I love cooking wings on the smoker, for us in Northern Ireland chicken wings are really cheap - i mean £2 per kilo hell yes! gotta try this method come Spring mate so cheers
In Ireland you can be arrested and imprisoned for calling a girl a girl if she wants to pretend she's a boy or for not getting someone's pronouns exactly right.
LSG smokers are built to start with the lid closed, unlike some others like pitboss and such. But I've read in that instance you would keep the lid open until the startup procedure is finished and the heavy smoke dissipates. Then you would close your lid and start the 0-400 process from there.
We have used this method to good success in the past as well! I had not seen those wings at Costco previously so now I will be on the lookout! Thanks for bringing that part up too! Nice video
They are probably the best deal I’ve found so far for wings. I like them because they are pretty consistent in size, and the packaging allows me to easily freeze whatever I’m not using
We used this method tonight. They came out delicious! Used used a “blackstone” all purpose seasoning and then finished with a buffalo sauce )butter. Amazing…thanks!
Next time add your rub in the bowl after you do the oil!! So much wasted rub on your board especially with a store bought. Love me some Susie rub from HGH (especially since you have the option of making the rub yourself)! Other than that looks good.
thanks for sharing!! I can't wait to try that sauce. Me & the kids love wings. I will usually mix buffalo sauce and bbq sauce together for the kids, but i'm going to be trying this sauce recipe!
Awesome video Andrew. Thanks for sharing. I do this method and have had them a little burnt but when tossing in wing sauce it didn’t matter too much. You are the man! Enjoy your content.
Hey something I'd love to see, this vs the campchef woodwind pro. Also, a grill I've been interested in is the members mark new grill that has a fire box and how it compares to the campchef. I know the build quality isn't the same. But its 1/3 the cost so it would be neat to see how a $500 grill with a smoke box compares to a $1500 grill with a smoke box.
I do mine for 20 min. on low smoke(225) then turn it up to 350 for 20 min. flip then another 20 min. But I'll have to try this way. You have never steer me wrong .......... great video
Wings look killer as usual... The only issue I have with the 0-400 method is all pellet smokers take way different times to reach temps. Either way I'm def gunna try out your honey buffalo sauce on my normal webber kettle wings that I've perfected over the years! I'm also not a fan (at all) of redhot, so I'm excited to try a different stlyr of "buffalo" sauce on my wings
On the BBQ brethren website the sauce is referred to as the "rule of 3". Meaning equal parts sauce, honey and butter. You can tweak any ingredient to whatever ratio, but it starts with those 3. Extremely useful when trying to make up your own flavors. Also, I have a Mak grill and have been EXTREMELY jealous of the Lonestar grillz pellet cookers due to their ability to handle their wood chips along with pellets in their hopper. I can confirm that my Mak WILL NOT work with any ratio of their chips with pellets on a Mak. HOWEVER, the time it takes to reach 400 on a Lonestar is much slower that my Mak when the temps are very cold. I definitely was not expecting that! Looks like instead of replacing my Mak..... I'll just be adding a Lonestar.😂
Love your posts / very helpful Looking for a pellet or electric smoker Easy cleanup - set it forget it Campchef review was good / what smokers would you recommend
Great video but I would recommend to salt them a few hours before you smoke them, even better overnight. The difference is a much tastier product, also it would dry out the surface and should make the wings even more crispy eventually.
Let it get through those initial first few moments of the start up. Once it sounds like a jet engine you should be fine to get started with this method
Most pellet grill makers tell you to start up with the grill open to prevent explosion... Any concerns in that area? Or are people putting their wings on right after the initial startup completes? Great content, man!
The LSG in this video needs the door closed during start up. Let yours clear of the dirty smoke and then add them. I’d assume the startup process would still be going but that’s ok
Nice and simple. I usually like to brine the wings overnight before and might try this method instead for tomorrow. I have an offset charcoal smoker, MBGS, do you think the same approach could be done with the cold start?
I take that as you have the Masterbuilt Gravity Series? I would say you’ll have to monitor the time a little closer because the gravity series gets up to temp much faster than pellet grills
@@AndersonsSmokeShow, thanks, I do. My MBG definitely isn't consistent on how long it takes to warm up so I might probe a couple wings with the thermo pro quad
Nice camera work! I like both Cholula and Frank’s. But Cholula pairs better with honey in my opinion. What’s your take on that Lone Star Pellet Grill? I’m in the market for either that or a Yoder.
@@AndersonsSmokeShow You can’t go wrong with a smoker built in Texas and a WI-FI controller made in Kansas! How many racks of ribs will it fit comfortably?
The manufacturer of my pellet grill suggests that I leave the cooker open upon startup to reduce the chance of an explosion and the taste of bad smoke. Couldn't you start at a low temp, say 170F and raise it after a few minutes?
So in that case I would let it run open until it really starts to get going. Those gases and bad some is usually only at the VERY beginning of the ignition process.
Do you have an affiliate link to the grill rack in this video? I saw you had a link for another rack but I like the one you used in this video with the handles. Thanks!
Some pellet grills, yes! This particular grill needs the lid closed on, start up. If you’re looking to use this method, first follow the start up procedure specified by your grill manufacture. Typically towards the end of that start up. When you hear everything running like a jet engine You are usually OK at that point because everything is ignited and running.
If you follow up the pitboss start instructions, you will start your grill lid up. That produces a lot of "dirty" smoke? How can I utilize this method, giving concerns with the startup?
So semi stupid question...... on my camp chef the first step is start up with the lid open to avoid combustion explosion. So should we just be putting the wings on as the CC does it start up process or wait until after startup?
Not a stupid question. The LSG in this video needs the door closed during start up. Let yours clear of the dirty smoke and then add them. I’d assume the startup process would still be going but that’s ok
So, you're starting these on a cold pellet grill and letting them sit in the dirty start-up smoke? Or did I miss something at the beginning about putting them on an idle (aka not running yet) grill?
Good point, I guess I probably should’ve covered that. This pellet grill actually needs the lid closed during start up. I think pretty much every other pellet grill needs the lid open, and for those I would suggest leaving the lid open for the first minute or two to let those combustible gases, and that really thick white smoke out.
I mean this one with shipping would be closer to $5k. It's a huge expense, but for someone who cooks and smokes as much as I do, I think it's worth every penny!
Bad idea. Starting you pellet smoker with the lid down could be disastrous. Could result in an explosion. Hope no one get hurt doing that. Plenty other methods to get crisper skin.
This grill needs the lid to be closed during the ignition process, so no rules broken here. There is a disclaimer at the very top of the description about other pellet grills, and I’ve been responding to every question related to this.
Question. Aren't you suppose to start pellet grills with the lid open? I have a Woodwind Pro and don't find anything saying to do it closed. Your thoughts?
The people who invented this method have already done a video for it. Why are you? What happened to making original content..... ya know, something no one has done before?
@@bigz5262 it’s not his content. That means he took it, used it, repurposed it, etc., in order to post it… To eventually make money from it, to profit from it. If you aren’t creating your own content, you are taking it from somewhere else, someone else, which makes you a grifter, which means you are a thief.
Making crispy chicken wings or otherwise, is simple. Really tired of videos showing how. The trick is bite through skin on a smoker without being crispy
@@AndersonsSmokeShowI'm afraid I came across too harsh. Love your channel, and honestly it is the only one I trust. Apologies. I was just frustrated in my pursuit of bite through skin without being crispy
I love cooking wings on the smoker, for us in Northern Ireland chicken wings are really cheap - i mean £2 per kilo hell yes! gotta try this method come Spring mate so cheers
Wings here can get a little ridiculously priced
In Ireland you can be arrested and imprisoned for calling a girl a girl if she wants to pretend she's a boy or for not getting someone's pronouns exactly right.
Nice video. Thanks for the tip on spraying a measuring cup before measuring sticky stuff. Great idea.
That trick is gold! Works so well
Tried the sauce. A bit sweet for me. I might try 1:2 honey to hot sauce next time.
Done this before and its now my go to! Mine get knocked out in under an hour. Great supper for almost any night! Great video!
FWIW, I have extra large plastic bags, and simple toss the wings in the bag with the rub, shake it up. Works for me. Love this cook method!
Another awesome video. Digging the behind the smoker camera angle. Those wings looked amazing.
Thanks! I’ve experimented over the years with the different angles and I really like that one
I was looking for a wing recipe for this weekend and this fits the bill. Thanks for a great tip. 👍🏾
I was always told to start the grill with the cover open or the gases in the fire could go bang.
LSG smokers are built to start with the lid closed, unlike some others like pitboss and such. But I've read in that instance you would keep the lid open until the startup procedure is finished and the heavy smoke dissipates. Then you would close your lid and start the 0-400 process from there.
@@markowen7129thanks for the advice! Was also confused myself lol
Depends on the grill
We have used this method to good success in the past as well! I had not seen those wings at Costco previously so now I will be on the lookout! Thanks for bringing that part up too! Nice video
They are probably the best deal I’ve found so far for wings. I like them because they are pretty consistent in size, and the packaging allows me to easily freeze whatever I’m not using
It's always a pleasure watching your informative videos. I'll be using this method next time I do wings.
Definitely worth a try in my opinion!
0-400 is great! I use it for chicken thighs a lot too.
I haven't done that, but I'll definitely be trying that soon! That Sweet BBQ Rub is great too, you should try it😁
We used this method tonight. They came out delicious! Used used a “blackstone” all purpose seasoning and then finished with a buffalo sauce )butter. Amazing…thanks!
Nice!
Next time add your rub in the bowl after you do the oil!! So much wasted rub on your board especially with a store bought. Love me some Susie rub from HGH (especially since you have the option of making the rub yourself)! Other than that looks good.
thanks for sharing!! I can't wait to try that sauce. Me & the kids love wings. I will usually mix buffalo sauce and bbq sauce together for the kids, but i'm going to be trying this sauce recipe!
I use a wing basket for mine. That way I can flip them all at once and move it around if needed. Easier to carry also.
I’m just on a Pit boss Lexington. With the chamber being smaller than most of the smokers. I learned that 350 is better than 400 for my smoker.
Awesome video Andrew. Thanks for sharing. I do this method and have had them a little burnt but when tossing in wing sauce it didn’t matter too much. You are the man! Enjoy your content.
Thanks! he time can be adjusted based off the size, but also placement has a lot to do with it too.
Knocking on 100k. Soooo proud of you guys. And inspired to start my own grilling channel.
It’s a crazy thought! I appreciate the support!
Hey something I'd love to see, this vs the campchef woodwind pro. Also, a grill I've been interested in is the members mark new grill that has a fire box and how it compares to the campchef. I know the build quality isn't the same. But its 1/3 the cost so it would be neat to see how a $500 grill with a smoke box compares to a $1500 grill with a smoke box.
The Lone Star Grillz vs the Camp Chef is COMING SOON!
I done 0 to 400 a lot of times. Very good. I noticed different pellet grills I had to add 10 minutes to the cook time. That sauce looks legit
Thanks! Because of the size and material, this one took a little longer to get up to temp.
For honey/sticky stuff I use an adjustable measuring cup, like a plunger in a tube. Just push the entire contents out!
The oil trick is slick! Literally hahaha
Great video! Very thorough and helpful. I’m going to rock this during the March Madness tourney…
Glad it was helpful!
Made these tonight on the Traeger and they turned out excellent!
Thank you for the video! Just smoked wings for the first time and they were outstanding.
Heck yeah!
Awesome that you used Susie @heygrillhey dry rub. One of my other favorite bbq channels.
I do mine for 20 min. on low smoke(225) then turn it up to 350 for 20 min. flip then another 20 min. But I'll have to try this way. You have never steer me wrong .......... great video
This was my first go at it, and I liked the way they turned out. It will definitely depend on the size of the wings though
Nothing beats a deep fryer when it comes to wings but a little baking powder in your wing rub fixes the rubbery wings issue.
I do home brew. I do mead, wine and i may or may not have a bad ass still as well😉its a very rewarding and enjoyable hobby.
Wings look killer as usual... The only issue I have with the 0-400 method is all pellet smokers take way different times to reach temps. Either way I'm def gunna try out your honey buffalo sauce on my normal webber kettle wings that I've perfected over the years! I'm also not a fan (at all) of redhot, so I'm excited to try a different stlyr of "buffalo" sauce on my wings
I’ve had success mixing a touch of water with the cornstarch into a “slurry”, adding to the sauce then reducing into a thicker glaze
That’s a good point! It took a little finesse to get it to mix in good
great video! do you have a link for the wire rack with handles?
I would be interested also
I stole it from my Nordic ware baking sheet. Let me find a link to the whole thing
amzn.to/499IIYJ
Gotta try that recipe…..looked great!!!
Hope you enjoy
On the BBQ brethren website the sauce is referred to as the "rule of 3". Meaning equal parts sauce, honey and butter. You can tweak any ingredient to whatever ratio, but it starts with those 3. Extremely useful when trying to make up your own flavors. Also, I have a Mak grill and have been EXTREMELY jealous of the Lonestar grillz pellet cookers due to their ability to handle their wood chips along with pellets in their hopper. I can confirm that my Mak WILL NOT work with any ratio of their chips with pellets on a Mak. HOWEVER, the time it takes to reach 400 on a Lonestar is much slower that my Mak when the temps are very cold. I definitely was not expecting that! Looks like instead of replacing my Mak..... I'll just be adding a Lonestar.😂
I'm going to try this in a couple of weeks for a wing freak that's is coming over. Way to get back in the game!
Great job 👏 wings look🔥 and your sauce is killer! Cheers 🍻
Looks great! I’m going to have to try this out!!
You should!
Man.....I need the LSG in my life. Great video presentation.
I love it!
Love your posts / very helpful
Looking for a pellet or electric smoker
Easy cleanup - set it forget it
Campchef review was good / what smokers would you recommend
As to skin, I salt them the night before, then into the fridge. The skin seems to be much crispier.
I need that wire rack. Been looking for one that fits on my pellet grill.
It came with my baking sheet. This is the combo: amzn.to/499IIYJ
@@AndersonsSmokeShow thanks so much.
Great video but I would recommend to salt them a few hours before you smoke them, even better overnight. The difference is a much tastier product, also it would dry out the surface and should make the wings even more crispy eventually.
I could see that helping. I've done dry brines, and even soaked in Italian dressing before too.
That sauce sounds fantastic👍😊
If you like some sweet and heat, its great!
Camp chef requires you to keep the lid open until start up to prevent a possible backdraft. How can I adjust this recipie to accommodate that?
Let it get through those initial first few moments of the start up. Once it sounds like a jet engine you should be fine to get started with this method
Most pellet grill makers tell you to start up with the grill open to prevent explosion... Any concerns in that area? Or are people putting their wings on right after the initial startup completes? Great content, man!
The LSG in this video needs the door closed during start up. Let yours clear of the dirty smoke and then add them. I’d assume the startup process would still be going but that’s ok
Maybe the temp gauge is broken on my Pit Boss but after 15 mins it would have been at 400.
I do a similar sauce with the Chipotle Chalula
That would be good too!
Nice and simple. I usually like to brine the wings overnight before and might try this method instead for tomorrow. I have an offset charcoal smoker, MBGS, do you think the same approach could be done with the cold start?
I take that as you have the Masterbuilt Gravity Series? I would say you’ll have to monitor the time a little closer because the gravity series gets up to temp much faster than pellet grills
@@AndersonsSmokeShow, thanks, I do. My MBG definitely isn't consistent on how long it takes to warm up so I might probe a couple wings with the thermo pro quad
YES MORE CHICKEN WINGS!!!!
Hahahahah yeah buddy!
Dang those look tasty! I'm such a sucker for wings.
You and me both! If you like a little sweet heat, that honey buffalo is super easy and tasty as hell!
@@AndersonsSmokeShow I bet! I’ll need to try that for sure!
Nice camera work! I like both Cholula and Frank’s. But Cholula pairs better with honey in my opinion. What’s your take on that Lone Star Pellet Grill? I’m in the market for either that or a Yoder.
Thanks! I love the LSG, it’s build quality and performance it top of the food chain when it comes to pellet grills
@@AndersonsSmokeShow You can’t go wrong with a smoker built in Texas and a WI-FI controller made in Kansas! How many racks of ribs will it fit comfortably?
I son’t care what the FDA says I definitely will WASH THOSE WINGS
Also have you smoked any chicken breasts on your new pro smoker you got about 4 months ago?
The manufacturer of my pellet grill suggests that I leave the cooker open upon startup to reduce the chance of an explosion and the taste of bad smoke. Couldn't you start at a low temp, say 170F and raise it after a few minutes?
So in that case I would let it run open until it really starts to get going. Those gases and bad some is usually only at the VERY beginning of the ignition process.
Great video!
Thanks!
Do you have an affiliate link to the grill rack in this video? I saw you had a link for another rack but I like the one you used in this video with the handles. Thanks!
I’m wondering the same thing
Why don’t you have to keep lid open on this grill when heating up?
This smoker runs different than others. Most pellet grills require you to have the lid open during startup
Quick question. Won't pellet grills blow up (smoke explosion) if you fire them up with the lid closed?
Some pellet grills, yes! This particular grill needs the lid closed on, start up. If you’re looking to use this method, first follow the start up procedure specified by your grill manufacture. Typically towards the end of that start up. When you hear everything running like a jet engine You are usually OK at that point because everything is ignited and running.
Pretty sure they usually recommend not starting your pellet grill with the lid closed to avoid combustion.
That’s a good point, and is true for most pellet grills. This one actually needs the lid closed.
Where can I buy the wire rack?
amzn.to/499IIYJ
its from one of my baking sheets
Thanks!
I don't know if I would do that on the masterbuilt. I think you/I would get dirty smoke at the beginning. What do you think?
On the gravity series? I think the challenge would be the fact that it gets up to 400F way faster, which would affect the results
If you follow up the pitboss start instructions, you will start your grill lid up. That produces a lot of "dirty" smoke? How can I utilize this method, giving concerns with the startup?
Once that really dirty smoke clears, the start up process should be almost over. You should be good to add them then.
@AndersonsSmokeShow thank for taking time to respond, brother!
a lot easier to season them in the bowl
Have you smoked chicken breasts on this smoker and did you get a hard skin where you can peel it off?
I would check on the meat at Costco I heard rumor it's not real 😢
So semi stupid question...... on my camp chef the first step is start up with the lid open to avoid combustion explosion.
So should we just be putting the wings on as the CC does it start up process or wait until after startup?
Not a stupid question. The LSG in this video needs the door closed during start up. Let yours clear of the dirty smoke and then add them. I’d assume the startup process would still be going but that’s ok
@AndersonsSmokeShow Makes sense and that was my thought as that's some dirty smoke! Love your content! Keep it up!
So, you're starting these on a cold pellet grill and letting them sit in the dirty start-up smoke? Or did I miss something at the beginning about putting them on an idle (aka not running yet) grill?
Good point, I guess I probably should’ve covered that. This pellet grill actually needs the lid closed during start up. I think pretty much every other pellet grill needs the lid open, and for those I would suggest leaving the lid open for the first minute or two to let those combustible gases, and that really thick white smoke out.
That lonestar pellet grill is awesome. I just find it hard to justify 3k on a bbq. lol
Yeah, the price is exorbitant, so I can't help but wonder if you can do a variation of this in the oven. His ribs in the oven recipe was spectacular.
I think you could do this in the oven! I would do them on a wire rack on a baking sheet
I mean this one with shipping would be closer to $5k. It's a huge expense, but for someone who cooks and smokes as much as I do, I think it's worth every penny!
@@MoMoMyPup10 I’m going to try this in my pit boss for sure.
Bad idea. Starting you pellet smoker with the lid down could be disastrous. Could result in an explosion. Hope no one get hurt doing that. Plenty other methods to get crisper skin.
This grill needs the lid to be closed during the ignition process, so no rules broken here. There is a disclaimer at the very top of the description about other pellet grills, and I’ve been responding to every question related to this.
🤝
Where can one get the wire rack that you show in your video the one in your links is nothing like it.
it came with one of my backing sheets: amzn.to/499IIYJ
Question. Aren't you suppose to start pellet grills with the lid open? I have a Woodwind Pro and don't find anything saying to do it closed. Your thoughts?
Leave it open at the very beginning to get those gasses and thick smoke out, then you should be good
This Lone Star Grillz needs the lid closed during start up…. Opposite of most pellet grills
fya!
What smoker are you using? I was looking at the camp chef woodwind pro but here in Australia they ate like $4500 looking for something similar
That’s the Lone Star Grillz 20x42 pellet grill. $4500?!?! Holy cow!
@AndersonsSmokeShow yeah mate, sadly anything US is expensive ASF here due to MR PM's import tax
@@AndersonsSmokeShow that grill you mentioned(before shipping) is $4200...
Yeah this one is not cheap, but it’s built like a tank!
Maybe i missed it. Do u set the grill to 400f as soon as wings are put in, e.g no warm up?
Yes, hence the '0-400f' name for this recipe.
I put them on in the cold grill then started it up.
FDA makes the rules....
🤦🏾♂️
Bro. 🔥🔥🔥🙏🏼🙏🏼🙏🏼
💪🏻💪🏻💪🏻
Curious if this would work on a charcoal gravity fed smoker.......
It could but I think they cook faster. O-400 happens a lot faster on those vs a pellet grill
yo yo yo yo dawg. you dont be washin yo chickin? dat bottle of dawn be sittin on the sink fo a reason. smh
Nope 🤣
Dammit, take the sunglasses off.
It’s sunny outside. If it was cold would you ask me to take my coat off?
Lose the glasses. Look like a Tennessee fan
wings are white meat
Technically speaking yes they are… but they benefit from being treated like dark meat as they contain higher levels of fat and collagen.
The people who invented this method have already done a video for it.
Why are you?
What happened to making original content..... ya know, something no one has done before?
Because I wanted to try it myself, so why not share the experience with others?
Nobody “invented” this. People have been doing this in ovens for forever. There is no more original content
@@bigz5262 do you also steal peoples content, their ideas, their inventions and make videos about them?
@@JoelDubay lol he didn’t steal anyone’s content. Maybe it’s not an original video but it’s not their content. And no I don’t make videos
@@bigz5262 it’s not his content. That means he took it, used it, repurposed it, etc., in order to post it… To eventually make money from it, to profit from it. If you aren’t creating your own content, you are taking it from somewhere else, someone else, which makes you a grifter, which means you are a thief.
Making crispy chicken wings or otherwise, is simple. Really tired of videos showing how. The trick is bite through skin on a smoker without being crispy
It's not simple for everyone, or someone just learning. RUclips for many is a resource of information, and confidence.
@@AndersonsSmokeShowI'm afraid I came across too harsh. Love your channel, and honestly it is the only one I trust. Apologies. I was just frustrated in my pursuit of bite through skin without being crispy
What rack are you using to put your wings on?