Smoked Crispy Chicken Wings

[@PelletsandPits]

For this recipe visit: pelletsandpits.com/crispy-smoked-chicken-wings/

[@brandonburnett2025]

Thanks for the video. Received an electric smoker as a christmas gift, and this was my first cook. I used your oil methods, and them wings came out as crispy as fried wings. I did notice that since i was using an electric smoke, the bottom rack wings were much crisper than the ones on the top rack. But that's to be expected since the heating element is on the bottom. Thanks for your efforts helping the KZbin community make delicious food to impress their friend and families.

[@Saintsfanalways]

Made these last weekend for gameday, and making them this weekend for gameday as well. Can't get enough of them!

[@PelletsandPits]

Awesome.....

[@manfredneumann938]

Thank you folks very much for nailing, smoker wings ! This is brilliant !

[@PelletsandPits]

Glad you enjoyed it

[@rknee4647]

Watched your video and made the recipe yesterday. You have nailed it, these were the best wings I have ever made. Crispy, juicy. Can't wait to make them again Thanks for sharing this. I will probably make your smoked prime rib recipe and your horseradish sauce for Christmas.

[@PelletsandPits]

Great to hear! Cheers

[@ponsholm]

Yep, will try this method for the big game tomorrow. Keep the videos coming and I appreciate you.

[@PelletsandPits]

Awesome....thank you

[@jackofalltradesmasterofnon7860]

I've used this method for wings, it was very well received. I also have been using this for legs and thighs and it is very good for that too. I do half of them with Shake That and the other half with Que That and man, they are good. Thanks for the recipe, Neal! Just placed another order for some seasonings from you!

[@michaelshultz5584]

just ordered your seasoning. Saved the recipe. Now I need some wings to try this on. Thanks for the information.

[@PelletsandPits]

Awesome! Thank you!

[@dennisweedman4374]

Thank you for validating how I first started making my wings after getting my first Traeger! I thought this was "cheating," so I tried deep frying, then after I bought my first griddle, I even tried the shallow fry method using corn starch. Nothing was as good as the pure Traeger method. You even provided me some ideas I haven't even thought about before, so kudos!

[@PelletsandPits]

I appreciate that...cheers

[@humphrey186]

I have been struggiling with this for several years on different smokers. I've done the Salt, baking powder, corn startch thing and rested overnight. Still not crisp. This looks like a genius idea! I think you have something here! I will be trying this for the.... I will say it.... The Super Bowl. lol. Thanks for the help. Love your videos.

[@PelletsandPits]

ahhahaha I appreciate that....if you try it out I would love some feedback...we loved em for sure

[@Last_Chance.]

Heat is the only way to get crispy

[@nasa1nk]

I have done my wings at 225° until around 155° IT with a smoke tube, my Pit Boss does not have super smoker. I then bump it up to 400° until the IT is 195° - 200°. They have been crispy for our liking but I'm going to try this on Saturday and see the difference. Thanks for sharing.

[@PelletsandPits]

Absolutely...would love the feedback for sure..

[@nasa1nk]

@@PelletsandPits I tried them the way you did minus your sauces and the wings were most definitely crispier. My wife and I enjoyed them. Thank you again for showing us a different way of smoking wings. I wish I could add a picture.

[@PelletsandPits]

@@nasa1nk hey thas awesome...cheers

[@robwilkie5382]

Excellent tips, Neal! And so timely with Super Bowl this weekend!! Awesome wings, Dude!!

[@PelletsandPits]

You bet!

[@robwilkie5382]

Made them yesterday. Super crispy and delicious. Sauced them with Franks, a little melted butter and a touch of honey. Magnificent! @@PelletsandPits

[@PelletsandPits]

heck yeah thanks for the report back@@robwilkie5382

[@co7717]

Great timing. Just got a pellet grill last week and was about to grill some wings this weekend. Cheers!

[@PelletsandPits]

Hope you enjoy

[@keiths8800]

I have found spraying the wings before smoking keeps them crispy. Good tip for an air fryer also.

[@txfieros]

Definitely one to try. I usually do them on an elevated grate on my Weber 22 so I don’t torch the skin and then finish them off as hot as the grill will go on the indirect side (usually 425). I love them that way but man, they don’t crunch like yours here. I’ve done them on the pellet grill when I have to do a ton, but none exactly like you did. I’m excited at the prospect of just using my Pellet smoker and getting a really good wing.

[@PelletsandPits]

Heck yeah...I would love some feedback...sounds like your extremely close...

[@maleficio29]

Works very good. I tried it in my vertical pellet smoker and they were very crispy. Thank you.

[@PelletsandPits]

Great to hear! Appreciate the feedback

[@rickmartin712]

I do it the same exact way, but I pull them at 180, usually very juicy! Never tried spraying them before turning the temp up, but I will try next time. Thanks!

[@PelletsandPits]

Yeah...if you do...could you let me know what you think

[@lovinitinAZ]

Just came off the smoker. We used Kinder Japanese BBQ seasoning and Bachan's Japanese BBQ sauce to glaze. Dipped in ranch. Yum. These CRISPY wings are hitting the spot. Yum and thank you.

[@PelletsandPits]

Thats awesome...really appreciate the feedback

[@joshsheinis5968]

Trying this tonight!!! I will keep you updated

[@PelletsandPits]

Hope you like it! Please do...

[@joshsheinis5968]

@@PelletsandPits Of course the grocery store was out of wings. I should have known better going day of super bowl! I will for sure give it a go soon!

[@ricklundberg1152]

You guys are awesome and love your work, how about adding the out takes/bloops to the end of each video shoot or making a monthly video with the bloopers of your weeks work ?

[@PelletsandPits]

Definitely something we do a lot of times...we upload to our membership on KZbin on the Flat Top King....

[@jaybooth4815]

Those are some mighty fine CRISPY chicken wings Neal! Drying out overnight in the fridge I’m sure helps. Buffalo born and raised…I know my wings and those are legit! I would have melted a little butter then added the Frank’s hot sauce. Awesome my friend!

[@PelletsandPits]

Thanks Jay...

[@psychopolar]

Made these tonight as my first cook on my new pellet grill. They were amazing! Thanks for the video! I appreciate you! I love your other channel also! Thanks again!

[@PelletsandPits]

Hey thats awesome....thanks...

[@TheOdawg123]

I’m gonna try this method on my offset this weekend. Thanks for the video!

[@PelletsandPits]

Absolutely

[@chaosknight73]

Made these over the weekend...best wings I've ever made. Thanks for the recipe!

[@PelletsandPits]

Glad you like them!

[@frankmarullo228]

Another good video guys .those wings make me want a few beers ! But it's to late at night. THANK YOU FRANK FROM MONTANA......

[@PelletsandPits]

Absolutely...drink one for me....cheers bud...

[@rodderbob]

For doubters there's a corollary for why you're getting the extra crispiness. It's common when deep frying french fries to double fry them. Do them first a a slightly lower temp, such as 325, which drives off crisp killing moisture. Let them rest on the side until oil temp gets up to the customary 375-400, and then fry again for color and crisp. Your method here seems like a reasonable adaptation for a pellet smoker that works similarly.

[@PelletsandPits]

Thanks bud....

[@dannymulek6963]

I'm making wings right now, and saw this video. Tired different methods before and they turn out pretty good. I'm excited to try this method

[@PelletsandPits]

Hope you enjoy....You could cut back time to around 40 min on the second time....it will help stay moisture...

[@tdwayne1]

Neal..Great idea ! I will definitely try this method..love those wings 😮 !

[@PelletsandPits]

Please do!

[@gharv1313]

Crushed it Neal! Fantastic wings, your method is awesome. Cheers 🍻

[@PelletsandPits]

Thanks a ton!

[@MJL1776]

I've been doing the 0to400 method lately but I'm definitely trying this way. They must have more smoke flavor and they look way crisper! Good job!

[@PelletsandPits]

I personally have not tied em...I have however seen videos...and I just couldn't agree with the end product...I was fooled by the baking soda trick...but when I go back and really pay attention to my knowledge and information vs what they are saying...makes a huge difference...i felt like that watching some 1-400 style...

[@steveop123]

You did it again Neal ! Amazing thought process on a basic food item bringing it to a new level - Guessing I will try wings that way now - Oh and I have to get more shake that - Going through a bottle every 2 weeks ! It's that versatile !

[@PelletsandPits]

hahaah Honestly I agree....just tonight I put on baked potatoes...ahahah

[@scottevans9155]

Neal, just cooked wings, mate they turned out good, Thanks for the channel Scott 🇦🇺🇦🇺

[@PelletsandPits]

Glad you enjoyed it...thanks for commenting...

[@mddoit]

I had a similar idea. Smoke first at low temp then cook on high. But didn’t know how they would keep from drying out. My electric smoker can’t get those high temps. I think I need a charcoal grill. Thanks

[@PelletsandPits]

Always a good idea to expand the cooking equipment and this might just be the reason...

[@freedomaquatics6328]

Ya, I haven't done wings in a while now but in the past even when smoking them I would deep dry them after. I also use shake that on everything by the way eggs, steak, chicken, veggies and even mashed potatoes lol. Love it! Plan to get some of the Que that with my next order. I also use the smash that on my burgers awesome stuff.

[@PelletsandPits]

Hey I truly appreciate that...thanks for the feedback and giving them a chance...

[@TheFoodExperience]

Revisiting this video. I'm making chicken wings this weekend. I totally agree that no baking powder, baking soda cornstarch or any of that nonsense is needed. The way I've been doing it is I spray a little avocado oil, then the rub, sit the pit boss to 400°. Let them go a half hour and then flip. I always get crispy wings that way. However, I'm going to try your exact method this weekend and see how they come out. Thanks Neal!!

[@PelletsandPits]

Hope you enjoy Andy...let me know...cheers bud

[@Sean3D2Y]

They Look Absolutely Fire!! Can Only Imagine In Person. Definitely trying this out!!

[@PelletsandPits]

lets us know..we still stand by em...

[@stuartwinblad5241]

those look amazing, ima try it for sundays game!

[@PelletsandPits]

Awesome...hope you enjoy...cheers

[@Seneca-Ridge-bbq469]

Looks great, will be trying

[@PelletsandPits]

Awesome

[@bmbunch8825]

I do similar but I toss them in a bag or bowl coat them with oil and then season them and shake them up. Smoke at 250 and then increase to 400 to finish them. Usually take 1-2 hours of actual cook time.

[@doncrews2301]

Been doing it thus way for years over charcoal. You can oil and season them first if you'd like too

[@PelletsandPits]

Yep...we have a charcoal video on my other channel...The Flat Top King...worked well...

[@actualfactual2510]

Solid video

[@edmoring6058]

Awesome explanation "in english" now I really understand what I was doing wrong every time.. ya'll are freakin LEGIT!! and have great recipes

[@PelletsandPits]

Hey I appreciate that...

[@jjlatch76]

I’m trying these this weekend!

[@cbowman75]

Semper Fortis. I enjoyed the video.

[@PelletsandPits]

Thanks for your service ...Hoorah

[@scottteague3738]

Gonna give this a roll with my Weber kettle with some smoke, then throw in oven @425. Gotta go with what ya got. Nice vid.

[@tron-nt4bi]

Great idea. Did you notice any difference in crispiness or flavor from the duck fat vs avocado oil?

[@PelletsandPits]

we did not....just about the same..

[@GeneReasoner-h4s]

I'm not so concerned about crispy. I want juicy. I do mine in the Weber Kettle with the Vortex. Temps are 500 to.600 degrees and I pull them at about 170. They are plenty crispy and soooo juicy! Best wings ever! Love your channels.

[@PelletsandPits]

Sounds great!

[@scottkeasler9317]

Great video! I've tried versions of this with mediocre results but never this exact method. Cannot wait to try it. Did you see any difference in the two fats you used after the smoke stage? Thanks!

[@PelletsandPits]

I did not...would like to hear your feedback..

[@DavidG-ps1be]

Thank you so much!! Trying this very soon!

[@davidleonard4509]

Wish they would make these so called smart phones with a “ scratch and sniff feature.” lol. Thanks for sharing

[@dtrain3319]

What a great idea. I will give a shot.

[@leroyjetson2329]

I’ve been doing it like that minus the oil and they come out great. But I’m gonna give it I think your way is the better way

[@PelletsandPits]

Maybe but that last time from 1 hr to 40 min...keeps meat just a tad more juicy with similar outcome

[@izeekis]

Just in time for game day. Will try this on Sunday

[@PelletsandPits]

Awesome...would love some feedback..

[@lancedean5987]

Sounding very crispy!

[@robertbernal3180]

Those wings look so crispy and delicious Neal. Definitely the right way of making them. Perfect for game day 🏈 . Have a great day Neal.

[@PelletsandPits]

Thank you! You too!

[@suepesole2566]

Looks fantastic. Was there a difference between the avocado oil and duck fat end result?

[@PelletsandPits]

We didnt think so...

[@clintwedel5704]

I like this better than the 0-400 chicken wings, too many variables. I might finish on my sear station, since I have it. Good Job!

[@PelletsandPits]

Awesome..

[@tshupp72]

I couldnt subscribe fast enough after this video great job man wings on the pit boss as i type this

[@PelletsandPits]

I appreciate it! Thanks for the sub....really appreciate that..

[@michaellaucks9601]

There is a similar method. Where you out the chicken on cold and go from 0-500 they get smoke flavor and get crispy.

[@PelletsandPits]

I will check that out...thanks

[@notgonnatellyou2705]

Last time i made wings i brined them, and fried them in shallow oil on the stove top, it was a mess but they turned out crispy, as for the temp i aimed for about 195°

[@michaelsullivan2669]

I'm definitely trying that for the game!

[@PelletsandPits]

Heck yeah..would love some feedback...

[@johnbuckles2593]

Just got my Weber Searwood....in the recipe you mentioned 225 for 45 mins. What are your thoughts of running it on the supersmoke which is more like 185?....if so how long or to what temperature should I pull them after first part?

[@PelletsandPits]

Absolutely....go ahead...wont matter but better both ways....more smoke and lower starting temp...that will your wings cook longer to get crisper...

[@albertdominguez2182]

Great video. What size is the bowl you use.

[@PelletsandPits]

Honestly I dont know the size...larger than most...

[@albertdominguez2182]

@@PelletsandPits lol ok thank you

[@brycehofstrom1163]

Not sure where you live but Anchor Bar Wing Sauce is outstanding one of the original wing, if not the first, ideas way back when. They’re out of Buffalo obviously give it a try.

[@BigPeter1313]

Do you think velveting the wing pieces may help in keeping the meat itself juicy as well as the skin nice and crisp? I'm always looking for new ways to bring the game to the next level.

[@PelletsandPits]

Great question...I honestly do not know with out testing myself...

[@ak6143]

Get wings to 200deg internal temp. Game changer

[@darrinvanderburg2855]

Can you use evoo for the oil?

[@PelletsandPits]

U can...but typically a good evoo is not supposed to be heated that high in temp

[@TWC6724]

Damn. Going to try this.

[@ryanmetzger5685]

These look awesome! I've been wanting to get rid of my grill altogether because i make everything on the smoker and blackstone but needed to keep the grill to make my chicken wings crispy. Did you prefer the avocado oil or duck fat more?

[@PelletsandPits]

I honestly could not tell a difference

[@RickySilvaMusic]

Fantastic…. Just last week I cooked wings with baking power… I was disappointed… My next try was going to be deep fried them.. I guess my mind got changed 😂😊

[@PelletsandPits]

hahaah If you do...let me know ...would love the feedback

[@jameshollenbergphoto]

Was one oil better than the other?

[@PelletsandPits]

we didnt think so...just by adding it was the key

[@MrEric0822]

Going to try this tonight on my GMG pellet smoker. Hoping for crispiness. It eludes me.

[@PelletsandPits]

Let me know...we still swear by it...

[@MrEric0822]

@@PelletsandPits OK, post-cook report. Definitely big improvement. Skin was crispy, but pretty leathery. I did salt dry brine them and refrigerate uncovered overnight to dry them out. Wonder if maybe the salt withdrew too much moisture. Will try without the salt next time. Also, mine only took 20 minutes at 400 degrees before they were 200+ IT, so thinking I’m may go a little less time at 225 for the first part of the cook next time. Any other thoughts/suggestions?

[@GettingAids1997]

I would still pre-season before the fridge time overnight, otherwise this is a really good idea

[@stonerscravings]

I’ve never understood why smoked chicken is rubbery until recently. Great video

[@michaelcallahan-gf6nj]

Tried it today, the wifey loved it. 🙂

[@PelletsandPits]

hey thats awesome

[@Aaron-L]

Don't mean to burst any bubbles but that is a proven way to cook any chicken on a smoker or weber kettle. Been on KZbin forever. Great video and explanation tho.

[@PelletsandPits]

Honestly not sure...I know I have the done them on the weber for years as well...even have videos on them on my other channel...but never had these results...

[@PaulCape]

Yep, there's a pretty new method caked 0-400 wings. Put the wings in as soon a you start your smoker which is set for 400° They'll get that heavy dose of early, then get hot enough at 400° to crisp up. When wing temp reached about $200° your done.

[@MrEric0822]

@@PaulCape Startup smoke is bad smoke. You put them on that early and you are making a mistake.

[@PaulCape]

@MrEric0822 why is it bad?

[@Adam1_7_7_6]

@@PaulCapedirty smoke typically especially from a pellet grill.

[@fulson4]

How was the moisture when they were done?

[@PelletsandPits]

For me a hair overcooked...maybe 45min...but the creepiness over shadowed the doneness....on the good side...if it was not as crispy and dry...thats a double negative

[@jacobhogue1312]

SOLD!!!! Im going to store now

[@bthor22]

How long did you cook after you turned it up to 400

[@PelletsandPits]

We have the recipe here...not avoiding the question....just not cut and dry....along with a very long answer pelletsandpits.com/crispy-smoked-chicken-wings/

[@Cappadonna72]

That's a lot of wings. Hope you got a lot of people

[@PelletsandPits]

Party of two..hahaahha cheers

[@davidball8]

I do wings every week. I season them and then smoke for 3 (yes I said 3) hours at 200-225. Internal temp is usually around 195-200. Crank the temperature of my smoker to 500 and put wings back on to crisp. Not dry, cartilage melts away and crispy skin. No one has ever told me the wings are over cooked.

[@PelletsandPits]

Good stuff! I will save this and try it out...always looking of ideas...cheers

[@user-vo5kv9qi6k]

Great job! Sorry I don't get it. Frank's Red Hot is weak! Try Louisiana Hot Sauce they also make a Jalapeno Sauce also. Great job. Will try this on my Yoder YS 640. God's Blessings 🙏to you your Wife and Family.

[@PelletsandPits]

Hey thanks for commenting...absolutely use what you like...thats what makes the world go around...cheers..

[@olddawgdreaming5715]

I think you have nailed my problem with fixing wings. Thanks Neil and Amy for a mighty fine recipe. Now to get the smoker out and running and fix some. Stay safe around there and keep up the great recipes and showing us how it's done. Fred.

[@axle8809]

I've done these a couple times and they keep getting done in half the time and won't get crispy. I've used the oil and the duck fat.

[@jasoncummings1755]

Did you ever flip them during the cooking?

[@PelletsandPits]

Well when I took off and turned up the temp...other than that nope..

[@goodtimes9721]

Can I use olive oil or canola?

[@PelletsandPits]

any

[@BeerforBreakfastFactsforSnacks]

Most likely doing my wings Sunday just like this.

[@PelletsandPits]

Heck yeah...would love some feedback..

[@bowilcoxson1872]

How often do you rotate the wings?

[@PelletsandPits]

half way though on both temps

[@wallys7016]

Did you have a probe in the wings?

[@PelletsandPits]

not to keep in there the hole time...but to double check temps...yes

[@NefariousMinds]

Oh yeah baby!!!

[@AH-mp5di]

So are you saying tossing it in the oil was better than spraying them in duck fat?

[@PelletsandPits]

Nope....we found not enough of a difference to tell..

[@AH-mp5di]

@PelletsandPits thanks

[@brgable]

My one question to those who have done this method is are the wings still juicy? Taking them that high internal from my experience makes them dry.

[@PelletsandPits]

I dont think they were that juicy...nothing like 165...but meat dosnt pull well at 165...maybe try the middle if you want juicy at 185 ish...to clarify as well...these were not bone dry BUT I can understand the idea...

[@TheGrandRapidian]

Bro just curious but, enlisted or officer? Active duty in Japan for 13 years here, and just hit 19. OSCS. Love your vids, and keep it up!

[@PelletsandPits]

Thanks for your service....Enlisted...CS5...4 years...

[@charlescahoon3557]

Tried the baking soda once and did not like it. My go to seasoning is Old Bay. Your wings look great.

[@michaelboehm2598]

Neil, I bought a griddle because of you and love it. I have a Pellet Grill and really dislike it. Counting on this station to grow my passion for it. Help me understand seasoning. It sure looked like you OVER seasoned those wings.

[@PelletsandPits]

Because its my own seasoning...we didnt put a lot of salt in this rub..by doing that we added flavor...if you notice in a lot of smoking videos lately on both channels I wil add a base coat of my texas rub....it as more pepper and salt...

[@jakespencer8077]

Sold me on it. Doing that next time for sure 👍🏻👍🏻

[@PelletsandPits]

You should! Let me know

[@dougweaver4917]

I've never put oil on my wings. I do start out on high smoke, 220, on my camp chef for 45 minutes and turn it up to 350 for crispiness. Will try the oil technique next time. Keep smoking.

[@michaelweitz29]

blue cheese is the only dip... ranch is for salads.... #Billsmafia will agree...

[@PelletsandPits]

would it be wrong if I like to make a homemade ranch and add blue cheese ahahahh thats 100 true...best of both worlds...

[@C_Air23]

How long at 400 degrees

[@PelletsandPits]

anywhere between 30 min to 1 hour...

[@drillsgtlangdon]

Were they dry on the inside?

[@PelletsandPits]

The smaller ones were on the dyer side...thats why I mentioned to pull about 192 195 ish...and take off the smoker when done...I let them stay on while it cooled down...The bigger ones were spot on...