Thank you for repeating the temps your cooking at, that is very helpful. Will be trying this recipe this week. I'm just learning my new Pitt Boss grill.
Made this for the first time last night and my wife said they're her favorite wings ever. So I'd say it's a great recipe and video. Thanks much for sharing it with everyone 🥇🥇
Maxie--your recipe is absolutely the best. One would think that the “good-ol-boys” would, at some point, figure out that you cannot!! get crispy wings without baking powder (not! baking soda) before cranking the cranking the temperature up to 400 degrees. Simply mixing about 1 tsp of baking powder to your finishing sauce will make all the difference in the world.
I just got my first smoker because I love smoked "wangs" and I will be trying it out for the first time using your technique tomorrow. I'm always so disappointed when I buy smoked wings and the skin is slimy, so I decided to try and make my own. What a treat to see this video and now I can't wait to watch your other videos!
Shaking the rub on the wings in a bag sounds so much easier and less time consuming than doing it by hand on the baking sheet like I normally do. Thank you for the tip.
Getting my Austin XL this weekend. Can you pull the wings at internal temp 150, since they're going to cook at 400 degrees for an additional 30 minutes?
Well done Mazie--good basic instruction on how to get great crispy texture on chicken wings without drenching them in multiple rubs and sauces so you will not taste the chicken!!
RUclips just happened to recommend this video to me after I smoked wings on my Traeger tonight...that's a little creepy. Either way, I'm curious to know whether or not the additional 20 mins on with sauce at 400 dries the wings out at all? I did a consistent 300 for an hour and a half and got super crispy wings straight out of the package, no paper towel dabbing or dry brining necessary. I feel like the consistent mid-temp range got me the smoke I wanted, while crisping up the skins and also staying moist.
Dang it! I've already started my batch of Buffalo wings on the Traeger for today's block party. I never thought to toss them in baking powder to help crisp them up. I'm going to have to try it your way next time. 👍
I know you state that the final cook at 400 is based on the desired crispness but but my grill goes from 375 to 450 for set temperatures. No 400 option. What would think would be a good cook time at 450?
Hello Mazie cooking at the higher temperature do you get good smoke flavor? What seasoning do you use? Where is the best place to get wings? Does frozen or unfrozen matter?
I personally think there’s plenty of smoke flavor but you could always add a smoke tube if you wanted more. I generally use frozen wings just because that’s what is available to me. They just require more time to dry out all the added juices that are put into them. So just be sure to give yourself extra time if using frozen. Seasonings are fun to experiment with on wings, I personally tend to lean toward a spicier seasoning.
we just got our new smoker pit boss and looking for rub recommendations. we do chicken pork and beef a lot. what rub did you use for this video thank you
Ive used a spice blend and added baking powder for oven baked wings and it works well. In chinese cooking for peking duck I have seen them pour boiling water onto the chicken to render fat and shrink the skin.. wonder if doing that and then patting dry, put in fridge and then baking powder spices blend would make it more crispy. For dark meat I like to take it to 175-180F, it provides (imo) better texture. At 165F for me chicken thighs/leg meat can still be a little chewy. Hopefully gonna setup my austin xl today. Bought it a week ago and havent had time due to work and also needing another hand to get the barrel onto the legs.
You made a great choice with the Austin XL! It's one of my most reliable smokers, never had a problem with it. That would be an interesting method to try on the wings! I am all about doing whatever it takes to make them crispy!
Looks great! I own the Pit Boss 3 series. Its the vertical smoker. Smoking wings tomorrow for the SB. Thanks for the video. Will be cranking mine up to 400 at the end for sure.
ya think this will work in a vertical smoker? I mean for the crisping part (if it wasn't painfully apparent). No Kroeger in my area for the sauce, but I do believe some Franks and butter will do. Any thoughts?
I don't see why it wouldn't work on the vertical but I also haven't tried. If I did I would just put them on the rack closest to the fire. As far as sauce goes definitely Frank's and butter, that would be better than the bottle even!
Great channel! New subscriber! I wonder if putting the chicken wings in a bag of rice would help draw out even more moisture. I know it works on cell phones! Let's see you do a video on that! Thanks!!!
I watched this video for the 3rd or 4th time tonight...EVERY time before making wings, just to make sure I don't forget anything. Thanx for sharing!
Thanks for watching!
I found a BBQ channel thats real and not just in it for the money. Making these tonight. Thank you
Hahah just having fun with food! Thanks for watching! I know they'll be tasty 😋
Thank you for repeating the temps your cooking at, that is very helpful. Will be trying this recipe this week. I'm just learning my new Pitt Boss grill.
Thanks for watching! You’ll get the hang of the pellet grill super fast! Let me know if you have any questions!
Ok, we've now went by this recipe twice now & it is a no fail!! I've shared everywhere!! SO GOOD!!!
Made these tonight just like you recommended. I won’t be making them any other way from now on, they were delicious!!
Awesome! I’m glad you liked them!!
Subscribed! My kind of girl, grilling out in the snow with no coat on!!
I love your recipe. Every time I make smoked chicken wings I watch your video.
Ty!
Yay! That’s why I make the videos, thanks for watching!
Used this receipt the other day and I gotta say, no lie, the best I’ve ever had
Awesome! That’s what I like to hear!
I LOVE that you said shmootz! That alone lets me know you are a trusted Midwest folk. I am currently doing your recipe on my smoker. ❤️👍🏻😁
Made this for the first time last night and my wife said they're her favorite wings ever. So I'd say it's a great recipe and video. Thanks much for sharing it with everyone 🥇🥇
Keep in mind the temperature will drop 40 degrees leaving the door open that long while you put the sauced wings back on the smoker at 400°
I made chicken on pit boss! I made drumsticks and thighs and they were the best chicken I’ve ever ate.
Nice job!
Great presentation, high quality and straight to it! Love it.
Sweet recipe I’m making them now for my wife and I. YUM!!!!!!
Thanks for checking it out!
Awesome video. I found it very helpful. The baking powder was the missing ingredient for me. Many thanks. 😊
Maxie--your recipe is absolutely the best. One would think that the “good-ol-boys” would, at some point, figure out that you cannot!! get crispy wings without baking powder (not! baking soda) before cranking the cranking the temperature up to 400 degrees. Simply mixing about 1 tsp of baking powder to your finishing sauce will make all the difference in the world.
I just got my first smoker because I love smoked "wangs" and I will be trying it out for the first time using your technique tomorrow. I'm always so disappointed when I buy smoked wings and the skin is slimy, so I decided to try and make my own. What a treat to see this video and now I can't wait to watch your other videos!
Nobody wants a slimy wing!! Thanks for watching!
Loved your video, loved your humor, and those wings look delicious!!
I've been using your method for the last 3x and they are the best wings I've had!
I love hearing that!
Those look good! And for the record, you didn't have to share. That's one persons serving!
My thoughts exactly! I could eat the whole batch. 😜
Wings are my favorite food. I'm gonna start making these myself and not go to Epic. Can't wait.....thank you!
Awesome!! Thanks for checking out the video 🤗
Shaking the rub on the wings in a bag sounds so much easier and less time consuming than doing it by hand on the baking sheet like I normally do. Thank you for the tip.
No problem! Thanks for watching!
Mazie,
Those wings looks delicious! Thank you for taking time to film, edit and post this video. Liked and subscribed.
My son and I just made the wings and they were great! Thanks for the tips on the smoker!
That’s great to hear, I’m glad you enjoyed them!
Just followed your recipe and they turned out great. Thanks for sharing.
I love hearing that! Thanks for checking it out!
Thanks for this delicious looking recipe for chicken weengs. Can't wait to try them at home, especially with that baking powder tip.
Where do you get the large sized wings? Those are big and I can only find small ones in my stores.
Getting my Austin XL this weekend.
Can you pull the wings at internal temp 150, since they're going to cook at 400 degrees for an additional 30 minutes?
Give it a try! Just make sure they're 165 before you pull them off your grill 🙂.
I love your voice and how relaxed you are.....subscribed
Thanks so much!
Well done Mazie--good basic instruction on how to get great crispy texture on chicken wings without drenching them in multiple rubs and sauces so you will not taste the chicken!!
Thanks for watching!
Followed your instructions to a T and they turned out great, thank you!
I watched a few of your videos and really love your recipes and your style! New sub here!
Thanks for being here!
Mazie’s mealtime mafia showing some love! Great recipe!
Nice video you explained it very well.. Enjoyed !
Looks great! Have you tried this recipe in addition to adding some lathered oil?
Subscribed!! Wow! Looks awesome! Gonna try this today!
Cooking em up this way as we speak. Thanks for the times and temps that super helpful
Of course! Tough to beat a smoked chicken wing!!
Those wings look amazing. I do see a small problem though. We’d need more wings at my house. They’d be gone in sixty seconds.🤗
Hahaha these definitely disappear pretty quick!! Thanks for watching!
I eat about 20 jumbo wings per serving.
Yea I wouldn’t bother heating the grill for 12 lol
Cooking these again today.
I wanta do drumsticks, I would think same prep. Using the internal temp 165 still. Any suggestions on this?
Could I use this technique to do chicken legs/thighs?
Gonna have to make this. Looked so good. Happy New Year! Gonna follow you!!
I love how you say Shhhhhmoker!!
😂😂 I’m trying your method. I let you know how they turn out
RUclips just happened to recommend this video to me after I smoked wings on my Traeger tonight...that's a little creepy.
Either way, I'm curious to know whether or not the additional 20 mins on with sauce at 400 dries the wings out at all? I did a consistent 300 for an hour and a half and got super crispy wings straight out of the package, no paper towel dabbing or dry brining necessary. I feel like the consistent mid-temp range got me the smoke I wanted, while crisping up the skins and also staying moist.
I use cornstarch to crisp up my wings. Also, I quit using baking powder that has aluminum in it. Great cook. I'm glad I came across your channel.
Hi Michael, good point about the aluminum, does the corn starch work just as well?
Yes
I do this as well. Haven’t tried the baking powder method but corn starch does the trick for sure.
Dang it! I've already started my batch of Buffalo wings on the Traeger for today's block party. I never thought to toss them in baking powder to help crisp them up. I'm going to have to try it your way next time. 👍
I know you state that the final cook at 400 is based on the desired crispness but but my grill goes from 375 to 450 for set temperatures. No 400 option. What would think would be a good cook time at 450?
Those wings looks amazing, love your personality to
Thanks for watching!
@@bbqbymazie what type of grill was that
Good tip on the baking powder
Hello Mazie cooking at the higher temperature do you get good smoke flavor? What seasoning do you use? Where is the best place to get wings? Does frozen or unfrozen matter?
I personally think there’s plenty of smoke flavor but you could always add a smoke tube if you wanted more. I generally use frozen wings just because that’s what is available to me. They just require more time to dry out all the added juices that are put into them. So just be sure to give yourself extra time if using frozen. Seasonings are fun to experiment with on wings, I personally tend to lean toward a spicier seasoning.
@@bbqbymazie what is your favorite seasoning for wings?
Outstanding recipe and techniques. Thanks for sharing your knowledge and talent. Gotta try this.
Do you find the baking powder makes the wings saltier? Do you find you have to go lighter on the rub when using baking powder?
No and no. Don’t use too much baking powder and your wings will be perfect 🤌🏼
Finally, a woman who grills outside 😀.
They look amazing, great tips for getting that crispy skin.
Thanks for watching! It's all about that crispy skin!
Great video! We're going to try this today.
Trying this method today! Quick question, did you flip your wings on the initial first hour of smoking at 250°? TIA!
Yes, flip them to get the skins crisping up evenly 😊. I’ve posted an updated video to this one too 👍🏼.
@@bbqbymazie These turned out perfect! Crispy and tender just the way I like them! Thanks again for the tips! You rock!!!👍👍😊
Cooking wings on my Traeger tomorrow for the first time -- Thanks for making this video!!
Tough to beat smoked wings!
Great video! It didn’t feel too long and the wings look great. Subscribed
Awesome! Thank you!
hahahah new drinking game ....take a sip eveytime mazie says "crispy" hahah cant wait to try this
Great Video! Thanks for braving the cold!!!
Haha thanks for watching!!
Loved the intro! Great video!
Getting ready to try her recipe on my pellet smoker. I kept on cracking up when she would say words like shhmoker or waangs lol
These look awesome, great video
Thank you!
I made some lemon pepper wings using this method. They came out PEFECT!!! Great content!!😎😎
Thanks for watching!
You seem like you'd be so much fun to hang around. Keep that energy. Could video.
Just got my new Charleston assembled today, your wings will be one of the 1st thing I cook. Looks amazing!!
Nice! Tough to beat a good smoked wing!
Wow, can't wait to try!
Well done video with methodical approach. Great job!
Thanks so much for watching!
we just got our new smoker pit boss and looking for rub recommendations. we do chicken pork and beef a lot. what rub did you use for this video thank you
killer hogs is a great rub also KOSMO has great selections
She has a hidden talent
Thank you , made my first batch last month and they turned out perfect.
Awesome!! Thanks for watching!!
We're not grillin'. We're smokin', baby!
Wings are my kids favorit, but I usually do it in my kettle Joe with high temperature, but I will try your way in my Louisiana smoker.
Both ways are great! A kettle wing is tough to beat!
Making these in the morning,thanks! 😇
Thanks for watching!
I followed your recipe and procedures using my Pitboss PBV4PS2, the wings turned out awesome!!! Thank you
Thanks for checking it out!
Curious what the baking powder does differently to the wings? Definitely going to try this way tomorrow.
It helps draw moisture out
You almost lost me when you said "ranch" lol. Going to try these, but with Blue Cheese!
I’m gonna try this on my offset! Thank you
Looks awesome!! Did you use pellets? If so what is your favorite for wings?
Gonna make these Friday!! Thanks!!!
Happy cooking!
@@bbqbymazie They turned out amazing! Thanks!
Yo! is that table an old pallet? That looks awesome! Great recipe!
I’m in Houston myself and I run into a lot of recipes living in Texas but I’m definitely trying this one🤤
They look awesome!!
Thank you!!
Great work! Those wings looks delicious!
You’re a true bbq master if you perfect a “crispy “ bbq wing 😏.
Ive used a spice blend and added baking powder for oven baked wings and it works well. In chinese cooking for peking duck I have seen them pour boiling water onto the chicken to render fat and shrink the skin.. wonder if doing that and then patting dry, put in fridge and then baking powder spices blend would make it more crispy.
For dark meat I like to take it to 175-180F, it provides (imo) better texture. At 165F for me chicken thighs/leg meat can still be a little chewy. Hopefully gonna setup my austin xl today. Bought it a week ago and havent had time due to work and also needing another hand to get the barrel onto the legs.
You made a great choice with the Austin XL! It's one of my most reliable smokers, never had a problem with it. That would be an interesting method to try on the wings! I am all about doing whatever it takes to make them crispy!
How long do you leave them in the refrigerator to dry out?
Great video! Couple of questions. How long were they in your fridge in the drying process?
An hour at least, longer will help the skin be even more crispy though!
@@bbqbymazie Cool, will do! Thank you! 😊
Hey I want to thank you that was excellent I did the recipe the chicken was so crispy delicious
That’s what I like to hear!
They look fantastic! I am going to try this for sure😎
Thanks for watching!
Another banger!!!
Finally! I'm not the only person who "cracks" a cold, diet soda while smoking meat! 😄
Can you do these on a regular grill like a Weber kettle grill? If you heat one side? 8:55 Boston
Yep you definitely can 👍🏼
Looks great! I own the Pit Boss 3 series. Its the vertical smoker. Smoking wings tomorrow for the SB. Thanks for the video. Will be cranking mine up to 400 at the end for sure.
Awesome!! Thanks for watching!
I love your content!
Thanks so much!
This recipe is great
Smart tip on warming up the sauce 👍🏻
Definitely makes a difference!
When you crank up to 400 do you go direct flame? I'm thinking probably not. Thanks
Nope I don't, but that would give them a nice char if you're into that!
ya think this will work in a vertical smoker? I mean for the crisping part (if it wasn't painfully apparent). No Kroeger in my area for the sauce, but I do believe some Franks and butter will do. Any thoughts?
I don't see why it wouldn't work on the vertical but I also haven't tried. If I did I would just put them on the rack closest to the fire. As far as sauce goes definitely Frank's and butter, that would be better than the bottle even!
These look amazing
Great channel! New subscriber! I wonder if putting the chicken wings in a bag of rice would help draw out even more moisture. I know it works on cell phones! Let's see you do a video on that! Thanks!!!