I’ve done 1.5tbs baking powder and .5tbs flour mixture with 3tbs spice on the wings. On 250oF for 35 minutes, then up to 425oF for 35 minutes. Comes out perfectly crispy! My wife prefers them over fried wings. Toss in sauce after.
I cook wings on my Traeger Ironwood 650 all the time, and before saucing, they come out fairly crispy using this method. I liberally coat them with Holy Gospel and Honey Hog BBQ rubs. Then let them sit overnight in a large bowl or gallon freezer bag. I then Super Smoke at 225 for 1.5 hrs (turning halfway), then turn the temp up to 350 and let em go another 30 minutes before tossing them in a sauce.
These look amazing. I've had good results cranking the pellet cooker to 350 the last half hour after low smoking. Not fried crispy. But still a good snap.
Thanks for this recipe Matt.. I fixed these today for lunch & they were damn good. The only diff was that I used the regular version of the Bachan's sauce.
My favorite TH-cam channel by far! The only one I have notifications turned on for lol. Done your rib recipe twice, Nashville Hot, and now I'm going to have to try this one. The wife has loved everything so far.
I made some wings last week on the grill with some holy voodoo. Tried one dry and it was excellent, I didn't even feel like I needed sauce. That rub is excellent!
I get my Weber kettle up to and above 500 degrees after air drying the wings in the refrigerator over night. Spray them with duck fat and apply a 7 pepper rub I make and they are crispy as can be!
I was today's years old (47) when I learned to loosen the wings like that..... Absolute game changer. You guys never cease to amaze me. Keep that shit up
Matt - I was going to make these yesterday, but went ahead and let them air chill overnight. Meanwhile, I picked up Holy Voodoo yesterday. Plan to make these today. Watched ALL your videos and subscribed! I too, eat with my eyes first. So always thinking about presentation when plating. Thanks again! Always looking forward to your videos!
Love you show, very informative. I like near flight 93, but I love to grill. I have a 36” blackstone a Traeger pellet smoker a gas grill and a charcoal Weber charcoal. I really like your channel.
Thanks for sharing! I follow all your videos on most all my cooks. You have inspired me to to elevate each time! You are local to me (Mckinney) and hope to visit Meat Church one day :). I have some wings I plan to try this with this weekend. Thanks again!
I fully enjoy your videos and this one is no exception. One comment in general, I am not familiar with your rubs so if you could give a quick explanation of what the basics of them are would be greatly appreciated.
Great video. always love learning new things for sure. I use them on the weber kettle. I do the seasoned corn starch and dry in the fridge... couple of hours or so. Then pop the vortex insert and get the coals super hot. Use what smoke you like. cook till done. Makes the skin crispy. Then sauce how you want. I've thought about frying them after, but really I don't have a fryer so this is just easy and they come out great and smokey. As you said... many ways to do it, but high heat is the the way to get them crispy for sure.
Those wings look killer I am going to try your way because I can't cook wings to make them great. Thanks for all your hard work showing us how to cook wings.
Matt.... what fryer is that? Loved the video... love the products... LOVE the instructions... my family has been well fed since I've found you and Meat Church!
I enjoy all of your vids...not bad for a Bama boy...look forward to your future videos...best to you and your family...CU in the valley one day maybe...
I've done the corn starch and air dry trick with a hot grill and they do come out super crispy. Don't have a fryer anymore, so can't go the extra step, but those wings looked amazing.
@@MeatChurchBBQ I’m definitely looking forward to flying out from PHX to the Meat Church Holy Land to pay my tithing in the form of another bbq class. #breakfastbeer #meatsweats
May have to run into the store a few times and check out at different registers to make sure I have enough chicken. Especially with the limits on how many units can be purchased!!
So good! I made wings on my Treagar with the "Gospel" about 2 weeks ago. Talk about a smash hit! Now everyone in my family says "you can't beat that gospel" lol thanks man. My wife also loves a crunchy wing so I can't wait to show off the new technique
Yet another excellent video and instruction. What would you recommend for someone that doesn't have a fryer? Just cook till IT 180~F? (with the aforementioned steps 1/2) Thank you!
Awesome video once again Matt Pittman Thank you for sharing your knowledge and experience grilling/smoking awesome food Always looking forward to your videos and for the very helpful tips Thank You
Can you smoke these ahead of time and put them in the fridge. And fry later and get the same crispy skin result? I ask because I would like to do this for a family reunion. It will be a lot easier to simply fry and sauce to finish.
Have to do a bunch of wings for a Veterans organization. Just wondering if I can cook them the day before, and reheat the next day by oven or fryer, then sauce.
Thank you for sharing! Those look amazing! If I have an electric smoker, could I smoke for a few minutes and then finish in the oven for some crisp? Or could I do all the steps but do 225 in the smoker instead of the high heat on the grill? :)
Hi Matt, I have been following for some time now. I know you are based on Waxahachie TX. But I see this video is on water. Is this Richland Chambers or lake waxahachie ? I have a place on RC. Would love to meet you and cook
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“I put that shit on everything” #Legend!
Perhaps the best Matt Pittman comment ever. I ain’t mad about it.
I’ve done 1.5tbs baking powder and .5tbs flour mixture with 3tbs spice on the wings. On 250oF for 35 minutes, then up to 425oF for 35 minutes. Comes out perfectly crispy! My wife prefers them over fried wings. Toss in sauce after.
Thank you Matt for taking your time, passing on your experience and expertise with everyone. Always looking forward to your next video
Really appreciate the kind words!!!
Amen
I cook wings on my Traeger Ironwood 650 all the time, and before saucing, they come out fairly crispy using this method. I liberally coat them with Holy Gospel and Honey Hog BBQ rubs. Then let them sit overnight in a large bowl or gallon freezer bag. I then Super Smoke at 225 for 1.5 hrs (turning halfway), then turn the temp up to 350 and let em go another 30 minutes before tossing them in a sauce.
Thanks a lot Matt! I just started "Traegering" up here in Norway, and with all your videos and tips you inspire confidence so I can do anything! 👍
These look amazing. I've had good results cranking the pellet cooker to 350 the last half hour after low smoking. Not fried crispy. But still a good snap.
Matt, thanks for the informative video.
Can you advise the brand and sourcing of the deep fat fryer you use in the video.
"That's why I love you!" :)
Thanks Matt for all these excellent videos.
Thanks Matt! You ever run a vortex on a weber kettle for wings, I use it for wings and thighs always decently crispy.
I'm going to try the drying it out over night. I have not done that step before. Always learning new nuggets.
If you're ever in Frederick Maryland stop by for a cook! Looking solid as always!
Thanks for this recipe Matt.. I fixed these today for lunch & they were damn good. The only diff was that I used the regular version of the Bachan's sauce.
My favorite TH-cam channel by far! The only one I have notifications turned on for lol. Done your rib recipe twice, Nashville Hot, and now I'm going to have to try this one. The wife has loved everything so far.
Got to try this! Thanks for the knowledge bro!
I struggle with chewy skin on my chicken, I think maybe I won't from now on. I can't wait to give this a try. Thank you sir!
I made some wings last week on the grill with some holy voodoo. Tried one dry and it was excellent, I didn't even feel like I needed sauce. That rub is excellent!
Love this video. How to summer grill and parent all in one. Thank you Matt and crew. 🔥🔥🔥
I have mine in the fridge now drying.. I cannot WAIT for dinner!
I get my Weber kettle up to and above 500 degrees after air drying the wings in the refrigerator over night. Spray them with duck fat and apply a 7 pepper rub I make and they are crispy as can be!
I was today's years old (47) when I learned to loosen the wings like that..... Absolute game changer. You guys never cease to amaze me. Keep that shit up
Sometimes you can suck them right off the bone but loosening them works best for me. Thanks for watching!
Matt - I was going to make these yesterday, but went ahead and let them air chill overnight. Meanwhile, I picked up Holy Voodoo yesterday. Plan to make these today. Watched ALL your videos and subscribed! I too, eat with my eyes first. So always thinking about presentation when plating. Thanks again! Always looking forward to your videos!
Thank you Phil & enjoy those!!
Watching this vid makes me long for some great cooks this coming summer. NICE
"You eat with your eyes first." That statement is pretty profound.
Except when your eyes see the flies walking all over the wings.
@@ellerm86 I guess that's what happens when you cook on the fly. LOL
"Makin' this for the gram!" :)
@@ellerm86 it’s called cooking outside in Texas.
@@MeatChurchBBQ lol, I'm 100% ok with it. I'm up in Oklahoma. I'm only joking the eat with your eyes as a fly crawls across the wing haha
Love you show, very informative. I like near flight 93, but I love to grill. I have a 36” blackstone a Traeger pellet smoker a gas grill and a charcoal Weber charcoal. I really like your channel.
Thanks for sharing! I follow all your videos on most all my cooks. You have inspired me to to elevate each time! You are local to me (Mckinney) and hope to visit Meat Church one day :). I have some wings I plan to try this with this weekend. Thanks again!
Another great video, you are always cooking the main dish, would like to see Mrs. Meat Church cook or bake the desert.
I love all his videos and was surprised there is no military discount when ordering from the website.
I’ve been doing my wings like this every sense I saw you do it when Malcolm came down!! Appreciate all your vids
TBirds SmoFried wings!
This is so helpful, thank you! Your boys at the end were so sweet and cute!!
They look amazing. I never thought about frying them after I was done grilling them. I am definitely gonna have to try that.
You guys never let me down on finding the video I need!!! Best products also
Japanese BBQ sauce I haven't tried yet. Definitely going to look for it.
I fully enjoy your videos and this one is no exception. One comment in general, I am not familiar with your rubs so if you could give a quick explanation of what the basics of them are would be greatly appreciated.
If you go to meatchurch.com, and click on the various individual bottles, the 2nd photo is a flavor pairing chart.
Those Bachan wings look delicious. Nice garnish.
Thanks so much for this and all your video content and products!
Great video. always love learning new things for sure. I use them on the weber kettle. I do the seasoned corn starch and dry in the fridge... couple of hours or so. Then pop the vortex insert and get the coals super hot. Use what smoke you like. cook till done. Makes the skin crispy. Then sauce how you want. I've thought about frying them after, but really I don't have a fryer so this is just easy and they come out great and smokey. As you said... many ways to do it, but high heat is the the way to get them crispy for sure.
Hi friend, നല്ല വീഡിയോകൾ കാണാൻ ഇഷ്ടപ്പെടുന്നു.
I am from INDIA,God's own country,KERALA.
Awesome recipe .Loved the video
"I ain't mad at that" my fave
Those wings look killer I am going to try your way because I can't cook wings to make them great. Thanks for all your hard work showing us how to cook wings.
Matt.... what fryer is that? Loved the video... love the products... LOVE the instructions... my family has been well fed since I've found you and Meat Church!
I'd love to know this as well.
I accidentally purchased the same one today, it’s the faberware 4L deep fryer from Walmart. Comes with 3 baskets. Set me back $42 today.
Like a reverse seared chicken wing I love it!
I enjoy all of your vids...not bad for a Bama boy...look forward to your future videos...best to you and your family...CU in the valley one day maybe...
I'm going to try this technique!
What type of fryer is that. Those wings look delicious!!🤤
Just tried this Recipe and was FREAKIN AWSOME!!!!!
Digging the summer grilling series.
I've done the corn starch and air dry trick with a hot grill and they do come out super crispy. Don't have a fryer anymore, so can't go the extra step, but those wings looked amazing.
Excellent video, just didi the Bourbon BBQ Wings....what kind of fryer is that?
That's what I want to know!!!!
Doing a batch tonight with the Ironwood 650 and buffalo sauce. And of course seasoned with VooDoo.
Awesome! Will be trying these this week...maybe heavier on the VOODOO for me though. Cool seeing ya bring in the boys for taste test!
Another great video, Pastor Pittman! What an epic lake backdrop combined with some Meat Church knowledge.
Thanks Jake!
@@MeatChurchBBQ I’m definitely looking forward to flying out from PHX to the Meat Church Holy Land to pay my tithing in the form of another bbq class. #breakfastbeer #meatsweats
Making it look easy man!! Presentation was 🔥. Keep em coming.
May have to run into the store a few times and check out at different registers to make sure I have enough chicken. Especially with the limits on how many units can be purchased!!
I can't wait to make these. What fryer are you using in the video? Thanks!
Have you ever tried Baking Powder? Worked great for chicken wings in the air fryer
So good! I made wings on my Treagar with the "Gospel" about 2 weeks ago. Talk about a smash hit! Now everyone in my family says "you can't beat that gospel" lol thanks man. My wife also loves a crunchy wing so I can't wait to show off the new technique
I love everything about this
I was curious if this works with drumsticks too or is there a lil sumpn to make those specifically outrageous. Love all your stuff big Pitt 🤘🏻
LOVE your videos new to the whole bbq scene, just bought a Yoder 640s. What brand of fryer are you using?
Dude i loaded up on your spice selection!! Hands down best I’ve tried so far wow!
"I put that shit on everything!" hahah!
Came here looking for this comment lol
Gotta love Matt!
Hell yea lmao
That's a bold statement and a great sell coming from him. He convinced me. I'm gonna try a bottle of that shit!
Yet another excellent video and instruction. What would you recommend for someone that doesn't have a fryer?
Just cook till IT 180~F? (with the aforementioned steps 1/2)
Thank you!
My mouth is waterin’
Love it! Keep bringing the fam in.
Awesome video once again Matt Pittman
Thank you for sharing your knowledge and experience grilling/smoking awesome food
Always looking forward to your videos and for the very helpful tips
Thank You
Salt and baking powder will work better than just cornstarch. Fun recipe though. Thanks for the vids.
That's right Matt, get the kiddos involved and they will never turn on you. Great vid. Keep it up!
Wings looked awesome
Damnit I wanna drink a beer with Matt. That’d be legendary
I like to start em on the pellet cooker at a really low temp to get plenty smoke then crank it to 375... iirc I got that from this channel!
Always great content
Love it! Going to give this a try.
Great video. What kind of deep fryer is that?
I don't have that spicy Japanese BBQ sauce yet ... But I think I will be ordering some
What was the exact name.of that sauce?
@@brianmillermayco4392 Bachan's Japanese Barbecue Sauce
Can you smoke these ahead of time and put them in the fridge. And fry later and get the same crispy skin result? I ask because I would like to do this for a family reunion. It will be a lot easier to simply fry and sauce to finish.
Have to do a bunch of wings for a Veterans organization. Just wondering if I can cook them the day before, and reheat the next day by oven or fryer, then sauce.
green onion and sesame seed garnish 👏 such a cultured man
Very nice!
Wow Amazing Matt!
🙏🏼
Thank you for sharing! Those look amazing! If I have an electric smoker, could I smoke for a few minutes and then finish in the oven for some crisp? Or could I do all the steps but do 225 in the smoker instead of the high heat on the grill? :)
MeatChurch: what’s the mini fryer you guys are using ?
Richard here in Hachie
What kind of deep fryer is that?
Good lookin boys brother!!!! Wings looked good as well!!!!
Bravo Matty!
I ain’t mad at this video, time to make wings and order some of that bbq sauce!
Looks awesome,can’t wait to try
That's a no lose situation right there!
The flies love the Holy Voodoo rub.
Another great video! Keep em coming!
Thanks Steve!!!
When will meat church have their own sauce for sale?
Hey, Matt, what kind of fryer are you using?
I know what I'm making this weekend!
Franks sweet chili on chicken is the BOMB
Agreed!
Nice Olukai's dude.
Man I smoked some chicken breadt with holy gospel then shredded it and put it in chicken and dumplins, highly recommend
Thanks Matt, that's exactly how I like my wings!
What kind of fryer are you using
Mouth is watering
Hi Matt, I have been following for some time now. I know you are based on Waxahachie TX. But I see this video is on water. Is this Richland Chambers or lake waxahachie ? I have a place on RC. Would love to meet you and cook
Jeez. Even the flies 🪰are big in Texas. I thought they were raisins till one flew away.