Smoke, then heat. Baking powder is the trick.
Crispy pellet wings
50–70 min · Hickory or pecan
Poultry · Party wings or flats & drums
Chicken wings
Crisp on a pellet grill is a heat problem, not a smoke problem. Run it hot.
Internal target
185°
Crisp & tender
90°Probe220°
- Pit
- 375–425°
- Time
- 40–55 min
- Rest
- Toss in sauce immediately
- USDA
- 165°
Hot roast
Clock, not a scale
Safety floor
Safe at 165°F. Texture lands around 180–190°F.
Watch it cooked
Andersons Smoke Show · The ONLY Way I Make Smoked Chicken Wings On A Pellet Grill
The ONLY Way I Make Smoked Chicken Wings On A Pellet Grill
Andersons Smoke Show
Recipes
How to cook it
- 1
Dry, salt, optional baking powder for extra crunch. No crowded grate.
- 2
400°F until 185°F and the skin is loud.
- 3
Toss in sauce off the heat. Lid-down sauced wings go soggy.
Probe & cues
A drum, thickest meat.
- Skin blistered, meat shrinking from the bone end, no rubber.
Start a cook
Logs the target and runs a pit timer. Saved on this device.