Wings are so hot right now….literally and figuratively. They can be found at happy hours, backyard bbq’s, and nearly every menu across the US. Well, you don’t have to go to restaurants because you can make crispy grilled chicken wings right at home….and you don’t need a fryer. In this video recipe, we’ll share the secrets to grilling perfect crispy chicken wings. Our video recipe has been viewed over 60,000 times! Check it out here:
- 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.
In this video, you’ll learn:
- The 3 parts of a chicken wing – the wingtip, wing (wingette), and drummy (drumette) – and how to trim the wing
- How many wings are consumed on Superbowl Sunday – it’s really unbelieveable!
- A recipe for chicken wing seasoning
- How long to cook wings on the grill
- The perfect location of charcoal in a kettle grill
- What to do while your wings are grilling (Spoiler alert – Drink beer and watch the game!)
- How to cook simple and ridiculously good chicken wings (of course)
Grilled Chicken Wings – The Secrets to Grilling Perfect Crispy Chicken Wings
Chicken is easy to learn to cook because, unlike beef which has hundreds of different cuts, the chicken only has 4 cuts of meat – the Breast, Leg, Wing and, Thigh. (Some recipes use the necks and feet but….( just no) (no, just yuck.)
Lucky for you, today we’re talking chicken wings – which are so popular, Americans consume about 1.25 billion chicken wings on Superbowl day ALONE!
And the good news is you can make delicious wings for your next Superbowl party at home. You don’t need an industrial fryer and you don’t need to make a big mess in your kitchen….because frying is messy.
As a matter of fact, we’ll be cooking these on the grill….they’re not fried at all. They just have the texture and crunch of fried chicken wings. But before we get started, a little about the wing itself:
- There 3 parts to the chicken wingtip (tip), wing or wingette, and the drumette
- Can buy wings whole, with all 3 pieces intact (as shown), or as drumettes only. The wingettes are less commonly sold individually.
- I buy whole and wings and cut out the fat between the wing and the drummy. It looks like a little “cape” or flap. It’s not a necessary step but I just trim it off.
- You can save everything you remove and use it in a chicken stock.
- I season these wings with our JoJo Rub. It is very easy to make with ingredients most people have at their home, found here. You can use any seasonings you like but I recommend it be fine powder.
- Do not marinate these wings or use any wet seasoning as the dry powder also helps bring the moisture out of the wing to promote crispiness.
- The first thing you need to do is create the fire. I use a traditional Weber charcoal grill to make these wings. Then I build a pyramid of jumbo lump charcoal to create a fire in the middle of the pit. Once it is started, wait until they the charcoal is nice and hot. Place grate over fire.
- Place lid on top and leave top vent grates about 1/2 – 3/4 ‘s of the way open. Allow 10 minutes for grate to heat and fire to cool….this will bring the fire down to the temperature needed – around 325 – 350 degrees F.
- Place on the grill
- To cook using the indirect heat, place wings in a circle around, but not directly above, the heat / fire.
- These wings are cooked low and slow on the grill to avoid burning the skin and to achieve a “fried” texture.
- As I mentioned, the skin is fatty so we don’t want to place them directly over the heat…they need indirect heat.
- Place Lid back on
- Leave the grates open about ¾ of the way.
- While cooking – there’s really not a lot to do from here. Grab a beer or 3, turn on some music, go back to watching the game, and grab a cigar
- Check and flip after 15 minutes. If they’re on more indirect heat, and not placed directly over the flame, they shouldn’t burn.
- I continue flipping every 10 to 15 mins to avoid burning of the wings as they cook.
- Cook for at least 60 but also up to 75 minutes….the longer, the better. And BE PATIENT – it seems like a long time but you will be amazed at the crispiness of the skin. It will have a texture like it just came out of a fryer but much more flavor due to the rub.
IMPRESS YOUR FRIENDS AND FRAMILY
Because chicken wings are versatile, they can be the bridesmaid as a party appetizer or the bride at your next family dinner. Without question, these will, unquestionably, be a big hit with any crowd! Your kids will love them and your guests will ask you where you bought them so go ahead, give them a shot!