Mild smoky pellet-grill wings
Total time: 17 h 56 min • Active: 1 h 31 min • Inactive: 16 h 25 min
Cooking feedback100% would make again (1)Cook notes summary and your notes
Cook Notes Summary
These wings were consistently a hit and would be made again, especially with a spicy dip or ranch on the side. The seasoning was well liked, but when eaten plain they could use a bit more spice while keeping the salt level the same. Omitting baking powder still produced good wings, though they were less crispy, so it seems worth keeping for texture if tolerated. A future batch should scale the rub carefully for about 2 pounds of wings and can lean on garlic, paprika, pepper, a little sugar, and a small amount of MSG for balance.
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Ingredients
- 3 lb chicken wings
- 1 tbsp kosher salt
- 1 tbsp baking powder
- 1 tbsp light brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp black pepper
Steps
Mix the kosher salt, baking powder, brown sugar, garlic powder, onion powder, smoked paprika, and black pepper into a dry brine rub. This representation uses the main Diamond Crystal amount and omits the optional thyme, optional mustard powder, and Morton salt alternative.≈ 3 min Pat the chicken wings very dry with paper towels.≈ 5 min Toss the dried wings with the dry brine rub until evenly coated.≈ 3 min Arrange the coated wings on a wire rack set over a sheet pan and refrigerate them uncovered for 8 to 24 hours.≈ 8 h–24 h Set the pellet grill to a smoke temperature in the 107°C to 121°C range.≈ 15 min Smoke the dry-brined wings on the grill until they reach about 66°C to 71°C internal temperature.≈ 1 h Raise the pellet grill temperature to a high-heat finishing range of 204°C to 232°C.≈ 10 min Cook the smoked wings at high heat, flipping once or twice, until browned, rendered, and at least 79°C internal, preferably in the 79°C to 85°C range.≈ 20 min
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Yields
- 3 lb grilled wings
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