Who needs a deep fryer, when you can make FRIED & SMOKED wings on the Pellet Grill?
This is how you get crispy wings on a pellet grill!
For this recipe I gave these wings a little sprinkle of Buffalo Seasoning... but you could season them with whatever you like - or toss them in a sauce. Make this recipe your own!
Malcom Reed
Ingredients
4lbs Whole Chicken Wings
1/4 cup Grated Parmesan Cheese
1/4 cup Corn Starch
2 Tablespoons Baking Powder
-
2 Tablespoons Killer Hogs TX Brisket Rub
-
2 Tablespoons Kosmo's Buffalo Wing Dust
1 cup Sour Cream
3/4 cup Blue Plate Mayo
1 packet Hidden Valley Ranch Dip Mix
1/4 cup Frank's Red Hot Buffalo Wing Sauce
Combine ingredients in a small bowl and store covered in the refrigerator until ready to serve.
Buffalo Ranch Dipping Sauce
Directions
Remove wings from packaging and pat dry with paper towel. Place wings on a raised cooking rack over a sheet pan and allow to air dry for at least 1 hour in the refrigerator.
Preheat pellet grill to 400°F
Place grated parmesan, corn starch, baking powder, and TX Rub in a 2.5 gallon ziplock bag. Add wings and toss to coat. Place wings back on raised rack to air dry while the grill heats up.
Place the wings on the cooking grate and spray with a light coat of Duck Fat or cooking spray.
Grill for 30 minutes and spray the wings lightly one more time; continue to cook for 30 additional minutes.
Remove wings from the grill and season with Kosmo's Wing Dust and serve with Buffalo Ranch Dipping Sauce*.
