Honey Bourbon Grilled Chicken Wings with Technique

okay folks listen I'm at home and I'm at peace cuz I'm in my backyard and guess what I'm doing we going to be doing some grilled honey bourbon chicken wings right but it's not all about that and also look you can see I'm standing next to a new grill I just dropped a video yesterday you know what I mean it's a short show you guys about this Grill but today this video is going to be about how to make the perfect Wing period And to be honest with you is going to tell you how to use this we going to talk about zones and all of that so with that being said check this out check me out let's get it okay so look as we pan over these ingredients you know you guys see a lot right here don't forget the full ingredient list is on my website that's smoking and Grilling with a.com and that's wab.com now if you look right here I'm going to be grilling whole Wings I'm not going to cut them down in a party Wing or save the tip or whatever we just going to go ahead and cook them you know just the way you know just the way you guys see them right now speaking of these ingredients I'm going address this part right here because there's a lot of you guys out there that do not drink you guys got a trusted process we going to make everything cuz we going to make our sauce first but while we make this we going to use a bourbon right listen as we cook it it boils it Cooks the alcohol away off you know what I mean it's gone so what it does is leave the flavor of the bourbon you know that that wood barrel Bourbon you know taste that they you know put in here it leaves that flavor inside of there and that just enhances everything so with that being said we F to get started okay so this is what we going to do I mentioned earlier that it's really going to be about like the technique and how to use really a kettle Style Grill right so I'm going to take this just put this down for now obviously you guys see I'm going to be using the Kingsford 100% original right now I want you guys to come on in here and look down in here we're getting ready to get everything set up now I'm just taking the grade off obviously it's brand new now this is what I want to show you this right here you see how this is made let me just bring it so you can see that see that we going to put our charcoals in this side right so if you imagine those in there right there and I move this this way I'mma put water in here I'm going tell you why I use water really for longer Cooks these are chicken wings it's not going to take that long right but I still want to put some water in here why because I don't want this metal to be up against these hot coals and it start making it look all nasty and warped you know just to protect it as long as possible so I am going to put some water in there and I just told you longer Cooks put a little moisture in there keeps it a little moist in here when you cooking you know 2 3 4 hours inside of the kettle grill right so this right here when you put this in here this will be called the direct Zone let me put this on top just so you guys can see now I got a lot of y'all that follow me you already know this but there so many people that don't this is to teach everybody I'm going to pick up the past later on as I drop these videos where we can go back and refer to this video but right now I just want to teach and show everybody right so charcoal's over here we got a little water in this little trough right here right anytime we cooking over here on this side what are we doing we cooking on the look this is direct heat over here is it's almost like using the oven but we getting the flavor from the smoke from the charcoal wood or whatever right so over here is indirect it's self-explanatory indirect heat direct heat right this is when I'm looking at crisp you know cook get a little color flip do whatever then I take it over here and then I cook it so the outside is done here most of the time even when I'm searing that you know we got to be over here but we get everything going then we move our proteins or whatever it is we you know putting on here and then we put it over here to get the internals too whatever safe super simple now let's do it okay so this is what you going to need to make your life super easy and simple right when I even when I talk about the charcoal you know what I mean uh I don't like to use that stuff that already had that ready one light and all that that mean it's been soaked in something right so this right here keeps it natural you're going to want to get yourself one of these chimneys you can see this one right here seasoned actually I just left it out so it didn't been through hail you know a little bit of snow we had gotten and A lot of well I ain't gonna say a lot of rain but some rain so it doesn't make no difference it's metal you see it no worries this right here is going to concentrate everything that part self-explanatory it's this one here that's going to help you out by making it so that this is what we like this right here is ready to be lit on fire we going to put that underneath the bottom the Heat's going to rise up and you know and then light the concentrated you know charcoal be catch that's in here right now I can tell you for those you guys that food with are that that seasoned you know we can always tear this roll it put it under the bottom if you don't have some type of fire starter and you can pick a fire starter from this straw all of that will be at your local uh your local let me just see the Home Improvement store sell it just about everyone on the planet now has a barbecue section you know what I mean so what we going to do is we going to fill this up right just like you see take this and move it away we don't need no mishaps right now I'mma to take two of these cuz that's what I like to get it started with one two right we just set these down and then if you look down there in the bottom I should have showed you guys down there let's look down there right now if you see you going to see something shape like my hand like a little fan right if I move this around there's some vents down there at the bottom that's open with the vent open at the top it'll just draw itself through right so we want to leave this wide open to make sure that we getting a little flow from the bottom why cuz we going to go ahead and like this the more air we all know we see even in the movies when you blow on the fire it kind of like Stokes it gets it going same thing now you just take it and you set this right on top see it's already lit we take this and then we'll let it work now if you look up here at the top you can see obviously they black that's how they come right so don't trip as this starts to heat up and you know get catch fire do you start seeing the edges turn white when I see them like that that tell me we got to fire so right now we going to let that you know work [Music] don't forget this video is really about like the technique I'm just throwing the recipe in there for you you know what I mean just for something good right now I'm going show you this come on in here and look down in here we don't want to burn this lens up I don't know I'm going to try to have something dark right here oh I do like this so you guys can just see you see how that heat rises all over there see where it's dark red you see the charcoals they starting to turn white that's what you want okay so chimney we chimney is ready the charcoals everything is right right I'm going to take this I'm just going to set this on the ground down here you know I mean this is concrete only reason I'm doing this cuz I want you guys to come here and look at this right here right so these is what we lit up and that's what you know keld our fire I just put these down now if this is the Zone we going to be using for our direct right I want to show you this if I spin this around like this right and open this up and this one is much much better than the other ones that's out there in the market you know what I mean cuz usually you buy a kettle Grill and then you have to buy this separately or you know even if you find one that has one there the opening is small you see that right there now I'm getting ready to take this my chimney and I'm going to add this right here look at the color of them I can feel the heat just radiating you know back towards me all right now you remember the trough I'mma add a little water to it just so that I don't warp it and try to keep it as a good shape as long as possible right we're not going to cook this that long where it really makes a difference but we just add this just like this and we just leave that alone all right so we got that you know we got our coals in we got water in our trough now we going back down there to the bottom with that little that's our vent right the one I told you look like a spider or a fan or something like that down to the bottom listen that's wide open I want to close this to about a third of it size right so if that's open not half not 2/3 but about a third we just want to control that right we don't want to burn nothing out we don't want it to be too hot now I'm getting ready to give you guys a pro tip check this out if you didn't know you want to take yourself you know some paper towels all right we going to put some olive oil on here right and what we going to do is we going to go right across our great like this right to help with the sticking how many of y'all do do that H if you're not doing that or you had chicken on here and it pulled back you know you went to take it and flip it over cuz it was cooking too fast or for whatever the reason was and it stuck now you know why all right so we take this off our little stand and what we going to do is we going to build up some heat now we vented down the bottom and we going to open this up right here and this is how we going to go ahead and control it a third down on the bottom we good but right now we want to check it out remember it's a brand new grill and as I'm talking you guys can see see high it's rising we want to get this to about 350° okay so this is what we going to do I'm building up heat I'm at about 375 it's rising just a little bit so I can make an adjustment on the bottom and close that down just a little bit more that way I can monitor everything up here at the top right but right now where I'm going it's coming up to about it's getting close to 400° so we just make the adjustment here and close that and just see how clo how close we got to have it this gives us the ballpark right things are going to change cuz I'm get ready to open this in just one second and let everything that we worked hard to do we're going to let that out but right now we in the ballpark we don't have to make no more adjustments anyway so this is what I'm going to do we're getting ready to go ahead and make the sauce so I'mma take my ketchup let's go ahead and get some of this in here all right now we going to come with the honey all right look so okay I got a honey ketchup in here I got to put some more in here but I want to show you something if you look back here with that small adjustment look how much that's open and this is from like years of me you know cooking on the kettle Grill look at that right there it's dropping just a little bit so when you make an adjustment here it takes a minute for it to you know heat up cuz I'm asking for a little bit more air flow right so that'll heat up my charcoal and that'll rise but we want to stay right around 350° right so back to this over here now I'm going go ahead add a little bourbon to it don't forget we cooking that off folks it's about 1/4 cup you really going to like that bourbon taste you know they that they work so hard to get out of them barrels you know what I mean uh that's what you want to do right so you should be having something like this okay so now we'll come with our ground mustard you don't need a lot just a little bit right apple cider vinegar put in about a tablespoon oh that's enough right then we going to put onion powder and garlic powder then I'm going to come back here we going to look at my my fire to see what our temp is come back around this way if you look you might as well say we spot on on that 350 right so we got a good spot right here now I'm getting ready to take that cuz we want to cook that alcohol off and we wanted to get it to go so I'm just going to take it and add this right here over the top you know with this wide open like this it's going to really heat up get yourself a spatula you know what I mean and uh just work this around and let the heat work as magic and I promise you it's going to be a marriage made in heaven in here all right so now we while that's start you know coming up on a simmer or SL boil we just keep stirring it we just want to make sure it's cooked and everything marries together right now we got our chicken right here that's been when I tell you dry I I told you guys here's a heads up put it in the refrigerator after you think you got it patted dry and you know washed and clean put it in the refrigerator uncover and you'll come up with skin like that now nothing's going to really want to stick to that right so what I'm going to do is I'm going to add some extra virgin olive oil and again this is my garlic infused I'm going to get in here with this hand and I'm going to just make sure all of it is coated reason being we going to hit it with some seasoning then we going to put it on the grill okay so you see this right here remember we on Direct we directly over the top of the cold right this is your direct side direct heat you see how it's boiling like that that's what you want to have that tells you that you're cooking off some of that uh that alcohol that's in there not some but you'll cook that off you know what I mean and just leave that bourbon taste in here along with everything else you put in here right so it's been doing that for a second I'm going to move it over here now it's in direct you guys got it now how we going to cook now I'll just leave it over here it'll stay warm you know for the time being and I'm going to finish this up and we getting ready to put those on now back over here I'm going to go ahead and just season front and back I'm using my a you know my a seasoning hey how many of y'all had realized that it's a a and a b it's smoking and Grilling with a you know what I mean I used to always say that uh now you you know you buy both this right here is for like your chicken you know I use my beef and my hair uh for my heavier meats you know you'll see that coming up you know what I mean cuz now it's time for me to start grilling me out here in Las Vegas you know it get hot equipment don't stay you know cool long enough camera's cut off oh man it's a nice little breeze but this is what you want to do coat like that that's when I say season that's what I mean now I'm getting ready to hit it with a generous pinch of salt right you don't want to put too much salt in it remember it's just to enhance right I'mma go ahead and add just a little bit of this corn starch on the top right here might look like a lot but we going to move this around too just going to pick up and transfer to the others this going to help it get crispy right okay so I just went head mooded everything got to say I'm loving my grill got the table it's not just like a small table this is a nice table that you can actually you know use you know so if you guys come on in here that's in there and then the earlier one I was talking about like it get a little bit thick like pasty don't worry about it even if it pick up some uh corn starch from the side it's full of grease don't forget that's our chicken wing and if you guys look right here we just want to see where we at right now since I took off my sauce look at that right there that's in between oh man I couldn't ask for it no other way also this is a good opportunity for you guys to look right here you see that right there you see the boiler now you understand but like I said we're not going to be cooking that long you know what I mean these are our chicken wings so they going to go ahead and be ready kind of fast right so I'm putting them skin down folks right skin down reason being I want to get this a certain look and cook a certain way and that's where the meat is at we finish them up on that side and then okay so I say finish them up then if we want to go ahead and uh put some real color or some Cris more crismas to crispness to it you know what I mean that's when it comes into we put them over there just turn them around slide them over there pick them up and do it and we kind of like Grill them with the top open right so now I'm going take this close this I'm looking at my vent I know that I'm good here I know that that fire going to get me at least 350 so listen if it go to 350 375 even 400 I'm out here watching this and I'll be able to monitor it and one of the things you guys going to need is one of these folks listen this is dark dark meat so listen wing they can go to 170 you know I mean even 175 and still be juicy I like to see 170 FDA says 175 so if you want to get yourself one of these and on my website or if you have one already these are a must and I know grandama I can feel you mean mugging me right now talking about hey we don't use none of them okay so it's been 20 minutes right so I can see everything still boiling we're still hot I'm looking at my coals I'm going to turn my great bring this around you know what I mean and we going to put some of that direct heat on it right this way we can get it to like sweat more it's going to drop down so you don't want to close it or leave it like this now we want to go ahead and put some marks on some grill marks on it that's all you know what I mean we don't mind having it open like this it's going to breathe get the temperature up to about I don't know it might go 400 425 but now we grilling folks so we just put them right here over the top and we make sure that we don't burn them and then we do you know we'll flip them okay so look what I did was I flipped them all over right there you see they got a little bit of that CH on there that's what we want to see now I'm just going to move these back and I'm going to start checking them cuz remember we had them on the indirect side and they got up to a nice temperature right we finish them up over this direct heat just like what you seeing here this is cool right just like this right so look after about man 7 to 8 minutes I go and temp them oh yeah these are right right here 1 second 78 yeah they ready to come off check this one over here yeah they ready now we just look at the bottom up and see if we got the look that we want to have right look at that right there oh yeah oh yeah you can hear the sizzle you know when you put them in here and you can hear they becoming crispy you know what I mean now this one I can leave on there just a little longer want to get a little bit more color on them okay yes yes yes you know so if you want to get a little bit more you can see it's starting to mark but I can tell you this one was already good right so we'll just put it in here and this right here we just leave it now what I do is I open up my vent down on the bottom right I leave that open it'll burn itself out all right so what I did was I just went ahead and just re you know heated it up you just put your pot right over the top you know what I mean and then you can just go ahead and just pour this right over here you know what I mean this make for a great dipping sauce for whatever else that you have you know what I mean so if you have any more oh man let me quit talking and just let me enjoy [Music] all right so now that I'm done with that that's just really showing you the technique and how to get yourself you know some great tasting food no matter what the protein is right so I did the chicken wings you know what then I think I'm going to do another video to show you guys like if you having a party what you want to do is go ahead and remove that section off to the side you can put a cold bed down there never leave the grill and just go ahead and Grill them right so that mean putting them down flipping them and testing the temperature you know what I mean to get that SMY flavor that way but listen that ain't what we did we did these so listen you see that right there I know I know that's all I'm going to say so I'mma take this and we going to go ahead and break that open just like that we going to look at that and you see that right there you can see where the smoke penetrated see that little bit of redness you only get there when you fooling with the grill folks so I'm going to take this I'm not going to overt talk no more let my mouth is watering cheers y'all M that sauce is right and it's not overpowering right off the bat I got to tell you by putting it on the indirect you know Zone and we was able to get that flavor coming off of them charcoal you can taste that all the way down to the B this is right and if you don't believe me I usually don't eat all of that on the side and all you know on the bottom all that carts and all that but this right here was fire F now let me know what type of videos you guys want to if you want more like on the how to some of you guys have sent me comments asking me about me using my offset my vertical offset at my house you know what I mean so I'm going to be doing that also you know what I mean but let me know what you want to see right here in this immediate future and we F to make it happen folks so with that being said listen check this out if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out here there's a channel out here to simplifying these recipes and taking the mystery out of cooking and the reason I'm getting so serious with it cuz I'm going to show you guys one more time better yet let's do it like this all right we going to take these off cuz we done right there I'm going to take this in my arm right now you know how I get out I'm out peace [Music]