- I'm Joey and today Red Meat Lover goes white meat as we grill up some crispy fried grilled chicken wings. We'll be grilling wings so crispy you'll swear, they came right out of the fryer. Now, let's fuel the meat torch. Yeah yeah we know, chicken is not red meat but we love this old bird. As a matter of fact if you take a close look at our logo, you'll see our little friend hiding right in there. Now chicken, is easy to learn to cook because unlike beef, which has literally hundreds of different cuts, chicken only has four cuts of meat. The breast, the thigh, the wing and the leg. Now some recipes use the necks and the feet and the innards but no, just yuck, no way. Lucky for you today we'll be cooking chicken wings which are so popular, Americans consume 1.25 billion wings on Superbowl day alone. And the good news is you can make these tasty meat morsels right in your own kitchen. You don't need an industrial fryer and you don't need to make a big mess in your kitchen because frying is messy. Today we'll be cooking these wings on the grill, and the result will have the crunch and texture of a fried chicken wing. There are three parts to any chicken wing. The first is the wing tip, the second is the wing, or the wingette and then over here is the drummette or drummie. You can buy them whole as shown here or cut up into individual pieces. I like to buy them whole because it just makes them a little easier to grill. In order to prepare these, the first thing I do is cut off the wing tip. It's inedible, so there's really no need to keep it on as we cook. That one was a little tough. The next thing I do is I cut away this little flap right here between the drummie and the wingette. It's not a step that you have to take, it's just something I like to do. It's not really any edible meat and so why keep it on there. So what I'll do is I'll go through this process for all the chicken wings, removing that wing tip. Again, we can't eat it so why cook it. And then also getting rid of that little cape. Now that the chicken is cut we're going to go ahead and hit it with some JoJo rub. It's a delicious little rub we made specifically for these wings, which you can find by clicking the link on your screen right now. It's a combination of fine powders, and while you can really season these with whatever you want, whatever you like, do not use any wet rubs or wet marinades. You really want to use fine powders, which will help draw out the moisture from the skin as it cooks which will promote that tasty, fried crispy exterior. So go ahead and just really coat these very very liberally. Again get lots of it on here because that will help dry that skin out, giving it that nice crunch. It's going to make it taste just like it was fried. Now that these wings are seasoned, let's put them on the grill, follow me. I use a traditional kettle grill to make these wings. I begin by building a fire right in the center and I let that get nice and hot. After it's going I put the lid back on, and open the grates about three quarters of the way. This will allow the fire to cool just a little bit, we don't want to burn the wings, and it also allows the grate itself to get nice and hot. Now that the fire is cool just a little bit we want to cook these chicken wings using indirect heat. Let me show you how we do that. We want to arrange these wings in a circle around, but not directly over the heat. There's a lot of fat in chicken skin and if they are directly over the heat you risk them burning. If they burn you'll not like the texture so we'll want to again get these wings nice and crispy. Now that you've got the wings on, there's not a lot to do from here. Just put the lid on. And there's not a thermometer on here so I like to try to check the temperature by holding my hand about an inch - inch and a half above the grate. I should be able to hold it there for about five seconds. If you can't hold it there for that long, it might be too hot and you need to turn it down. Now that we've checked the temperature, there's not a lot to do from here except flip them every ten or fifteen minutes. So I suggest you grab a beer or three, go watch the game, grab a cigar or do whatever you like. It's pretty easy from here. I want everyone at home to know it's probably about 110 maybe 120 degrees out here I don't know, but I'm willing to make the sacrifice for you the people. I want the people to have access to delicious chicken wings. It's about you and it's about America. It's about, it's about freedom and maybe I've had too many of these, I'm going to go ahead and put this down now. These chicken wings have been on for sixty minutes, so it's now time to pull them off. While sixty minutes might seem like a long time, it's just perfect to get these wings nice and crispy. The great thing about chicken wings is they can be a bridesmaid as a party appetizer, or they can be the bride at your next family deal. No matter the crowd the kids will love them, and your guests will ask you where you bought them. Our motto at Red Meat Lover is any cut of meat, any type of heat which reflects our belief that there are many right ways to cook and prepare meat. We would love your feedback in the comments below, or to Joey at RedMeatLover.com If you like our videos please subscribe to our YouTube channel for future updates. And remember today is a great day to give someone a hug and tell them you love them. Just make sure you know them first, otherwise it could be a little bit weird. We'll see you next time.