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Pellet Grill Chicken Wings

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Cook Time: 45 minutes


  • Pellet Grill
  • Clear Trash Bag or Storage Bag
  • Sauce Pans


  • 1 Package Three Joint Wings Roughly 14-22 wings per package makes 28-44 drumettes and wingettes
  • 16 oz Corn Starch Use a cheap brand like Walmart's Great Value


  • 4 Fl.oz. Frank's Red Hot Use more as needed
  • 9 Fl.oz. Sticky Fingers Carolina Sweet Barbecue Sauce Use more as needed
  • 1 Stick Butter Use a half stick for each type of sauce


  • Make two cuts to separate the drumette from the elbow joint and wingette from the carpal joint.
  • Put 8 oz of corn starch into a storage bag or clear plastic trash bag. Add the drumettes and wings to the corn starch bag and shake until the wings are covered.
  • Pre-heat the grill to 400 degrees Fahrenheit.
  • Once the grill is pre-heated, use tongs to place the wings on the grill grates (do not dump the bag/wings onto the grates). Avoid having the wings touch and be mindful of hot zones on your grill.
  • At roughly 20 minutes you can check the wings. At this point they should start developing a crust. Some may even appear to have be "burned" or "charred." At this point, flip the wings and wings that are too charred to the center and wings that are still light brown closer to the hot zones.
  • At roughly 40-45 minutes the wings should be done. Remove from the grill and bring inside to sauce.


  • Add 4 fl.oz. of Frank's Red Hot to one sauce pan and add 9 fl.oz. of Sticky Fingers to another. Turn the burners on and set to low.
  • Add half a stick of butter to each sauce pan. Maintain low heat to prevent milk solids from separating.
  • Stir the sauces to help the butter to melt. The sauces should have a velvet-like texture as the butter is fully incorporated.