Ingredients
- A dash of salt
- A dash of pepper
- Garlic mix (Consists of 4 parts Kosher salt, 2 parts restaurant grind black pepper, and 1 part granulated garlic)
Instructions
- Get your pellet smoker running and up to 225°F. Use whatever flavor wood pellets you enjoy.
- Load up your wings. This is the smoking part. Your pellet grill will impart more smoke flavor at a lower temp.
- Smoke these wings at 225° for about 30 minutes.
- Take your pellet grill temperature up to 350°F for the roasting step. This high temperature will crisp up the skin and render out the fat that’s in the wings. This step will take 30-50 minutes. I know that’s a wide gap but BBQ and grilling is more by temperature than time. You will want to cook these wings until they have an internal temperature of at least 165°f. I like to take my wings up to 170 to 180 degrees. The added temp really helps give a nice texture to the skin.
- As your wings start to approach your finish temperature be ready to take them off as they finish. There’s a good chance some will finish before others due to their inconsistent size.
- Place them in a pan and keep that covered in foil.
- Once done you wings are ready to enjoy as is or dressed up with a multitude of sauces. BBQ, teriyaki, Buffalo style and on and on. The only limit is your imagination.
Notes
Be sure you use a good instant read thermometer like a Themapen or thermopop from ThermoWorks!