Since getting a pellet grill, I’ve been doing a lot more smoking than grilling. Here’s my favorite way to do wings on the smoker. I make the sauce optional, since after making these for years, about 10% of my guests prefer unsauced wings. I often make some unsauced, and 3 different sauce heat levels when cooking for a crowd.
- Dry wings using paper towels
- Put wings on a wire rack, over a cookie sheet (to catch extra rub)
- Sprinkle rub on both sides of wings
- Put uncovered wings on the rack in the fridge for 30 minutes to 2 hours
- Remove wings from fridge 20 minutes before cooking
- Preheat smoker to 180°F
- Place wings, skin side down, on smoker grates
- Cook for 30 minutes
- Flip wings
- Raise temp to 225°F
- Cook for 1 hour
- Check temp of biggest wing, if it’s 165°F or higher, they’re done. You can raise the smoker temp at this point, if the wings have time to go. I wouldn’t go over 350°F.
- At this point either put wings on a grill that’s been pre-heated on high to brown them, or…
- Set oven broiler on high, put wings back on wire rack and broil until the skin has browned
- Optional: Remove wings to a large bowl, add a cup of wing sauce and toss wings
- Serve them up with some sauce on the side!
2022-10-25 23:22:29 +0000 UTC