The Ultimate Guide to the Perfect Smoked Chicken Wings!

Byamazingfoodstv


Rib Glaze:
Reo Spice:
Season All:
16 Mesh:
Goldees Pit:

🔥 Welcome to Bar-A-BBQ’s official YouTube channel! Join Cooper Abercrombie, renowned pitmaster and owner of Bar-A-BBQ in Montgomery, Texas, as he shares his expert tips on how to smoke chicken wings to perfection using an offset smoker. As featured in Texas Monthly’s Top BBQ restaurants and recognized among Houston Chronicle’s Top 100 restaurants in Houston, Bar-A-BBQ is the place for mouthwatering smoked delicacies.

In this step-by-step tutorial, Cooper Abercrombie walks you through the entire process, from preparing the wings with his signature rub to achieving that perfect smoky flavor and crispy skin. Whether you’re new to smoking or a seasoned BBQ enthusiast, this video will elevate your grilling game.

🔔 Don’t forget to like, subscribe, and hit the bell icon for more exclusive BBQ tips and recipes from Bar-A-BBQ. Share your own results and let us know how your smoked chicken wings turn out in the comments below. Happy grilling!

#BBQ #SmokedChickenWings #OffsetSmoker #CooperAbercrombie #BarABBQ #TexasBBQ #BBQRecipe #Grilling #SmokedMeat #MontgomeryTexas #HoustonTop100 #TexasMonthly

source

Similar Posts

42 Comments

  4. My REO spices came in a few days back. Smoked some pork belly with the seasonall and made your rib glaze (with some added hot honey), they came out great! Also got the lonestar seasonall from REO and used it on some grilled shrimp skewers, really good as well! Thanks for the recommendation

  9. How refreshing it is to hear a distinguished BBQ cook say he's not a YouTube guy! Thanks for teaching us that dirty smoke, within limits, is not a dirty word. You also showed us that with the overnight dry brine and a hotter fire, you can get crispy skin on a smoked wing. But thanks also for letting us know not to use the hotter chicken wing fire on a brisket. That common sense rule rightfully contradicts the YouTube guys who build infernos for briskets and then try to limit their damage with blocking logs and foil. Bar-A=Simply Delicious. You are rocking the BBQ world and YouTube!

  16. Boss…as always, wicked-awesome explanations. I would like to add that when I truly cold smoke beef jerky (75lbs at a time) I employ a cold, DIRTY smoke for up to 9 hours. Especially in the winter when it is cold as balls the meat does NOT take in any "dirty flavors." I feel like I gleaned that science aspect from Mad Sci….however, I do aim for the "clean" thin blue smoke for longer smokes like briskets that are hot.

  20. I want your channel to grow…on the other hand I really don’t because great channels like yours comes to a point where it’s to big. Where there are so many comments that there is no way to read them all and reply like you do. We really enjoy the fact that you respond…but there is coming a time where it’s not going to be possible. Till that time comes…and it’s going to… I say thanks and God speed. We really enjoy what your sharing.

  22. Coop, appreciate the video bruh. How was the skin? I’ve been trying my best to get bite thru skin & keep failing. I typically cook mine on a pellet at 300 degrees & pull em off at 175 to 180 degrees and my chicken skin is leathery & tuff… Help me out lol

  23. Nailed it! Great video. I have been waiting for you to breach the heavy smoke topic. Your cold smoke method has made my bbq 10 times better after I heard about your technique from other youtube channels. I am so glad you’re doing YouTube now. You’re a getting better and better with each video. Don’t let up!

  26. Thank you brother for your spot on analysis of bbq. A few degrees don't matter. Some dirty smoke don't matter. People been doin this shit for hundreds of years. It ain't rocket science. Been doin this for over 40 years & get flamed every time i comment on a video that temp & smoke can vary. Keep keepin it real man. Hope to meet you one day. Respect.

  36. I think your temp and smoke advice is spot on. I’ve been smoking various proteins for 51 years and don’t over think it is the way to go. Learning how your cooker runs will help you with smoke and temp levels.

  40. Really enjoying your videos. Just a dude barbecuing without any “rules”.
    One thing I done a lot when I first started was trying to make absolutely everything perfect. It’s draining. It made me not want to barbecue. Now I just kick back and enjoy myself.

  42. I lived in Houston for 7 years until early 2019, I'm home in the UK now and the BBQ is the main thing I miss. That and good Mexican/Tex-Mex food. Your videos are helping scratch a permanent itch over here. Thanks for your work

Leave a Reply