Smoke, then heat. Baking powder is the trick.
Crispy pellet wings
Weeknight · 50–70 min · Hickory or pecan
- Time
- 50–70 min
- Pit
- 250° then 425°
- Wood
- Hickory or pecan
- Serves
- 4
Dry wings, toss with baking powder and salt, smoke, then crank the pit until the skin screams. Sauce off the heat or they go soggy.
Cook-along
Watch it cooked
The method on this page is ours. The video is the pitmaster walking the same cook.
The ONLY Way I Make Smoked Chicken Wings On A Pellet Grill
Andersons Smoke Show
Ingredients
Wings
- 3 lb party wings
- 1 tbsp baking powder (not baking soda)
- 2 tsp kosher salt
- Pepper, paprika, garlic
Finish
- Hot sauce + melted butter, or a vinegar barbecue
Method
- 1
Pat dry. Toss with baking powder and salt. Optional: fridge on a rack 8 hours.
- 2
Smoke 250°F for 30 minutes.
- 3
Crank to 425°F until 180–185°F and the skin is blistered.
- 4
Toss in sauce off the grill. Serve immediately.
The 0-to-400 method (cold grill, set to 400°F, about an hour) is the lazy version and it works.
