Excellent cook, mate! We’ve moved to dusting the wings with cornstarch instead of baking powder. This gives the wings a fried wing like texture. Crunchy on the outside but not deep fried. All the spices are held onto the wings and they’re super MOIST! And they hold sauce well when done. Cook temp is around 425°F for around 35/40 minutes for perfect wings. And yes, use that vortex as it makes a nice intense heat inside the Weber.
Thanks @thomasdelmont8927. This video was brought to you by the great people behind the great beer name, Fixation. No animals got drunk while filming this, just a bit tipsy 😉 😂
Listening to this guy first time seems weird, but if you know cooking and food science you know that he knows what he is talking about and he is willing to share it while others wouldn’t or couldn’t.
Hi Schuey, I love your videos and have tried a couple of your recipes with great success. A question for you: Is there any reason to use briquettes over charcoal chunks or vice versa? I tend to always use charcoal .
I have used the double grill when drying beef jerky. My top grill has the flaps/wings so I tied them closed with butchers twine. May not work with kettle cone heat though!
I've been using two grills for a couple of years now! It's great. But I didn't think of doing it this way, I just got 4 butterfly nuts and bolts with washers to create small pillars to hold the second grill up over the bottom. I can adjust the height as necessary.
I’ve got wings in the Webber right now lol . Wife n I are cracking up your the best and your hilarious. We are only new to webers and learned so much from you . Thanks . Moist
Hey tried out your chicken wingets and i find that my coals dont stay alite the bottom vents and top vents are open. What do you think im doing wrong? Im putting a full kettle of coals is that too much. Cheers
@StephenCastelino I'd usually use an older style grill but they seem to get damaged somehow. I used my WSM top grill. Just use a hinged one but tie it up with butchers twine 😉
Just got some wings out of the freezer earlier today and umming how to do them. Problem solved, though might do an overnight in buttermilk for extra smut. Definite proper butter in with some hot sauce that I got a week ago for finishing another trip around that super hot thing
top job mate love it i wanted same this just put 3 s/s screws into my rotisserie raiser and put the second shelf on there i call it the fat boy party rack haha works perfectly 🇭🇲😎🤙
I've done plenty thanks @GVairsofter, very wide statement to make in regard to a product and where I live and the food restrictions where I live, not all canola oil is the same.
@@SchueysBBQ I was already thinking of making wings today but now it's a sure thing, those look absolutely devine! Also, on a side note - Your "charts" are so funny! Keep up the great work. Production value is through the roof
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
Awesome use of the weber , with the extra grill Schuey . You are a BBQ genius
Thank you @lukebenji6669, I have my moments 😂
Excellent cook, mate! We’ve moved to dusting the wings with cornstarch instead of baking powder. This gives the wings a fried wing like texture. Crunchy on the outside but not deep fried. All the spices are held onto the wings and they’re super MOIST! And they hold sauce well when done. Cook temp is around 425°F for around 35/40 minutes for perfect wings. And yes, use that vortex as it makes a nice intense heat inside the Weber.
Excellent @muzaaaaak, I must investigate this, cheers
This is the best video ever!! So good Schuey!!
Thanks @thomasdelmont8927. This video was brought to you by the great people behind the great beer name, Fixation. No animals got drunk while filming this, just a bit tipsy 😉 😂
Love it, can't wait to try. Thanks!
Awesome @StephenCastelino, let e know what you think when you do.
Loving the regular uploads Schuey, you bloody legend!
Thank you @leighhill9185, I'm back in the groove. This weather is trying to stop that but so far we are scraping by
Listening to this guy first time seems weird, but if you know cooking and food science you know that he knows what he is talking about and he is willing to share it while others wouldn’t or couldn’t.
Love your work, such a sweet combo of science and smut
Thank you @danwiththe8647, much appreciated
Gold, pure moist gold.
@davidtaske8925 SMUT
First! Haha. But seriously love following you mate . Always great vids
Thank you @lesterjones9430, I love you following me 😉
@@SchueysBBQ haha schmuuuck
Love the vid. Thank you for the laugh and the great idea. I have a second grill for my Weber. Will try this on the weekend :)
Thanks @maryfrancis3, I'm here only to amuse you 😉 😂
Oh man, now I’m going to have to buy another rack for my Weber. Who knew I needed all these accessories!! Great video again Schuey 👍👏
Thank you @damiancarson6300, it becomes an addiction
Sensational Schuey you have done it again mate
Why thank you @bradleyfalconer4037
Hi Schuey, I love your videos and have tried a couple of your recipes with great success. A question for you: Is there any reason to use briquettes over charcoal chunks or vice versa? I tend to always use charcoal .
Baking Powder? Who Knew?.....you are THE GURU Schuey.........
Thank you @andrewbillowsatmtatravel5880, it's one of those old school tricks we forget about
I have used the double grill when drying beef jerky. My top grill has the flaps/wings so I tied them closed with butchers twine. May not work with kettle cone heat though!
Thanks @bks7842 always worth a try though
I've been using two grills for a couple of years now! It's great. But I didn't think of doing it this way, I just got 4 butterfly nuts and bolts with washers to create small pillars to hold the second grill up over the bottom. I can adjust the height as necessary.
Yeah seen a lot of people use, bolts and what not to add another grill @chrishewitt4220, my only issue is I see a lot of them using galvanised metals
Your Contant is awesome entertaining and informative as usual. Keep up the good work.
Thanks @elktime glad you like it and appreciate the nice words mate
Do the wings ever stick while cooking? Should I spray the rack before putting them on?
Nah, that is why I say let the grill warm up, food won't stick to a hot grill @jeremymerchant8486
Great job video Schuey! That Franks is money.
Thank you @jellybryce7742, they've been making it for a long time, figured they know hat they are doing.
I’ve got wings in the Webber right now lol . Wife n I are cracking up your the best and your hilarious. We are only new to
webers and learned so much from you . Thanks .
Moist
Any day is wing day @Mattblac, Glad you both enjoy the vids mate, cheers you SMUTTY thing you 😉
Only a 3 beer cook couldn't we make a six pack cook as usual excellent 😊😂🍺🍺🍺🍺🍺🍺👍👍
There's a few bigger cooks coming up @PAULJOHNSTON-sz2xg
Great video loved it i will be cooking this for sure
Hey @GodfatherSmokers thanks so much.
Love the vid! Where did you get the kettle cone from?
Damp! Love it lol.
@beanster3748 SMUT
so are there alot of chickens walking around auzzie that wont wave anymore, cant even flap ya off??? well done as usual
Hey @borealwhisperer2196 thanks so much. Wingless chickens everywhere here mate 😂
Nice one mate. Have you seen Chuds BBQ spray on Franks hot sauce with a cheap spray bottle during the cook? That could be easier
I have @adamb1629, but I'd have to make it look more fun, leave it with me 😉
You my friend are an absolute Legend 🤙🏼🤙🏼
Thank you @mattwhite3270, "KIDS READ THIS COMMENT"
Super
Thanks @grzegorzcaputa
Pound? What’s a pound? The only pound I know is when I let my Mrs peg me 😂
@vikingironworks9261 😂 😂 😂
No death chicken…classic
We should all strive for it @justinocanovasmorton9193
Hey tried out your chicken wingets and i find that my coals dont stay alite the bottom vents and top vents are open. What do you think im doing wrong? Im putting a full kettle of coals is that too much. Cheers
Thanks @user-vc6iw5mc2j yeah too much mate, you are choking it.
Why have I tried to use foil rolls or balls. Great technique. Thanks.
I've seen that technique myself @delsurf71, thank you 😉
Cant find a grill anywhere that doesnt have the hinges (thus losing cooking area). Where did you get this grill from Shuey? Thanks again
@StephenCastelino I'd usually use an older style grill but they seem to get damaged somehow. I used my WSM top grill. Just use a hinged one but tie it up with butchers twine 😉
@@SchueysBBQ legend, will do. Thanks again, keep up the awesome work.
Bravo, bravo🤓
Why thank you @danielploy9143
Without a doubt the best wing video ever! Thanks Schuey!
Man so cool and funny at the same time
See kids, I am cool and funny..... Cheer @piratepete1961 😂
What did I stumble upon? I think you must be ever so slightly mad. I love it 😁🙌
Thanks @tedbriskett2962 yes I am, glad you have joined the asylum 😉
Just got some wings out of the freezer earlier today and umming how to do them. Problem solved, though might do an overnight in buttermilk for extra smut. Definite proper butter in with some hot sauce that I got a week ago for finishing another trip around that super hot thing
MMMMMMMM @absoz, buttermilk will keep those wings......... MOIST 😉
@@SchueysBBQ SMUT (sorry can’t include pic here like I do in the group - need a suitable emoticon 🤣😂)
top job mate love it i wanted same this just put 3 s/s screws into my rotisserie raiser and put the second shelf on there i call it the fat boy party rack haha works perfectly 🇭🇲😎🤙
Love it @jimo6686, great idea
Chewy, if I weigh 94 kilos and eat 6 kilos of chicken wings does that make me 6 percent chicken?
That's exactly what that means @chisel83
Do some more research on canola oil please.
I've done plenty thanks @GVairsofter, very wide statement to make in regard to a product and where I live and the food restrictions where I live, not all canola oil is the same.
Science and religion and the sarge.. .thats why the wings work...try a tbsp or 2 of vinegar in that sauce its a game changer..
Thank you @michaelbelliveau8755, I love getting tips, shall give it a whirl 😉 🙂
@@SchueysBBQ True Buffalo wing sauce
This is just the video I NEEDED, thanks Schuey!! #BeastialityIsWrong
Glad you found it then @PhilipCoetsee, I agree #BeastialityIsWrong
@@SchueysBBQ I was already thinking of making wings today but now it's a sure thing, those look absolutely devine! Also, on a side note - Your "charts" are so funny! Keep up the great work. Production value is through the roof
Double Decker
Gte on it @aditierpconsultancy7124
DAMP
@tenorGJ1, I knew I liked you 😉
I hate fire poops
You sally
Just do the wings 🤷🏾♂️
Mid wings are the best! Drumettes are rubbish.
Ha ha we all have our favourites @larrylongprong5219
Canola oil, like all seed oils, is actually very bad for you.
Probably the greatest food scam of all time.
If you fry with it and get it to a higher temp, that is when it becomes bad for you @chuckdaman1509 😉
You are great with the cooking Schuey but your jokes are crap, stick to the cooking……….please
More jokes, gotcha @10percentwierd 😉 😂