Smoked Chicken Wings - Best of both worlds smokey chicken and crispy skin!

Hi, Jason Ganahl, GQ BBQ. It's that time of year again. No, not another corned beef and cabbage video. It's March Madness! And today I'm going to show you guys a recipe to serve at your next party. It's going to be a slam dunk. We're going to take chicken wings and we're going to slow smoke them so they get an infusion of both hickory and charcoal flavor. And then we're going to flash fry them for one minute so we get a nice crispy skin. This way we get the best of both worlds in both flavor and texture. If you want to see how I do this, stick around! Before we get started today, I want to give a shout out to one of my barbecue brothers, Lyle from No Hippie BBQ. Last week we sat down and had lunch together and it was an absolute treat to talk YouTube and barbecue for a couple of hours. If you get a chance, scoot on over to his site, say hi, tell him Jason from GQ sent ya. He'll appreciate your visit. I'm going to use Eat Barbecue's Most Powerful Stuff on these wings today. Really any rub that's got a good salt content will work great with chicken wings. When selecting chicken wings, I like to find the biggest ones I can find in the supermarket. I try to stay away from those that have really thick skin. So then I like to fold them over and hit the other side as well too. I want to get a nice coating on both sides and I pop them into the refrigerator for about an hour before they go in the smoke just to let that rub set in on the chicken wing. It's important to put your wing on some type of cooking rack or just straight onto the grates. You want to get an even cook from the top and the bottom. When cooking in a pan, I like to add a little bit of chicken broth to it. It just keeps a really moist environment inside your cooker. We're going to cook these chicken wings at 275 degrees for 40 minutes and then flip them over and apply some more rub and cook them for another 40 minutes. Today I'm going to be using charcoal and a chunk of hickory. My barbecue always tastes better when I drink a beer. Please pardon me while I maintain my high quality standards. Huh? It's been 40 minutes and the rub is set on one side. So I flipped them over and now I'm rubbing the other side of the chicken wings. I'm going to close the lid and let them go until the rub sets on this side and they reach an internal temperature of 165 degrees. The taste test. I know what I think about it. Let's find out what these people think about it. But first, you're probably wondering who they are. Let's introduce these two beautiful people to my left. Who are you? My name is Adam Munster-Tiger. I'm Jason's friend. Hi, I'm Tori and I'm Jason's stepdaughter. What makes you a wing expert? Well, I like to consider myself a wing connoisseur. That's one of the things that I order basically everywhere I go and I gotta say this is unbelievably tasty. You can taste the charcoal and the hickory. It's basically, this is one of the better wings that I've had if I was to rank them, you know, with all the restaurants that I've gone out to. Adam, how many pounds of wings have you and I consumed just in the last year? That's a scary thing to even think about. Tori, who are you and what makes you a wing expert? I'm a student at the University of Oregon and so I have my share of wings at local bars and restaurants and I'd say this wing is better than anything I've ever had in Eugene. Why though? Tell these people why that wing is better specifically because I think you're just flattering me right now. So tell these people why you think that wing is better. The chicken just comes right off the bone. It's nice and tender, good to bite and you can clearly taste every single spice and taste to all the chicken. Guys, I tried that wing. Like Adam said, we eat wings all the time. I wish it was our job. We'd be millionaires at it. Putting them on the smoker first and then flash frying them in the fryer. That's the ultimate way to make these wings. You get the best of both worlds. You get that smoked flavor that you can't duplicate any other way. You get that crispy outer skin. If you guys are looking for a really great snack for the NCAA tournament, for any parties or anything like that, this is the way to do it and even if it's not basketball season and you just want to make really awesome wings, this is the way to do it. This is the best technique out there. Next week, this is what I got for you guys. I'm taking two of my favorite things. One of them is brisket. I'm going to combine it with something else and we're going to see how it tastes. I have no idea. I've never done it before. It's going to be an experiment but I'm very excited to share it with you guys. If you don't want to miss that, smash down on that subscription button and you won't miss that recipe or any of the other ones I have coming out. Holly seems to be jumping in here. She's supposed to be outside with the rest of the babies. Holly, say bye. All right. Until next time, Jason Ganahl, GQ BBQ. If you liked that, don't forget to give me a thumbs up. Listen to my man right here. Give me a thumbs up until next week.