Learn how to grill chicken wings to perfection using the indirect charcoal method.
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Due to factors beyond the control of Daddy DIY Grilling, I cannot guarantee against improper use or unauthorized modifications of this information. Daddy DIY Grilling assumes no liability for property damage or injury incurred as a result of any of the information contained in this video. Use this information at your own risk. Daddy DIY Grilling recommends safe practices when performing various activities and or with tools seen or implied in this video. Due to factors beyond the control of Daddy DIY Grilling, no information contained in this video shall create any expressed or implied warranty or guarantee of any particular result. Any injury, damage, or loss that may result from improper use of these tools, equipment, or from the information contained in this video is the sole responsibility of the user and not Daddy DIY Grilling.
Video Timeline:
00:00 – Intro
01:27 – Prep and Season Wings
11:40 – Put Wings on Grill
14:37 – Add Hickory Wood Chunks
16:34 – Flip Wings
18:41 – How the Indirect Method Works
19:11 – Check Meat for Doneness
21:04 – Taste Test
21:52 – Wrap-up
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๐ฅ The Fire Management Guide is now live โ https://daddydiy.gumroad.com/l/vblot
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๐ฌ Whatโs your biggest grilling challenge right now? Drop a comment below!
Where this video been all my adult life. Lol I appreciate you sir , you just gave me the confidence to make my wings this way Just a question what if you use a wet seasoning/marinade instead of dry do use the same method?
Where this video been all my adult life. Lol I appreciate you sir , you just gave me the confidence to make my wings this way
Very Good Tips My Guy, Appreciate Them!
keep up the great work.
Great video, I will definitely be trying to mimic your style.
Good job Keith. Iโm glad you explained why you donโt use the firebox. I like this channel.
Onion works great for cleaning off the grill grates and it adds flavor tooโฆ.
I cook indirect all the time, but put the charcoal on both sides and meat in the middle. I like the one side cooking method.
When I cook the meat, I use a process I call โchoke smokeโ where after the meat is cooked, I put the flavored wood chips (applewood, pecan, mesquite) directly on top of the coals for about 15-20 minutes and everything is completely covered with smoke. Everyone thinks that I spent hours smoking the meat when I only took 15-20 minutes of โchoke smoke.โ
I have a 55 gallon drum grill with no smoke box. I bought it for $100.
They have grills that look like your smoker without the smoke box.
You donโt have to use a smoker ,smokers are for smoking. You can use a Weber 26 inch or 22 inch to grill. ๐ค
No disrespect my brother I love your videos. Keep doing you. ๐๐พ๐๐พ
When adding oil to your chicken, you donโt have to be pretty you just got to know your measurements. Backyard barbecuing is totally different than competition.๐ค๐ค
Smoke box donโt get hot enough for me
My last smoker was the same Charbroiler smoker you have…..every smoker I've ever owned I have to buy a seal so it doesn't lose smoke
The bottom of my grill is.rotting out. I guess I will have to get a new one. Any ideas what I can do until I get a new one.
You turned grilling into an art form. I Loved the video and I learned a lot. Thanks.
There's a difference between grilling, smoking and cooking (BBQ). Cooking with indirect heat is not grilling. It is what you said, cooking. Typically when grilling you only cook each side for a few minutes. Only parts of chicken that can be grilled are breasts.
Then why donโt you use both tho ?
USE THE OFFSET!!
I was taught an old kuntry technique before seasoning chicken. Soak your chicken on white vinegar to draw out blood and also cleans the chicken. Soak it for no more than 30 minutes then squeeze out excess vinegar. Then start your seasoning.
Just a tip to whoever is watching! Cook your wings on direct heat for 2-3 minutes on each side, then push to indirect heat side to smoke them out for 45 minutes.
I see in your last two videos i watched ( ribs & wings ) that you only used hickory, that's a strong flavor for wings and then saw a short on wings where you smoked with cherry which is much better for poultry and apple to but have you tried smoking ribs with a combination of hickory and apple or even cherry, you may like it, I've been smoking for years and have tried hickory on poultry and i think it's to harsh it's better on pork, beef and wild game, that's just my suggestion. Larry
Good job Bro. I use to grill all time so Im with everything u displayed.
Looks amazing! However I want BBQ sauce. It's just a thing I love.
After using the wire brush on the grill grates, I would've came behind that with a wet paper towel using tongs to wipe off any metal shavings to ensure they're not on the chicken. Besides that looks fire!
I use that smoke box modified. I put a stove burner in mine, and I use it for the wood.
Did you have the side vents open at all?
I have the same grill and use the smoke box i can get temp to 500 deg using the smoke box. You have to start with charcoal and add a big block of wood.
Why use the fire box.
So it's a 1hour cook โ
To save yourself time respectfully asking why not clean it when you're done it's still hot and use an onion just asking
Awesome video i got ptsd from war and i forget stuff this video help me so much
I have a much smaller grill than yours but I'm gonna try closing the vent little more. Good job and keep up the good work!
Question ๐๐พโโ๏ธ I to have a big squad to cook for I often use lump charcoals because it burns hotter , could I still use the hickory to elevate the flavor profile ?
2. I Grill and bbq about 2 to 3 times a week a 21:57 verity of meats , and fish my to vent is open at half moon ๐ to get clean cleaner smoke smoke, Do you recommend the smoke stack be open half moon ๐?
Final question ๐๐พโโ๏ธ what was the total cook time for you meat to reach 165drgs
I enjoy your opinion on grilling and smoking I do a lot of veggies on the grill as well and when Iโm not using the lump I do use hickory and cherry wood ๐ชต THANKS DIY FOR OUTSTANDING CONTENT FOR OUTDOOR COOKING
โ๐พ๐๐พ
I almost never comment on YouTube videos. However
I did a dry brine in the fridge last night (Kenji's "best oven baked wings" recipe, 1 tsp salt, baking powder & corn starch per lb of wings) and then used this timing/method to grill them tonight with some mesquite wood pieces and. Holy. Shit.
These are the best damn wings I've had in my life this is gonna be the go to from here. Also, love the chill vibes and editing on this, this video was perfect.
Itโs gonna have crunch, even if you use the smoker box
I too have the same grill is yours the professional series or did you add those cast iron grates. the additional grates that pop out when you open the grill and retract when you close are missing on your grill. did they fall apart like mine
Buy a painters wire brush which has a metal scraper on end + wire is heavyer than a grill brush+ won't break off.
Heat grill first then brush it and wipe down.
Another trick, chicken tends to stick to the grates even if you oil them so get an onion cut in half + rub all over hot grate's+ it works great.
Nothing worse than stickin' chicken.
Happy BBQ
I kept finding wings being used on a Weber grill with that circle method but you're actually using the grill I own in this video, thank you!
Thanks bruh., I learned something.๐๐พ๐๐พ๐๐พ
For that added crisp I add them above the charcoal for about 30 seconds to a minute each side.
Pro safety tip, NEVER clean your grill with those metal brushes, the bristles can cause major damage to your insides if digested.
You do not rinse the chicken
You do not rinse the chicken
For added flavor AND to keep little wires from your brush sticking on your grates, cut an onion in half, stick with a fork then brush your grates again once they are hot. You can thank me later.