Pit Boss Chicken Wings
I love making these smoked crispy chicken wings. There are simple and declious but always impress a crowd as they are succlent with great flavor.
Ingredients
- 5 pounds chicken wings, flats and drumette
- 2 tbsp baking powder
- 5 tbsp BBQ Rub or use the homemade rub
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat grill a medium heat 250°F Top up with your desired flavor wood pellets, ensuring there's enough for the full cook.
- Blot the defrosted wings with paper towels to remove excess moisture on the skin.
- If your making your own rub mix all the ingredients below in a bowl.Mix the baking powder and homemade or brought rub in a bowl or clip seal bag because the baking powder gives a crispy skin. Throw in the dry chicken wings and coat with seasoning. Ensure you get an even coat.
- Spread the wings out on the grill grate. To get a consistent cook, make sure there is enough space between the wings for the smoke.
- Close the grill cover and cook at a steady temperature range of anywhere to between 225-250F. Cook the wings for 30 minutes.
- Increase the heat in your smoker to 425 degrees until the internal temperature of the wing reads 175 degrees F.
- When the internal temperature of the wings reaches 175°F, the wings will be ready to eat.
- Remove the wings from the grill when the internal temperature reaches 175°F. If you want to toss your wings in a sauce, heat it up first. Using a cold sauce will cause the skin to go soft. You can also serve the sauce alongside to dip in.