I have used the baking powder trick on oven baked wings before and they have always come out nice and crispy. Well I tried your smoked wings recipe and they were great. The wings were super crispy and flavorful. If you are making these for kids or people who don't like spicy wings, here's a quick ranch sauce to use on them. Mix together 1/2 stick melted butter, 1 packet of ranch salad dressing, and 1/2 teaspoon rice wine vinegar. Then toss the wings in it.
I cannot thank you enough these were amazing just like fried wings. This is by far my favorite way to cook wing. I modified the spices you used a tad but I used your method. Thank you!
Awesome! well done! Will definitely give this a try. Most pellet/smoker wings recipes do not use the all important ingredient for crispness--baking powder!!!
I make these too, delish. But I use Rumford "aluminum free" baking powder, red container instead. It's still made by the clabber girl corp., just without the aluminum as a healthier choice. Yum yum!
I just followed this to the letter with my Rec Tec smoker, absolutely unreal good. That baking powder move is clutch, they couldn’t have been crispier if it was fried. Thanks for sharing. Dinner was amazing.
I leave the wings whole tips and all but I'm going to try this baking powder tip. Main reason is im kinda lazy, its easier to flip or move 1 whole in stead of 2 sections. The other reson is that one nibble of a bite of the tips is so good I keep them all to myself before bring the wings in for dinner like a my minin chicken treasure. But you are right, no one ever really makes a stock.
I have an awesome baked crispy wing recipe. I also make my own honey barbecue sauce for them. I don’t split the drum and the flat but I do cut the tip off. I squeeze them dry with paper towels and mix 1 tablespoon of baking powder with my seasonings I choose. I coat the wings in the baking powder and spice mixture and place on a plate skin side up and place in the fridge for 2 days minimum to dry out the skin. I pre heat my oven to 450 degrees. I place aluminum foil on a metal baking sheet and top it with a baking rack which I place the wings in skin side down on. I bake for 25 minutes on each side. So I bake the wings for a total of 50 minutes. I make my own honey barbecue sauce my mixing the ingredients together, bringing it to a boil and then bringing it to a simmer.
Nice video! Quick question for you. If i wanted to use some rubs, would you just put that in instead of that old bay? Also, could you marinate the chicken first and just paper towel dry and follow your recipe?
For the dry rub just make sure you get a nice coating of cornstarch or baking powder. Then just apply whatever rub you like. As far as the marinade goes I really don’t know. I’m sure the moisture will affect it.
@@RGsFood thank you for the reply! So its better to put the cornstarch or baking powder on first before the rub? Im gonna try that. My one coworker gave me an idea to try a cup of Franks red hot and a 1/4 cup or worchestersire sauce. But to get the crispy wings u need them dry.
I made these last weekend. They turned out awesome. Made them on my Yoder. Having a BBQ this weekend and I am definitely making these again. Sauce was also very good! Thanks Ryan!
Scott Coombe That’s awesome 🤘🤘. Next time I do these I’m gonna season them a lot more than I did on this video. They still came out good, but it was kind of just an experiment. That’s also cool that you made the sauce 👍
Ryan Geary yeah sauce was good. I used the honey to adjust the heat. I used the baking sheet and wire rack. After I laid them out I hit them with more seasoning.
Is baking powder better than corn starch in getting skin crispy? I've heard both, but wanted to know which one to use. Looks like baking powder works great for you.
Just curious how much baking powder to use per how much weight of wings? I tried a similar technique but I think there was too much baking powder. They were super crispy but almost gritty on the skin, I’m assuming because of too much baking powder. Thanks! This recipe looks incredible!
I would just do a light coating over the chicken. If I remember correctly, because I did this video a while back now, it wasn’t a whole lot. It will tend to clump up on there. You really don’t need that much I don’t think 👍
It actually would be better to put it in the fridge, because it would let the salt draw out moisture from the skin to make it crispy. Thanks for watching 👍
Absolutely! Try messing around with the different seasonings how you like. I just did it like that because that was the first time I’ve use the baking powder. Thanks for watching
I make smoke my own chicken wings but I use barbecue sauce and someday when I’m old enough 2 drink (I won’t drink any alcohol tho) I’m gonna by whiskey as my secret ingredient to put in my own homemade barbecue sauce just to give it so much flavor. I’ll also make my own blue cheese dip to dip them in just to take them up to the next level.
I tried the baking powder thing, but the skin turned into leather. It wasn't crispy per se. It was tough and inedible. I used salt pepper and about 2 tblspn of Clabber Girl double acting baking powder for 4 lbs of wings. Smoked on smoke mode at 250 for 30 minutes, then 300 until internal temp was 195 to 200.
Make sure your baking powder is aluminum free. You can get the kind it’s not aluminum free and it will work fine but aluminum free baking powder works best.
@@RGsFood Good to know bro, awesome video. The scratching of the knife to the wing had me at new Sub! I'll check out some more of your vids soon. Keep it up!
Ya had me until the last 10 or so seconds of the video (definitely gonna give your method a shot this weekend!)..it just really bugs the crud out of me when I see (and hear) a grown man chew with mouth open. I know you probably did it for effect, but yuck! 🫢
I have used the baking powder trick on oven baked wings before and they have always come out nice and crispy. Well I tried your smoked wings recipe and they were great. The wings were super crispy and flavorful. If you are making these for kids or people who don't like spicy wings, here's a quick ranch sauce to use on them. Mix together 1/2 stick melted butter, 1 packet of ranch salad dressing, and 1/2 teaspoon rice wine vinegar. Then toss the wings in it.
I’ll have to try that some time. Thanks for watching
Great tip using the baking powder. Those wings looked delicious! Awesome video bud!
Thanks Pit Dog! They came out better than I thought. I was surprised
I still hope someone used baking soda.
I cannot thank you enough these were amazing just like fried wings. This is by far my favorite way to cook wing. I modified the spices you used a tad but I used your method. Thank you!
vince bardo thanks for the positive feedback, I appreciate it 👍 Thanks for watching
Awesome! well done! Will definitely give this a try. Most pellet/smoker wings recipes do not use the all important ingredient for crispness--baking powder!!!
Absolutely💯 thanks for checking out the video!
I make these too, delish. But I use Rumford "aluminum free" baking powder, red container instead. It's still made by the clabber girl corp., just without the aluminum as a healthier choice. Yum yum!
Next time I'll try the aluminum free. Thanks for watching👍
I just followed this to the letter with my Rec Tec smoker, absolutely unreal good. That baking powder move is clutch, they couldn’t have been crispier if it was fried. Thanks for sharing. Dinner was amazing.
That’s awesome to hear! I’m glad it turned out good. Thanks for watching
Chef BoyRG For 45 minutes, I looked borderline competent. You’re a miracle worker, obviously.
cgriesemer 😂😂
Finally a guy who doesn’t pretend to cook stock with the tips
Haha I get tired of people saying the same stuff on videos just because they think that’s what you’re supposed to say. Thanks Adam👍
I leave the wings whole tips and all but I'm going to try this baking powder tip. Main reason is im kinda lazy, its easier to flip or move 1 whole in stead of 2 sections. The other reson is that one nibble of a bite of the tips is so good I keep them all to myself before bring the wings in for dinner like a my minin chicken treasure. But you are right, no one ever really makes a stock.
Haha. That always annoys the shit out of me. No one is doing that. Ever.
Louisiana Hot Sauce is the best Franks is overrated. Loved your Video . Getting a Yoder YS480. Outstanding Gods Blessings 🙏
Thanks! You’re gonna love the pit!
I have an awesome baked crispy wing recipe. I also make my own honey barbecue sauce for them. I don’t split the drum and the flat but I do cut the tip off. I squeeze them dry with paper towels and mix 1 tablespoon of baking powder with my seasonings I choose. I coat the wings in the baking powder and spice mixture and place on a plate skin side up and place in the fridge for 2 days minimum to dry out the skin. I pre heat my oven to 450 degrees. I place aluminum foil on a metal baking sheet and top it with a baking rack which I place the wings in skin side down on. I bake for 25 minutes on each side. So I bake the wings for a total of 50 minutes. I make my own honey barbecue sauce my mixing the ingredients together, bringing it to a boil and then bringing it to a simmer.
I know for a fact this will work. I've done it but it really smoked up my place. Smelled like wings for about 3 days.
Oh yea, Im gonna attempt your recipe now!..lol.. What's your total time for this usually? From start to dinner table.
Nice video! Quick question for you. If i wanted to use some rubs, would you just put that in instead of that old bay? Also, could you marinate the chicken first and just paper towel dry and follow your recipe?
For the dry rub just make sure you get a nice coating of cornstarch or baking powder. Then just apply whatever rub you like. As far as the marinade goes I really don’t know. I’m sure the moisture will affect it.
@@RGsFood thank you for the reply! So its better to put the cornstarch or baking powder on first before the rub? Im gonna try that.
My one coworker gave me an idea to try a cup of Franks red hot and a 1/4 cup or worchestersire sauce. But to get the crispy wings u need them dry.
I made these last weekend. They turned out awesome. Made them on my Yoder. Having a BBQ this weekend and I am definitely making these again. Sauce was also very good! Thanks Ryan!
Scott Coombe That’s awesome 🤘🤘. Next time I do these I’m gonna season them a lot more than I did on this video. They still came out good, but it was kind of just an experiment. That’s also cool that you made the sauce 👍
Ryan Geary yeah sauce was good. I used the honey to adjust the heat. I used the baking sheet and wire rack. After I laid them out I hit them with more seasoning.
I am smoking some right now. This is the first time to use baking powder. I hope I didn't use too much. Keep smoking!
I hope it comes out good 👍
Love this wing recipe. Excellent 😊
Is baking powder better than corn starch in getting skin crispy? I've heard both, but wanted to know which one to use. Looks like baking powder works great for you.
Yeah I’ve never used cornstarch, but they both work just as well. Either one should do the trick. Thanks for watching👍
Just curious how much baking powder to use per how much weight of wings? I tried a similar technique but I think there was too much baking powder. They were super crispy but almost gritty on the skin, I’m assuming because of too much baking powder. Thanks! This recipe looks incredible!
I would just do a light coating over the chicken. If I remember correctly, because I did this video a while back now, it wasn’t a whole lot. It will tend to clump up on there. You really don’t need that much I don’t think 👍
@@RGsFood awesome! Thank you so much for the quick reply! Cheers!
Ordering a smoker in a few days gonna have to make these they look killer.
Do it 💯
They came out hella good, looked freakin delicious!! 🤤🤤
Hell yea thanks! I feel like I just discovered fire by using baking powder on chicken 😂
@@RGsFood I dont cook or anything but this video kinda makes me wanna man up and buy a smoker. 🤣
DEFINITELY trying this recipe. They look great. I also noticed that you didn't sauce up all the wings, great move. I love heat, the wife doesn't. 😂
Definitely try it out! Change up the seasoning to what you like. Thanks for watching👍
Nice editing , good video.
TIMOTHY Thanks Timothy I appreciate it 👍
By the way, what type of gloves are you using?
Just some nitrile gloves I got off Amazon
Could you substitute the Old Bay with any other bbq rub you may have on hand? Just curious if the sugar in most bbq rubs would burn at 400°
You can definitely change out the rub but you’re right about the sugar. Watch out that it doesn’t burn up on you
Do you have to stick this straight in the smoker or can you wait a couple hours and stick it in the fridge
It actually would be better to put it in the fridge, because it would let the salt draw out moisture from the skin to make it crispy. Thanks for watching 👍
@@RGsFood Awesome thanks my man. I'm in the process of smoking now and I can already see a crisp to them 💪
Mike Walters Nice 👌 Hope it goes good
What pellets do you use? I never get that smoke rolling out of my 640 like that 😞. Mines always a really thin smoke.
Mine usually runs really thin also. When I jack up the temp around 400 it seems to let off more smoke. I think I was using hickory pellets. 👍👍
Thanks for the tips - trying this weekend!
Absolutely! Try messing around with the different seasonings how you like. I just did it like that because that was the first time I’ve use the baking powder. Thanks for watching
Tomorrow I’m thinking of making crispy wings in my air fryer and making a teriyaki sauce to coat them in.
Gotta give that a try.
Dooo it! Its crazy how crispy they came out
I make smoke my own chicken wings but I use barbecue sauce and someday when I’m old enough 2 drink (I won’t drink any alcohol tho) I’m gonna by whiskey as my secret ingredient to put in my own homemade barbecue sauce just to give it so much flavor. I’ll also make my own blue cheese dip to dip them in just to take them up to the next level.
Those tips could make a nice chicken stock😭😭😭
And when I make my own wing sauce I’ll use ketchup, honey, maple syrup, molasses, smoked paprika, liquid smoke, chill power, garlic powder.
I tried the baking powder thing, but the skin turned into leather. It wasn't crispy per se. It was tough and inedible. I used salt pepper and about 2 tblspn of Clabber Girl double acting baking powder for 4 lbs of wings. Smoked on smoke mode at 250 for 30 minutes, then 300 until internal temp was 195 to 200.
I just made these on my traeger and they were awesome!!! Thanks for posting the video!
No problem! Glad it came out good for you!
Now I want some wings
+Chef the Jeff Dooo it👍 they turned out awesome
Actually could add baking powder to sauce to make a rue for thicker sauce
You lost me when you cut the wing tips off...😢 Nice cook though gonna be trying this but leaving tips on of course...😁👍
Make sure your baking powder is aluminum free. You can get the kind it’s not aluminum free and it will work fine but aluminum free baking powder works best.
Thanks 👍
Is this dude a cop? Looks like one.
Haha nope not a cop. Thanks for watching!
@@RGsFood Good to know bro, awesome video. The scratching of the knife to the wing had me at new Sub! I'll check out some more of your vids soon. Keep it up!
Larry MF Johnson thanks for subbing 👍
That's what all cops say duh 😂
Bruh mix your rub first before putting it on the chicken...
Ya had me until the last 10 or so seconds of the video (definitely gonna give your method a shot this weekend!)..it just really bugs the crud out of me when I see (and hear) a grown man chew with mouth open. I know you probably did it for effect, but yuck! 🫢