Crispy Smoked Chicken Wings
Crisp skin starts the night before: pat the wings dry and leave them uncovered on a rack in the fridge. A light coat of duck fat and baking powder goes on before the seasoning. Smoke at 225°F, then raise the heat to 400°F to brown and crisp the skin.
Cooking Notes
Use baking powder, not baking soda. Keep the coating light; too much baking powder can taste bitter. Do not skip the overnight uncovered rest in the fridge.
1. Dry the Wings Overnight
Pat the wings completely dry with paper towels. Arrange them on a wire rack over a sheet pan and refrigerate uncovered overnight to dry the skin.
2. Coat with Duck Fat
Remove the wings from the fridge. Apply a light coating of duck fat and turn the wings to coat them.
3. Add Baking Powder and Seasoning
Lightly dust the wings with about 1 teaspoon of baking powder per pound and turn them to distribute it. Season generously with Kosmos Q Dirty Bird or your favorite chicken seasoning.
4. Smoke at 225°F
Preheat the Z Grills pellet grill to 225°F. Put the wings on the grill and smoke for 30 minutes.
5. Raise the Heat and Flip
Increase the grill temperature to 400°F and cook for another 30 minutes. Flip the wings halfway through this higher-heat stage so the skin crisps on both sides.
6. Rest Briefly and Serve
Once the wings are golden, crispy and cooked through, take them off the grill. Let them rest for a few minutes before serving.
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