I cook my wings on the pellet grill at 300-350°F until they're done, every single time on the pellet grill. They consistently come out crispy, flavorful with each batch. In my honest opinion, the pellet grill is the king of poultry. #cookinwidkunchi #bbq
by CookinWidKunchi
18 Comments
With all due respect – No
Wanna share your method?
Pretty hard to beat a deep fryer for wings.
Those look perfect. Any dry brining? Oil? Rub?
My Searwood churns out some great 0-400 anything chicken but my kettle with vortex insert shits on it.
I make great wings on my pellet grill, but I still think fried wings are better
TBH – some of the best chicken I’ve made were thighs cooked on a Masterbuilt 1050 Gravity. Man, I sure hate I had to trash the grill but it was too burnt out. If I had a do-over I suppose I’d splurge for the LS Mods stainless upgrades. It sure did a fabulous job on them chicken thighs.
Flip flop charcoal grill. Chicken thighs. Marinade and seasoning of your choice. Best you’ll ever have. Obviously different than a wing, but by far the best chicken I’ve ever eaten anywhere.
Hot charcoal > deep fried > convection > pellet smoker
Bone in thighs, 0-400° method, and pull at 170° is hard to beat.
Fried wings are super hard to beat. Even charcoal grills have a hard time competing (not that it can’t be done). However, smoked wings dropped in the fryer is the shit.
I think frying makes the best chicken, but I have made some good ass chicken on my Oklahoma Joe.
no, I find it makes the skin gross.
Your wings look tasty. 👍
That’s funny. I’ve completely sworn off poultry in the smoker as I just have never found it to do better than an OK job. It’s not bad, I just think there are better ways. Smoker does still win though for large quantities at once.
Smoked then deep fried is the best in my personal opinion
My Pit Barrel makes some really good chicken. It’s our favorite way to do it.
I used to make a lot of deep fried wings, but lately I’ve switched over to 0-400 wings. I give them a toss in corn starch, baking powder, and seasoning and they come out very crisp. Not the shattering crunch of a deep fryer, but crisp and much more flavorful.