Thank you for repeating the temps your cooking at, that is very helpful. Will be trying this recipe this week. I'm just learning my new Pitt Boss grill.
Made this for the first time last night and my wife said they're her favorite wings ever. So I'd say it's a great recipe and video. Thanks much for sharing it with everyone 🥇🥇
I just got my first smoker because I love smoked "wangs" and I will be trying it out for the first time using your technique tomorrow. I'm always so disappointed when I buy smoked wings and the skin is slimy, so I decided to try and make my own. What a treat to see this video and now I can't wait to watch your other videos!
Shaking the rub on the wings in a bag sounds so much easier and less time consuming than doing it by hand on the baking sheet like I normally do. Thank you for the tip.
Maxie--your recipe is absolutely the best. One would think that the “good-ol-boys” would, at some point, figure out that you cannot!! get crispy wings without baking powder (not! baking soda) before cranking the cranking the temperature up to 400 degrees. Simply mixing about 1 tsp of baking powder to your finishing sauce will make all the difference in the world.
Dang it! I've already started my batch of Buffalo wings on the Traeger for today's block party. I never thought to toss them in baking powder to help crisp them up. I'm going to have to try it your way next time. 👍
Well done Mazie--good basic instruction on how to get great crispy texture on chicken wings without drenching them in multiple rubs and sauces so you will not taste the chicken!!
Yea but on a pit boss the firebox is in the center and it 100% is a hot spot. I got a heat deflector for mine though and it’s pretty much taken away all hot spots. It moved the hot spots to the edges which isn’t a big deal at all if you keep your meat centered
Ive used a spice blend and added baking powder for oven baked wings and it works well. In chinese cooking for peking duck I have seen them pour boiling water onto the chicken to render fat and shrink the skin.. wonder if doing that and then patting dry, put in fridge and then baking powder spices blend would make it more crispy. For dark meat I like to take it to 175-180F, it provides (imo) better texture. At 165F for me chicken thighs/leg meat can still be a little chewy. Hopefully gonna setup my austin xl today. Bought it a week ago and havent had time due to work and also needing another hand to get the barrel onto the legs.
You made a great choice with the Austin XL! It's one of my most reliable smokers, never had a problem with it. That would be an interesting method to try on the wings! I am all about doing whatever it takes to make them crispy!
TH-cam just happened to recommend this video to me after I smoked wings on my Traeger tonight...that's a little creepy. Either way, I'm curious to know whether or not the additional 20 mins on with sauce at 400 dries the wings out at all? I did a consistent 300 for an hour and a half and got super crispy wings straight out of the package, no paper towel dabbing or dry brining necessary. I feel like the consistent mid-temp range got me the smoke I wanted, while crisping up the skins and also staying moist.
Getting my Austin XL this weekend. Can you pull the wings at internal temp 150, since they're going to cook at 400 degrees for an additional 30 minutes?
Looks great! I own the Pit Boss 3 series. Its the vertical smoker. Smoking wings tomorrow for the SB. Thanks for the video. Will be cranking mine up to 400 at the end for sure.
I know you state that the final cook at 400 is based on the desired crispness but but my grill goes from 375 to 450 for set temperatures. No 400 option. What would think would be a good cook time at 450?
+1 - grilling in the snow. -1 not drinking a beer. +1 - clabber girl. +1 - I am not an official judge. +1 - use of the word "schmoking" EDIT: finished the video and , well I've been at this a long time and these look darn perfect. Subscribed.
Hello Mazie cooking at the higher temperature do you get good smoke flavor? What seasoning do you use? Where is the best place to get wings? Does frozen or unfrozen matter?
I personally think there’s plenty of smoke flavor but you could always add a smoke tube if you wanted more. I generally use frozen wings just because that’s what is available to me. They just require more time to dry out all the added juices that are put into them. So just be sure to give yourself extra time if using frozen. Seasonings are fun to experiment with on wings, I personally tend to lean toward a spicier seasoning.
I watched this video for the 3rd or 4th time tonight...EVERY time before making wings, just to make sure I don't forget anything. Thanx for sharing!
Thanks for watching!
Thank you for repeating the temps your cooking at, that is very helpful. Will be trying this recipe this week. I'm just learning my new Pitt Boss grill.
Thanks for watching! You’ll get the hang of the pellet grill super fast! Let me know if you have any questions!
Made these tonight just like you recommended. I won’t be making them any other way from now on, they were delicious!!
Awesome! I’m glad you liked them!!
Ok, we've now went by this recipe twice now & it is a no fail!! I've shared everywhere!! SO GOOD!!!
I found a BBQ channel thats real and not just in it for the money. Making these tonight. Thank you
Hahah just having fun with food! Thanks for watching! I know they'll be tasty 😋
I love your recipe. Every time I make smoked chicken wings I watch your video.
Ty!
Yay! That’s why I make the videos, thanks for watching!
Awesome video. I found it very helpful. The baking powder was the missing ingredient for me. Many thanks. 😊
Used this receipt the other day and I gotta say, no lie, the best I’ve ever had
Awesome! That’s what I like to hear!
Subscribed! My kind of girl, grilling out in the snow with no coat on!!
I LOVE that you said shmootz! That alone lets me know you are a trusted Midwest folk. I am currently doing your recipe on my smoker. ❤️👍🏻😁
Great presentation, high quality and straight to it! Love it.
Made this for the first time last night and my wife said they're her favorite wings ever. So I'd say it's a great recipe and video. Thanks much for sharing it with everyone 🥇🥇
Keep in mind the temperature will drop 40 degrees leaving the door open that long while you put the sauced wings back on the smoker at 400°
I've been using your method for the last 3x and they are the best wings I've had!
I love hearing that!
I made chicken on pit boss! I made drumsticks and thighs and they were the best chicken I’ve ever ate.
Nice job!
Wings are my favorite food. I'm gonna start making these myself and not go to Epic. Can't wait.....thank you!
Awesome!! Thanks for checking out the video 🤗
Sweet recipe I’m making them now for my wife and I. YUM!!!!!!
Thanks for checking it out!
I just got my first smoker because I love smoked "wangs" and I will be trying it out for the first time using your technique tomorrow. I'm always so disappointed when I buy smoked wings and the skin is slimy, so I decided to try and make my own. What a treat to see this video and now I can't wait to watch your other videos!
Nobody wants a slimy wing!! Thanks for watching!
Finally, a woman who grills outside 😀.
Loved your video, loved your humor, and those wings look delicious!!
Those look good! And for the record, you didn't have to share. That's one persons serving!
My thoughts exactly! I could eat the whole batch. 😜
My son and I just made the wings and they were great! Thanks for the tips on the smoker!
That’s great to hear, I’m glad you enjoyed them!
Nice video you explained it very well.. Enjoyed !
Shaking the rub on the wings in a bag sounds so much easier and less time consuming than doing it by hand on the baking sheet like I normally do. Thank you for the tip.
No problem! Thanks for watching!
Wings are my kids favorit, but I usually do it in my kettle Joe with high temperature, but I will try your way in my Louisiana smoker.
Both ways are great! A kettle wing is tough to beat!
Those wings looks amazing, love your personality to
Thanks for watching!
@@bbqbymazie what type of grill was that
Maxie--your recipe is absolutely the best. One would think that the “good-ol-boys” would, at some point, figure out that you cannot!! get crispy wings without baking powder (not! baking soda) before cranking the cranking the temperature up to 400 degrees. Simply mixing about 1 tsp of baking powder to your finishing sauce will make all the difference in the world.
Subscribed!! Wow! Looks awesome! Gonna try this today!
I love how you say Shhhhhmoker!!
😂😂 I’m trying your method. I let you know how they turn out
hahahah new drinking game ....take a sip eveytime mazie says "crispy" hahah cant wait to try this
Dang it! I've already started my batch of Buffalo wings on the Traeger for today's block party. I never thought to toss them in baking powder to help crisp them up. I'm going to have to try it your way next time. 👍
I love your voice and how relaxed you are.....subscribed
Thanks so much!
We're not grillin'. We're smokin', baby!
Just followed your recipe and they turned out great. Thanks for sharing.
I love hearing that! Thanks for checking it out!
Gonna have to make this. Looked so good. Happy New Year! Gonna follow you!!
I use cornstarch to crisp up my wings. Also, I quit using baking powder that has aluminum in it. Great cook. I'm glad I came across your channel.
Hi Michael, good point about the aluminum, does the corn starch work just as well?
Yes
I do this as well. Haven’t tried the baking powder method but corn starch does the trick for sure.
Another banger!!!
Thanks for this delicious looking recipe for chicken weengs. Can't wait to try them at home, especially with that baking powder tip.
Mazie,
Those wings looks delicious! Thank you for taking time to film, edit and post this video. Liked and subscribed.
Well done Mazie--good basic instruction on how to get great crispy texture on chicken wings without drenching them in multiple rubs and sauces so you will not taste the chicken!!
Thanks for watching!
I watched a few of your videos and really love your recipes and your style! New sub here!
Thanks for being here!
I made some lemon pepper wings using this method. They came out PEFECT!!! Great content!!😎😎
Thanks for watching!
Followed your instructions to a T and they turned out great, thank you!
Getting ready to try her recipe on my pellet smoker. I kept on cracking up when she would say words like shhmoker or waangs lol
Good tip on the baking powder
With barrel style pellet grills, my experience is that the highest heat is on the side opposite from the smokestack and not in the middle.
Yea but on a pit boss the firebox is in the center and it 100% is a hot spot. I got a heat deflector for mine though and it’s pretty much taken away all hot spots. It moved the hot spots to the edges which isn’t a big deal at all if you keep your meat centered
Cooking em up this way as we speak. Thanks for the times and temps that super helpful
Of course! Tough to beat a smoked chicken wing!!
Mazie’s mealtime mafia showing some love! Great recipe!
Cooking wings on my Traeger tomorrow for the first time -- Thanks for making this video!!
Tough to beat smoked wings!
These look awesome, great video
Thank you!
Great video! It didn’t feel too long and the wings look great. Subscribed
Awesome! Thank you!
They look awesome!!
Thank you!!
I’m gonna try this on my offset! Thank you
Making these in the morning,thanks! 😇
Thanks for watching!
Loved the intro! Great video!
Great video! We're going to try this today.
Gonna make these Friday!! Thanks!!!
Happy cooking!
@@bbqbymazie They turned out amazing! Thanks!
Ive used a spice blend and added baking powder for oven baked wings and it works well. In chinese cooking for peking duck I have seen them pour boiling water onto the chicken to render fat and shrink the skin.. wonder if doing that and then patting dry, put in fridge and then baking powder spices blend would make it more crispy.
For dark meat I like to take it to 175-180F, it provides (imo) better texture. At 165F for me chicken thighs/leg meat can still be a little chewy. Hopefully gonna setup my austin xl today. Bought it a week ago and havent had time due to work and also needing another hand to get the barrel onto the legs.
You made a great choice with the Austin XL! It's one of my most reliable smokers, never had a problem with it. That would be an interesting method to try on the wings! I am all about doing whatever it takes to make them crispy!
Just got my new Charleston assembled today, your wings will be one of the 1st thing I cook. Looks amazing!!
Nice! Tough to beat a good smoked wing!
Wow, can't wait to try!
You’re a true bbq master if you perfect a “crispy “ bbq wing 😏.
TH-cam just happened to recommend this video to me after I smoked wings on my Traeger tonight...that's a little creepy.
Either way, I'm curious to know whether or not the additional 20 mins on with sauce at 400 dries the wings out at all? I did a consistent 300 for an hour and a half and got super crispy wings straight out of the package, no paper towel dabbing or dry brining necessary. I feel like the consistent mid-temp range got me the smoke I wanted, while crisping up the skins and also staying moist.
Outstanding recipe and techniques. Thanks for sharing your knowledge and talent. Gotta try this.
I followed your recipe and procedures using my Pitboss PBV4PS2, the wings turned out awesome!!! Thank you
Thanks for checking it out!
I love your content!
Thanks so much!
Looks great! Have you tried this recipe in addition to adding some lathered oil?
Finally! I'm not the only person who "cracks" a cold, diet soda while smoking meat! 😄
Thank you , made my first batch last month and they turned out perfect.
Awesome!! Thanks for watching!!
Getting my Austin XL this weekend.
Can you pull the wings at internal temp 150, since they're going to cook at 400 degrees for an additional 30 minutes?
Give it a try! Just make sure they're 165 before you pull them off your grill 🙂.
Those wings look amazing. I do see a small problem though. We’d need more wings at my house. They’d be gone in sixty seconds.🤗
Hahaha these definitely disappear pretty quick!! Thanks for watching!
I eat about 20 jumbo wings per serving.
Yea I wouldn’t bother heating the grill for 12 lol
What is the purpose of placing in the fridge with paper towel on them? To defrost or another reason? And how long?
You seem like you'd be so much fun to hang around. Keep that energy. Could video.
Cooking these again today.
Those look amazing. I would have though cooked a couple dozen or more.
Great Video! Thanks for braving the cold!!!
Haha thanks for watching!!
She has a hidden talent
These look amazing
I’m in Houston myself and I run into a lot of recipes living in Texas but I’m definitely trying this one🤤
Hey I want to thank you that was excellent I did the recipe the chicken was so crispy delicious
That’s what I like to hear!
Looks great! I own the Pit Boss 3 series. Its the vertical smoker. Smoking wings tomorrow for the SB. Thanks for the video. Will be cranking mine up to 400 at the end for sure.
Awesome!! Thanks for watching!
Well done video with methodical approach. Great job!
Thanks so much for watching!
Yo! is that table an old pallet? That looks awesome! Great recipe!
This recipe is great
I know you state that the final cook at 400 is based on the desired crispness but but my grill goes from 375 to 450 for set temperatures. No 400 option. What would think would be a good cook time at 450?
You're awesome! Thank you!!!!
Thank you for watching 😌
Mazie you have a new sub!
Thanks for subbing!
I wanta do drumsticks, I would think same prep. Using the internal temp 165 still. Any suggestions on this?
They look amazing, great tips for getting that crispy skin.
Thanks for watching! It's all about that crispy skin!
Smart tip on warming up the sauce 👍🏻
Definitely makes a difference!
Wings look awesome, thank you for the video,
Thanks for watching!
yummy i love wings and that looks amazing thanks
Thanks for checking it out!
You almost lost me when you said "ranch" lol. Going to try these, but with Blue Cheese!
Second round today using this method, incredible! I am going to cut my final time from 30min to 20. Little less crispy
Great work! Those wings looks delicious!
Curious what the baking powder does differently to the wings? Definitely going to try this way tomorrow.
It helps draw moisture out
Where do you get the large sized wings? Those are big and I can only find small ones in my stores.
+1 - grilling in the snow. -1 not drinking a beer. +1 - clabber girl. +1 - I am not an official judge. +1 - use of the word "schmoking" EDIT: finished the video and , well I've been at this a long time and these look darn perfect. Subscribed.
WOOHOO!!! Thanks for being here!
Awesome !!! Subscribed
Thank you!
Could I use this technique to do chicken legs/thighs?
Hello Mazie cooking at the higher temperature do you get good smoke flavor? What seasoning do you use? Where is the best place to get wings? Does frozen or unfrozen matter?
I personally think there’s plenty of smoke flavor but you could always add a smoke tube if you wanted more. I generally use frozen wings just because that’s what is available to me. They just require more time to dry out all the added juices that are put into them. So just be sure to give yourself extra time if using frozen. Seasonings are fun to experiment with on wings, I personally tend to lean toward a spicier seasoning.
@@bbqbymazie what is your favorite seasoning for wings?
" I might just sit out here and eat em all" lol