For my fourth cook on the Searwood, I tried salt and pepper smoked wings.
Salt and pepper only for the rub. No spritz or sauce. One hour at 250 and then maybe 20-30 min at 400. Bear Mountain oak pellets.
The texture of the skin and meat were perfect, but not enough smoke. It’s there but way too subtle.
Before anyone says that’s what you get out of a pellet grill, I had plenty of smoke flavor in chicken thighs and ribs with longer cooks.
Next time, I’ll try doing 30-60 min with the SmokeBoost setting first? Or if anyone has tips for smoked wings on a pellet, please post them.
Cheers!
by chopaganda
6 Comments
Maybe try a smoke tube? I usually will smoke low to start, then finish over direct heat on my Weber Kettle.
Those look great though, minus the lack of smokiness.
Hell yeah
Try running lower temp when you’re smoking them. I’m usually at 180-200 for the smoke before cranking the heat to crisp up the skin.
0-400 method is the best for wings.
Marinade them with salt and baking power to dehydrate the skin. Let them crisp up in the smoker then spritz with liquid to draw additional smoke. If you sauce them, put your sauce in the smoker so it can draw smoke too