Had a hankering for wings while watching the game.
Did them two ways,
One was classic buffalo sauce with a dirty bird rub (Pic #4)
And the other was bbq sauce with a black cherry Chipotle rub (Pic #5)
Both had baking powder on them to help crisp them but They didn't quite get as crispy as I wanted the too but that could be because they were small and came to temp well before an hour.
by dolemite79
10 Comments
I’ve tried 0-400 two times and the wings were way overcooked.
Imo 400 is too hot for anything on a pellet. Set it at 300 and give it enough time they’ll get crispy and the wings won’t overcook. Just make sure you paper towel them dry before you oil and season.
Cornstarch gets them crispy as hell ! Salt them a few hours ahead . Put em in the fridge uncovered on a sheet pan not touching . Take em out pat them dry . Dust with cornstarch . 0/400 they come out insane . No oil no nothing . Sauce after .
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All good advice and thank you because I’m gonna try some of these after I take possession of my new house and have a few buddies over cause we’re gonna do a bit of a hot sauce challenge and thankfully, I won’t have to drive far after a few brewskis 😂
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Dry out your chicken; pat them down with paper towels and/or put the wings on a wire rack tray combo over night then toss them with Baking POWDER or cornstarch like others say, along with your spices. I tend to just use salt and pepper when I’m going to toss them in a sauce. For the love of God do not use baking soda trust me, RIP fucked up wings you deserved better.
My method that I’ve shared and everyone raved about their results… use good size fresh wings not the cheap small frozen ones. Dry as much as you can. Season with rub, salt, pepper, whatever and stick in fridge a while to let them get good and dry. Set pellet smoker to 180f, lowest heaviest smoke setting. Put wings on oiled cooling racks on top shelf. Smoke low and slow 2 hours at 180f. This is important. It renders the fat down under the skin and adds the smoke flavor. They will temp around 165f at the point they are ready for the next step.
Remove from grill, set it to 375-400f, put wings in large mixing bowl, turn white with corn starch. When grill is up to temp toss them straight on the lower grate, use a spatula or tongs to toss them around until done. The white from the corn starch will be gone and they will be sizzling and crispy. I’d say typically 20 minutes gets this stage done.
Best wings ever. Tried and true.
Air fry them things after.
I’ve tried the 0-400 method a few times and never been pleased. It’s not bad, but I’d rather just put them on at 350 until done with a smoke tube or box.
I hate to say it…but air fryer wings are a decent alternative.