Perfectly CRISPY Smoked Chicken Wings on a Pit Boss

hey guys welcome back to Mad backyard today we're going to be smoking some chicken wings with crispy skin on our Pit Boss pellet grill now I love smoking chicken but the problem with chicken smoked low and slow is that the skin will never get crispy and on something like a chicken wing you definitely want crispy skin you could have the best seasoning sauces smoke flavor in the world but if somebody bites into a chicken wing and the Skin's rubbery that's all they're going to remember so for that reason we're going to do a two-step cooking process today we are going to start low and slow to get the chicken wings partially cooked and get some nice smoked flavor on them but then we're going to crank up the heat at the end to get that skin nice and crispy to finish them off I like to get the chicken wings that already have the drumettes separated from the flats it's just less work to have to do I was looking at these and there's a couple you don't have to trim too much but there's a couple you can see that have some larger pieces of fat kind of coming off so don't go crazy trimming the fat but if you see a big piece like this it's not going to crisp up and render that well so we're just going to go through with our boning knife and get rid of that little piece just to kind of clean them up a little bit most of the rest of these were in pretty good shape may go through and cut a little bit off that's meat don't cut that but uh yeah get a little piece on the side here okay for the most part you shouldn't have to do much trimming so we're going to get these guys uh all laid out on a wire baking rack and get them real dry before we put our seasoning on another trick to get crispy skin on your smoked chicken wings is to make sure you get the chicken wings as dry as possible before you put the rub on and before you put them on the smoker so we got them laid out here on a wire baking rack I put the wire rack on top of a baking sheet with some foil lined underneath you can buy this as a combo pack I'll put a link to it in the video description below I use this all the time for dry binding chicken and turkey at Thanksgiving and anything else I'm trying to really dry out and get good crispy skin on so we're going to take some paper towels and just go right over the top here try to get some moisture off these get them nice and dry nice and tacky rather than being wet then we're going to flip them over and do the other side now we're gonna let these sit here and dry out just a little more while we get our seasonings together now today I'm actually going to be doing two types of seasoning on our smoked chicken wings the first one is going to be a cosmos Wing dust now I really like Cosmo's Wing dust but it's actually designed to go on at the end of the cook you sprinkle it on when the chicken wings are finished so we're going to cook about half these chicken wings plain with no seasoning and then show you how we put the wing dust on at the end I've got the honey barbecue flavor today I haven't tried this one yet in particular but I really like the other ones they've got some really cool flavors like salt and vinegar garlic parmesan um and just it's a really good lineup of flavor so I recommend trying this out I'll put a link down below the other seasoning we're going to use is a bad Byron's Butt Rub and on the other half of the Wings we're going to do more of a classic combination of buffalo sauce at the end I got the cyberg's wing sauce this is my hands down favorite wing sauce I'll put a link to this below as well but for the seasonings we're going to be using bad Byron's Butt Rub and I want to talk a little bit about why we're using this type of rub when you're picking out your seasonings or rubs to use on your barbecue you really need to consider what temperature you're going to be cooking your food at and this really applies to anything you're cooking for that matter our chicken wings we know we're going to be cranking the heat up on at the end of the cook so we want to stay away from any really sugary barbecue rubs those types of rubs are fine when you're cooking stuff low and slow pork butts ribs things in the 225 to 275 degree range but anything over 325 we want to stay away from the sugar that doesn't mean you can't use a sugary glaze or sauce at the end if you want a sweet flavor profile on your wings just don't use it in the rub at the beginning or else that sugar is going to burn on your chicken today I'm going to use this rub from Bad Byron's that actually has zero sugar in it it's still got a lot of good salt pepper garlic onion and smoked jalapeno flavor but it doesn't have any sugar that we have to worry about burning when we crank up the heat on our chicken wings it's also just a great rub to use in general and anything else if you love barbecue but you're trying to cut down on the amount of sugar you use all right so we put our chicken wings in a bowl here another trick to get crispy skin on your smoked chicken wings is to use a little bit of baking powder we're going to sprinkle just about a teaspoon or so on here and just kind of distribute it around on the wings this is going to help dry out a little more moisture and help the skin get nice and dry before we put them on the Pit Boss do a little more we're going to put this on before we do our seasoning you don't need a ton all right I've set about half the wings aside over here on the rack these are the ones we're going to keep playing to use the cosmos Wing dust on when they're done cooking I left the other ones in the bowl now we're going to add our bad Byron's Butt Rub I'm just going to sprinkle this on and mix it around here to get every part of the wing is covered we got our wings back on the wire rack baking sheet combo we're going to put these in the refrigerator for about an hour while we get our Pit Boss set up this is called dry brining when you just let the seasoning sit on the meat for a little while before you cook it you can even do this the day before and let them dry brine in the refrigerator overnight and that's really going to help the seasoning get into the skin help draw moisture from the skin and the longer you do it the more the skin will get crispy when you do go to cook them let's get our Pit Boss set up to smoke these chicken wings today I'm using a Pit Boss competition blend pellets it's a really good all-around type of pellet to use for chicken it's got some good uh Oak fruit wood type flavors in it gonna open up our Oklahoma Joe's pellet bucket here check out the sawdust remember to always keep your pellets in a good airtight container like this one I'll put a link to it down below I'm going to open up our Hopper a load it up I'm gonna plug in the Pit Boss turn it on started on the smoke setting here let it run through its startup cycle if you need a review on how to start up the Pit Boss and let it run through the startup cycle make sure to check out our how to start and season a brand new Pit Boss video we also made a video on how to empty your Pit Boss Hopper to change out the types of pellets you're using for the different foods you're making once the Pit Boss is finished going through its startup cycle we're going to set the temperature to 220 degrees and that's going to be the first stage where we smoke our chicken wings foreign s have been dry grinding in the fridge for about an hour or so the Pit Boss is stabilized at 220 degrees it's time to get the chicken wings on I rolled up the grates a little bit already we're gonna get our seasoned Wings over here on the left side [Music] spread them out a little bit so they're not touching they got plenty of space I'm gonna get our plain wings that we're gonna do the wing dust on over here just to keep track of them make sure you've got your gloves with your cloth liners on underneath so you can quickly get these on and move them around while protecting your hands and go ahead and let these smoke for about an hour to an hour and a half and we'll come back and check them here in a little bit I wanted to mention too that uh but don't oil the chicken wings before we put them on Don't Spray any oil or brush any olive oil or canola oil or anything on them well we oiled the grates before we put them on but once they've been on for about four or five minutes just go ahead and give them a little uh Shake here just to make sure none are sticking to the grates I think we're in pretty good shape here yeah but you want that skin to dry out and the oil is going to keep that moisture from evaporating it's going to create a barrier so we don't want any oil on the chicken wings just one fit skin to get nice and dry and crispy chicken wings have been on our Pit Boss for about 45 minutes here at 220 degrees let's take a look at how they are looking all right we can see the skins getting nice and uh nice and firm there staying nice and dried out when I say dried out I don't mean the meat's going to be dry just we want that skin to stay dry because that's what's going to help get it crispy when we turn the heat up later I'm gonna go ahead and start to turn these over as we know our Pit Boss does heat from the bottom so even when we're cooking low and slow We want to make sure we're flipping things to get even cooking on both sides so it's been about 45 minutes I think we're going to give these another 30 to 40 minutes on the other side I'll come back and take a look at that point all right our smoked chicken wings have been on the Pit Boss for about an hour and 20 minutes total now at 220 degrees let's take a look at them here so you can see we have our seasoned ones on the left here looking really good we're gonna do a temperature check just to kind of see where we are got our thermopro instant thermometer here go in the middle of that one a little deeper there we go yep so we're about 169 170 degrees this temperature would be great you know if we were doing some chicken thighs or something where we didn't have to worry about having some skinless chicken thighs we don't have to worry about crispy skin and the meat's cooked it's safe to eat but like I said our uh our skin is not crispy by any means it's a little rubbery still even though the chicken's cooked so what we're going to do now is turn the heat up so if you come down here to the control panel we're going to push our temperature knob and we want to get this up above 400 degrees now I could just set it to 400 425 for 400 or 450 but what I found with the Pit Boss is if you do that it takes forever to come up to that temperature so what I'm going to do instead is turn it up to high which is the next setting for whatever reason you know the way the Pit Boss works when you turn it up to high the temperature comes up just quite a bit faster than if you set it to 400 or 450. so we're gonna give it a couple minutes to come up in temperature here and we'll see you back in a few minutes all right after a few minutes The Pit Boss is starting to come up in temperature up in that 300 50 to 400 degree range you can see now we've got some sizzling going on and uh the wings are starting to get some more color on them so I'm just going to start flipping these around moving the ones that are uh getting more color on them out to the side and the ones that need a little more color more towards the middle Center above the fire pot is going to be our hottest area [Music] I'm gonna go ahead and just kind of keep flipping these [Music] get them a little closer to the fire pod here we'll just kind of keep rotating as these uh ones that get darker we'll move them out to the sides and the ones that need more time we'll uh moving towards the middle and if you've got the direct heat option on your Pit Boss you can actually Open up The Flame Broiler if you want and get some of that direct heat on your wings just be real careful you only need a few seconds or so sometimes with that direct heat so I like to actually leave it closed I still think they get enough heat that way but we're just going to keep a close eye on them so we don't overdo it you're just looking for a nice brown color kind of keep them moving here that one out a little bit and we're just going to kind of keep going through until they're all a little more evenly cooked here [Music] okay so we turned and tossed our wings for about six or seven minutes on that high heat on the Pit Boss then I took them off and I put them on this wire rack to let some more air circulation continue to go around them you want to let them cool down a little before you start putting any sauce or anything on them and you can see our skin got nice and crispy on here and let the let the wings sit for a little while um before you start putting sauce on that way the skin crisps up a little more before you do that so we have our plane wings over here and our seasoned Wings here so we're gonna go ahead and put the wing dust on our plane wings so I'm gonna put put these in a bowl here see that skin it's got I don't know if you can hear that nice and crispy I'm gonna be biting right through that okay we're gonna take a little wing dust and sprinkle it on I'm gonna toss it around and again if you have your cloth liner with your Nitro glove on top I'll put links to both these down below you can touch these hot wings to help get your sauce on get your seasoning on all right then we're going to transfer these back over let those set up a little bit okay now we're gonna do our wings that we seasoned with the bad Byron's Butt Rub that had no sugar in it I'm gonna put these in the bowl I'm going to add a little bit of the cyberg's wing sauce again this is one of my favorite buffalo wing sauces it's got a really creamy texture really full bodied uh good flavorful hot wing sauce but not too spicy either just a lot of flavor I'll put a link to this below we're going to sprinkle a little or drizzle a little bit on here you can always add more so start off with a little bit and what we're going to do now is I turn the Pit Boss back down to about 250. it's coming down still at 290 but that'll be fine we're gonna open the lid back up and throw these on just for a couple minutes just to kind of heat that sauce up and firm it up a little bit [Music] okay we let the wings with the cyborgs buffalo sauce cook on the Pit Boss for about five minutes or so just to firm the sauce up now we got everything plated let's see how we did we got the wing dust honey barbecue Wing Cosmos Wing dust Wings over here see we got nice crispy skin on there we're gonna go ahead and take a bite and see how they taste these honey barbecue Wing dust uh wings are really good that skin came out perfectly you can see just came right away from the bone there no fat left just uh just nice clean crispy skin and delicious juicy meat good Smoky flavor I'm really surprised how much flavor you get from just a little bit of wing dust on here especially considering we didn't season them before we put them on so I was a little skeptical to be honest just to see how it would work and it came out really nice now let's go ahead and try the ones we did with the bad Byron's butt rub seasoning and the cyborgs wing sauce I'm gonna take a wing here again nice and crispy skin on these as well hmm these are really really good too good Smoky flavor good savoriness from that bad Byron's Butt Rub and that Cyborg's wing sauce is just delicious we're gonna enjoy these I hope when you guys make your Pit Boss smoked Wings you enjoy them as well if you want to get more content like this make sure to hit like And subscribe and if you want to follow along the step-by-step recipe that accompanies this video go ahead and click the link in the video description below it'll take you to madbackyard.com where you can find a whole bunch more Pit Boss recipes and resources how-to guides everything you need to get cooking on your Pit Boss this summer and thanks for watching [Music] when I'm picking out chicken wings at the store to smoke I what the heck it's like as soon as I start talking it just flies into my face it's like gnats or something makeup

Channel: Mad Backyard

Views: 111,911

Keywords: smoked chicken wings, chicken wings, smoked wings, pit boss, pellet grill chicken wings, how to smoke chicken wings, crispy chicken wings, how to smoke wings, pit boss pellet grill, smoked chicken wings recipe, smoked chicken wings pellet grill, smoked wings recipe, smoked chicken wings pit boss, crispy wings, crispy smoked chicken wings, pit boss wings, pellet grill wings, crispy smoked wings, how to make smoked chicken wings, crispy chicken wings on a pellet grill

Id: BkwK3t-sHaQ

Length: 17min 45sec (1065 seconds)

Published: Thu Jun 22 2023