Crispy Skin Chicken Wings
Try this recipe if you want big flavour, serious crunch, and no fryer required. They’re a hit at any BBQ, tailgate, or game day spread.
Equipment
- Camp Chef XT 24 Wood Pellet Grill
- BBQ Tongs
- You Need a BBQ Cutting Board
- Baking Rack
Ingredients
- 24 each Chicken Wings drums / flats or both
- 2 tbsp Baking Powder
- 2 tbsp Yonedas White Seasoning
- 1 bottle Smoke Show Smoked Jalapeno Ranch
Instructions
- Preheat your smoker to 225°F
- Thoroughly dry chicken wings with paper towels
- Season with baking powder and Yonedas White
- Let rest 10 minutes, then place on wire rack
- Smoke at 225°F for 1 hour
- Increase smoker temp to 400°F and cook 30 more minutes
- Remove when wings are crispy and 190°F internal
- Serve hot with sauce on the side