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Crispy Pellet Grill Chicken Wings

My secret(s) to wicked crispy chicken wings are: cornstarch, finishing at a higher internal temperature.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Dry Brine Time: 2 hours
Total Time: 2 hours 55 minutes

Ingredients

  • 1 lb chicken wings

Dry Brine (per 1 lb wings)

  • 1 tsp Diamond crystal Kosher salt or 1/2 tsp table salt
  • 1 tsp Baking Powder

Cornstarch Dredge (per 1 lb wings)

  • 2 tbsp Cornstarch

Sauce

  • 1 cup Wing Sauce (hot sauce, bbq sauce, etc.)
  • 1/2 stick unsalted butter

Instructions

  • Separate wings at joints into wingettes and drumettes, discarding wingtips (or save for stock).
  • For every 1 lb of wings, toss with 1 tsp Diamond Crystal Kosher salt and 1 tsp baking powder.
  • Place on a wire rack over a baking sheet and dry brine for at least 2 hours or overnight.
  • The next day or 2 hours later preheat pellet grill to 425F.
  • Toss wings in cornstarch (2 tbsp per 1 lb of wings) until completely coated, shaking off excess.
  • Place wings on grill in a single layer with no overlap - avoiding hot zones.
  • After 20 minutes, flip wings. If cornstarch isn't set, wait 5-10 minutes before flipping.
  • Cook another 20 minutes until browned and crispy, moving charred wings to cooler zones if needed.
  • Wings are done when internal temperature reaches 190-200F.
  • Heat 1-2 cups sauce with half stick unsalted butter on low-medium heat, stirring slowly until butter melts and incorporates.
  • Toss cooked wings in sauce and serve.

Notes

Do not use high heat when melting butter into sauce to prevent milk fat separation.