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Crispy Smoked Chicken Wings on the YS640S

This wing recipe comes from our friend Mat Drouin (aka Drew) and it’s great for the holiday weekend!

“Crispy smokey chicken wings – because the Yoder can, and it’s Yoder Season! The best part of these cookers for me, is how much radiant heat comes off the thick steel. Provides a far better finish colour and crispier skin than any pellet cooker I’ve used to date.” We’re with you on this Drew!!

Check out more great cooks from Drew:
Instagram: @bbqwithdrew
Facebook: @MatDrouinBBQwithDrew

INGREDIENTS

  • 2 or 3 dozen Chicken Wings
  • R Butts R Smokin’ Ozark Heat
  • R Butts R Smokin’ Butt Kickin’ Chicken
  • 50-50 Blues Hog Tennessee Red & Blues Hog Original

INSTRUCTIONS

  1. Preheat Yoder Smokers YS640S to 375°F.
  2. While the smoker is preheating, pat dry wings with paper towel. Place in single layer on foil pan.
  3. Lightly season chicken wings with a layer of Ozark Heat, followed by a medium layer of Butt Kickin’ Chicken.
  4. Once the Yoder is at 375°F, put wings on top shelf inside cooker
  5. Place flats skin side down. Line up drumettes in a yin-yang formation. This will maximize real estate on smoker, and encourage airflow during cook.
  6. Cook until internal temperature reaches 165°-170°F; roughly 35-40 minutes.
  7. Remove from cooker, and place wings in a clean pan or bowl, and toss in sauce combo (half Blues Hog Tennessee Red, half Blues Hog Original).
  8. Place back on smoker to set sauce – about 10 minutes. Finish temp around 190-195°F.
  9. Don’t be afraid to give these a kiss of flame by removing the diffuser plate. This can char up the sauce and add an extra layer of flavor.
  10. Serve with some crispy French fries and side of traditional coleslaw.
2297 Views | 0 Comments

Crispy Smoked Chicken Wings on the YS640S

This wing recipe comes from our friend Mat Drouin (aka Drew) and it’s great for the holiday weekend!

“Crispy smokey chicken wings – because the Yoder can, and it’s Yoder Season! The best part of these cookers for me, is how much radiant heat comes off the thick steel. Provides a far better finish colour and crispier skin than any pellet cooker I’ve used to date.” We’re with you on this Drew!!

Check out more great cooks from Drew:
Instagram: @bbqwithdrew
Facebook: @MatDrouinBBQwithDrew

INGREDIENTS

  • 2 or 3 dozen Chicken Wings
  • R Butts R Smokin’ Ozark Heat
  • R Butts R Smokin’ Butt Kickin’ Chicken
  • 50-50 Blues Hog Tennessee Red & Blues Hog Original

INSTRUCTIONS

  1. Preheat Yoder Smokers YS640S to 375°F.
  2. While the smoker is preheating, pat dry wings with paper towel. Place in single layer on foil pan.
  3. Lightly season chicken wings with a layer of Ozark Heat, followed by a medium layer of Butt Kickin’ Chicken.
  4. Once the Yoder is at 375°F, put wings on top shelf inside cooker
  5. Place flats skin side down. Line up drumettes in a yin-yang formation. This will maximize real estate on smoker, and encourage airflow during cook.
  6. Cook until internal temperature reaches 165°-170°F; roughly 35-40 minutes.
  7. Remove from cooker, and place wings in a clean pan or bowl, and toss in sauce combo (half Blues Hog Tennessee Red, half Blues Hog Original).
  8. Place back on smoker to set sauce – about 10 minutes. Finish temp around 190-195°F.
  9. Don’t be afraid to give these a kiss of flame by removing the diffuser plate. This can char up the sauce and add an extra layer of flavor.
  10. Serve with some crispy French fries and side of traditional coleslaw.
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