Скачать или смотреть Forget the Grill! Wings Belong a Blackstone!

Today we’re firing up the Blackstone for crispy chicken wings with a sweet, sticky, tangy Cheerwine BBQ glaze—seasoned heavy with my brand-new Hungry Hussey Chicken Dust. We’ll dry-tack the wings with cornstarch for that fried-style exterior, cook low and steady on the Blackstone griddle, reduce Cheerwine into a syrupy base, then finish with ketchup, Texas Pete, vinegar, brown sugar, red pepper flake, butter—and, yep—more Chicken Dust. Flats or drums, y’all? Drop it in the comments!

What you’ll learn:

How to make crispy Blackstone wings with a cornstarch tack (no fryer needed)

The trick to a Cheerwine reduction that turns into a sticky BBQ glaze

Ideal internal temp for wings (I like 185–190°F for texture) and how to check with a Thermapen

Why Chicken Dust is the perfect poultry seasoning (layer it before and in the glaze)

Griddle management: oil first, give every wing direct contact (no stacking), flip for even render

Quick recipe notes:

Seasoning: Chicken Dust (liberally) + optional extra pinch after the tack

Crisp assist: Light cornstarch over the seasoning; let it “tack up” a few minutes

Glaze: Reduced Cheerwine + ketchup + Texas Pete + splash of vinegar + brown sugar + red pepper flake + butter + pinch of Chicken Dust

Cook temp: Low burners; wings to 185–190°F for best bite

Optional: XL dome speeds it up but softens crisp a touch (fine if you’re glazing anyway)

Gear & tools

Blackstone griddle • XL dome (optional) • Thermapen/instant-read • Mixing bowl • Sauce pan or griddle-safe pan



FAQs:

Can I smoke or grill instead? Yep—do your thing. The glaze works on smoker or grill too.
Cornstarch vs baking powder? I use cornstarch for crisp without any metallic taste.
Too sweet? Cut brown sugar slightly and bump vinegar/Texas Pete to taste.

Full Recipe: https://www.thehungryhussey.com/post/...

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Disclosure and Attribution: I participate in the Amazon Services LLC Associates Program, an affiliate program which allows YouTubers to earn a fee by linking to Amazon.com. I also have a similar agreement with Blackstone Products and Thermoworks. If you use the affiliate link, I will get a small commission with no extra cost to you. This helps offset some of my costs related to making videos. Thank you!

Chapters

00:00 Intro – Saucy, tangy, sweet, sticky
00:18 Seasoning the wings (Chicken Dust + cornstarch tack)
02:45 On the griddle (oil + spacing)
03:24 Cheerwine reduction starts
06:18 Build the glaze
07:50 Temp check & why I take wings to 185–190°F
09:40 Toss in glaze – sticky, shiny, Good Groceries
10:12 Taste test (flats vs drums) & final thoughts