Backyard Approved Smoked Wings

Guess what folks? Pat and I, we in the backyard and guess what we got? We got some wings. And we about to grill them, y'all. So let's get it. Okay, man, so let's go ahead and light up the grill. Now you grab your bag of charcoal, pour into the chimney, light a tumbleweed, place the chimney on the tumbleweed. Now look, now that we set up our coals, listen, nothing beats the bold, smoky flavor that you get when you're cooking over live Kingsford original charcoal briquettes. Okay, folks, so look, as you can see, right here on the side, we got a chimney. We got the weed down on the bottom. That's that tumbleweed, folks. Look, heat rising up. You see it smoking. We're getting them charcoals coming together, right? Now we're going to go ahead and season these wings. Now I'm going to get out of your way, man, because I done had your wings before. I'm going to let you do you. All right, y'all, so, you know, one thing about poultry is I think you need a nice little portion of salt. So I'm just going to come with some salt. And listen, y'all, you can never go wrong with A-B's A season level up. This is some good stuff, y'all. And don't be afraid of it. Is that right, brother Brown? That's right. Just like that. All right. Then, now this is a preference of yours. I love pepper. And I know my brother from another mother loves pepper. I ain't going to even ask him how much or when, because he'll have me going for days. You just want to come with some pepper. Lastly, before I turn it over to A-B to do his toasting, I just think, you know, you're in the backyard and you're barbecuing. Why not a little dry rub just to wake it up just a little bit, just a little bit. Your preference. Just give it some little good old seasoning on that barbecue seasoning. Wake up that barbecue flavor. All right, A-B, we're going to the pan? Yep, we're going in the pan. Now, listen, it's three things that you have to have when you'd say you're doing backyard grilling, right? One is you got to start off with quality meat, right? So then we got the chicken legs. Two, you want to have it seasoned just right. So pick a seasoning that you like, you know what I mean? And make sure you season your meat well, so you don't have any issues, right? And number three, which is probably the most important, you did say backyard grilling, right? So you want to use Kingsford. Kingsford gives grilled food an incredible smoky flavor you can't get nowhere else. Okay, so look, we up to 350 degrees, right? I just want to show you this. Look, I got it vented right down at the bottom. This is where we get our airflow. It pulls through this way and out that way, right? So we control our temp with the vents. Now, one of the things I want to tell you why I love to use Kingsford, the original, just the consistency, folks. Just that, you know what, if you're a beginner, you don't have to like chase all the different burns and none of that, right? Hey, look, it makes me look like I'm a pit master. Hey, look, while he talking, I'm laying. There you go. So I'm going to come right over because we got a nice hot grill and we just going to come right over here. Just lay them down, ain't no magic to them. Hey, look, while you're doing that, I don't know if they can see it, but look, we got the coals up against this side of the grill, right? That's the direct zone. Notice he loading over here, all of this where there's no coals underneath the bottom of it. We call that the indirect. But hey, it's going to serve a purpose. But look, I got a little trick on this grill right here. Okay, so now we just go ahead and close the grill. We're going to get our temperature back to where we want it to be. Okay, folks, so take a look at these right here. It don't take long for them to get like this. You know what I mean? It really got a lot to do with the Kingsford, the original charcoal briquettes. Listen, they burn nice and even. If you guys come here and take a look at this, I'm going to let you go ahead and see these. That's what I want to show you. Look at the even burn. You know what I mean? You can see they're nice and white, no black spots, still producing a whole lot of heat. That right there, especially for the beginners, that right there will help you control your fire. Now, ain't nothing else to do, man, but- Just pull these off? Just pull them off. Quit playing with them. Yeah, baby. And I'm going to tell you this, you want to talk about them charcoal briquettes? Look, they hot. I had this over the top. I feel my fingers starting to cook. Oh yeah, oh yeah. But it's a good, even burn. You know, that's what I like about it. And the flavor too. Oh, absolutely. You know, everybody just think because it's not a flavored bag. You know what I mean? Listen, this is what we grew up with. It is. And it gives you that good charcoal flavor. So check it out, folks. You done already seen all of that. Listen, I ain't finna do all of that. You know what it's time to do? You already said it. So I'm going to take one of these. I'm just going to go ahead and just twist them like that. And I'm finna eat it. Yeah. Just like that. That's how you eat a wing, y'all. And you put the bone in your mouth. These grilled wings are delicious, man. And it's just enough of the charcoal flavor in them. And you know they're done. Put that bone in your mouth. You ain't got nothing left. Hey, them right there is right, man. No, no. Those right there are fire. Hey, you know what? That's the truth. So listen, what I want to tell you guys is, especially if you're new and you're trying to get your legs underneath you, you know what I mean? When you start with the Kingsford Original, you know, with charcoal briquettes, you don't have to worry about that. It gives you a light, solid burn. Very simple once you get it started. You know what I mean? It almost like I'm saying once you get it started, but they're usually like, I know they got all kinds of different brands, but that's what I go with because I love the flavor profile. You guys can look at this. Look at that color. You need this little char right there. You get that for when you start putting them on that direct zone. That right there is your flavor. Yes. Just super easy to make, very beginner friendly. And let us know down in the comment section below what you guys think about that. And to top it off, tell them, man, tell them what we can toss these in. Tell them what your favorite is. Now, I'm a Buffalo wing guy. And so I would take me some Buffalo wing sauce. So you could do some with Buffalo wings, some with some good barbecue sauce or teriyaki sauce, because all of the flavor is already in it. We just kind of dressing them up a little bit, but it's your choice. Or you can do like me, just eat them dry. Hey, and with that being said, guess what folks? We out. Peace.