Blackstone Griddle Chicken wings | How to make Party wings on a griddle

what's going on guys welcome back my name is Kevin Griffin and this is the holler barbecue so today I want to show you how to make some wings on the blackstone griddle I know that sounds kind of weird but in 30 minutes we're gonna have some outstanding wings so sit right there and let's get to going [Music] what's going on guys welcome back to another video okay so the end of football season is happening right now you know that we're not too far off from the Super Bowl so I wanted to start talking party wings you know chicken wings it's always really good for the games you can make a whole bunch of them up and today I want to show you how I'll do it on the blackstone griddle it's gonna be a lot faster cooking and if we were smoking them doesn't mean which ones you know one's better than the other it just depends on what you like I like the smoked wings we're also gonna be sore gonna also be fantastic because with a black stone we're gonna go to get the skin super crispy right where we want we just won't have that smoke flavor which is okay because usually when you get wings in a restaurant they're not smoke they're usually deep-fried so to start off with I got about four pounds of wings this is the flats and the drumettes and for our seasoning all we're gonna use today is this famous dave's country chicken roast this is some outstanding stuff if you never tried it you should go pick a bottle up you can go the best price is just going straight to their restaurant you can buy inside there I think this was 354 bucks something like that if not I know you can get it on Amazon too and I'll try to look it up and see if I can find a link but it below so 4 pounds chicken wings all we're going to do is seasoning it up and then let it sit for just a little bit and then for our sauces we're gonna actually do basically three different flavors of the wings my first one I have some of this Schultze tangy mustard barbecue sauce it's kind of a North Carolina style barbeque mustard style sauce really good thought would be something different for wings and another one if you like a more spicier wing I got this Frank's redhot sweet chili sauce this should be really good it's more of a style of like a sweet and sour sauce with a little bit of heat and then just for your regular stuff I'm just gonna use some of this kinder barbecue sauce it's gonna be a real simple cook first thing we want to do is I'm just gonna take just a little bit of olive oil to put on these wings then give them a toss just to get them coated really good and then take some of our famous sage chicken rub now I do want these to sit for a minute once they've been seasoned up just so it can really soak in but we're not going to go too far on them you know not too long maybe maybe 20 to 30 minutes is all it's gonna be sitting anytime you're cooking chicken if you let the salt sit on it for a little while it'll actually help pull moisture out of the chicken which will help give you a crisper skin what in the in the end wings they're all seasoned up like I said I'm just gonna let this hang out while we get the black stones fired up and get it ready to go and we'll be cooking on a rather low heat on the black stone because you know we want our chicken to get done no I am a temp guy so we will be temping these I want to take them to about 170 degrees somewhere around there all right let me go get the black stone ready and I'll see you out there all right guys we're out here at the black stone nail it's all fired up now the last video I did I basically took the black my black stone back down to bare metal so hopefully my seasoning is okay no and the chicken doesn't stick too bad but the way I got this thing set up is this side here I basically have as low as it'll go and this side here it's about a low medium heat so a little bit maybe about the seven to eight o'clock range on your dial down there and what I want to do is I don't want to cook it too fast because if it's skin starts getting too dark but if it does I have this section over here it's gonna be cooler I can just move them over and at the end we're gonna take a little bit of sauce and put on each one just so that we can set that sauce in a little bit so let's go ahead and get our chicken wings on I'm just making sure that they're all spread nice and even so that every wing has is basically touching the surface now we just let them cook alright guys so it's been a few minutes now no I don't want them to get too dark quite yet so I want to take a look at the other side of them and see what they're looking like so they're looking pretty good starting to crisp up I think I do we just want to go ahead and and start flipping them now one advantage for cooking wings on your your your black stone like this is the Chris penis you're going to get on these wings and I didn't add any extra oil they're actually going to start frying in their own oil as the skin start to release in it I mean look at that you're gonna see that Chris meanness already and also the amount that you can fit on here this is 4 pounds of wings and I am using very little of this black stone right now and I think my seasoning is doing pretty well right now because it's not sticking at all remember we are going to time so once it hits about a hundred and seventy degrees 160 570 is when we're going to be done [Music] yeah just let them continue to cook on each side and just keep flipping them just so that they don't get you know too dark yeah see all that grease so we got plenty of grease as far as cooking goes you know once you learn your black stone you might figure out some hotspots it has got come on is definitely hotter in the middle especially and then towards the back so I might want to you know flip some of these ones towards the front more towards the back so I do want to start tipping them just to just so we know where where they're at let's see if I can get you down in there so one of the flats right now it's not getting it's not very far from that one kind of where I stick it in that flat so about 140 ish there check another one some of them gonna start looking done I don't worry about that too much as I want to I want to average of them all especially these drum mats are gonna take a little bit longer they're all sitting about 100 and 140 degree mark right now and what I can do is one of these these flats start getting more done I can go ahead and put them on the cooler side all right thing one thing I just did was I separated the drum s and the flats only because the the flats are cooking a little faster that's expected there's not as much mass to to cook there and I put my drum it towards the back where I know I have a lot higher heat alright my flats are reading between 165 ish to almost 175 ish I'm just gonna give them a good turn make sure they're all brown the way I'd like them to be they actually look pretty fantastic actually I'm just gonna move these off to the side over here to the cooler side now we just got to get these drumettes finished up and they're not very far I just tempt them and they were about a hundred and fifty five ish there are some they're already approaching one one sixty so looking pretty good all right our wings are all up to temp now you can see I got three different piles since I'm making three different styles the wings here you don't necessarily have to saw someone here I just want to set it up just a little bit you could actually put them in a bowl and just toss it in there so the first one let's do some of these mustard ones back over here and we'll do some regular barbecue sauce ones and then some of the sweet chili and you can always add more sauce later if you want alright guys here's the finished product so didn't take very long took about 30 minutes to cook out there just stay with it keep flipping them so they don't get dark on one side and have your heat rather low so only thing to do now is try them I'm gonna try two different ones because we are about to eat these for lunch so we need to divide these up between three of us I'm gonna try the sweet chili and the mustard one so let's start with the mustard one they're actually still pretty hot mm-hmm okay that was a winner really good then let me try one of the sweet chili ones that one's really good too it doesn't have too much heat to it in this one just a little bit this is more like a sweet-and-sour type sauce alright guys I got people hovering around me letting must be ready for lunch so imma go ahead and get out of here but thanks for stopping by again and hopefully this helps you out shows you how easy it was to actually make some wings on the black stone out there so thirty minutes just flip them every now and then until they hit about on 165 to 170 five ish but whatever sauce you want in there alright guys if you got any questions or comments go ahead and put them below don't forget to hit that subscribe button and always holler back [Music]

Channel: TheHollarBBQ

Views: 87,259

Rating: 4.8251123 out of 5

Keywords: Chicken wing recipe, how to make chicken wings on the blackstone griddle, how to make party wings on the blackstone griddle, blackstone griddle, blackstone griddle recipes, buffalo wings recipe, how to cook chicken on a flat top, griddle cooking, griddle recipe, smoked chicken wings, wing recipe, cooking, the hollar bbq, kevin griffith, football food, outdoor cooking, blackstone griddle recipe ideas, griddle appetizer recipes, football appetizer, best chicken wing recipe

Id: Z7FtHJgKy2M

Length: 14min 33sec (873 seconds)

Published: Fri Jan 11 2019