How to Make the BEST Crispy Chicken Wings on a Pellet Smoker

If you’re looking for the crispiest smoked chicken wings you’ve ever had, you’re in the right place. In this video, I’ll show you step-by-step how to make wings on a pellet smoker that come out perfectly smoky on the inside and extra crispy on the outside.

These are honestly the best wings we’ve made so far at Scorched BBQ, and I’m excited to share the method with you. Whether you’re cooking for game day, a backyard BBQ, or just craving wings, this recipe will give you the flavor and crunch you’re after.

🔥 In this video, you’ll learn:

The best way to season wings for pellet smoking

How to get crispy skin without frying

Smoking temperatures and times for perfect results

Tips for finishing and serving your wings

👉 Try it out and let me know in the comments how they turned out for you!

👍 If you enjoyed this video, please like, comment, and share it with your BBQ crew!

Full breakdown on our website: https://www.scorchedbbq.com/post/how-to-make-the-best-crispy-chicken-wings-on-a-pellet-smoker

📲 Follow Us for More BBQ Tips & Recipes:
🌐 Website: / www.scorchedbbq.com
🌳 Linktree: / https://linktr.ee/scorchedbbq
📸 Instagram: / https://www.instagram.com/scorchedbbq/
📘 Facebook: /https://www.facebook.com/share/1B5VnpKtsW/?mibextid=wwXIfr
🎵 TikTok: / https://www.tiktok.com/@scorched_bbq
🌍 Scorched BBQ’ers Community: / https://www.facebook.com/share/g/ne3zzevwCoQZB5Xh/?mibextid=K35XfP

About Scorched BBQ:
Welcome to our BBQ channel! We’re passionate about all things barbecue – from smoking juicy briskets to perfecting the art of grilling ribs. Based in Northwest Arkansas, our family’s love for BBQ and the joy of bringing people together over good food inspired us to share our journey with you. We don’t call ourselves experts, just enthusiasts who love a good smoked meat! Join us as we continue to learn, share, and celebrate the craft of great barbecue. Don’t forget to subscribe and hit the bell to stay fired up with new content every week!

#chickenwings #crispy #smokedmeat #backyardbbq #scorchedbbq

Hey, this is John with Scorched BBQ. Today we’re making super crispy lemon pepper chicken wings on the pellet smoker. [Music] [Applause] [Music] First off, I always use a sharp bon knife to remove the tip of the wings and then separate them into flats and drumsticks. Be careful during this step because it’s very easy to accidentally cut yourself. If you find the cut is difficult to make, try adjusting where you’re cutting. With a sharp knife, it shouldn’t take more than one good slice to cut through the joints. As soon as I have all those separated, I lay them out on a cooking sheet and dry them with a paper towel. [Music] Then flip them over and repeat the drying process on the other side. [Music] Then I take some baking powder and sprinkle it over the wings. You don’t need to go too heavy, but I say you want a light coating on the whole surface of the wings. Just like with the drying, you’ll want to flip them over and hit the other side as well. Once you’ve coated the wings, push them around and pick up any excess baking powder. [Music] Then, just like with the baking powder, take your preferred wing rub and sprinkle that on the wings as well. We are doing lemon pepper seasoning on these, but you can substitute that for different flavors. Just note that sugary rubs might burn when on the smoker due to the high heat, so you may want to hold off adding those until after the wings are cooked. Adding seasoning in this step is not mandatory. [Music] Once you’ve got both sides seasoned with the rub, place the wings on a wire rack on top of a cooking sheet and wrap that in foil. You want to refrigerate the wings for a minimum of 3 or so hours, but overnight is even better. [Music] After that, unwrap the wings and add them to your smoker with no heat. [Music] Then heat your smoker to 375° and let the wings cook for 30 minutes from the time you start the heat. You can also use 400°. I know a lot of people do it that way. This is just how I do it because my smoker is limited to just 375° and above 400. So, I just go on the lower side. After 30 minutes, flip them over and cook them for another 30 minutes. We found out that a lot of restaurants fry their wings in beef tallow. So, we picked up some Wagu beef tallow spray to see if we could simulate that effect without doing the whole deep frying process. At this point, I sprayed the wings with the beef tallow and immediately flip them over and spray the other side. If you’re grilling with direct heat right below for safety, I strongly recommend pulling them out and spraying them and then just putting them back on. From here, you just let them cook and flip them every 10 to 15 minutes, rotating them around as needed. After about 3 or so rounds, they should be browning and crisping up perfectly. [Music] Once you’re happy with how they look, pull them off. [Music] Then add about 10 or so wings to a bowl and pull out your favorite wing dust or rub. Sprinkle some on the wings and then toss them around in the bowl. Repeat this two more times or until you’re happy with the coverage. Once you’ve completed that, they are ready to eat. At this point, we’ve made wings so many times, I really can’t even count them. We’ve done a lot of different variations in different ways. These were by far the best outcome we’ve had. We’ve been really trying to search and replicate that experience you get when you go to like a wing restaurant that does it just right, but you can’t seem to get it right at home. Well, this was our best yet, and we highly recommend trying it. If you’re sort of on that same path of trying to find the perfect way to make wings at home as well, let us know what you think. If you like this type of content, you want to see more of it, please subscribe to the channel, like the video if you don’t mind, and just keep an eye out for anything we have coming up. We really appreciate your support, and we’ll see you guys in the next video. [Music]