Crispy Smoked Chicken Drumettes
INGREDIENTS
- 5 lbs Chicken Wings (we used drumettes)
- 2 ½ Tablespoons Baking Powder
- 1 teaspoon Salt
- Seasonings or Sauces of Choice
- We used The Bearded Butchers Zesty Lime & Blues Hog WILD Wing Sauce
DIRECTIONS
DIRECTIONS FOR THE SMOKER GRILL
- Preheat the grill to 250 F.
- Dry the chicken wings thoroughly on all sides with a paper towel. Place them in a ziploc bag.
- Add the Baking Powder and salt to the wings. Close the bag, and toss to coat evenly.
- Place the wings directly on the grill or use grilling racks.
- Smoke for 30 mins.
- After 30 mins, increase the heat to 425 F and continue cooking until the wings reach an internal temperature of *170-175 F. You can rotate or flip the wings as needed to cook evenly and to avoid any hot spots on the grill.
- Once the internal temperature is reached, removed the wings and toss with your favourite seasonings and sauces.
*Internal Temperature – although the recommended internal temperature for chicken is 165 F, we prefer to cook them a bit hotter as it allows the meat to pull away from the bone a bit easier and gives it a bit of a better texture.
INGREDIENTS
DIRECTIONS FOR THE PROPANE GRILL on INDIRECT HEAT
- Preheat the grill to 425 F.
- Prepare as above – items 2 through 4
- Grill over INDIRECT HEAT for 15-20 mins or until the internal temperature reaches *170-175 F – flipping every 3-5 mins to ensure they cook evenly.