Instantly subscribed, and will be trying this method in a masterbuilt smoker tomorrow. I couldn’t seem to figure out what I was doing wrong, and last weekend I smoked some chicken thighs and man you couldn’t get through that skin for nothing. Appreciate you for putting this video out there my good brother, doing the Lord’s work!
@@RonOnTheGrill Brother let me tell you that was legit the best chicken drumsticks I ever made. I used applewood in my smoker and set it to 275. I did everything you said by letting my chicken get dry first then added the wood just before it got to 275. I let it get up to temp and added my chicken. I even copied your seasoning blend kind of by using what I had. I did lemon pepper with salt, brown sugar, paprika and a little cayenne. I even did half dry and half with the barbecue sauce just like you did to with some sweet baby rays. My family was blown away, I made sure to serve it up with some chopped bell peppers and onions done in the airfryer and some good ole macaroni and cheese. I blew them away with the spread. I appreciate you! Oh and hope you have a great Juneteenth this Monday! Many thanks and keep dropping that knowledge on us 🙏🏽!
@cyberdrip man this comment made my day!! I’m so happy this turned out so well for you man. Thanks for actually coming back and telling me how it went bro, for real. Keep watching, Imma keep dropping!
Yes sir you are right on point. I made the mistake of slow smoking chicken many years. Would get complaints of skin not done and too much smoke. Got hipped on the high heat method for whole turkeys 300 to 350 and it completely changed my poultry game. I cook all my poultry now at least 300 degrees. Makes that skin crisp on the ouside and you get a nice tender juicy meat on the inside. Great advice brother.
Thank you man! And I’m so with you on those whole turkeys! Try and find some Turkey Thighs too man. I have a couple of videos on the channel. They’re amazing grilled.
@6hilltop6 thanks! You’re right, there are several ways to get-r done. This one to me is just the easiest because all it requires is more heat. But some people have smokers that max out at 275 so having other ways to get it crispy is always a good thing. In fact I should do a video on that!
You’re welcome! Man I regularly do chicken wings hot and fast, 500 degrees. I toss a couple of chunks of wood on the coals and it’s all the smoke I need. The family LOVES them. But even if you want to go slower for more smoke, no need to go below 300, in my opinion.
Instant subscribe as well! Thanks for sharing these tips! I laugh at these online recipes that say to smoke wings for 2 hrs at 225. Like chewing on a piece of rubber.
Thanks Darth, welcome! Yeah, sometimes you can just tell someone doesn’t really know. I saw a guy grilling some meat and his fire was too hot so he sprayed water on it to cool it down.
Same thing happened to me on my first cook on a pellet grill. Smoked some chicken wings for about 2 hours at 250, internal temp was too low, bumped up to 275, but by then the damage was done. Skin was tough and dry. Wife was kind enough to say, "It was your first cook, it'll get better". Looking forward to following your advice after I dry the next batch overnight in the fridge and smoke at a higher temp!
Thanks for much for this one. If I can afford the cost of chicken wings in my area, I'll be trying this this weekend! lol I appreciate the lessons using a smoker because I am smoker challenged. 😊
You’re welcome! I can’t wait to hear how it goes for you. I’ve had a couple of people come back and say they kilt it when they did it for their families.
Just what I was looking for. I got my smoker today and made some wings. Big mistakes were made. I didn’t dry the wings and I put them in the smoker when it was cold. The meat on the inside was great but the skin was like shoe leather 😂 thanks for the tip and I’m hoping for better results next time.
I just smoked some wings between 225 and 250 degrees, meat was absolutely perfect, but skin rubbery. I'm going to try 275 and above next time. Thanks for your video
Hi Ron, New Sub. I cooked some chicken legs last week and on the inside they were perfect but the skin was rubbery. Can't wait to try your method. Got some thighs to smoke this week! I will let you know how they turn out!
Awesome Pro Tip Ron look forward to trying your Method on my Smoker. any kind of fowl is a Big challenge to keep from not drying out. Finally i found someone who knows how to get the Job done right. Man my Mouth is still watering from Video of that Yummy Glazed chicken wings. Jesus I bet your Neighbor's are Like Dam where is that Smoke coming from makin them all Hungry. lol
Thanks J! Funny story man, my neighbor tells me all the time that he smells all these delicious scents coming from my backyard, then about a week he watches the video on the channel and goes “oh so that’s what it was!” 😂
instantly subscribed too great stuff bruv!!! Love gonna rethink how dry my wings are - they need to BE DRY. My wife loves wings, so this might be saving my marriage LOL 🔥
LOL @saving your marriage. I've already heard from a couple of people who did this for their families and KILLED IT, man. You may as well be next! Let me know how it goes.
Me too man. I just wanted to do a straight-smoked wing video, simply because I hadn’t done yet. Plus it gave me a chance to make a video on something lots of people struggle with.
Oh nooo, no restaurant for me. I want to keep enjoying what I do. Restaurants are extremely difficult to run. The most I’ll do is cook something for a friend or coworker that wants to pay me to smoke or bbq something for them. I’ve done that a couple of times and I enjoyed it.
The skin of my smoked chicken legs were kinda rubbery so I went to youtube youre the first video I saw. I dont think I dried the legs good enough and I smoked them at 225 on a pellet smoker for about 90 minutes or so them upped it to 400 for 10 minutes, Im going to try 275 next time
Yeah it was definitely the 225 man. I’ve seen people do the low and slow thing with a hot finish. I just don’t trust it for me personally. This method works every single time without fail. You’re gonna love it!
I’m just realizing I didn’t really answer your question! Sorry about that. In this case I did half with sauce and half without just for variety, so they wouldn’t all have the same flavor. I like dry rub wings but my wife likes bbq more.
Hey Buddy! I’m much more partial to grilled wings myself, but I’ll add a little smoke sometimes as a seasoning. I realized the other day that I really hadn’t done just straight up smoked wings, so I wanted to make sure i had a good video on them for everyone. Especially sense it’s something a lot of people struggle with.
I couldn’t agree more man. But if you have a cooking channel you already know that whether you wash your chicken or not you’ll be disagreeing with SOMEBODY’S opinion on the subject. Same thing with gloves. I happened to show that in this video but I usually don’t. I’m cooking at my own house for my own family. Not a single soul watching is ever going to eat here.
@@RonOnTheGrill I feel ya. If you follow USDA guidelines, there is no need to wash your beef or poultry. I just don't want you wasting your precious time on the earth drying and washing chicken. Spend it telling someone you love em! I love you brotha.
I said, writhin the first seconds of the video, that it’s not the only way. “Easy” is a relative term, and what is easy will be determined by entirely by individual. You’re describing a method that takes you two days to do and requires you to move all your stuff to a cookie sheet and change the temperature of the grill as “easier” than what I just described here, which takes about an hour a the most, start to finish. But if that’s the way you like to do it then do it that way and STFU.
That’s not something I really go back and forth with people about man. I encourage every person to do in their own space what they feel makes their food safe to eat. Here, although I used the word “cleaning” I have no delusions that tap water is going to kill any live bacteria that may be still present. I do know that the 400-600 degrees I cook at will kill it, along with cooking to a safe internal temp. As far as contaminating the entire cooking area goes, you’d have to be using some pretty high water pressure to spash water all over your entire cooking area. Then you’d have to just leave it there and go on about your business without making any effort to clean it up. At the end of the day I encourage people do do what they feel is best for them. This crusade people are on where they go from video to video leaving comments on this is a waste of time they could be using to do what THEY think is best for THEM in their own homes. And honestly I have a problem with people who ONLY COMMENT to beat this same old tired drum while saying absolutely nothing about the actual cook. Respectfully submitted.
Instantly subscribed, and will be trying this method in a masterbuilt smoker tomorrow. I couldn’t seem to figure out what I was doing wrong, and last weekend I smoked some chicken thighs and man you couldn’t get through that skin for nothing. Appreciate you for putting this video out there my good brother, doing the Lord’s work!
Man your comment blessed me brother. Please let me know how it turns out.
@@RonOnTheGrill Brother let me tell you that was legit the best chicken drumsticks I ever made. I used applewood in my smoker and set it to 275. I did everything you said by letting my chicken get dry first then added the wood just before it got to 275. I let it get up to temp and added my chicken. I even copied your seasoning blend kind of by using what I had. I did lemon pepper with salt, brown sugar, paprika and a little cayenne. I even did half dry and half with the barbecue sauce just like you did to with some sweet baby rays. My family was blown away, I made sure to serve it up with some chopped bell peppers and onions done in the airfryer and some good ole macaroni and cheese. I blew them away with the spread. I appreciate you! Oh and hope you have a great Juneteenth this Monday! Many thanks and keep dropping that knowledge on us 🙏🏽!
@cyberdrip man this comment made my day!! I’m so happy this turned out so well for you man. Thanks for actually coming back and telling me how it went bro, for real. Keep watching, Imma keep dropping!
Yes sir you are right on point. I made the mistake of slow smoking chicken many years. Would get complaints of skin not done and too much smoke. Got hipped on the high heat method for whole turkeys 300 to 350 and it completely changed my poultry game. I cook all my poultry now at least 300 degrees. Makes that skin crisp on the ouside and you get a nice tender juicy meat on the inside. Great advice brother.
Thank you man! And I’m so with you on those whole turkeys! Try and find some Turkey Thighs too man. I have a couple of videos on the channel. They’re amazing grilled.
Adding corn starch will help the skin... alot.....skinless smoked chicken is a great alternative when you want to go low and slow...good video btw
@6hilltop6 thanks! You’re right, there are several ways to get-r done. This one to me is just the easiest because all it requires is more heat. But some people have smokers that max out at 275 so having other ways to get it crispy is always a good thing. In fact I should do a video on that!
Great tip on the dry skin. When you're smoking a whole chicken same thing brine it and then let it dry out
Thanks brother!
Thank you for your wisdom. I've been suspecting that I smoke my chicken too long. Glad you confirmed my suspicion!
.
You’re welcome! Man I regularly do chicken wings hot and fast, 500 degrees. I toss a couple of chunks of wood on the coals and it’s all the smoke I need. The family LOVES them. But even if you want to go slower for more smoke, no need to go below 300, in my opinion.
Instant subscribe as well! Thanks for sharing these tips! I laugh at these online recipes that say to smoke wings for 2 hrs at 225. Like chewing on a piece of rubber.
Thanks Darth, welcome! Yeah, sometimes you can just tell someone doesn’t really know. I saw a guy grilling some meat and his fire was too hot so he sprayed water on it to cool it down.
Same thing happened to me on my first cook on a pellet grill. Smoked some chicken wings for about 2 hours at 250, internal temp was too low, bumped up to 275, but by then the damage was done. Skin was tough and dry. Wife was kind enough to say, "It was your first cook, it'll get better". Looking forward to following your advice after I dry the next batch overnight in the fridge and smoke at a higher temp!
Thank you. I keep coming back to this video man whenever I do wings. Always hits.
Steven that means so much more than you know brother, thank you. I’m so glad it’s having such a positive impact for you man.
Nice job. I LOVE how you did dry and wet rub. Thank you. My chicken skin was rubbery. This video helped.
Thank you Sir.
I’m glad, man you’re welcome!
So glad I found your channel…Doing this recipe tonight!
Please come back and tell me how it went! I love hearing the success stories.
Thanks for much for this one. If I can afford the cost of chicken wings in my area, I'll be trying this this weekend! lol
I appreciate the lessons using a smoker because I am smoker challenged. 😊
You’re welcome! I can’t wait to hear how it goes for you. I’ve had a couple of people come back and say they kilt it when they did it for their families.
Just what I was looking for. I got my smoker today and made some wings. Big mistakes were made. I didn’t dry the wings and I put them in the smoker when it was cold. The meat on the inside was great but the skin was like shoe leather 😂 thanks for the tip and I’m hoping for better results next time.
Man PLEASE come back and let me know how it went for you. I get a big kick out of it.
Same thing works for leg quarters - I did that last night on the weber - Just very dry chx and a nice rub. Great Vid!
Thanks! My wife loves leg quarters. I can’t believe I haven’t done some on the grill yet.
Best advice I've heard in a while. Great work!
Thanks! And thanks for watching.
I really liked this recipe and your style. Cool as a fan, and really informative. Easiest sub of my life
Thanks for the kind words, man!
@@RonOnTheGrill thanks for the content 👊🏼
This was a great video...I am trying tonight. Just subscribed too. Thanks Ron.
Thanks! Be sure and let me know how it worked out for you.
I just smoked some wings between 225 and 250 degrees, meat was absolutely perfect, but skin rubbery. I'm going to try 275 and above next time. Thanks for your video
You’re welcome Russell! Glad it helped man. Pat them dry and let them hang out in the fridge for a while. works like a charm man.
Great explanation!! Thank you Sir!
You’re welcome!
Hi Ron, New Sub. I cooked some chicken legs last week and on the inside they were perfect but the skin was rubbery. Can't wait to try your method. Got some thighs to smoke this week! I will let you know how they turn out!
Please do, I can’t wait to hear how it went for you!
Hey twin these looks beyond good, the look phenomenally delicious 🔥🔥🔥💯
I appreciate cha brother!
Those wings looks delicious my favorite.. your doing your thang BIL.. keep up the good work..I support you 💯%👍
You always do SIL! Thank you fam.
@@RonOnTheGrill you're welcome fam fam 👍
Good stuff
Thanks
You’re welcome! Glad it helped.
Nice job Ron! Looks delicious.
Thanks! By the way, who are you?? 😁
Awesome Pro Tip Ron look forward to trying your Method on my Smoker. any kind of fowl is a Big challenge to keep from not drying out. Finally i found someone who knows how to get the Job done right. Man my Mouth is still watering from Video of that Yummy Glazed chicken wings. Jesus I bet your Neighbor's are Like Dam where is that Smoke coming from makin them all Hungry. lol
Thanks J! Funny story man, my neighbor tells me all the time that he smells all these delicious scents coming from my backyard, then about a week he watches the video on the channel and goes “oh so that’s what it was!” 😂
Doing this right now! I been doing the Meat Church way and my wings are Rubber =( . This seems like the way to do it ty for the vid!!
Cool Chad! Let me know how it turns out man. Remember, Chicken absorbs smoke quickly man, even at temps over 400 degrees. No reason to go slow!
instantly subscribed too great stuff bruv!!! Love gonna rethink how dry my wings are - they need to BE DRY. My wife loves wings, so this might be saving my marriage LOL 🔥
LOL @saving your marriage. I've already heard from a couple of people who did this for their families and KILLED IT, man. You may as well be next! Let me know how it goes.
Thanks Ron!! I messed up some expensive Organic Chicken wings & Thighs today 🤷🏽♀️ Rubbery as ****
Oh no! Well now you can rest assured that was your last time doing that. :) Thanks for watching and commenting!
@@RonOnTheGrill ABSOLUTELY!👍🏾💯
Looks great! I usually use the Vortex to do wings but may try smoking some next time!
Me too man. I just wanted to do a straight-smoked wing video, simply because I hadn’t done yet. Plus it gave me a chance to make a video on something lots of people struggle with.
Helpful video, thank you! I have had both good success and rubbery skin. After your helpful information, I hope rubbery skin is in the past! 👍🏻
I think it will be Dale! Keep me posted and let me know if you have any questions. Always looking for video topics my viewers want to see too!
What is that second rub you are adding on top?
Sassy Q Honey Jalapeño Rub. I bought it from a vendor in. BBQ group on Facebook. BBQ groups are great places to find great rubs.
Great tips! Thanks!
My pleasure Taco!
Alright Ron, when are you going to Open Up your Restaurant because, We will be there !!
❤ 🖤 💚👍🏼
Oh nooo, no restaurant for me. I want to keep enjoying what I do. Restaurants are extremely difficult to run. The most I’ll do is cook something for a friend or coworker that wants to pay me to smoke or bbq something for them. I’ve done that a couple of times and I enjoyed it.
Great video and tips 👍🏾
'Pre shate cha big dawg!
The skin of my smoked chicken legs were kinda rubbery so I went to youtube youre the first video I saw. I dont think I dried the legs good enough and I smoked them at 225 on a pellet smoker for about 90 minutes or so them upped it to 400 for 10 minutes, Im going to try 275 next time
Yeah it was definitely the 225 man. I’ve seen people do the low and slow thing with a hot finish. I just don’t trust it for me personally. This method works every single time without fail. You’re gonna love it!
Great video! What type of sauce did you use on your wings?
Thanks! I think it was Sweet Baby Ray’s, man.
@@RonOnTheGrill oh ok, cool!
Yummy!!! Thanks for the useful tips 👌
You’re welcome friend, thanks!
Thank You My People
My pleasure!
What are you using for a divider in the grill?
Just a couple of bricks.
@@RonOnTheGrillThat's what I thought. Great idea. I never thought of that!
@@catchk9 it's the only reason I haven't bought a Slow-N-Sear man. I got too many bricks laying around here, lol!
Why do you only baste half the wings - whats the difference you get with that?
It was BBQ sauce. I sauced half and left half dry.
I’m just realizing I didn’t really answer your question! Sorry about that. In this case I did half with sauce and half without just for variety, so they wouldn’t all have the same flavor. I like dry rub wings but my wife likes bbq more.
looking good!
Glad you liked it! Thanks for checking it out and commenting. Means a lot!
It an amazing recipe!
Thank you brother!
Heck yeah man
Thanks Cap!
My man
Pre shate cha homie!
My fave….🙋♂️
Hey Buddy! I’m much more partial to grilled wings myself, but I’ll add a little smoke sometimes as a seasoning. I realized the other day that I really hadn’t done just straight up smoked wings, so I wanted to make sure i had a good video on them for everyone. Especially sense it’s something a lot of people struggle with.
Im here cuz i just got some super tough skin on my leg quarters🤣🤣
LOL! Well hopefully this video will fix that for you!
Appreciate you unc! Mfs came out perfect 👌
You're welcome man! That's great to hear brother, I love it.
Damn Ron u did your thang on them mfs thanks for the free sauce💯
Pre ‘shate cha. big homie!
❤👍👍👍👍
Thanks!
Great video, but there is no reason to rinse chicken. Just adding an extra step and wasting paper towels. Otherwise, top notch stuff my friend!
Also you can contaminate you're counters with salmonella by washing chicken when water splashes
I couldn’t agree more man. But if you have a cooking channel you already know that whether you wash your chicken or not you’ll be disagreeing with SOMEBODY’S opinion on the subject. Same thing with gloves. I happened to show that in this video but I usually don’t. I’m cooking at my own house for my own family. Not a single soul watching is ever going to eat here.
@@RonOnTheGrill I feel ya. If you follow USDA guidelines, there is no need to wash your beef or poultry. I just don't want you wasting your precious time on the earth drying and washing chicken. Spend it telling someone you love em! I love you brotha.
@@rhettwilkins9446 I appreciate that man.
......to wash/rinse
or not. Why is it so controversial? To each his (her) own.
Boil the wings and the fat will render out
Yup, works great when you’re cooking boiled wings!
Bull. Wet marinade overnight, 250 for 1.5 hours, finish off on a cookie sheet under broil for 5 minutes. SO much easier
I said, writhin the first seconds of the video, that it’s not the only way. “Easy” is a relative term, and what is easy will be determined by entirely by individual.
You’re describing a method that takes you two days to do and requires you to move all your stuff to a cookie sheet and change the temperature of the grill as “easier” than what I just described here, which takes about an hour a the most, start to finish. But if that’s the way you like to do it then do it that way and STFU.
@@RonOnTheGrill I'ma try your way too tomorrow man
@@Weezulguy I appreciate you saying that after I laid into you brother. That's real man behavior. Let me know how it works out man, really.
Mama raised me right! @@RonOnTheGrill
@@RonOnTheGrillbtw I've got the same Weber so we may be brothers from other mothers lol
Cleaning wings is actually not recommended at all. It can contaminate an entire kitchen or working area
That’s not something I really go back and forth with people about man. I encourage every person to do in their own space what they feel makes their food safe to eat.
Here, although I used the word “cleaning” I have no delusions that tap water is going to kill any live bacteria that may be still present. I do know that the 400-600 degrees I cook at will kill it, along with cooking to a safe internal temp.
As far as contaminating the entire cooking area goes, you’d have to be using some pretty high water pressure to spash water all over your entire cooking area. Then you’d have to just leave it there and go on about your business without making any effort to clean it up.
At the end of the day I encourage people do do what they feel is best for them. This crusade people are on where they go from video to video leaving comments on this is a waste of time they could be using to do what THEY think is best for THEM in their own homes. And honestly I have a problem with people who ONLY COMMENT to beat this same old tired drum while saying absolutely nothing about the actual cook. Respectfully submitted.
Thank you! Very informative. 😌
You’re welcome! Thank you for watching and commenting.