Bless me father for I have sinned. I dip my wings in Ranch and prefer flats. Rainbow chicken. Your music choices are the best. Thanks for making these videos.
Looked great. I'm a blu cheese and flats guy, and I like to do about 15-20 mins with super low heat for more smoke, then finish with the flame broiler to crisp them up.
Rainbow Chicken. I had watched your earlier crispy wings video as well. Drying the wings and using baking powder has revolutionized them. Thanks for the tip and for making it fun.
Rainbow chicken looked delish! This Nashville native loves some hot fried and smoked chicken. The hot fried chicken always ranch. The smoked chicken I typically eat without dipping. I like to smoke my wings with applewood. Even when I fry my wings, sauce em, then sear em on the grill for a quick minute and 👌 Thank you for sharing your method, I will be giving this a try as well. 😊
Rainbow chicken. Wings are my specialty, I have tried them on all my different grills, and I get the best result from my kettle Joe. But it is much easier to do them on my Louisiana founders pellets grill, and I only smoke them on 82 degree C, and then open the flame broiler at the end to get them crispy.
Rainbow Chicken, thanks for the new method for getting crispy skin! Most definitely Ranch, and Flats. Once you pull the bones out it’s one of the best bites on the bird! Just my opinion!
Rainbow Chicken! Hey buddy great cook! I only do flats and I use B-dubs Original Buffalo, just my favorite choice. Same when I dine in and I pair it with a side salad and a couple of tall Blue Moons. Thanks for a great video on how to make them crispy at home!
I just love wings either the dummies or the flats. Nashville Hot is my favorite sauce. If you can find it Buffalo Wild Wings sells their Nashville Hot sauce that is awesome. Rainbow Chicken.
Being from Buffalo, NY, wings are in my blood! I love smoking them and yours look amazing!!! It can be a little pricey but I would suggest trying to get your hands on some bottles of Anchor Bar Wing Sauce or Duffs Wing Sauce. They are pretty awesome. I, myself, am a Flats guy with a nice chunky blue cheese to dip them in! Now that my mouth is watering, gonna go make some wings myself!!
RAINBOW CHICKEN?!! Oh now you got me rolling up my sleeves and cracking my knuckles- I'm going to stir up so much controversy on this video that my keyboard will be beaten to a pulp! You Tube is no place for happiness! J/K Mazie- thanks for the helpful chicken recipe! Bok! Bok! Bok! 🌈🐔
I am going to try the baking powder method because my smoked wings always have the rubbery feel to them even when I do the 250 degrees and finish them off at 400 degrees. I am a ranch guy and I have no preference when it comes flats or drummies. As long as my rainbow chicken tastes good, I’m a happy guy!
Ranch is actually outlawed at my house! The stuff isn't even welcome on the property, along with ketchup Period. No negotiation allowed. Rainbow chicken!
Rainbow chicken. I love chicken wings especially smoked chicken wings. You did an awesome job thanks for sharing your tips. 100% ranch dipper. Wings? All wings are my favorite 🤤🤤🤤
Wow! Rainbow Chicken episode lol I'm going to try that method on my next batch. Smoker wings never do seem to have that crispy outside so great tips. Love the buffalo sauce batch and that would totally be my preferred wing to eat! I'm a blue cheese guy ONLY if the wing is super hot (like burning your mouth after two bites hot) just to cool it down. Also, the baking powder i would have NEVER thought to do. Can't wait to thaw my wings today and get my cook on tomorrow! Off to grab a diet coke and watch some rerun cooks lol
Wow, this is a great idea! Thanks a bunch, as getting crispy wings has been my biggest issue with cooking wings on my pellet grill. I’m def tryin this tonight with my Traeger. rainbow chicken lol
Nice rainbow chicken! I haven't tried wings on my PB yet as they turn out so great on the weber kettle but will give it a go next week. Great vid :) Cheers
i've cooked wings for years on the Austin XL...turn it up to 400...lay them down on the hot side and let them rock for an hour, BUT ROTATE AND FLIP EVERY 10-15 MINUTES. I like my wings to be at 180-190 degrees...165 etc is too wet and many think it's RAW
I have a pellet smoker and tried this tonight. Ran into a few issues hoping you could problem solve. I dried them exactly like you did. I added a little baking powder to rub like you did. I cooked at 225 for an hour, flipping at 30 minutes. Chicken was rubbery (as expected) and IT around 150. Cranked heat to 400. Had issues with rub getting really burned because it has sugar in it. They were done (200-210 IT) after only 10 minutes. Taste was on point, BUT THE SKIN DIDN’T CRISP, which is what continues to elude me. I was so sure it was going to work after watching your video. Any suggestions? I think 400 was too hot for a rub with sugar, so thinking if it went 350-375 they could stay on longer without burning, giving the skin time to crisp up. Hopefully!
And Mazie I have a second question: Can I make chicken thighs in the same way (baking powder and internal temperature 200) that they are crispy??? Thank you for help and sorry that my English is not perfect! Greetings Bernd
