I Tried The 0-400 Method For CRISPY Smoked Chicken Wings | Ash Kickin' BBQ
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- Опубликовано: 2 июн 2024
- In today's video we are talking smoked chicken wings! More specifically we are talking the 0-400 method for smoked wings! Football season is right around the corner, so I know I will be cooking plenty of wings! Especially on my pellet grill or pellet smoker! We all love wings, and we all love wings with a nice crispy skin! So today I will be trying out a new method of smoked wings known as the 0-400º method. Basically you put the wings on a cold pellet grill or smoker, and then turn it on and set it to 400º F. After 30 minutes, you flip the smoked wings, let them cook another 30 minutes, and boom! They're done! I have to say, I really enjoyed this method for smoked wings, and I will definitely be utilizing it in the future! As always, full recipe is down below!
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
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Full Recipe:
| Ingredients |
-Chicken Wings
-Ash Kickin' BBQ Honey Chipotle Seasoning
-Northwoods Smokehouse Longhorn Range Brisket Rub
-Blues Hog 'Wild' Wing Sauce
| Instructions |
Prep:
1. Break down the chicken wings per the instructions in the video
2. Season wings with the Northwoods rub and my Ash Kickin' BBQ rub (or the rub(s) of your choice).
| Cooking |
1. Put the wings on the cold pellet grill/pellet smoker, and set the temp for 400º F, and let the wings cook for 30 minutes.
2. After 30 minutes, flip the smoked chicken wings and allow them cook for an additional 30 minutes.
3. After 30 more minutes, temp your wings to ensure they're done, and then toss them in your favorite sauce. Put them back on the smoker and let the sauce set for a few minutes.
4. Once the sauce has set, remove the wings from the pellet grill/pellet smoker, and allow them to cool for a bit.
5. Once the smoked wings have cooled, eat and enjoy your amazing 0-400 chicken wings!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Livia's Seasoning: amzn.to/43OYzbT
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#chickenwings #smokedwings #smokedchickenwings #ashkickinbbq #pelletgrillwings #buffalowings #pelletgrill #pelletsmoker #wingsrecipe 
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Edit: Yes, I know wings are considered white meat, not dark. I missspoke while filming.
For those of you wondering, and so I don’t have to answer this question repeatedly. My pellet grill doesn’t require the lid to open during start up. If yours does, put the wings on, leave the lid open, and fire it up set to 400°. After it ignites, close the lid and follow the recipe. 👍🏼
Okay I noticed that you just put it on the right side of the grill? Is there a reason why and if I wanted to fill up the whole Grill would the chicken still cook at the same time?
@@Demonpk-lb4gh I put it on the right for the camera angles. Whether or not your cooker has hot zones is something you need to figure out. Most of them do. In which cause I’d probably rotate on the flip so everything is cooking evenly. Hope that helps!
It’s was I did on sheet pan sausages & veggies… just cking!!!! “Keep that Smoke rolling”
Thanks
You are correct, though. Wings are forgiving, just like dark meat, and are better if cooked to a higher internal temp.
Team Flat, here. Loved the 0-400 video. As I'm learning, all of your videos are top shelf. Thanks for posting.
Team Flats (but I’d leave the tip on)
Think I’ll try that out Sunday 🔥🔥
Dig this idea! So simple and no warm-up pellet waste! I'll have to give this a try!
What is your method when cooking from frozen?
Some awesome wings Darrin! Definitely a drumming. Cheers!
Those knives are sharp AF. Man those wings look good too! Can't wait to try this!
Cant wait to try! Great video again!
This worked FANTASTIC! Tried this weekend! Only thing im changing is cook 30 min flip then check in 15. Mine got a little done..🙄🙄 still was tastee though! Definitely one for the cook book!
Good video, thanks. I'll be trying this soon.
I must say… your work is fantastic and I really enjoy how you fast forward through the eating part where other content creators have the mic so loud and the chewing… thank you!!!
Nice job! Team flats for sure
Tried this tonight with chicken thighs. It was slightly over a 1 hour cook but turned out amazing on my LSG pellet grill. I did use half hickory pellets and half hickory wood chips in the hopper.
Trying this now with some wings. But that does sound really good with some thighs and legs and they are on sale for .77 a lb here.
Great job man I did the same thing but I use chicken legs and only went to 375 the same amount of time turned out awesome thank you very much
Nice cutting board beautiful grain on the outer boarder wings look great to lol
Nothing better than that Ashkickin bbq rub. I have always been an SPG only guy but that rub is great on Chicken and Pork !!!
Thank you! I appreciate the kind words!
Definitely my new of of doing wings. So simple to.
Great video. Trying this method this weekend.
Awesome! Let me know what you think!
Drummies all the way thank you. And nibblin' on the tips ish alllllways tastay.
Team Flats! Thanks for sharing this simple technique 👏
You’re welcome! I’m team flats too!
Can't wait to try this in my Traeger ! Nice Vid. Thanks!
Just tried them on my Traeger. Although they looked good at the 30 minute turn, the last 30 was way too much. They were charred black. Not sure if it was the time/temp or the fact I used Meat Church Honey Hog Hot, and the sugars just burned. They temped over 200 at the hour mark. I love the Blues Hog Wing Sauce though, thanks for that. I’ll be tinkering with these for a while. Maybe 375 for 20 + 20 mins? At least if I check on them, I can pull them if they get too cooked.
Wow those Wings look incredible and VerY edible 😋🤤. I like the idea of low and slow for more smoke, not letting the Wings get too hot too soon. No fussing around everY 15 minutes or so. This going into mY playlist for sure. 👍👊. NicelY Done. Thanks for sharing. 😎🇺🇲
Thank you for the comment!
Looks great, I just got some of the Honey Chipotle BBQ and some Suckal Busters. I will be making these along with the candy bacon this Sunday. Thanks for the great video keep them coming. Terry...
Thanks for the support Terry!
Looks good. I sometimes begin with frozen wings I'd probably have to modify it a bit for those depending on their size.
i will try it in germany!!! great method!!!
Those looked amazing ! I am definitely going to give this a shot , but first I need to get my some of that Ash Kickin Honey Chipotle. Keep the videos coming brother.
Thanks for the support brother
I'm a wing freak,🤣 can't wait to try this!
Wings look great. Good job. Thanks for the rips. Where did you get those tongs? Team flats
Kind of off topic but, 0-400F reminds me of how I cook bacon. Put cold bacon on cold bacon/cookie rack (Lee Valley) and put that on a cookie sheet lined with aluminum foil for easier cleanup. Dust bacon with cayenne pepper. Put in cold oven and set it to 400F. Takes about 15-20min and I flip about 2/3 of the way through. Bacon stays nice and flat. Then the Lee Valley racks can go through the dishwasher on the top rack. Enjoy folks!
I just made these tonight and they were awesome. I never thought I could get wings like that from my pellet smoker.
Great job!
RIP Fly lol.
Wings looks great!
Lol that dang fly man
I'm going to try this the next time I do wings!
going to try it this weekend (Penn State - Iowa game!) This has got to be as good as the 3-2-1 ribs!
Heck yeah!
Ohhhh man, those look amazing!! I had my doubts about that technique when I heard about it, but after seeing you try it, I'll be doing this next time. Can't wait till my aftermarket controller comes in for my Pit Boss 1600 pro so I can try this as I wouldn't have been able to do it with my factory controller as it took over an hour just to reach 300°. Thank you for the video. Great job!!
Oh ya, Team Flats by the way!! Lol
Thanks Mark! It was a great and simple cook!
Can I do this method with large drumsticks as well? I have a little tabletop pit boss smoker
Ordered me some of your chipotle seasoning just now
Thank you so much for the support brother
I actually did this method before on accident and it was my best wings. I didn’t turn the wings and it still worked great. I was busy having cold beers and cleaning pool and forgot to check on wings.
Cold beers always get the job done!
Beer!!! 🍻
Your 85 degrees outside temp at start-up threw me off...I'm used to your old school cooks at 35 - 45 degrees. 😂
Haha! Summertime here in MN, but it was 50º when I got up at 4AM today, thanks Judge!
Gonna try this tomorrow! Do you have a video in cleaning your pellet grill? Was curious if you use anything to spray on it.
I don't have one, but I'd be happy to make one!
@AshKickinBBQ yes please!!
You just gotta keep livin' man, L-I-V-I-N. That’s what these wings make you do. 🔥🔥
FINALLY someone acknowledges the reference! CLASSIC!
I can't wait to try them on my gravity smoker...
Yes, that would be amazing!
most pellet grills you need to leave lid open tell it gets going. or they may blow up. lol
This has already been addressed in my
Pinned comment.
@@AshKickinBBQ ok thanks
Hopefully you can answer this for me. Looking for your recommendation on this method with my Traeger 34 series. My temp setting go from 375 to High (450) bypassing 400. Would you recommend I keep it at 375 for maybe a few minutes longer??
Anyone else say cheers every time before putting something in your mouth?
Yeah your mom does every time I come over 🤘🏼
I want to try this method on my Kamado Joe! Start up time takes a little longer though, so times would need to be adjusted I’m sure.
Yeah, I would temp them after the first 30 to see where they're at
Team Flats!!
Love the color of the finished wings! Dang, I forget to get with ya in Worthington about your rub, I’ll send ya a message. Look at you, is that a Jeff Rice timer you set ?……lol. One question, did you leave the door open during the initial start up ? Love that Blues Hog Wild on yardbird! Great job Darrin. Now if it just gets down to zero……lol! I saw the troll comment about 0*. Everyone is a critic ! Great process !
Thank you Kent! Haha, it was a Ricer timer! I didn't leave the door open on start up cause you don't need to on the LSG.
For more crisp you can use baking powder, or potato starch.
I’ve never been a fan of doing that. But it does work
I like this method but it never gets down to 0° here.
Whatever temp in your area-400 degree wings. Better?
@@AshKickinBBQhahaha
I live in Florida. So It’d be 100-400. 🍗
What's the flavor profile of that Blue's Hog sauce? Is it a buffalo base flavor, honey mustard or like a Carolina Gold?
buffalo base for sure. It's quite good
On start up of my Louisiana the instructions say to keep the lid open. Probably most pellet grills. How did you get away with doing these wings without the lid open on start up and without a burp of the cooker?
Not all pellet smokers require the lid to be open during startup, mine included. Traegers also don’t require it. If yours requires it, leave your lid open during start up and close it after ignition.
Was wondering the same thing about to try these today and my pit boss requires you to keep the lid open for start up. 👍🏼
Ha! Very nice timing. Here in Minnesota our local Cub Foods just put wings on sale. Definitely going to try these on Sunday. Thanks as always for these videos. I have the PitBoss Sportsman. Have a good weekend all.
I’m in Minnesota as well 😉. Thanks for the comment, and you have a great weekend as well!
@@AshKickinBBQ I love how I’ve learned from your videos as well as others comments. Keep up the smoking👍🏻
Team both
Question, Are you still using your Typhur thermometer? I saw in this video that you went back to the Mk4. Any reason? I am thinking to get the thermometer and Typhur is my favorite so far for the look and magnet that will be better in my kitchen. I do BBQ almost every weekend but not to compete.
I still do use it, but I’ve seemed to misplace it lol. I do know they had some production issues as well, I don’t know if that has been alleviated as I can’t get a response back from the company. Just being transparent with you.
@AshKickinBBQ I would like to buy the thermometer but still thinking about thermapen or Typhur and I know the good things about the thermapen but the nice design and speed for this Typhur is calling after all it will be place in my kitchen to easy access but next to my grill during weekends. What do you recommend at this moment??
Team flats!
I noticed you didn’t use cornstarch or back powder, does either make a difference with 0-400 method
Assuming you meant baking powder? I never use cornstarch or anything else like that with my wings. Cook them proper, and there’s zero need for it in my opinion.
Trying this wked Sept 2nd only question was 0-400 was you fired up smoker 0 and shut the lid… I got SGX 36 says keep lid open on fire up. What’s your op…..So keep those flys out and keep rolling smoke!!!!!
Check out my pinned comment brother. I gotchu 👍🏼
Heath Riles says “drummies are for dummies.” 😂 I like both but prefer flats.
Heath is the man! lol!
Oh yea. What was temp of drum
Would this method work for a spatchcock chicken
No, it’s not enough time
Did you have the difuser plate open
No
So we’re you doing 30 after 400 or a total of 1 hour from start to finish?
30 minutes from the moment it’s on.
What smoke did you use? Apple?
It was a blend, use what you like
What do you do with the wing tips?
Save them for making homemade stock
Oh, good call. I'll do that too. Thank you
I'd read/heard start-up smoke is "bad" smoke. Not true?
For the brief amount it will be on the meat, it’s fine.
Just set out 5 lbs of wings to try tonight.
Awesome Mark! I hope you enjoy them!
This was so easy and they were very good.
What did you use to BBQ these on?
I'm sorry, I don't understand the question
@AshKickinBBQ What smoker? It looks really nice but we only catch glimses of it in the video.
My pellet smoker (as I’m sure most do) puts out some acrid smoke for a few minutes on start up. If it’s only a few (3-6) minutes of exposure to it, would it negatively affect the flavor of the wings?
No it wouldn’t
Don't you have to worry about the start up smoke like on the pit boss
Not on this particular cooker you don’t. There’s a few where it’s recommended to have the lid open, in which case I’d recommend leaving the lid open on startup and close it once you have ignition.
True. I’ll tweak this. But good comment.
How long have you been on RUclips?
February of 2019 I believe
flats
team flat
The sauce kills the crispiness. Try leaving them naked, and then dipping in the sauce for the added flavor. Love your vids... thank you!
I thought you had to prewarm a pellet grill with the lid open or they blow up
Lol 😂. Read my pinned comment.
Guess I should of read the whole pinned comment 😂
Team flats all day can can get all the meat in one pull through your teeth 😂