Extra CRISPY SMOKED CHICKEN WINGS on the Masterbuilt Gravity! | How-To
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- Опубліковано 9 лют 2025
- RECIPE HERE: heygrillhey.co...
My Sauces, Rubs and Merch: heygrillhey.co...
If you’re in the mood for smoked chicken wings, why not make the best crispy smoked chicken wings ever? These wings combine the best of both worlds. You get all of that tasty smokehouse flavor but with extra delicious crispy skin!
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Did this recipe last night, it’s fantastic! Worked really well
Susie, tried so many of your recipes over the last two years. So delicious. Love smoked wings but no shame in throwing in the air fryer after smoking. Gives you all the flavor you strive for and really crisps up the skin without frying in oil. Don’t be “a’scared” of the air fryer as we see in New England
chasing the White Buffalo.
Enjoy your all videos and recipes.
You got robbed in that FN bbq show you did.
you and Todd keep them coming. thank-you
Thanks for the video. Watched about 10 you tube before making the wings. Used yours and they came out great. Can’t wait to try some of your other recipes. No rubbery skin, nice browning and crisp. Thanks. Better than any others.
I work over the skin with a propane torch near the end of the cook to render the last of the excess fat out. Works great and no baking powder flavor.
I’ve watched a few of your videos and this one convinced me to subscribe to you. You do a good job
Great tips and tricks in this video. I’ve switched a few things up from this exact cook, but I’ve based my smoked wings on this and everyone loves them. ❤
Awesome! I’ve made several of your recipes, and they have all been awesome. I’ve got a batch of these wings on the Treager right now. Halfway thru the 250 degree time. I have no doubt that they are going to be amazing. Thanks! 👍
PS. Just subscribed. 👍
Thank you for putting this up.
Thx 4 the great recipe. Great stuff.
You did it to me again. Every time I watch one of your videos, I have cravings for whatever you happen to be cooking. Todd is lucky to be your official taste tester.
Great timing of this video just before the Super Bowl.
Love your videos. Found your website years ago and have been following ever since. Keep it up 👍
I am able to achieve this on a weber kettle and a vortex accessory
same prep steps except I fill the vortex halfway with unlit charcoal and fill the rest with lit charcoal (I only use briquettes but lump would work better)
I lay the wings out around the vortex, both vents wide open, any smoker wood works
turn every 15 minutes
last 10 minutes I sauce both sides
a kirkland package of wings fills the weber grate about full so you feed a few ppl easy
I concur with your method. I use the Vortex for several different applications, but wings are a family favorite. When stoked, the Vortex resembles a mini volcano. It really works well for searing steaks also.
Hey Susie, great video as usual! Will definitely be trying this asap! Keep up the great videos.
Definitely dry them off as much as possible before starting, IMO. Great recipe! I have way more failures than successes when it comes to chicken wings. Looking forward to trying this.
Happy days 😊 the ol chook wing ding.
They look great. When the snow melts off my covered MB, I must give it a try. I was surprised at your ratio of salt to baking powder. It was 1 part salt to 7.5 parts baking powder. I always dry brine my chicken parts overnight with 3 parts salt to 1 part baking powder.
That crunch factor is on point 👌
I can't wait to make these however I live in Minneapolis and it is a bit cool this time of year. Have you ever bur your favorite brisket rub in ground beef and then smoke/grill them? Wonderful!
This was so helpful! I'm definitely making wings next!
nice and eeeeaasy..😋😋..danke fürs zeigen...
great recipe, thanks so much for sharing!!
I have been making wings exactly this way for maybe 2 years now and I am always told I make the best chicken wings
OMGeeeee that's what we're doing on the ole Silverback today.... with japa Leno poppers!!
Greetings from Nixa! I was just going to search info on how to smoke chicken wings and then I got the notification for this video. Thank you for posting it! Now I'm ready for Supper Bowl Sunday.
PS. Will this work also for drumsticks?
Great video. Awesome content. I love wings. I will be doing this very soon. Thank you
Thank you Susie I have just made the best wings ever
Looks Fantastic!!
Yum… gonna try this soon.
A nice little short cut to crispy wings! I'll put salt on them and let them sit over night in the fridge to get the skin super crispy. I'll have to try it your way.
I was watching America test kitchen and they spritzed the wings with a bit of oil to give it that air fryer crisp. I'm going to test this
Lets get started
That’s exactly how I do my wings. 250 for 45 mins and then crank it up to 450 until crispy and 175-180F. Never used the baking powder though. I think that’s a game changer. Can’t wait to try. Thx!
Can you do them in a air fryer?
My first attempt at wings on the smoker turned out rubbery. I was very disappointed and ready to call it quits for wings on the smoker. However.......this looks like it would create the texture and flavor I was hoping for the first time. Thanks for sharing.
Get a small propane torch. You can boost the rendering of the skin near the end of the cook. The skin will crackle and "spider-web' under the intense blast of heat. Don't scorch.
Can you smoke them and then finish at a higher heat later?
Hey Susie nice cook as usual. You always look like your having fun and I no you are. What model is your masterbuilt vertical feed smoker. Thanks
It's the Masterbuilt Gravity 800!
@Hey Grill Hey Thank you Susie!
Love the video. What MB do you have there? Tfs jen in south dakota
It's a Gravity Series 800
For the most part, this is the method I have been using to a lot of fanfare from friends and family. Though, I haven't used the baking powder / salt to help dry them out. I start them at 225 to 250 for around and hour on my smoker before bumping up. I bump to around 350 to 375 and keep a constant watch over them. I will touch a few to gauge if I need to bump up the temp to crisp the skin and bump it up accordingly and, again, keep a close eye. This does add a bit of char to the wings but everyone has loved them. I use Meat Church Honey Bacon BBQ rub on the wings from the beginning and sprinkle more with each flip (prob twice). This rub tastes great on its own and is great if adding buffalo sauce. I sometimes mix the rub in with a hot / spicy honey and rub with that for an extra kick.
Sounds great. You should make and post a video! 🙄
Hey Susie,
I love this and all of your videos. You guys are my go to when I fire up my grill.
I do have a question. Can you season these wings or any chicken with the baking powder and my favorite seasoning? I’m not a fan of sauces and just like to taste my favorite rub and smoke but the crispy skin is challenging in a smoker. Thanks!
For sure!!
Hey Susie! Why not just use cornstarch? We keep cornstarch on hand as we shred our own cheese. I tried this today and it had a weird bitterness. Was nice and crunchy though. Def worth refining. Love your videos btw!!!
Does your baking powder contain aluminum? If so, that’s why
@@VivaLaVixster It doesn't say aluminum in the ingredients but I'm not sure if there's another word I might not recognize as aluminum: Sodium acid pyrophosphate, sodium bicarbonate, corn starch and monocalcium phosphate
Exactly how I do my wings. And on the Masterbuilt it is a breeze!
I love smoking every thing. I’m addicted to it.
I usually go 180 for 1 hour to help get that moisture out then 350 for 45. I can eat about a million wings 🤤
Excellent,😋😋😋😋💯💯💯💯💯👌😉
Looking for some "help" with crispy chicken wings. I followed this recipe yesterday and when they were done (unsauced) they really weren't what I'd call "crispy" and all I could taste/feel was the baking powder. Suggestions? 30 minutes 2150. Up to 425 til temp hit 175+.
Should sear plate be open on the pitboss?
No. That's a quick and easy way to burn them.
Susie you’re so freakin’ cool. I’ve gotta get me a “Hey Grill Hey” T-shirt
Thank you!! They're available in the store at heygrillhey.com
Susie......GET OUT OF MY HEAD!!!!! I was just thinking about smoking some wings for the big game and along comes this!!
I will give it a shot on my Pit Boss and let you know how they come out. Thanks for the idea!!
Must be a wing type of week.
I grilled chicken tenderloins the other day. Bone in has better flavor and not dry.
"if looks are anything to go by"......says the HOT grillin' chick. Love it Bae ! Winning !
At 6:52 you should have yelled Man Down Man Down !
No one else noticed the "1 teaspoon" of salt was like 5 tablestpoons?
Why not just dip them?
Dead on the money about the skin being rubbery if you don't use this method. Thanks for the video to help out some of my friends😄
Why use baking powder instead of just corn starch? Baking powder has baking soda in it. Baking powder is baking soda, crème of tartar and corn starch.
Bakeing soda, that’s in bakeing powder changes the alkalinity (ph)of the meat makeing it easier to get the Maillard effect ( ie browning) to happen faster.
You can easily make your own bakeing powder ( recipes on the inter web) and tween it as you wish as long as there is bakeing soda and corn starch in the mix.
Bakeing soda, that’s in bakeing powder changes the alkalinity (ph)of the meat makeing it easier to get the Maillard effect ( ie browning) to happen faster.
You can easily make your own bakein powder ( recipes on the inter web) and tweek as you wish as long as there is bakeing soda and corn starch in the mix.
"Shake and smoke"
And I haalp'd!
This recipe is not on your app :(
It's there. I just searched "crispy smoked" and it was the first recipe to pop up.
@@Heygrillhey my bad :) thank you.
Do you have a typo in your recipe? 2 1/2 Tbs baking powder to 1 tsp salt? It came out horrible!
Exactly. She misspoke on the amount of salt.
Well then SHAKE AND SMOKE EM EH!
I’ll throw them on the grill after I pull them out of my electric smoker.
Susie, totally missed the shake and bake joke...
That one wing that flying to the side at about 6:53 must have been a Democrat!!
That looked like a lot more than a teaspoon of salt
Does that master built not cook evenly across the grill? WTF?
Looks like more than a teaspoon of salt
I want crispy wings. But I want sauce over them. 🫣😝