Jerk Chicken Wings from my NEW Cookbook!

check it out folks today we making jerk chicken wings and guess what we making it out of my brand new cookbook which is for pre-order right now smoking and Grilling let's get it so what we going to do first is start with the marinade now this is my garlic infused olive oil you know what I mean seeing how we going to be putting garlic in there you want to start with that if you don't have it regular olive oil does just fine so we'll just fill this up gallon Ziploc bag and then we go from there next thing I'm going to do is I'mma come with my Ginger right and what we want to do is we want to go ahead and just I guess we're going to use about two teaspoons check this out what you want to do is you want to take your dry ingredients cuz everything is really like a dump and go so what we're going to do is just add this in here just like this what I'm going to do is drop a couple of these in here put a smile on my face for those of y'all been watching me you know what this does for me I'll bring this in over here put it like that and you see this right here we don't have to mince I'll just use the back of my blade now we F to add probably if I can get this in here let's see if this is even big enough right oh it is there we go so we going to use a half of orange oh next we'll do these two limes these some nice sizes too get the bigger ones folks give you that you know that more of that refreshing you know flavor right now for the jalapenos right so we just cut this you guys know how to do jalapenos already you know so what I'm going to do is get my a small spoon so what I'll do is I'll do it right here so you guys can just see it right if you take it hold it like this take the spoon and scrape it look you see how the guts just come out you can deed and all of that you know right here right and that half is done I'm going to do this other one over the trash but I just wanted to show you guys just how I do it all right so with the meat side up right what I do is I just cut them down into like strips just like this you guys can do it how you want to do it whatever makes sense for you but this makes it a little bit easier for me you know what I mean when I'm you know dicing all right so I'm going to go a little bit on a small side I know I started off a little bit bigger but I'm going to go just like this cuz we doing it for the flake folks and then if you got some bigger pieces you can go ahead and just you know cut them down yourself then we add the jalapenos you know to our mix and then for me check this out last but not least is the onion and now we dice these onions inside and then what what I want to do is now don't forget this is our marinade this is a killer little recipe right here you guys might want to you might want to check this out here now I take the back of any type of stirring utensil especially you know I use wood and uh bamboo right so what I'm going to do is just Stir It Up in the bottom you know stir this up and then my Ziploc bag is kind of like got that bottom on it too so it's a little bit wide right and then those of you guys that ever you know made this before you know that just got that that look that color look I'll just lift it up like that and the aromatic that comes up off of it is nice you know when I say nice I mean real nice okay now that we got everything mixed up you can see oh yeah I'm looking at it right now no clumps no nothing like that yeah this is it right here now you just want to go ahead and add your chicken and then we going to put these in the refrigerator and we going to let them marinate overnight close this right and now we just move this around like this and get them all coated okay folks look so this is the next day I waited till it warmed up so it's right around noon or something like that right so as you can see pull these out look at this right here you want to talk about a marid EG look at that right there ah yeah you guys seen it very simple to make you know just double the recipe double your I could probably put a could have doubled the wings inside of this too but best thing to do is uh just double the recipe then you can do uh four times as many wings as I did all right so come on over here we going to go ahead and get this started you guys saw that all of my heating element is in the inside right this is off to the side I really had a little bit more over on this side so I'm going to move this over like this and we going to go by that we want to build up a little temperature inside of here right so if you guys come around here and look at this I'm just going to tell you this is how I'm going to start venting I'm going to give you a quick class and I just want to show you if you like I said if you want to know we can talk down in the comment section below if you guys want to see it I'll make a video love showing people how to use this but you see that right there we want a vent now I use this all the time I know that's right and then if you look down here on the bottom come here on this side we vent right here look here and here and it also takes the old ad I use this to get my ass down here in the bottom in the dump right so if I put it right about there that'll bring me to 350 degrees but I'm going show you guys how to get that you know if you guys want to see that okay so if we look right here look we almost at 400 I already made an adjustment on the top just a little bit and because I messed with it down on the bottom I went ahead and closed it just to slow down the burn just a little bit but what I'm going to do now is I'm going to open this I know it we letting out that heat no way we can get around it you know I got that sand listen if you looking you ain't cooking meaning we didn't let a lot of the heat out of here right so I'm going to go ahead ahead and grab it and I'm just going to start putting them in putting them on just like this now don't forget Flats will be ready much quicker you know what I mean than the thick drum mat I think I'm going to go ahead and put them down meat side down you know what I mean we'll just put them like this if you like what you see right now you haven't had a chance to see this uh finish yet but don't trip don't forget this is one of the recipes that's inside of my new C cookbook which is available for pre-order right now as we speak you know what I mean it'll be available at Barnes & noal Walmart and other outlets also so listen if you want to get outside and you want to do it you want to follow your trusted barbecuer you know what I mean uh trust me folks pick this book up we can cook along we can do something special and for those of you guys that haven't and you you know I'm going have a way for you guys to short and I think I'm going to do something special for you guys like a little cook along you know what I mean uh I'm going to hold everybody hand and get everybody started after that you'll be just like myself right so don't forget full recipe is in my new cookbook coming out in April so you see it I got to hurry up and put this top on here you know what I mean cuz we want to put that heat on there oh let me explain this part too let's look at it one more time Heating and everything is in the inside that's the direct and in the outer is indirect so let's put this on the top just the way I had it I'm going wash my temperature get back to about 350 anywhere in between 350 and 400 is what you want right so once I get it there and I get it locked in and it stay Rock Solid then I'mma check it probably in about 20 minutes you know what I mean cuz we got Flats on there we don't want to overcook those Flats so listen as we letting this cook I want you guys to go ahead and check out this link it's on the screen right here listen this is a pre-order link listen and then you know what we pulling names to the first few people that buy it so listen once you find a retailer that you want to use right you go there and you purchase the book then you come back to this same link and then you're going to fill out a form to show your proof of purchase and guess what folks you going to have a chance to win some of my famous listen when I say famous listen even when I do any competition or I just want to pop my collar this is my barbecue rug get it folks okay so I want you guys to pay attention right there look 350° folks you know what I mean I stay right around there right so we take this off and I look it look at them now I did take it and I moved around so we'll take this one right here and I'll just flip that over you know what I mean now don't forget jerk wings are supposed to be a little bit on the dark side right I ain't talking about Star Wars I'm just talking about the look don't forget to had brown sugar on there right A lot of times when it come to making any food everybody wants to ask me or you ask anybody that's giving you a recipe or whatever how long you want to get yourself one of these thermometers right you see this right here just happen to be my brain but listen this will let me know I want my wings to be right I you know I like them at 165 only you know what I mean cuz they small I put it in here like this and oh my goodness they ready so again these are in my cookbook and I got a little surprise for you for those of you guys that stayed this long listen I will be doing a book signing it'll be in Arkansas I'll give the date but I'll give you the month right now that's going to be in May folks so listen come on out let's sign let's have some fun you know I mean bring your seasoning maybe we might even do a little cooking but I'll give everybody the particulars you know once I have everything actually I have it now I just don't remember the date but I'll get it to you so listen I'm really really proud of these and I got to say this listen when it come to this cookbook right here you guys are seeing like you know just another one of my true passions right and that's that barbecue took a lot of time you know what I mean so I want to say shout out to myself and to the team you know what I mean listen we put a lot of time and effort into this book you guys will see over 100 recipes but with that being said come on down here look at this I don't need no dipping or nothing like this listen when I say jerk wings or they don't look like this something I'm wrong folks let's eat you can see cooked all the way throughout this is how you know when it's right crispy a little bit on the outside when you go ahead and you bite when you open your mouth let me give you an example and you got to let me know down in the comment section below do this do happen to you too when you take a bite and there something like it you inhaling I can taste the flavor on it already you know what I mean listen we got that charcoal we got that jerk it's seasoned is right I knew it all m and again you know what I mean not to keep Haring on it listen put a lot of hard work into this I think you guys are going to enjoy it listen we F to get down and go heavy in the paint you know what I mean starting in this spring throughout the summer and then we going to run up into the fall until we get till it get too cold to get up you know be outside now with that being said don't forget I want to hear all of the answers that you guys have to all of the questions I asked down in the comment section below now if you're new to my channel you know what to do don't forget to like subscribe and tell everybody out here check this out there's a channel out here to simplifying these recipes and taking the mystery out of cooking and you guys just don't have no idea about the people that's behind here they ready to to devour these so guess what I'mma leave them here and I'm out peace