Do your Smoked chicken wings have great flavour but sometimes miss out on amazing crispy skin? Today I am smoking some chicken wings 4 ways to find out which method produces the best overall smoked buffalo chicken wing between the rotisserie, grilled, air fried and deep fried techniques.
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Out of curiosity, do you really need to tenderize wings? Not sure how much benefit is there. Maybe do a blind taste test side by side, tenderized with buttermilk vs. not tenderized? Love the videos either way.
Thanks!
I prefer char buff wings (no messy sauce), but the soy wings at the Vancouver Marriott downtown are exceptional (and my wife's favorite). I have yet to be able to duplicate the magic they do at the Vancouver Marriott downtown.
I think it's important to clarify that statement about the salt. There is no "low sodium" salt because they're all sodium chloride but the shape makes them sit in measuring devices differently. Weight for weight they're all the same but they might measure out more or less. It's often misunderstood when talking about "low sodium" salt.
Great job as usual!
Hey James, I might have missed it but what was the time and temp on finishing in the air fryer?
Great to see Sarah on the show again – and she's obviously got great taste!
You say that you are a Bills fan, but both of you sound more like tiger-cat fans. You both have to be Candadian transplants.
Fresh is the key so they’re crispy. I consider myself something of a self proclaimed wing expert. The Piri Piri recipe I use is what sets them apart. Then it’s just a matter of getting them smoked and crispy. 300* or more. Toss in a garlic lemon Buffalo glaze after. They’re always a winner. Wet marinade overnight of fresh ginger, lemon, garlic, lemon, onion, fresh peppers, oil, and Crystals hot sauce. They’ve ruined us on all other wings. I use my UDS or Vision Kamado. But it’s easier on my UDS.
Go Bills!! (next year?!)
I had planned smoked then air fried today. The video almost made me change to rotisserie. But I didn't want to deviate from my plan for the day. Rotisserie are the bomb though. My wings turned out great. 30 minutes on the Big Joe, 15 minutes in the Ninja.
Lions fan here…….Semper Fi.
Nice comparison. All the wings looked great. Excellent video as usual, James.
Nice Video again, Give it to James to make a vidoe just to enyo chicken with his loved ones 😉
Love it I'm form Buffalo .. let's go bills !
Ain't using a charcoal grill to fry kind of a big safety hazard?
Yummm. I also like to directly grill the wings from start to finish too. Had some the other day with a wet marinade, they weren’t crispy but tasted great
I love that you brought Sarah into it. Family support is the best! Great vid as always!
GO BILLS!!!!!!!
Great challenge. I probably would have done the deep fry in duck fat. More flavor. Another good cook, Thanks
Great video as usual. You really have to try a vortex on the big joe. So far best method and result for me.
Thanks so much for doing this. I have three pounds of wings going on the KJ and now I now to use the Joetisserie.
What?! No beer!! 😀 Great video on SB day.
Love this comparison video!! I just did wings yesterday after watching your joetisserie wing video that finishes on the grill after saucing. Best of both worlds.! BTW, is that your favorite way for wings on the KJ? Great work, James!
What happened to the pizza oven that was on the counter?👀
I don't like deep fried wings. I loved my grilled wings hands down, but I have been too cheap to buy a rotisserie, at least thus far.
Organic baking powder has no metals in it and A tablespoon mixed in with whatever seasoning you choose crisps the skin up nicely even in the oven and has zero taste.
Have you tried a baking powder coat before?
You got to clean those wings mate. 😊 Must be the Asian in me
The fact you are a bills fan is gold. Im a diehard Bills fan myself, been a fan my whole life being from the area. Despite the fact each year they rip our hearts out lol.and Blue cheese is indeed the only way to eat wings. Ranch is a NO NO! Lol
Written on Super Bowl Sunday morning: I grew up in Kansas City and I live in the SF Bay Area. I'm rooting for the 49ers and my wife is rooting for KC. I had to get some wings for the game to round out the experience. I didn't have a firm idea for how to cook them and now I know. I'm kicking myself for not dry-brining overnight. I'll try your buttermilk trick. Go 9ers!
This was so good. Nothing like a side by side. Challenging to execute but so very well done. Thanks for this
I'm kinda taking your last tip for the gameplan today. Planning on needing the Kamado for ribs before the game, so I did the wings on the rotisserie last night and chilled them in the fridge overnight. Around kickoff I'll be air-frying them to reheat and crisp them up. I wanted the live fire taste so we'll see if the air-fryer reheat hurts that at all.
Go Bills! I love these comparison videos, especially when it turns out very close. Makes me feel like I can get good results no matter what.
For wings, I always go with the good old kettle grill with a Vortex.
They turn out fantastic.
Winter weather tends to add roughly 15 minutes to the cook time though.