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    Chicken Wings

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    Grill Fried Buffalo Chicken Wings on a Weber Kettle with the Slow N Sear. **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products ____________ Want to hang out with other Slow 'N Sear owners, or interested in knowing more before you purchase? Then join our Facebook group! https://www.facebook.com/groups/18855... PLEASE SUBSCRIBE! It really helps us grow! - http://bit.ly/2F7qUm7 Adrenaline Barbecue products used in this video: Slow 'N Sear: https://abcbarbecue.com/product/slow-... Drip 'N Griddle Pan: https://abcbarbecue.com/product/drip-... 22" Two Zone Cooking Grate with EasySpin: https://abcbarbecue.com/product/22-co... For our professional recommendations on digital thermometers check out the following link: https://abcbarbecue.com/product-categ... _______________________________________________ Ingredients: 8-10 Whole Chicken Wings, Will yield 16-20 individual drumettes and flats. 2 Tablespoons of All Purpose Flour 2 Tablespoons of Baking Powder Salt Buffalo Sauce 1/2 cup of Frank’s Red Hot Sauce 1 Tablespoon of Worcestershire sauce 1 Tablespoon of Honey 4 Tablespoons of Cold Unsalted Butter 1/4 Lemon, Juiced Directions: Prepare the wings by separating the drummette and the flat by cutting in between their joints. Then dry brine for at least a few hours and up to a day. In a large ziplock bag, add the flour and the baking powder and the salt, mix to combine, then add the chicken wings and toss thoroughly to coat the wings well in the dredge. Head up a large chimney full of coals. Heat it up about 80% then add it to the slow n sear with out the water reservoir, add the drip pan and the grate and close the lid. Pre heat the kettle to at least 400-425 degrees. When preheated, add the chicken wings to the indirect side, close the lid and cook for 20 minutes. After 20 minutes check to see if the flour has set, sort of like a bbq rub would. Meaning it don't flake off when touched. Then brush on a light coating of olive oil, flip the chicken wings, rotate the wings closest to the heat with the ones that were furtherest away, and then coat the other side with olive oil, and cook for another 20 minutes. Make sure you rotate the wings from back to front if you're not using the reservoir as that helps regulate the temp on the indirect side. So you'll need to rotate them around for even cooking. Check at the 40 minute mark and then flip them again. Do this process until you've achieved your desired color and crispiness. Wings can take high heat like this and have lots of bones so they won't dry out. They will simply become fall off the bone tender and juicy. Then the wings are done, take the lid off, keep the wings on the indirect side and in a pot, make the buffalo sauce. Add the Frank's Red Hot sauce, worcestershire sauce and the honey, bring to a gentle boil, and cook until slightly reduced, then add the cold butter and swirl it around until it has melted. Then transfer to a bowl. In a large bowl, add a few tablespoons of the sauce, add the wings, and toss them to coat the wings thoroughly in the sauce, adding more sauce if needed. Join our Facebook group! https://www.facebook.com/groups/1885522028370703/ PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear Like the thermometer we used? Find out more here: https://abcbarbecue.com/product-category/thermometers/
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