How to Grill Chicken Wings on a Charcoal Grill Using the Indirect Method

if you want to learn how to cook some chicken wings like these on a charcoal grill that have that nice Smoky flavor then stay tuned [Music] hey welcome back to the channel my name is Keith and I'm sure glad you stopped by today it's Labor Day weekend and in today's video I'm gonna bring you along with me as I grill up some chicken wings uh I've done a video on how I cook my leg quarters if you want to uh take a look at that I'll drop a link up here up here but today we're going to be doing my all-time favorite chicken wings now I've got my uh Grill going here I don't use lighter fluid I use chimney starters so we got our charcoal in there got two chimney starters going take a look right there and uh the way I cook my chicken wings too when we get into it I'll show you a little secret that I do man and every time people bite into them they like how did you get that flavor what am I tasting you say you grilled them but I'm tasting more in here I'll show y'all My Little Secret um but we got the grill going we're gonna wait till our coals get ready but while they're getting ready let's go into the kitchen and uh y'all can come along with me as we season up our wings hold on we'll be right back so we're in the kitchen now let's go ahead and get our wings rinsed off and prepped I'm cooking two family packs of wings so we have a large family we've got a family of 10 and in order to get these Wings situated on the grill I'm gonna go ahead and cut them so that we're gonna have some flats and some uh drumettes so here I'm gonna use my kitchen shears to cut right between that joint between that uh drumette and that flat in order to separate them what's what this is going to allow us to do is to arrange them on the grill so that we can maximize our room in there and try to get as many of these wings on the grill as we can [Music] [Music] foreign [Music] Ed off our chicken wings now we're gonna go ahead and season them and we're going to keep it real simple uh for our seasonings we're not going to put too much here we're gonna keep it keep it a little simple here um take a little bit of vegetable oil I like to have a little bit of oil add it to my uh chicken help me help to your seasoning stick on there and help them around a little bit so I'm gonna just add a little bit of oil a couple of capsule [Music] there's a I'm using vegetable oil you can use olive oil yes it's up to you however you want to do now I'm gonna take it and mix it up a little bit mix it up since I'm using both hands for this I'm gonna go also so now I'm gonna go off camera and wash my hands before I start touching these seasonings [Music] I want any issues with cross-contamination so let's go ahead and get these hand what hand washed [Music] so I just got my hands washed off camera now it's time to put on our seasonings I'm gonna use this hand to mix up the chicken and this is going to be my clean hand I use for my seasonings so first off we're gonna start off with some garlic powder shake it on there let's give it a good mix [Music] it's really season The Taste I mean don't don't overthink this y'all you don't really have to get into measuring and all that stuff man once you've been doing this for a while it's more about seasoning The Taste and you can get a feel for it when you're using too much seasoning versus too little seasonings the main thing you got to be careful of is your salt right you don't want to put too much salt on something make it um too salty with these garlic powder and black pepper you know just really season the taste yep I think that's enough black pepper right there [Music] I'm sorry the onion powder so my onion powder going now let's go for black pepper now you can see your black pepper when you put it on there all right you can tell when you're when you're doing too much versus not doing enough we're going for a light dusting and we'll mix it we'll come back and take a look at it okay let's hit it again you can tell some of the pieces aren't really coated that well so that's why I'm coming back at it again [Music] there we go [Music] [Music] next I'm gonna come in with some salt all right I'm not gonna put too much salt on here you don't want to over salt this so it's gonna be a light dusting all right lights dusting on all the pieces just mix it there you go come back again it's a light dusting [Music] there we go so we're gonna keep it simple today a little salt pepper a little garlic so now we've got a seasoned let's go out there and check on our Grill see how our Grill's doing give you all a view our coals have been on and you see that when they start looking like that and those chimney starters that's when you know they're ready so let me get you set up while I get these coals situated on the grill we'll be right back so the way we're cooking today we're cooking indirect so let me get my my mitts on right here keep my hands protected as I handle these coals so the way we're cooking today we're cooking indirect so what I'm gonna do is to put all my coals on the right side of the grill and because we're cooking in direct you want to put them opposite your stack see my stack over here it's on the left side of the grill so that means I want to put all my coals on the right so as the meat as the smoke travels it has to travel over our meat and out the stack you don't want to put your coals when you're cooking direct directly over your under your vent so that's just a tip for you so let's go ahead and uh and get started carefully dump my coals out right here [Music] again I'm cooking indirect so I'm putting all my coals on the right side the same thing for this one keep all my coils over here on the right side so we've got our closes on our grates rather adding our grates on let's go ahead and add our grates so now that we've got our grates added let's go ahead and close it and let this thing come up to temperature so we're gonna let this Grill come up to temperature give it about five minutes and then we'll come back and clean off the grates okay [Music] [Music] [Music] [Music] thank you [Music] go ahead and get this lubricated so I'm going to put a little bit of this oil oil put a little bit of this oil on my brush [Music] so some of this bowl over here [Music] [Music] laughs [Music] thank you [Music] [Music] foreign [Music] go ahead and get my meat on the grill because we're putting it cooking indirect [Music] putting all my meat on this left side right here when we put these uh legs closer to the um the fire because they can take the heat a little better [Music] I'm putting the bone side towards the flame to take that heat a little bit better over there we're putting your legs closest to the flame is what I'm doing [Music] put our wings over here my flats rather going over here [Music] [Music] [Music] because we have them cut you can get more on this Grill and if we didn't cut them so that's why I like to cut mine separate them like that [Music] [Music] foreign [Music] [Music] we've got all our meat on let me show you what we're gonna do here for a little extra flavor and this is what I like to do man it's cooking is all about flavors being able to start stacking different type of flavors in your mouth so it's a it's a total explosion up in there here what I'm gonna do flavors that nice Smoky taste so because we're cooking in the wreck I'm gonna go over here to my side where I have my coals make sure [Music] you go use my tool here pick up then I'm gonna put some hickory blocks see that right there I'm gonna put some hickory blocks under here It's Quickly blocked I'm gonna start smoking and that's going to give a nice Smoky taste to our meat so let me show you that right there so that's what we're looking like so let's go ahead and get this closed because we're cooking indirect we really don't run this component burner let's let this go es go for about 30 minutes and we'll be right back [Music] so I got a question from one of our subscribers that asks why don't I use my Smoke Box why do I cook indirect versus using my Smoke Box and my primary reason for doing that is that personally I like a wing that has a little crunch to it and when I cook indirect I'm able to achieve higher temperatures than when using a when you when just using the Smoke Box so if you can see that now we're up to about 325 20 40 60 80. so we're up to about 320 with the Smoke Box it'll be challenging to get that high you may be able to 225 250 range so not only do I get the smoke flavor but I also get the higher temperatures to give me the uh the crunch in my meat that I like so that just answers that question hopefully let's go ahead and uh so our meat's been on for about 30 minutes so let's go ahead and take a peek and see how we're looking oh yeah I like that I like what I'm seeing so far you see that color there I like that that's that smoke hitting those wings so let's go ahead and flip them and then let them go another 30 minutes foreign [Music] foreign [Music] [Music] [Music] thank you so let's go ahead and add us another a little bit more history to our Flame since we got them flipped now I can look at these entails there they can use a little bit more color to them use a little bit more thank you foreign over here so let's go ahead and get it closed up and we'll let it go for another 30 minutes or so we'll be back you want to put your coals opposite your stack so right now that smoke that we have coming being generated over here has to come across that meat and go up our stack and that's what's helping that meat get that uh smoke flavor we're gonna let this go for about 30 minutes and we'll be right back so we're back out here it's been another 30 minutes since we flipped it let's go ahead and check our meat out that's what I'm talking about y'all that's what I'm talking about right there I love I love the way that looks can y'all see that that's what I'm talking about not only do I have that smokiness y'all gonna see when we bite into this a little later it's got that crunch too that's what I want to see now I'm gonna tempt some of these but I could tell by the look man they look good but we're gonna tempt some just to uh just to show what we're working with here what we need to hit you know that chicken ahead about 165 yep we looking good so let's go ahead and get this meat off the grill [Music] thank goodness right there [Music] foreign [Music] s out so let me show you see that that's what I was talking about you get a balance of uh crunchiness and the Smoky flavor doing indirect with some hickory chunks let me take the first bite all right let's go y'all see that that's good Taste of charcoal taste the season and taste that Hickory y'all give it a try [Music] well that's a wrap y'all thank you so much for hanging out with me so I want y'all to give this a try next time you're on the grill try that indirect method try that indirect method sit your clothes off to one side make sure they're opposite the uh your chimney stack your Smoke Stack set that meat on the other side it's almost impossible to burn them put you some hickory chunks in there let that smoke and that charcoal just hit it telling y'all it's a beautiful thing so y'all give it a try and let me know in the comments down below what you think appreciate y'all watching thank you so much for watching today's video I hope this video helped you out if it did that subscribe button and click that Bell so anytime we drop a new video you'll be the first to know hit that like button and leave me some comments I'd love to hear from you if you're interested in any of the products we used in today's video we'll leave some links down below hope you have an awesome day thanks for watching [Music]

Channel: Daddy DIY

Views: 45,160

Keywords: Charcoal Grilling, Indirect Grilling, Chicken Wings Recipe, BBQ Techniques, Grilling Tips, Outdoor Cooking, Smoked Chicken Wings, BBQ Tutorials, Cooking on Charcoal, chargriller, teamchargriller

Id: -WKzJ7IqZiM

Length: 22min 56sec (1376 seconds)

Published: Sun Sep 03 2023