Worried you cant get crispy skin on a smoker? This recipe makes ultra crispy wings that have that perfectly smoked flavor just waiting for you to dig in.
3lbsChicken Wingswe use whole wings but drums and flats would work
½tsp Baking powder
1tspCornstarch
1tspSalt
¼cupFavorite bbq spice blend
¼tspCayenne chili powder
For serving:
Hot saucebuffalo sauce, garlic parm sauce, or bbq sauce
Blue cheese dressing
Instructions
Season the wings
Add the baking powder, cornstarch, salt, and bbq spices to a large resealable bag.
Add the wings and seal the bag, working in batches if needed.
Shake to coat.
Place the wings on a clean wire rack on a clean baking sheet. Chill for 3 hours.
Pep the smoker
Prep the Traeger pellet grill for smoking. Add wood chips in a smoking tube or smoking box to the grill grates for a deeper smoked flavor or add 1 mesquite wood chunk to the smoker.
After the grill is holding heat, set it to maintain 225 degrees F.
Arrange the chicken wings on the grill grates and close the lid.
Smoke the wings
Allow the wings to smoke for 45 minutes to 1 hour, rotating if needed.
Flip all of the wings and crank the heat up to sear.
Crisp the wings for 20 minutes, rotating as needed to avoid charring.
Remove from grill
Wings are done when they have reached a safe internal temperature of 165 degrees F, but we take them to 170 - 175 for an extra “fall off the bone” bite.
Quickly toss in bbq, buffalo or hot sauce if desired.
Serve
Serve hot with blue cheese dressing on the side.
Notes
These wings are perfectly crispy right out of the smoker. Once you sauce these, they lose a little of that texture. If you want sauce, we recommend saucing and reheating on the grill to set the sauce, making it tacky on the wings.We use Grill Dads Turkey Brine for this recipe as the spice blend. This recipe is shown on a Traeger pellet smoker but will work on a traditional charcoal grill or gas grill as well. Just maintain an even temperature of 225F and cook the wings over indirect heat on the cool side. If using a gas grill, add a smoked box with wood chips to the grill for added smoked flavor. We served these with our favorite Garlic Parm Wing Sauce.