Smoked Chicken Wings on Pitboss Wood Pellet Grill for the First Time
ฝัง
- เผยแพร่เมื่อ 10 ก.ย. 2024
- Smoked Chicken Wings
Prep:
1.5lbs Split Chicken Wings
2-3 tbsp olive oil
3/4 tsp sea salt
Memphis Dust (enough to coat wings)
Mix all above ingredients in a ziploc bag
You can let the wings marinate overnight, the day or even for the time it takes you to fire up your grill
Meathead's Memphis Dust Rub
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Mix all ingredients in a bowl, save whatever not used
Cooking:
Pit Boss Apple Blend pellets
Preheat to 230-240°F
Place meat on grates
Cook until internal temperature of 170°F approx. 1 hour
Open up the broiler plate and cook until skin is crispy
Serve with some bleu cheese and enjoy!
#pitboss
#pitbossgrills
#pitbossnation
great idea taking 1 grate out and sliding the other!
Thanks! That's the only downfall to this model, there is no built in rod to slide the seae plate back and forth. I've seen others modify theirs though.
I've had the best results with the Competition Blend pellets. A word of warning if you haven't tried them yet...I've found that the Fruitwood blend have some pellets that are MUCH longer than the rest causing feed problems of the pellets. This resulted in me getting alerts on several occasions that I was low on pellets when the hopper wasn't actually low but the pellets just plain weren't flowing into the auger. Almost caused flame outs on several occasions. Almost ruined a turkey cook as a result. Good thig I was using the "Smoke It" app and got notifications on my phone about the issue saying that my hopper was empty. When actually the problem was that the pellets just weren't feeding into the auger properly. I've learned that the Fruitwood Blend require periodic stirring to make sure they feed into the auger consistently. Just a word of warning if you haven't tried them yet... And to anyone else reading this if they haven't tried them yet.
Hey thanks for the warning! I have not tried them yet, but with your review, I may not. I also haven't seen them in my area.
Those wings look great.
Today is the first time to cook wings on my pit boss
those look so good!
You have great content dear sister ❤️. Thanks for sharing your knowledge
I was wondering about the boiler plate now I know thanks
Thanks for sharing.
They look good.
Thanks! I've perfected them since this video. I'm hoping to post more soon!
Have you ever used duck fat spray to help crisp up the skin? Any cooking oil spray will work. But duck fat is very good.
No I haven't, but I also tried a batch of wings where I cooked them at 400°F and they turned out wonderfully crispy too!
very good and tasty ... so would you do the same with Chicken breasts ...and i also take skin off before on the smoker.. what's your feelings on naked (skinless) Chicken.?
Did the skin get crispy? I can't get chicken skin to crisp up .
If you're looking for crispy skin, but want the smoke flavour, I suggest put on "smoke mode" setting for 1 hour, then crank it up to 400-450°F until crispy. If you're looking for fast bbq wings, just start it at 400-450°F and cook until crispy. It's the higher temperature that crisps the skin and then you don't even have to both checking the internal temp because they will for sure be cooked all the way through. Hope this helps!
@@grillinwithv4028 I will try this . Keep doing what your doing i love the videos.
@@alanheigel5665 Thank you so much for the continued support! It really means a lot!
I would like to echo this process and add an obvious addition. If you have a mixed crowd on crispy or not just take half off after an hour then put it on high until crispy as desired. (450) or high