Cut Wings into Wingettes and Drumettes

Take the wings out of the packaging and then separate the “parts” at the joints.

If you’re unsure of how to do this, here’s an article I wrote.

This recipe used 1 party pack of wings (12 wings, 24 parts)

Set Your Pellet Grill to 400F

Dredge the Wings in Cornstarch

For wings made specifically on the grill I prefer just cornstarch.

I’ve also directly compared baking powder, which I find tastes like sand and lacks the crunch.

To a bowl – or in my case, a cheap trash bag – add half a bottle of corn starch.

Then add all your wings to the bowl and completely coat the wings in the cornstarch – shake off any excess.

If you prefer to season your dredge, by all means, go for it!

Since I sauce heavily, I don’t bother.

Put Dredged Wings on the Grill

Put the dredged wings on the grill, ensuring none of them overlap.

After 20 minutes, flip the wings over – at this point the cornstarch should be set and not flaking off.

However, If when you go to flip you notice some of the cornstarch isn’t setup, wait another 5-10 minutes before flipping.

If some are more charred, move these to the center of the grill and others towards the hot zones.

After another 20 minutes, check the wings again. At this point they should be browned, and the skin should look crispy.

The entire cooking process takes 40-45 minutes.

The internal temperature you should aim for is 190F+.

Saucing the Wings

Get 1-2 cups of your favorite hot sauce or barbecue sauce and add it to a pot.

Set heat to low or medium-low.

Add a half stick of unsalted butter and use a wooden spoon to stir it into the sauce.

Incorporate this butter by melting it slowly into the sauce. Going too hot will cause the milk fat to separate.

Toss the Wings in the Sauce

Take your wings and add them to a large mixing bowl.

Take your sauce and pour the sauce over the wings and toss them in the sauce.

There you have it – crispy / crunch chicken wing perfection!