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Made smoked wings last night and pretty much followed your video and the wings came out great. One thing I did differently which isn't bad...it just prolonged cook time was that I smoked at 180 for about 30 minutes before starting to turn the heat up. We wanted a bit more smokey flavor and don't have a smoke tube or smoke box yet. So far I have noticed we get a lot more smoke at 180 then we do at 220-250. Other then that we followed your instructions pretty much to the letter and the wings were awesome. Great video and thanks for all of your content. Later in the week we will be trying your smoked whole chicken video.
I'm glad I got the Pit Boss 1150. Lowe's had their black Friday sale on. They had $ 500.00 off the retail price plus FREE assembly and FREE delivery. Thanks for these informative videos.
If that works for you then keep doing it!! I would use olive oil cooking them on a ripping hot flat top griddle or cast iron or something like that so they wouldn’t stick. But for me on a pellet grill I find they have enough fat in the wings to crisp up without needing to add additional oil. Thanks for watching!
Great video and very detailed. I don't have my Traeger anymore; 15 years of constant use and the metal was flaking off. So, I invested in a charcoal grill (MGrills M16 to be exact). Love it and use only lump charcoal and wood chunks depending on what I'm cooking. Can't go wrong with Kosmo's wing dust either. I will try your method and rubs and sauce because the CFB playoffs are right around the corner. Let's get to cookin' !! 😀
My smoked wings are the best. Instead of turning up the smoker to high temp, I just transfer them or anything I smoke over to my propane grill and give them a quick sear for that great skin. Beats waiting for smoker to reach the temp only to cycle and turn it off soon after. Great meat each time. Cheers
Interesting finding. You mentioned the center being the hottest area. I was watching another video and he put biscuits all over the inside and ran it for 20 minutes or so. Then he flipped them over to see which were browning more than the others. In his smoker they were not in the center. It's a neat trick to check since all smokers aren't the same.
Exceptionally informative video for people who making buffalo wings with nice buffalo sauce is frank red hot sauce good for buffalo wings i saw many people use but you use cyberg wing sauce thanks
New to your channel and finding the videos extremely helpful. Thanks for sharing. Nearly all the other “wing” videos I have watched start & finish at much higher heat in the 350° range. At 350° they come out ok, but lack that smoke flavor. Will be trying your method this weekend. 👍🏻👍🏻
Hello, your videos are amazing. Thank you. I just purchased my new pitboss charleston pellet grill and griddle combo. Question: Do you ever put foil on the bottom for easier cleaning? Also, how often do you clean your grill?
No, I wouldn't put foil directly on or over the flame broiler because it can adhere to it with high heat and then be a mess to clean up. If you really want to limit clean up, try a wire rack over a foil lined baking sheet like we do in a lot of our pit boss videos. I do a deep clean once a season. Check out that video here: ua-cam.com/video/fDQTh4GhAj0/v-deo.html. I vacuum dust out of the bottom and wipe down the temperature probe and grease chute every 4-5 cooks, and I clean the grates and empty the ash out of fire pot every time I cook. Check out that video here: ua-cam.com/video/D85WuObxSoU/v-deo.html. Hope that helps, thanks for watching!
Hi Ashley- no you don’t have to. Yes, the old pellets will still be in the auger but they will mostly run through and burn off during the start up cycle on your next cook and then the new pellets you’ve added to the hopper will start feeding in. So no need to empty out the entire auger and re-prime just for changing pellets. Hope that helps, thanks!
Hello. Im brand new to smoking, just got a pitboss yesterday haha. Dumb question, but is it still smoking when its not in smoke mode? 225 is still considered smoking? And do you leave the flame boiler gate open or closed when you just want to smoke?
Awesome! No dumb questions! “Smoking” is technically anytime you cook with smoke but is generally done anywhere from 225-300 degrees F. Sometimes you want to finish smoked poultry at a higher temp to crisp the skin though so there are exceptions. The “Smoke” setting on your pit boss will run at 180 degrees and give you the most amount of smoke, and while it’s a great setting to start on, you’ll want to turn the temp up after a little while or you’ll never cook your food. You’ll still get smoke at other temps but notice less and less the higher you go. And keep the flame broiler door closed at all times (98% of the time), unless less you turn it up to high and want to sear burgers or steaks directly over it. Hope that helps, have fun!!
Great video, dude!! I've tried several times to get crispy wings on my Pit Boss XL with little success. I'm going to try your method tomorrow! 2 things about the Pit Boss: 1. The grate over the hopper is pretty useless. I cut out the middle on mine (makes it easier to push pellets toward the auger) or even remove it completely. 2. Remind your viewers when starting a Pit Boss, or ANY pellet grill, to open the lid. I found out the hard way it's not safe otherwise. Close the lid AFTER you start to get smoke. Otherwise I'm a happy new subscriber to your channel!!!!!!!!!!!!
Thanks so much, let us know how the wings turn out! Yes, you are 100% correct 👍 about leaving the lid open during the startup cycle. Sorry you had to learn that the hard way! We do talk about this in our how to start and season a Pit Boss video. Thanks again for watching and sharing your tips!
Okay.. wings look great!! But we have to teach you how to eat a flat!!!! Hold one end... the other end twist the two bones back and forth... then pull that joint and both bones out clean.. then devour, the end u held still has gristle. So just bite it off!!!
Hey i used this video to smoke chicken wings for the first time on a traegger tailgater. They turned out fantastic..everything you could ever want in a chicken wing but little to no smoke flavor.
Hi Mikey- thanks for watching and glad they turned out well otherwise! I might try a different brand of pellet next time. I’ve been getting better smoke flavor recently with knotty wood, lumberjack, and even expert grill brand pellets. Also check out our recent videos on using a pellet tube smoker or the one about making a firebox in a pellet grill to use wood chunks for more smoke flavor as well. Thanks!
Thanks for watching! There seem to be differing opinions on this across the web. From what I've read, straight baking soda works more intensely to crisp up the skin but can give your chicken an off flavor if you accidentally use too much. Baking powder works as well, although you do need a little more of it because it doesn't work as strongly as the straight baking soda, but the flavor is neutral. I've always used baking powder on chicken wings and whole chickens and turkeys, etc and had good results and never noticed any off flavors, but I may experiment with baking soda in the future as well. Thanks!
Baking soda should be left on overnight to "velvet" the meat and then washed off the next day -- or can be done with a "soak" of dissolved baking soda for around an hour. Adding baking powder to a dry brine/rub is a "quick and dirty" way to improve the crispiness with less preparation.
@@Shoyebi I add some into my wet brine the night before. I let it dry on a rack, with no rinse. Seems to not effect the flavor and makes it super crispy
I did exactly what he said, bad timing and it was bad temperature. Not good at all. Save your time and do another recipe, don’t cook it on 220, or cook it as long as he says. Not worth it!!! I do better cooking it on 350 to start with. Please don’t cook it like he said!!
📱 Check out our NEW FACEBOOK Page!! ➡ facebook.com/madbackyard
Make sure to FOLLOW us on FACEBOOK for more for more recipes, videos, product reviews and BBQ ideas!!
Definitely the best videos for the pellet grill community
Thanks so much! Make sure to check out our website and newsletter too for more. Madbackyard.com/subscribe
Anytime I smoke something new I’m always praying this guy has a video for it 😂. So helpful getting me introduced into smoking.
Thank you so much for watching the channel and taking the time to say that! Make sure to also check out our website and newsletter. Tons of recipes we haven't made videos for (yet). madbackyard.com/subscribe
Made smoked wings last night and pretty much followed your video and the wings came out great. One thing I did differently which isn't bad...it just prolonged cook time was that I smoked at 180 for about 30 minutes before starting to turn the heat up. We wanted a bit more smokey flavor and don't have a smoke tube or smoke box yet. So far I have noticed we get a lot more smoke at 180 then we do at 220-250. Other then that we followed your instructions pretty much to the letter and the wings were awesome. Great video and thanks for all of your content. Later in the week we will be trying your smoked whole chicken video.
That’s great to hear!! 👍 🔥
I followed your instructions exactly and made these on my Pit Boss last night. They turned out awesome, and everybody raved about them. Thank you!!
That’s great! Thanks for watching!!
I'm glad I got the Pit Boss 1150. Lowe's had their black Friday sale on. They had $ 500.00 off the retail price plus FREE assembly and FREE delivery.
Thanks for these informative videos.
Thanks for watching! That sounds like you got a great deal!
I typically use some olive oil on my wings prior to seasoning and cooking. They come out crispy enough for my liking.
If that works for you then keep doing it!! I would use olive oil cooking them on a ripping hot flat top griddle or cast iron or something like that so they wouldn’t stick. But for me on a pellet grill I find they have enough fat in the wings to crisp up without needing to add additional oil. Thanks for watching!
Looks amazing, think I will try this today, only using thighs instead of wings. Thanks for the how-to :)
Sounds delicious! Thanks for watching!
Great video, looks like a great feed for the family
Ha! These were for me...they can make their own wings!😀
@@madbackyard ha ha
Great video and very detailed. I don't have my Traeger anymore; 15 years of constant use and the metal was flaking off. So, I invested in a charcoal grill (MGrills M16 to be exact). Love it and use only lump charcoal and wood chunks depending on what I'm cooking. Can't go wrong with Kosmo's wing dust either. I will try your method and rubs and sauce because the CFB playoffs are right around the corner. Let's get to cookin' !! 😀
Thank you! Yes, try the Sybergs sauce if you like a classic creamy Buffalo sauce. It’s my favorite! There’s a link in the description.
I actually helped Komos Q with some shipping, and gave me a bunch of wing dusts as thanks, and they are by far my favorite. I highly recommend.
Looks so good 😊. Good detailed instructions.
Thank you so much!
Use the cut off bits to make stock for soup stew gravy etc
My smoked wings are the best. Instead of turning up the smoker to high temp, I just transfer them or anything I smoke over to my propane grill and give them a quick sear for that great skin. Beats waiting for smoker to reach the temp only to cycle and turn it off soon after. Great meat each time. Cheers
Interesting finding. You mentioned the center being the hottest area. I was watching another video and he put biscuits all over the inside and ran it for 20 minutes or so. Then he flipped them over to see which were browning more than the others. In his smoker they were not in the center. It's a neat trick to check since all smokers aren't the same.
It’s a fun way to get a visual because yes, all smokers and grills are different. And then you get to eat a bunch of biscuits!
Exceptionally informative video for people who making buffalo wings with nice buffalo sauce is frank red hot sauce good for buffalo wings i saw many people use but you use cyberg wing sauce thanks
Thank you! Frank’s is great too!
I have used that wing dust and it is really good.
Yeah we love it for dry rub style wings.
New to your channel and finding the videos extremely helpful. Thanks for sharing. Nearly all the other “wing” videos I have watched start & finish at much higher heat in the 350° range. At 350° they come out ok, but lack that smoke flavor. Will be trying your method this weekend. 👍🏻👍🏻
Right on! Thanks for watching! 👍
Your the real pitboss man !
Haha, thank you! 👍
Hello, your videos are amazing. Thank you. I just purchased my new pitboss charleston pellet grill and griddle combo. Question: Do you ever put foil on the bottom for easier cleaning? Also, how often do you clean your grill?
No, I wouldn't put foil directly on or over the flame broiler because it can adhere to it with high heat and then be a mess to clean up. If you really want to limit clean up, try a wire rack over a foil lined baking sheet like we do in a lot of our pit boss videos. I do a deep clean once a season. Check out that video here: ua-cam.com/video/fDQTh4GhAj0/v-deo.html. I vacuum dust out of the bottom and wipe down the temperature probe and grease chute every 4-5 cooks, and I clean the grates and empty the ash out of fire pot every time I cook. Check out that video here: ua-cam.com/video/D85WuObxSoU/v-deo.html. Hope that helps, thanks for watching!
Hello, I really appreciate that thank you. I'm learning so much from your videos. 😊
How do you keeo your grates so clean? Ive had to put foil over mine
Here’s our video: CLEAN Your Pit Boss GRATES in Minutes - NO Burn Off, NO Bristles!
ua-cam.com/video/D85WuObxSoU/v-deo.html
@@madbackyard God send! Thank you
gonna try this weekend
Thanks for watching!
Great video! Question- do you have to re-prime the auger after you change out your pellets?
Hi Ashley- no you don’t have to. Yes, the old pellets will still be in the auger but they will mostly run through and burn off during the start up cycle on your next cook and then the new pellets you’ve added to the hopper will start feeding in. So no need to empty out the entire auger and re-prime just for changing pellets. Hope that helps, thanks!
@@madbackyard perfect! I wondered if the auger would stay full, eliminating the need to reprime. This answered my question perfectly. Thank you
Thanks for watching our channel!!
Hello. Im brand new to smoking, just got a pitboss yesterday haha. Dumb question, but is it still smoking when its not in smoke mode? 225 is still considered smoking? And do you leave the flame boiler gate open or closed when you just want to smoke?
Awesome! No dumb questions! “Smoking” is technically anytime you cook with smoke but is generally done anywhere from 225-300 degrees F. Sometimes you want to finish smoked poultry at a higher temp to crisp the skin though so there are exceptions. The “Smoke” setting on your pit boss will run at 180 degrees and give you the most amount of smoke, and while it’s a great setting to start on, you’ll want to turn the temp up after a little while or you’ll never cook your food. You’ll still get smoke at other temps but notice less and less the higher you go. And keep the flame broiler door closed at all times (98% of the time), unless less you turn it up to high and want to sear burgers or steaks directly over it. Hope that helps, have fun!!
@madbackyard thank you for the Info
Video are awesome dude
Thanks so much!
Really nice job! much more directed to the “average Joe” thanks!!
Jim Rhoades, Birch Bay, WA
Glad you enjoyed it! Thanks!
Great video, dude!! I've tried several times to get crispy wings on my Pit Boss XL with little success. I'm going to try your method tomorrow!
2 things about the Pit Boss:
1. The grate over the hopper is pretty useless. I cut out the middle on mine (makes it easier to push pellets toward the auger) or even remove it completely.
2. Remind your viewers when starting a Pit Boss, or ANY pellet grill, to open the lid. I found out the hard way it's not safe otherwise. Close the lid AFTER you start to get smoke.
Otherwise I'm a happy new subscriber to your channel!!!!!!!!!!!!
Thanks so much, let us know how the wings turn out! Yes, you are 100% correct 👍 about leaving the lid open during the startup cycle. Sorry you had to learn that the hard way! We do talk about this in our how to start and season a Pit Boss video. Thanks again for watching and sharing your tips!
I’ve never had a problem in 8 years with my GMG, I just hit the button and let it do its thing until up to temp. Probably just a different system.
Nice👍🏾👍🏾👍🏾👍🏾!!
Thanks!
Okay.. wings look great!!
But we have to teach you how to eat a flat!!!!
Hold one end... the other end twist the two bones back and forth... then pull that joint and both bones out clean.. then devour, the end u held still has gristle. So just bite it off!!!
Hey i used this video to smoke chicken wings for the first time on a traegger tailgater.
They turned out fantastic..everything you could ever want in a chicken wing but little to no smoke flavor.
Hi Mikey- thanks for watching and glad they turned out well otherwise! I might try a different brand of pellet next time. I’ve been getting better smoke flavor recently with knotty wood, lumberjack, and even expert grill brand pellets. Also check out our recent videos on using a pellet tube smoker or the one about making a firebox in a pellet grill to use wood chunks for more smoke flavor as well. Thanks!
No different than doing ribs
And just like that 3 hours later he had a couple wings to eat!
😂😂😂
😂
What
Suits me! That’s beer and lawn chair time!
Try baking soda instead of baking powder.
Thanks for watching! There seem to be differing opinions on this across the web. From what I've read, straight baking soda works more intensely to crisp up the skin but can give your chicken an off flavor if you accidentally use too much. Baking powder works as well, although you do need a little more of it because it doesn't work as strongly as the straight baking soda, but the flavor is neutral. I've always used baking powder on chicken wings and whole chickens and turkeys, etc and had good results and never noticed any off flavors, but I may experiment with baking soda in the future as well. Thanks!
Baking soda should be left on overnight to "velvet" the meat and then washed off the next day -- or can be done with a "soak" of dissolved baking soda for around an hour. Adding baking powder to a dry brine/rub is a "quick and dirty" way to improve the crispiness with less preparation.
@@Shoyebi I add some into my wet brine the night before. I let it dry on a rack, with no rinse. Seems to not effect the flavor and makes it super crispy
Just found the channel
I can tell you smoke meat but it isn't your life. 🤝👍
Ha! No, its not, but it's a fun hobby for sure, thanks for watching!
Trimming the fat off of chicken wings, that's not ok. Turn in your man card!
I did exactly what he said, bad timing and it was bad temperature. Not good at all. Save your time and do another recipe, don’t cook it on 220, or cook it as long as he says. Not worth it!!! I do better cooking it on 350 to start with. Please don’t cook it like he said!!
Idk what you did, but I've done wings this way several times and they've always turned out awesome
Turned a 5 minute video into 10 minutes talking way to much
Sounds good man but I am a flat kind of guy
Meaning wing flats or flat top griddle?
Too long....