Chef Eric, We just made this for the superbowl. I have always used wood with the wings. I flavored wings 3 different ways (all rubs) and cook them direct over the lump and let the renderings do their thing. They were unbelievable and the family devoured them. Thanks for the great recipe and for encouraging us to branch out and have some fun on the grill.
Dude you’re breaking in that Kettle Joe almost as much as I have! Love all the methods!!!! I do em’ all Chef E! I’m rolling with this one over the weekend sir! Thanks for another banger!
Looks awesome 👌🏻 i love your tips to achieve the crispness yet well cooked . I recommend squeeze of lime . Also blend of ( basilica 🌿, extra virgin of 🫒 oil, Lime , white pepper ) tanx for sharing
Alright. So I haven’t watched this channel much since John moved on. You just reeled me back in with those wings. I have been using the same dual zone method for a couple of years. Right down to the part where I make people put sauce on the side when they are at my house. They get annoyed with me. And then they eat one. Makes it all better. Great looking wings man I will have to fish around and see what else you’ve been up to on this channel
🤙🏾 Dan these wings are a lot of fun and super delicious. I hear you about Sauce on the side! John and I talk on the regular, I bet there are a few gems on the channel that will will recognize and love. All the best and happy grilling. Chef E
@@ChefEricGephart I would like to recommend smoke russets. If you haven’t already tried them. Can be done while smoking anything else. Have to turn frequently to keep the skin from drying. Served straight up or mashed with yummies added.
I've done the rotisserie basket a few times and really enjoyed it. But so far I'm mostly just cooking them and then tossing them in buffalo style sauce.
Okay I'll try that. Right now I get KJII up to about 450 and cook 'em indirect. I do like crispy though so yeah okay let's see how that goes! Nice Vid. Chef E. Thanks man! Flatties rule!
🤣 Brian, wild times with chicken. I was not sure what I was going to cook and then I saw these beauties. Definitely missing wings at my favorite wing spot back home (The Wooden Nickle) All the best Chef E
They look great and I’m learning. Thank you! One teensy problem… with the “blackened” food-one of the WORSTE things for your health!!! It’s cancer-causing! You can still have an amazing wing w/o it being black. Sugar in rubs causes that caramelization so just find one without it
It's a kettle. Great for direct cooks and the ceramic panels make it fantastic for low and slow. Just did a few briskets off this grill. Pretty fun and interesting unit. Happy grilling. Chef Eric
Chef Eric,
We just made this for the superbowl. I have always used wood with the wings. I flavored wings 3 different ways (all rubs) and cook them direct over the lump and let the renderings do their thing. They were unbelievable and the family devoured them. Thanks for the great recipe and for encouraging us to branch out and have some fun on the grill.
Eric,
Pleasure meeting you this morning! Another great video! Keep them coming!
Lanes BBQ is a pleasure to do business with. My order received today with a handwritten thank you note! Grilling these wings tomorrow!
Cooked these last night. Delicious. Made blue cheese and honey mustard dipping sauces.
Wingette/flat for me too! These look amazing!
Great video, Chef Eric. Definitely the flat.
Dude you’re breaking in that Kettle Joe almost as much as I have! Love all the methods!!!! I do em’ all Chef E! I’m rolling with this one over the weekend sir! Thanks for another banger!
Awesome, love to hear it.
Happy Grilling my friend 🤙🏾
Thanks and thanks for which accessories fit the Kettle Joe
Looks awesome 👌🏻 i love your tips to achieve the crispness yet well cooked . I recommend squeeze of lime . Also blend of ( basilica 🌿, extra virgin of 🫒 oil, Lime , white pepper ) tanx for sharing
Best wings I ever did use lemon pepper on some and lanes signature on the other. Reminds me of bbq cookouts from the 60`s
Alright. So I haven’t watched this channel much since John moved on. You just reeled me back in with those wings. I have been using the same dual zone method for a couple of years. Right down to the part where I make people put sauce on the side when they are at my house. They get annoyed with me. And then they eat one. Makes it all better. Great looking wings man I will have to fish around and see what else you’ve been up to on this channel
🤙🏾 Dan these wings are a lot of fun and super delicious. I hear you about Sauce on the side!
John and I talk on the regular, I bet there are a few gems on the channel that will will recognize and love.
All the best and happy grilling.
Chef E
@@ChefEricGephart I would like to recommend smoke russets. If you haven’t already tried them. Can be done while smoking anything else. Have to turn frequently to keep the skin from drying. Served straight up or mashed with yummies added.
I have converted to the rotisserie basket for wings, great every time!
Aw I bet that is great!
Do you do mainly dry rubs or do you sauce in the baskets as well.
All the best
Chef E
I marinate in “Cornell chicken” grill and then serve three ways in hot sauce, old bay’s seasoning, Korean style.
I've done the rotisserie basket a few times and really enjoyed it. But so far I'm mostly just cooking them and then tossing them in buffalo style sauce.
@@jamesottinger635 Nice!
@@NinjaMonkeyPrime love some Buffalo wings. We use to head up to Buffalo just to visit the Anchor Bar.
All the best
Chef E
Gonna try ‘em.
“Chef is the most overused word in our industry…” Amen bro…
Right ✅
Thanks heaps for watching ND taking the time to comment 🤙🏾
E
Indeed 👌🏻
Haha. My wife and I are the same. I like the flat she likes the drummett.
Do you recommend the slo roller?
Awsomeness! I’m doin it!
Cheers for watching and for leaving a comment. Keep us posted ⚡🤙🏾
Same
Great job Eric....got a link to that apron you're wearing???? FYI I love both but I'm a flat guy 👍🏻
Nice, same. This apron is a Xapron, love it
I believe Atlanta Grill Company sells them. Great company, crazy quick shipping.
Okay I'll try that. Right now I get KJII up to about 450 and cook 'em indirect. I do like crispy though so yeah okay let's see how that goes!
Nice Vid. Chef E. Thanks man!
Flatties rule!
Yessss!!!!
Im sold on the title haven't watched it yet but I know its going to be good
Such a fun eat⚡🤙🏾
Wings right up my alley. I don’t pull out the bones…they are good to chew on🤣😂🤣😂🤣
Nice
Cheers Lars🤙🏾
How long cooking time all together and my heat deflector is once piece
It's the method... man.
Now I want to do wings tomorrow. Oh and I'm a "flat" guy over the drum
Same, love the flat!
Yep, it's all about strong methods and fun flavors 🤙🏾
Hi
Are you able to perhaps one day do a recipe for beef rips on the Kamado?
Absolutely, just shot it a few days ago. So good🤙🏾 Should be out in a few weeks!
Chef Eric is tempting us with chicken wings during a chicken wing shortage. Good thing I have a chest freezer with an emergency supply of them! 😆
🤣 Brian, wild times with chicken. I was not sure what I was going to cook and then I saw these beauties.
Definitely missing wings at my favorite wing spot back home (The Wooden Nickle)
All the best
Chef E
Those are money!
Cheers my friend. You still planning to hit World Food Championships? Love to cook together for a day of you have time🤙🏾
@@ChefEricGephart Yessir, we'll see you there!
They look great and I’m learning. Thank you!
One teensy problem… with the “blackened” food-one of the WORSTE things for your health!!! It’s cancer-causing! You can still have an amazing wing w/o it being black. Sugar in rubs causes that caramelization so just find one without it
Thanks for the feedback Kelly!
YES!!!! Cheers Chef! And big thanks to Master of Camera for all these vids!!!
🔥🔥🔥🎯
Whichever is in front of me is my favorite.
what about if you have a KJ jr best method?
I go directly on my Jr at 250. Just make sure you don use too much charcoal, you want that good air flow.
👍👍👍👍👌👌👌❤❤❤❤
🤙🏾✅⚡
Winget.
sorry but that joe sounds tinny when the lid is closed. I prefer a more solid sound.
It's a kettle. Great for direct cooks and the ceramic panels make it fantastic for low and slow. Just did a few briskets off this grill. Pretty fun and interesting unit. Happy grilling. Chef Eric
sorry beef ribs
Kamado Joe warranty policy and customer service sucks!