Crispy Chicken Wings – Pellet Smoker – LG 900 – Keto

hey everyone’s Dave from Dave’s Ohiobarbecue today we are gonna be makingchicken wings on the pellet grill we’regonna get them crispy and we are notgoing to use any sort of coating andhe’s sort of breading nothing stickaround so there are a ton of videos outthere about how to get chicken wingscrispy on the grill right because youknow when you go to the restaurant youbuy you know some buffalo chicken wingsthey’re usually fried off in a deepfryer and that’s how they hit the skinto get crispysome people use baking soda they coatthe skin of the chicken with baking sodaand that raises the pH and dries it outso that when you grill it it tends toget a little bit more browning on it umyou have a little bit of a baking sodataste to that and some people just don’twant to use baking soda I’ve also seenpeople use cornstarchit’s almost works like a like a breadingyeah you put the cornstarch on there ithelps to dry out the skin helps to makeit a little bit crispy but then you alsohave that cornstarch flavor to contendwith what I want is I didn’t want to addany extra starch any extra carbs anyanything to chicken wings I just wantedyou know crispy chicken wings withoutthe junk on it and I don’t have a deepfryer and I’m not about to go you knowheat up a big old pot of oil in my houseto make some chicken wings I wanted toget crispy chicken wings on my pelletsmoker with that great smoke flavor andstill a really really crispy crispy likebite-through skin that’s what I waslooking for so first thing you need todo is you need to kind of treat thechicken wings I buy my chicken wingsfrozen I think they sell these big old10 or 15 pound bags at Costco they’regreat I keep two in the basement freezerthat way anytime me and my son you knoware in the mood for chicken wings I Ican whip out a bunch but when the frozengotta let them defrost so first thing Ido is I get out a big cookie sheet andI’ve got these um wire racks they sityou know about 1/4 1/2 inch above thecookie sheet put some paper towel downon the cookie sheet just to absorb someof the moisture and I lay out my chickenwings in a single air put them in thefridge and let them defrost you know acouple days ahead or you can leave themout on the counteryou’re if you’re okay with that and justlet it defrost that’s the first step anyjuices or anything that kind of drip offthe chicken any frozen ice I mean likethat they’re going to get absorbed intothe paper towel and it’s gonna help dryout the chicken once the chickensdefrosted though or if you’re startingwith just plain old defrosted chicken Istill like to keep it on this wire rackand then I like to salt my chicken wingsI mean that’s all I’m putting on thismost of these to begin with here so I’mjust gonna salt top and bottom the salthelps to kind of dry out and draw someof the moisture it eventually gets drawnback in but it also helps to dry out theskin a little bit again I’m gonna leavehim up on the wire rack put them in thefridge if you’re comfortable withputting them in the fridge uncoveredthat’s ideal because your refrigeratoris a really nice like cold dryenvironment and that’ll really help todry out the skin even more if you’re notthen just cover it with some saran wrapor if you got a bunch of stuff in yourfridge cover it with some saran wrapChuck it back into the fridge and I liketo do this at least the morning before Ithe morning of my cook so if I’m cookingthem tonight at 5:00 you know do it inthe morning sometime or you could evendo it the night before if you if youwere you know organized enough oncethese things have time for the salt toabsorb it’s time to start smoking themnow a couple ways you can go you can putsome rub on it I’m gonna put a littlebit of this pork barrel BBQ rub on justa handful of the wings just to kind ofgive them a little extra flavorand then a lot of them I’m just gonnaleave plain you can put a little pepperon there if you want but I just usuallylike the salt because I’m gonna let thesauce that we put on to the chicken wingsauce kind of do the work for me that’swhere most of the flavor comes fromanyway the wings are just there for youknow texture and chicken flavor beforewe start cooking these wings do me afavor and press that subscription buttondown there on the bottom and that littlebell too so you get notifications everytime I make a new video it would help meout significantly so for these chickenwings on the peligro it’s sort of atwo-step processI want the smoke flavor because thatjust makes everything betterand I also want the crispness so for thefirst hour of this cook I am gonna havemy smoker at 250 degrees and I’m justgonna let it smoke I’m using hickorypellets today and I’m just gonna let itgo and go and just kind of absorb thatsmoke that’s gonna do nothing for theskin if you were to just smoking withthat temperature for a couple hoursuntil they were done you would have somerubber latex coated chicken rings andthey kind of gross so after the hour at250 is gone the wings have absorbed allthe smoke they’re gonna get I’m gonnaJack that temperature up I’m gonna putit up to about 400 degrees on my smokerI really really want you know to startcooking the outside of these things butthere’s another step I like to do inaddition to that you know when you frychicken wings you’re you know you’reencasing them in oil and that’ll help inthis situation as well so what I like todo is I like to melt some unsaltedbutter I’ve heard about salt on thewings from before and before we startthis next period of cooking at 400degrees I’m gonna coat with my brushboth sides of the chicken wing just witha melted butter that butter is gonnareally help to I kind of almost do afried texture on the outside and reallycrisp up the wings now it usually takesabout an hour to get to my desireddoneness here and I tend to move thewings around a little bit becausedifferent parts of the smoker are warmerand cooler I want to be even out butbasically what you’re looking for isthis color right here when you canachieve this golden brown outside you’redone if you want to take a temperature Imean chicken wings are hard to get anaccurate temperature on but if you’llwant to take a temperature look for youknow 165 degrees on the wings but youcould pretty much rest assured as longas your wings were defrosted and you getthis gold and awesome brown color on theoutside they’re good to go now for thesauce I’m not gonna actually show youthe making of the sauce I have anothervideo that I did earlier you can link tothat up herewhere I’d show you the ingredients to mythree favorite of the flowing sauces forthese wings I’m just doing buffalo sauceand maple teriyaki on them because thoseare my kids too two favorite flavorsalso below in the description I will putthe recipe for the sauce and theinstructions on how to mix it up andeverything but once you let these coolfor a minute put the sauce on themCottam you are ready to go these aredelicioussuper crispy super bite through everyoneloves some super good and and no realextra gunk that you got to put on theretoo to change the consistency as alwaysthanks for watching make sure that yousubscribe to my channel hit thenotification bill that way every time Imake a new videoyou’ll get told about it also follow meon social media I am on Twitter andInstagram at Dave’s Ohio barbecue and Ialso have a Facebook page just go toFacebook and search Dave’s Ohio barbecueand you’ll find it I have a lot ofvideos coming out it’s starting to getwarm here in Ohio so I should be pumpingthem out pretty easy thanks for watchingI’ll see you next time[Music]