How to Smoke Chicken Wings on a Weber Kettle. The Easy Way.
ฝัง
- เผยแพร่เมื่อ 5 ก.ค. 2024
- Are you tired of eating dry Chicken Wings? Just check out this video your Uncle Bird shows you every step needed to smoke delicious Chicken Wings on the Weber Kettle each and every time. 🍗🍗 This video gives you the complete process that I use when I fire up the Weber Kettle and it also features three different cuts of wings. If you have a question please drop a comment below and I will respond. Thanks for watching! 😁
Total Cook Time: 1 hour
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00:00 Start.
00:15 Trim and Prep.
01:18 The Party Wing Cut
01:22 The Hooters Cut
01:31 The Love Cut
02:06 Make the brine.
02:49 Set up the grill for indirect cooking.
04:02 Clean the grill grates.
04:21 Remove chicken from the brine and season.
05:19 Putting the Chicken Wings on the grill.
06:27 Temp Check (Done)
07:17 The Verdict. Juicy as Charged.
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Amazon Links
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48 Blade Jaccard (in the video)
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45 Blade Jaccard (Easier to disassemble and clean)
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2-Cup Pyrex Glass Measuring Cup
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OXO Good Grip Poultry Shears
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1-gallon container for making the Brine
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Plastic Cutting Board (This is better Uncle Bird's is old one)
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6 inch Dexter Russell Boning Knife
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22 inch Weber Kettle Classic
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Brine Bags 10 Pack
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#smokedchickenwings #smokedwings #weberkettle #hockorysmokedwings #grilledwings
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One Gallon Smoking Brine Recipe
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Step 1. Pour in one cup of cold water into the 4 Cup Pyrex/Glass measuring cup.
Step 2. Use any plain salt and pour into the water until the water level reaches 1 ½ cups.
Step 3. Pour the saltwater slurry into the 1-gallon container, fill to the 1-gallon mark, and stir until it the salt has dissolved. If you feel the need to throw some money down the sink. Now is the time to do it. Go ahead and add your fruit juices, soy sauce, and herbs, etc.
Your brine is now ready to use. - แนวปฏิบัติและการใช้ชีวิต
A really great video with SO much perfect advice. Thanks!!! 😀
You are so welcome!
Very informative video. Thank you bird man.
Glad you enjoyed it 😁
Thanks Uncle Bird!
You're welcome. Let me know if you got any questions.
You my sir have gained a new subscriber for this
Welcome aboard!
Those are the BEST LOOKING WINGS on the youtube! Day-yum they look GOODT!!!😂❤❤❤
Thank you 😋
I’ve heard of banking the charcoals with a split but never have. So since Uncle Bird obviously knows what he’s doing I’m gonna try it in both my Weber and my PK! Other great tips here as well in this well done, outstanding video that I’m thankful for coming across! Don’t care how long you’ve been cooking you can always learn something if you go to a reputable source! 👍 👍
Hope you enjoy
Looks really delicious
Thank you 😋
Beautiful quality video and very informative 👏
Glad you liked it! 👍🏾
Thanx bro. I’m on it this weekend
Let me know how it turns out!
I see you, Uncle
Thanks for watching.
These look good
Thank you for watching.👍🏾
Awesome
Thank you 👍🏾
I’m paying attention.. 🔥🔥🔥
Thanks for watching 😁
New subscriber! Ready to take my chicken to the next level🔥
Oh yeah. Just let me know if you have any questions. 💪🏾
Trying to find Uncle Bird’s Henpecked seasoning
@@kennethgrandberry7066 I am working on that, I will let you know when it's available for sale.
🔥🔥🔥🔥🔥🔥🔥
Thanks for watching 👍🏿
🔥🔥🔥🔥🔥🔥🔥🔥
Thanks for watching.
Good video as usual! So you don’t put the top on?
I do use the top. In the video I cut it out to highlight what they look like during the cooking process.
Thanks for watching.
I'm new to wet brining, how long do you brine wings, legs, and thighs,?
Breasts you stated at 2 hrs., quarters at 6-12 hrs, and whole at 8 hrs.
I don't care for salty food, and I know brine time is critical.
Thanks for an update.
If they are separate pieces closer to 4 hours (use Jumbo wings they stand up to the heat better). I recommend experimenting with the range to find the taste level you like. I would start at 4 hours and then add or lessen the time to see how you like it. 👍🏾
@@UncleBirdsBBQ Are you a Amazing Ribs Member?
No, but I did learn a lot from Dr. Greg Blonder and Meathead about the actual science of BBQ. Those guys are great. That's what I love about BBQ it is a never ending quest to be better than your last cook and always learn something new.
Unless you're finishing them in the deep fryer, smoked wings are always disappointing. They always sound good on paper but the skin is always...off.
I love finishing them in the fryer for a really crispy coating. However goal is always to have the skin easy to bite through instead of crunchy since I rest my meat before I eat.
I know this is a over 2 year old video, but "food is cooked by temperature and not time". I don't agree with this. I don't need to get my chicken breast to 165 for it to be safe. If I can get that chicken to say...150 and hold that temp for 3 minutes or 155 for 30 seconds then it is done. It's a combination of temp and time. Thanks for the video, I'm going to try this next to my pellet smoker to see the differences.
Less confusing to use temperature as your guide. I can turbo the chicken if needed as long as we get it to the right temperature.
Slow down. Meth is bad.
It sure is. 😁😂
@@UncleBirdsBBQ Some of us dont have all day. Keep this speed lol