minutes (usually about a 50 to 70 minute cook depending on temperature and wings). I do find this only works with whole wings. I have wanted a offset recipe and have thought about deep frying to finish as I'm not sure its realistic to get an offset hot enough to make chrispy wings without burning through wood. This is a great video and has definitely got me thinking. Thanks!

What if you smoke them low and slow until they hit say 120 - 130 F internal (leave 'em so there's cooking to be done, but long enough to catch decent smoke), and while you are smoking them have a pan of beef tallow on, maybe instead of your water pan. pull the wings off at 120, throw a log on and open the vents, get the tallow up to like 350 or so, and then drop the wings in for 12 -15 min to deep fry in the tallow. Side note, I appreciate your use of Fahrenheit for us cretons in the United States who refuse to use a superior system of measurement. I might try this on my weber kettle this weekend.

Try xantham gum for helping to emulsify the butter and sauce.

Very cool experiment! Seems like it's worth the effort to break up the cooking process as you suggested. I think you just needed a control of just purely confit+freeze+fry to compare the crisp factor!

Remember your PFET. Don't use a regular fire extinguisher on oil! Just turn the heat source off and let it cool down.

Can we replace the second step with vortex 500F smoking?

@SmokeTrailsBBQ

Жыл бұрын

Maybe? I don't have one but I've only ever got the results I want with deep frying.

007 Goldeneye on Switch tomorrow! Can't wait! No briskets this weekend!

@SmokeTrailsBBQ

Жыл бұрын

Slappers only odjob ftw

@mattb9664

Жыл бұрын

It's live!!!!!! Playing now!!!!

How long did you fry the second batch (the one that wasn't confit)? Great video, by the way. I've always just deep fried my wings, but I've been thinking lately of smoking first on my Highland. Love your videos...keep it up!

@mjbdawgg

Жыл бұрын

nvm...just saw you already answered this question. Thanks again!

I gotta try this. I like the idea of making them ahead of time. How long did you deep fry them? A few minutes? I also am going to try the air fryer.

@SmokeTrailsBBQ

Жыл бұрын

Yes a few mins. Until they were a nice color, not to dark and around 190 to 200 internal

smoked to a temp of 150 then tossed in sous vide and held for a few hours at 170. Then deep fried if it would help with the dryness.

What about smoking them at 250 then finishing them at 400? Or maybe smoking then broiling them? What about using fat and rub in the beginning to slow down the drying?

Hey Steve, sorry if i missed it but are you deep frying the wings as frozen or defrosting first?

@SmokeTrailsBBQ

Жыл бұрын

I put them in frozen. Seemed to work fine

I have smoked wings then fried them but found that the oil washed out a lot of the smoke flavor. But I would like to try it again but this time put a pan of oil in the smoker to add smoke flavor to the oil itself. I am hoping this will help the wings to retain more smoke flavor.

How long did you fry fof?

Steve, can they be deep-fried right after smoking or do you have to freeze them first?

@SmokeTrailsBBQ

7 ай бұрын

Refrigerating or freezing them will prevent them from overcooking

Did you put the wings into oil frozen or defrosted?

So, what you just smoke them at 225 or so and than raise the temp in your smoker till 400 for example. Maybe even higher.

@SmokeTrailsBBQ

Жыл бұрын

Doesn't work for me personally.

@soumynonareverse7807

Жыл бұрын

@@SmokeTrailsBBQ and what if you spray oil every now and then in the "hot stage"

Wait…… Your cooking chicken wings and not a brisket. Wow. Biggest thing I got was wearing a shirt sleeve shirt with snow on the ground. Props to that. I might if missed it. How long was the fry on the 400 degree fry? Great video. Love the smoke and store for later technique.

@SmokeTrailsBBQ

Жыл бұрын

About 3 to 5 minutes frying. I just keep looking at them until they are crispy and the internal temp is around 190 or 200.

If you want crispy smoke fry If you want smoked only with bite thru skin simply cover with foil after adding butter and cook until an internal of about 200. Remove sauce and set or just sauce and enjoy.

thankyou

Or wet brined first overnight before smoking. Then did the deep fry last.

So this is confusing me. I’ve been dry brining for DAYS to dry my chicken out for optimal smoke/crisp combo. Now I’m finding out that too dry makes it rubbery? I’ve had such good luck with a 225 smoke on a DRY ass wing then broil. Darnit I feel like I need to go back to the drawing board.

Look delish! Did you let them thaw after the freezer prior to frying?

@SmokeTrailsBBQ

Жыл бұрын

No but it's not a bad idea. Kenji recommends it in his article, although I didn't notice a difference.

Oh this interesting- I think I’ll give it a shot with thighs.

We know how much Frank’s sauce but how much butter? Thanks

Air frier will crisp these wings better and no hot oil to handle.

Couldn't you bypass the freezer and go straight to the oil? I know you're trying a new process but seems like a waste of time to freeze them 1st.

@SmokeTrailsBBQ

Жыл бұрын

You could let them drop to room temp but the colder they are, the longer the skin has in the oil to crisp up while not overcooking the meat.

@MiddletownMike

Жыл бұрын

@@SmokeTrailsBBQ Did you fry the wings frozen or where they thawed? The video isn't specific.

Two words. Air Fryer.

I have never had "fried" "smoked" wings that I've enjoyed. They just taste like plain deep fried wings with the faintest memory of seasoning and smoke.

Can you make a hamburger from Goat meat?

Wait, your deep fried wings are crispy???