The Absolute Best Smoked Chicken Wings On YouTube PERIOD
This Wings Are Incredible!
Introduction
This comprehensive guide meticulously outlines a method for making what could arguably be considered the best-smoked chicken wings available. The process is divided into distinct phases: brining, smoking, pressure cooking, and the final frying, each contributing to the wings' ultimate flavor, juiciness, and crispiness.
Brining plays a crucial role in enhancing flavor and moisture retention. The wings are soaked in a brine mixture, incorporating seasonings, citrus, or apple juice for added taste, and left to marinate for 12 to 24 hours. This step infuses the meat with flavors and helps retain moisture during cooking.
Smoking the wings for about an hour introduces a smoky depth to the flavor. It's critical during this phase not to worry about the wings appearing wet, as the moisture actually aids in smoke adherence, enriching the wings' taste. Cold smoke the wing on the Yoder Smokers YS640s using a smoke tube, Bear Mountain BBQ Hickory pellets, and a smoke tube. The Yoder’s fan should be on, but do not press the ignite button.
Pressure Frying is introduced as a key secret to achieving an exceptional texture. By using a high-quality pressure cooker and vegetable shortening (for its flavor and practicality), the wings are cooked under pressure. This method not only enhances flavor but also makes the chicken juicier and less greasy than traditional frying. It’s important to bring the oil to 370°F and cook the wings (separating flats from drums for even cooking) under 10 lbs of pressure, adjusting the cooking time for each cut. We are going to 370°F because the temperature will drop down. The final frying temp should be 265°F-285°F when pressure frying.
The final Frying step, conducted after the wings have been refrigerated overnight, is crucial for achieving that perfect crunch. The wings are briefly fried again at 370°F to ensure they are crispy on the outside while remaining juicy on the inside. This double-cook method, inspired by the technique used for making French fries, is pivotal in achieving the wings' desired texture and moisture.
The guide emphasizes not skipping steps for those aiming to replicate "the best-smoked wing on the internet" but also offers a simplified one-day version for those pressed for time. This alternative method involves cold smoking, followed by a single pressure frying step, yet still promises excellent results.
This meticulously tested method combines brining, smoking, and double-cooking techniques to produce smoked chicken wings that are flavorful, juicy, and exceptionally crispy.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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