Crispy Smoked Chicken Wings
Smoked wings usually come off flabby. The fix is two things: dry the skin with aluminum-free baking powder, and finish hot. Smoke them at 250F for flavor, then ramp to 425F or hit direct heat to render the fat and crisp the skin. Sauce them or dust them dry. Game day sorted.
- Method
- Smoke then sear
- Total time
- 1.5 hr
- Target internal temp
- 175 to 185F
- Gear
- Pellet grill, Folding Tongs, instant-read
- Difficulty
- Easy
- Serves
- 4 to 6
Ingredients
- 3 lb chicken wings, split into flats and drums
- 1 tbsp aluminum-free baking powder
- 2 tbsp BBQ rub
- Hickory wood or pellets
- Sauce of choice or extra dry rub, to finish
The Cook
- 01
Pat the wings bone dry with paper towels. Wet skin will not crisp.
- 02
Toss with the baking powder and rub until evenly coated. Use aluminum-free or you get a metallic taste.
- 03
Smoke at 250F with hickory until they hit about 160F internal, roughly 45 min, skin set.
- 04
Ramp the grill to 425F or move the wings over direct heat. This is the make-or-break step. Render the fat and crisp the skin, turning so they color evenly.
- 05
Pull at 175 to 185F. Wings are forgiving above 165F and the higher temp renders more fat. Toss in sauce or dust with dry rub.
Doneness
175 to 185F internal, skin crackly and rendered, no rubbery patches. The drum tip should pull clean.
Pro Tip
The mistake is smoking the whole time at 250F and never raising the heat. You get smoke flavor and sad, bendy skin. The high-heat finish is non-negotiable.
Questions
Cooked By Our Readers
Real cooks, real fire.
Build The Kit
Two or more pieces.
10% off your order.
Every BLCK ANVL piece is built in the same shop that runs ATV parts. Run two or more in your cart and the discount applies on its own. No code.
