The grate changed. They started with an old one and it magical was swapped with the grate that comes with that Weber grill. I'm going to try this recipe. Thanks ATK! You are the best cooking show period.
Weber grills come with a bottom grate that holds most of the hot coals off the bottom of the metal so it doesnt rust out with high heat, the cooking grate is then placed on top of that .There are 2 grates with these type of grills.
I use a Vortex on my Weber to cook/smoke wings. No need to move wings around. You guys should do a grill accessory vid. Coal baskets, Vortex, Slow&Sear
@@audiogamer it does get hot that’s for sure. I don’t use it every time. I do flip it over and put a pan in it when using the snake method. Works great for low and slow cooking.
I actually really like the chip packet trick. Was upset yesterday because a local hardware store told me they sold mesquite chunks, but were actually selling mesquite chips labeled as chunks for some reason. I mean, I still bought them, but I was still mighty upset.
I did these tonight and they came out phenomenal, thank you for the excellent recipe. Only thing I changed was finishing them 400 degree oven for 8 minutes at the end for the sauce to cook in a little bit. Honestly some of the best wings I ever had. Going to try them again with my smoke box instead of the foil next time too see if there’s a difference.
I just tried this recipe and it is fantastic. One recommendation I would make though is to start with 1 tablespoon of cider vinegar and see if it needs more.
Going to be doing this recipe real soon. One thing, people should always wash and pull the hair and feathers from the chicken before cooking. Nobody likes biting into a piece of chicken and getting hair or feathers.
A faster version, easier of this: do the brine & dry them off. Add dark brown sugar, salt and a little cumin to the spice mix and toss it and chicken in a bowl. Air drop them onto a smoker (225 F, cherry wood) without much fuss. Flip once, then move the pile to a hot gas grill or oven broiler at the end. I just keep turning them in no special sequence, and pull when they look good. The brown sugar and salt caramelizes and they don't need a sauce at the end. Warning though - watch the heat at the end, or that sugar burns.
This is just silly. A wood chip pack 6”x4” and we need a ruler to measure it!?! And all those seasonings and brine! I salt and pepper them, throw some wood chips on top of the charcoals and throw the wings on for about 20 mins. They are divine.
I don’t think I have the patience to fuss over little wings one by one like this, I don’t care how good this tastes lol. It’s for someone with lots of time and patience. Still, I love most of ATK’s recipes!
Different parts of the country have different flavor profiles for their smoke. Mesquite for Texas etc Up here in Oregon older is the wood of choice. I totally recommend finding an older chip supplier and trying
Thank you Christie. More than anything I wanted a simple BBQ like sauce that was not overly smokey and hot. Most store brought sauces are too spicy and are hickory flavored and I prefer mesquite. Bridget I love flats as well.
Thank you very much for this recipe I'm actually doing it at this very moment and I am halfway through, I'm doing it slightly different, I grilled l them first with the seasoning on them a little bit to get some good color on them and now I'm going to bake them slowly in the oven so that the meat will fall off the bone, then I will put the butter sauce on them, and serve like you did. It's so delicious, so thanks again.
Nothing against the expert they brought in. I would probably do it too out of habit, but she is cleaning a pristine, brand new grill. The oil is good, and I’m going to assume they already ran it through a first time burn.
I like the seasoning but I have found a lot better cooking using the vortex with some hickory on a weber. You can flip them but don't have to and they are always juicy inside. They're so good we don't even bothers to put a sauce on them.
I’m wondering if I’ve been misinformed all these years…….but I’ve always been told to use fruit woods (cherry, apple, etc) when smoking poultry. I guess it’s different strokes for different folks.
I agree...it is SO easy to over smoke poultry...fruit wood is much milder than hardwoods (like hickory,oak,pecan,etc)...maple is also great for poultry...i find myself using pear wood for almost all my meat smoking nowadays....great for poultry, pork...anything!
Dang, heating The grill grates totally changes it. The cold grill grate went on it was a solid grate and after five minutes she remove the cover and the grill grate now has a circular pattern in the middle that looks like it can be removed.
AH, Sugar really does nothing. I tried it without sugar got the same results and maybe a little better. Oh, and also did them with no brining and they where still tender and juicy. Please explain the extra step of brining.
So bold! So spicy!! So hot!!! 1/4 teaspoon of cayenne for three (3) pounds of wing, or about 0.01 teaspoons for each wing. That is one-hundredth of a teaspoon per wing. Note: You do not go to New England to learn about hot spices or BBQ. Memphis, Kansas City, Carolinas, Texas - OK. New England...not so much.
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The grate changed. They started with an old one and it magical was swapped with the grate that comes with that Weber grill. I'm going to try this recipe. Thanks ATK! You are the best cooking show period.
Weber grills come with a bottom grate that holds most of the hot coals off the bottom of the metal so it doesnt rust out with high heat, the cooking grate is then placed on top of that .There are 2 grates with these type of grills.
Christie explains everything simply & efficiently - Sooo easy to do her recipes
her and Bryan are the best
Dan is great too. He explains it where you can understand it but he also has a sense of humor. His recipes are easy to follow.
Just tried and it was great! For my taste, I might add a little more salt, sugar and some more heat. Thank you for the recipe~
Love seeing a brine with hot sauce. So many great ways to get to a good finished product.
Man that looks insanely delicious. And not too complicated as well. Gotta try this next bbq.
Christie is the 2021 Star hands down 😃 🌟 🌟 🌟 🌟 🌟
I use a Vortex on my Weber to cook/smoke wings. No need to move wings around. You guys should do a grill accessory vid. Coal baskets, Vortex, Slow&Sear
baskets ftw! vortex gets too hot and breaks stuff
@@audiogamer it does get hot that’s for sure. I don’t use it every time. I do flip it over and put a pan in it when using the snake method. Works great for low and slow cooking.
Luv chicken, barbecue, fried, crispy girl here. Drums for family other for me, luv wings.
No, I love both.
Christie is the Queen of chicken wings bbq for sure.
Thank you so much.
Hoping to see more videos from Christie
Great looking wings, thanks.
Skin wrapped all around, succulent meat between bones. I choose flats each time!!!
Saaaaame all about the flats
I agree with you...🤤🍗
Yep, I like the flat part as well.
hear, hear!
All flats. Every time.
I actually really like the chip packet trick. Was upset yesterday because a local hardware store told me they sold mesquite chunks, but were actually selling mesquite chips labeled as chunks for some reason. I mean, I still bought them, but I was still mighty upset.
Nice job ladies. Well done, no pun..
Awesome Looking Wings!!!!
This looks delicious! I only have a stove top smoker....can i use this recipe and smoke it in the stove top smoker?
I love Bridget she's so cute.
Love chicken wings. Thanks for the video. Will try the smoke packet instead of wood chunks.
Those smoked ♨️ wings 🍗 look 👀 so good 😋
I have to try this 😭🤗
Excellent video
Thank you!
love the weber videos!
Got to try this chicken recipe, looks simple.
Those wings look nice and crispy!
Nicely done Ladies..👍
As always Thank You ladies 🙂
Hi Bridget, thanks for you video I enjoy the show, it motivates me to improve my cooking skills….and wow …you look absolutely beautiful ! ❤️
Wow that looks delicious OMG
Instead of discarding the wing tips I use them to prepare chicken stock.
They tend to be very good for chicken stock
Lots of collagen in those tips! Great for stock.
I pick the fat out of them and eat them with the rest of the wing.
I love me some Bridget😍
Wow those look good now want chicken 😁
I did these tonight and they came out phenomenal, thank you for the excellent recipe. Only thing I changed was finishing them 400 degree oven for 8 minutes at the end for the sauce to cook in a little bit. Honestly some of the best wings I ever had. Going to try them again with my smoke box instead of the foil next time too see if there’s a difference.
I'm going to try this with Thighs, just because I'm a rebel.
That’s exactly how I do my thighs. Maybe an extra 15 minutes. Comes out perfect every time.
The chicken looks so delicious 😋
That looks like perfection
So glad the host did not “over talk” the chef like in most videos; those wings looked incredible!
I love chicken wings in every way possible.
Ladies ….. you are doing it again!! ;)
I just tried this recipe and it is fantastic. One recommendation I would make though is to start with 1 tablespoon of cider vinegar and see if it needs more.
no no.. not two camps... love the flats and the drums equally! :D
#AllWingsMatter. But flats are just better
I don't separate them. Eat the wing whole, like God intended.
🤤🤤 My god. They look so good.
Going to be doing this recipe real soon. One thing, people should always wash and pull the hair and feathers from the chicken before cooking. Nobody likes biting into a piece of chicken and getting hair or feathers.
Smoked chicken is the best out there...a little step above fried imho
A faster version, easier of this: do the brine & dry them off. Add dark brown sugar, salt and a little cumin to the spice mix and toss it and chicken in a bowl. Air drop them onto a smoker (225 F, cherry wood) without much fuss. Flip once, then move the pile to a hot gas grill or oven broiler at the end. I just keep turning them in no special sequence, and pull when they look good.
The brown sugar and salt caramelizes and they don't need a sauce at the end. Warning though - watch the heat at the end, or that sugar burns.
I'm not a big fan of smoked meat so this looks about my speed.... Good job
This is just silly. A wood chip pack 6”x4” and we need a ruler to measure it!?! And all those seasonings and brine! I salt and pepper them, throw some wood chips on top of the charcoals and throw the wings on for about 20 mins. They are divine.
@@chappy675 It's quite a bit of work just for wings. We'd have to already have been smoking meats and just throw these on as an after thought.
I don’t think I have the patience to fuss over little wings one by one like this, I don’t care how good this tastes lol. It’s for someone with lots of time and patience. Still, I love most of ATK’s recipes!
I love Christie!
That's a Weber! Just spin the Grill. But have to flip oh well 😁
Different parts of the country have different flavor profiles for their smoke. Mesquite for Texas etc
Up here in Oregon older is the wood of choice. I totally recommend finding an older chip supplier and trying
Is that the brand name-older? I can’t seem to find anyone that sells them here on the east coast or on Amazon.
@@jeanmacdonald8329 Maybe he means alder; or older (dry, non green) wood?
Maybe elderberry? He means. Elder not older
That's my guess.
Yummy!
Thank you Christie. More than anything I wanted a simple BBQ like sauce that was not overly smokey and hot. Most store brought sauces are too spicy and are hickory flavored and I prefer mesquite.
Bridget I love flats as well.
Lol the grates changed and I don’t recall her giving a temperature the grill should be at.
I’m going to try with my Big Green egg. Looks wonderful!
A woman like that could choose to marry any king she wanted
Wings are the best no matter how you cook them...yum
Can’t wait to make these.
With flats, why move them? Just rotate the grill grate :)
Anybody notice that they changed the grate, added a circular one instead of the regular one. 4.45 mins.to 5.11 minutes.
1st grate looked a bit warped too
yup
GrillGrateGate
Adobo and Sazon is all I put on my wings
This is white people Adobo.
I like the blue cap Adobo. 👍
Thank you very much for this recipe I'm actually doing it at this very moment and I am halfway through, I'm doing it slightly different, I grilled l them first with the seasoning on them a little bit to get some good color on them and now I'm going to bake them slowly in the oven so that the meat will fall off the bone, then I will put the butter sauce on them, and serve like you did. It's so delicious, so thanks again.
Why did you switch grills?
Nothing against the expert they brought in. I would probably do it too out of habit, but she is cleaning a pristine, brand new grill. The oil is good, and I’m going to assume they already ran it through a first time burn.
I like the seasoning but I have found a lot better cooking using the vortex with some hickory on a weber. You can flip them but don't have to and they are always juicy inside. They're so good we don't even bothers to put a sauce on them.
Save the wing tips to make chicken stock.
Girl can cook!
I'm making 10lbs of feather bones right now, kinda how I ended up here.
I’m wondering if I’ve been misinformed all these years…….but I’ve always been told to use fruit woods (cherry, apple, etc) when smoking poultry. I guess it’s different strokes for different folks.
Another way to look at it might be different smokes for different folks
I agree...it is SO easy to over smoke poultry...fruit wood is much milder than hardwoods (like hickory,oak,pecan,etc)...maple is also great for poultry...i find myself using pear wood for almost all my meat smoking nowadays....great for poultry, pork...anything!
Flats > drumettes
I wanna see a video where you smoke that turkey neck
Definitely, like this recipe better than grilled buffalo wings.
Winner winner, smoked chicken wing dinner !
Bridget: "ok"....ok...ok.......ok.....ok......ok
Ain’t no thang like a chicken wing!
these are grilled wings.
DO NOT USE METALLIC GRILL BRUSHES!!!
Soaking wood chips is useless. They wont smolder until all the water is out. You need to add wood close to the fire periodically...
40 minutes @ what temp???
3168
Dang, heating The grill grates totally changes it. The cold grill grate went on it was a solid grate and after five minutes she remove the cover and the grill grate now has a circular pattern in the middle that looks like it can be removed.
I came
Why rhe heck you jave to add sugar on meat?
I’m a flat guy.
always trust a chef with 3 chins
I don't know if I messed up. Or if this recipe is bad. But these damn things were HOT.
Why do people always discard the wingtip? It's like a chicken flavored potato chip!
Mmmmmmmmmmmm.
I like the tip….I do not cut mine off
AH, Sugar really does nothing. I tried it without sugar got the same results and maybe a little better. Oh, and also did them with no brining and they where still tender and juicy. Please explain the extra step of brining.
Traeger baby. Traeger
Rec Teq > Traeger
So bold! So spicy!! So hot!!! 1/4 teaspoon of cayenne for three (3) pounds of wing, or about 0.01 teaspoons for each wing. That is one-hundredth of a teaspoon per wing. Note: You do not go to New England to learn about hot spices or BBQ. Memphis, Kansas City, Carolinas, Texas - OK. New England...not so much.
Is there a reason a saucier pan wasn't used for the sauce?
Please answer
Who can afford chicken right now?
I eat the whole thing, including the part you cut off. I never met a chicken I didn’t like.
I don't listen to Jabba the Hut.
How come you changed grills? The first isn't the same as the second
don't the bones poke holes in the paper?.. or, do you use a Bong?
huh????
Are those little bowels safe for the microwave? Thanks
Might hurt
@@Mojo-Risin-Risin ha
I'm a crocodile.
Ketchup!?! No thanks.