The Secret To GREAT Chicken Wings on a Pellet Grill

The only way chicken wings should be served is with crispy skin! When chicken is smoked, rubbery skin often results, making for a terrible wing. Let's fix that!
We have one mission: STOP Making Smoked Chicken Wings With Rubbery Skin!
▶️ Free Download - 11 Secrets to More Smoke on a Pellet Grill: www.pelletgrillsecrets.com
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#smokedchickenwings #cripsychickenwings #yodersmokers

[@RumandCook]

▶ *Free Download!* - 11 Secrets to More Smoke on a Pellet Grill: www.pelletgrillsecrets.com

[@Two_Bit_Smoke]

“These are wings you’re gonna want to take home to mom” hahahaha! Great video and I really like your new(ish) intro with the music synched to the video! Very cool!

[@RumandCook]

Thanks! Trying to change things up a bit 😁. Thanks for watching!

[@stanmoffitt9297]

Another great video, thanks!

[@RumandCook]

🍻

[@jeffreygionet5827]

Great video!

[@RumandCook]

Thanks much!

[@h.collier3544]

Just got my ys640s last week. I've been watching older videos and have been learning a lot from them. I'm grateful you do alot on the yoder. I'm going to do wings this weekend so your timing on this video is perfect for me. Question on ramping up the temp to 450. Why pull the wings off for the preheat? Why not just increase the temp set point and let em cook?

[@RumandCook]

Thanks, glad you find them useful. I pull them so they don’t over cook. My goal is to get a nice sear and crisp up the outside so I like to get it good and hot before putting them back on. If you leave them on they will be done before you get them crisped up.

[@jgrove313]

Seems legit!

[@Trueblue2053]

When aide dry the wings u can use baking powder also, u can prick the skin with a sausage poker.that’s what I use to get on turkey wings to get very crispy wings

[@RumandCook]

Yep, that will work as well! Thanks for watching.

[@Doug6714]

Great wings. I love to smoke wings. I like the fact you gave the top temp to cook at, to get crispy wings. Keep smoking!

[@RumandCook]

Thanks! 🍻

[@bobryder7073]

I am new to pellet grilling. my first take on a steak, wasn't so great. I did the boiled wing section of your video here and it went pretty well. I had some difficulty getting the wings (now,, i was working for a lot of folks so we are talking 60 or 70), at 190 to get to the 140deg mark. plus,,its kinda hard to get 70 wings to a boil evenly just by the time it takes to get them all in there lol... but at an hour plus on the grill, after boiling, my wings were still at 124 and didn't seem like they were going any more higher so i bumped the heat up a little 220, and got them to 138, then ramped up the grill for the crispy part.,,, in the end it all worked out. I made two sauces, one sweet and one spice so folks could choose. we have one really picky eater that said he would like this again,,so that was a big win lol.. so thanks for the video and for a second cook, we have a win!!

[@RumandCook]

Congrats. It can take a bit to figure it out but you will get used to it. Anything under 225 will get some good smoke on it. A long cook at 250 is pretty good as well. I like to run it low if I have the time to add some extra smoke. On the steak, I’d cook reverse server at 225 until you reach desired temp. Let rest 15 and crank it up to 500 with some grill grates and the plate removed. Will get a nice sear on them as long as you preheat for 10 mins. Good luck!

[@bobryder7073]

@@RumandCook pork butt next...

[@RumandCook]

Go for it!

[@bobryder7073]

@@RumandCook I did, was awesome, 9.5 hours at about 270, rested 40min, bone pulled right out clean... great stuff,

[@RumandCook]

Good stuff!!

[@diegopiccinelli9548]

Dico solo una cosa, ho finito di cenare due ore fa ma il tuo video mi ha fatto venire una gran fame e voglia di mangiare pollo 😍😍😍

[@RumandCook]

hahha it happens to the best of us :)

[@lucky-13]

Here it is at 6:28 AM and I want chicken wings now.. Great job

[@RumandCook]

Sounds like mission accomplished to me 😁. Thanks for watching!

[@hanktrantham2641]

Wings looked pretty good tonight! Wish that was what we had….

[@RumandCook]

Thank you sir!

[@johnknapp6328]

How does that compare to vortex chicken, It looked good

[@RumandCook]

I haven’t tried the vortex chicken, but I’d put this up against anything out there. We’re damn good! Thanks for watching 🍻

[@happydays1165]

What temperature did u have smoker on

[@RumandCook]

I can’t remember. Should have said in the video, but I would guess 200-225 just to get smoke. 🍻

[@mikescorpio1108]

Will this technique work with chicken legs and thighs?

[@RumandCook]

Yes sir! Any chicken with skin. Thanks for watching!

[@Trueblue2053]

On 1 of ur videos u mentioned where u buy ur pellets from in bulk.would u be so kind to posting that info again…. Thanks

[@RumandCook]

I was buying BBQers Delight from atbbq.com in bulk. 🍻

[@kylehensley6502]

Have you tried combining the boiling method with the cornstarch? I wonder if that would do anything extra?

[@RumandCook]

Not yet, but it sounds like a great idea! 🍻

[@kdglock4491]

Is your yoder way hotter on the right side than left like mine?

[@RumandCook]

No, do you have your damper in the middle? Did you try moving pulling it out more?

[@kdglock4491]

@@RumandCook should it be in the middle? I was told to push it all the way in amd pull it out about 6in. So thats where mine is. Handle is pulled out 6inches

[@RumandCook]

Sounds like it’s in too far. Pull it out further and they will help even it out. I usually have it in the middle of the two end points. As you pull it out it puts more heat towards the right side.

[@JonathanFox-uj1rv]

My flavor is on a little less char!! Otherwise, like your process.

[@RumandCook]

Process works great 🍻

[@jackwebb5917]

Drinking game. Take a shot every time he says “this guy” or “these guys” 🤣🤣

[@RumandCook]

Love it! 🍻

[@jackwebb5917]

@@RumandCook 🤣🤣

[@RumandCook]

btw - these guys these guys these guys 😀

[@jackwebb5917]

@@RumandCook 🤣🤣🙄😎

[@trevenirey2354]

Do you listen to the Hip when you grill eh? Or do you go inside and watch the Leafs in the first round?? Ever smoke poutine eh? Canadian backbacon eh?

[@RumandCook]

I do enjoy The Hip, but I don’t watch hockey, eat poutine, or say eh, and Canadian bacon is ham.

[@trevenirey2354]

@@RumandCook a Canuck that doesn't watch hockey?? Blasphemy

[@RumandCook]

That’s why I live in the states now. They kicked me out!

[@jonathondukes5991]

Just watched 1 of your vids. You said not to use a binder as it blocks smoke. This vid you use a binder for the smallest piece of meat. According to you then no smoke for your wings.

[@RumandCook]

You are going to get some smoke on the outside, but it’s not going to penetrate deep into the meat as much, especially on the larger cuts of meat. You will get smoke, just not a much. That video was about maximizing smoke flavor. I still use rubs when I feel like it and get great results. It was not my intention to give you the impression to never use rubs. 🍻

[@Homeownershit]

Seems like a helpful video but it’s a bit long, with unnecessary footage to get some good tips on smoking wings. I know it requires more work, but editing a lot of the B reel out to shorten this video by 75% would be much more helpful

[@RumandCook]

Well I do cover multiple methods and show you the differences. That being said I hear ya, I don’t have all the skills for video editing yet, but working on it. 🍻