Today, we want to do something
a little bit different.
We're going to smoke some chicken wings on my Recteq
Pellet Grill with a little bit of Hickory pellets,
and then we're going to deep fry them after they're cooked.
I've seen some people do that before,
I wanted to try for myself.
We're also going to fry up some onion rings.
We've made a little batter.
We're going to add a little bit of APC WOW!
So today's topic is wings and rings.
And today we're not going to use any kind of a binder.
You can use a little bit of olive oil or
Parkay butter or whatever.
I think today we're just going to put it on the wings and
let it sit a little while.
I'm going to go get my Recteq bullseye starter,
as soon as I'm done seasoning these wings.
And then we're going to get them onto the grill.
In the meantime, while the wings are cooking,
we're going to batter up the onion rings
and get those ready to fry.
I love this little peppery garlicky flavor of the OG.
That is some really, really good stuff.
All right, let's flip them over
and do the other side as well.
Just put a little OG on here.
You can use whatever you like.
This is what we like at our house.
All right, here we go.
Have all these pretty wings ready to go.
I'm going to smoke them at about 225.
That way they get some nice, good smoke on them.
Then once they're close to being done,
I'm going to pull them out, let them rest a little bit,
while the oil gets hot,
and we're going to dip them in the oil
and let them fry for a little while.
All right, friends, we have our onion rings already cut.
Now you can cut them any size you want.
It depends on how big your onions are.
There's different types of onions.
Now down here, we like a sweet onion,
so that's what we're going to use today.
Before we put them in there,
let's go ahead and fix up our little batter.
All right, friends, so there you see,
I only made a few of them.
It's just me and my wife here tonight,
so we don't need to make a whole bunch of 'em.
These are going to look really nice
once we get them into the frying pan.
All right, it's time to see what our little wings look like.
They've been on there for about 30 minutes.
(whistles)
Look at that pretty color.
Very, very nice color there.
We're going to go ahead and flip them
so they get nice color on both sides.
Have some nice little smoke.
These Recteq pellet grills do give
really nice smoke at 225.
I'm going to leave it there about another 20 minutes.
Then we're going to pull them out and give them a quick fry.
Alright, here we go.
I've got my pan here, a cast iron pan, ready to go.
We're going to put it inside the Recteq pellet grill here
so that oil can get nice and hot.
Get right here in the middle.
(whistles)
We're looking for about 350 degrees, temperature wise.
Here, we're cruising right at 365.
I'm going to go ahead and drop some of these wings in there.
You're going to drop them nice and slow in here.
(whistles)
Oh yeah, baby!
Look at that.
And we're only doing a couple at a time
because it's really hot.
And these Recteq's will catch on fire.
Actually, any pellet grill will catch on fire.
Any grill, well, if you put too much oil in it.
I only did two at a time.
Let's get a couple more in there.
These are already floating, didn't take long.
Check that out.
Drop one more in here.
Now it's going to bubble a lot,
make a lot of noise because of the moisture
that's inside the wings.
These look like they're ready.
I'm going to go ahead and take them out.
I can feel them, they're nice and crispy.
They sure look pretty.
Look at the difference in color right there.
Very nice.
Doesn't take long, 'cause they're already cooked.
All we're trying to do is crisp up the skin.
All right, barbecue-lovers,
we're going to pull our last two wings out
and drop a couple of onion rings in there.
There you have folks, wings and rings,
on the Recteq Bullseye.
Beautiful color,
it's just gorgeous.
Let's go inside and taste them.
See what it's all about.
All right, friends, we are back in the kitchen.
You guys saw us fry the wings out there.
After we smoked them,
it took about 45 minutes to cook these wings.
Now, remember we did use some OG on the wings
and then we fried the onion rings in the same pan
with a little bit of Wow mixed into the batter.
I think I want to taste the onion rings first.
We've made onion rings, we've fried chicken,
we've fried all kinds of stuff in my house,
but I've never fried onion rings with Wow.
And if y'all know me, if you've been following me a while,
you probably know I don't like onion,
but there's two ways I can eat onion.
One of them is in Pico de Gallo,
the other one is when they're cooked like this.
Actually there's three.
When I go to a Taqueria and they're cooked really good and
they're trying to lose it, they're kind of sweet,
very soft, that's how I can eat them too.
So I'm going to take a bite.
(crunching)
Wow.
Very crunchy.
(hums)
It's actually very good, and I don't like onions.
(continues crunching and humming)
Beautiful color with the Panko.
I think next time I'll put two tablespoons of Wow,
I can taste it, but like barely.
I get the onion and the Panko more.
We're going to do this again.
(hums in contentment)
That is good stuff!
All right, so the first thing I'm going to do
is take a bite of this wing.
Remember we smoked it a little bit of hickory,
then we deep fried 'em.
(hums)
Very good, really, really good flavor.
Just the right amount of smoke, it's not bold,
it's not strong, it's supple.
You can really taste that smoke there.
And then the fried part of it kind of crunches a little bit.
One of the things that some of our family likes to do is dip
the wings or the onion rings into ranch dressing.
Me, personally, I like wings to be a little bit hot.
I'm gonna use some of this Deep South SPG sauce.
Good friend of mine makes this sauce
really, really excellent.
Got just the right amount of bite,
very savory, very delicious.
It's a deep south Texas style.
Got a little bite, it's good.
I like that.
(hums)
Oh, that's good.
It goes really well together.
Really, really well.
All right, friends, I'm going to dip
one of these onion rings into the
ranch dressing now.
See how that goes.
(crunching and chewing)
Man, that's crunchy.
That is good.
Really good.
I would probably use two tablespoons of Wow
in the batter next time.
I can definitely taste it.
It has kind of just the right amount of salt,
but we definitely need to do this again and try it.
That was super, super delicious.
The smoked and fried wings, I would recommend it.
I had never done it before,
but I wanted to try it and see if it was really good.
So I can share it with you guys if it is.
And I'm, I'm going to give it the thumbs up.
Double thumbs up.
We can take the subtle smoke
and then when you fry it, you know,
and make that skin a little bit crispy
and a little bit easier to eat,
the OG, which is just salt, pepper, and garlic
is a very, very good season-all,
but you don't have to use those.
You can, I would prefer you did,
but if not use whatever you like and I sure hope you guys
got some value out of this video.
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any videos from ArnieTex.
Tell me in the comments: I mean, do you like fried wings?
Do you like smoked wings?
Have you ever done it before, the way I did it today?
I'll just have these rubs available at pitmaster.us
if you're interested in trying them,
they're really excellent.
And if you would like to learn how to kick up your barbecue
game to another level and another level,
check out my online courses at pitmasterclass.us.
Thanks for watching everybody,
keep the smoke light and make it work.
Boom!