I'm ONLY Making Chicken Wings THIS WAY From Now On

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Cut the wings into parts and put them in a large bowl.
2. Pat the wings very dry with paper towels.
3. Mix the BBQ rub with the baking powder until fully combined.
4. Pour the rub over the wings and toss until they are evenly coated.
5. Arrange the wings about ½ inch apart on a rack set over a sheet tray.
6. Refrigerate uncovered for 12 to 72 hours.
7. Preheat the smoker to 225°.
8. Place the wings on the smoker grates about ½ inch apart and smoke until they reach an internal temperature of 150°.
9. Remove the wings from the smoker and rest them for 1 to 2 minutes.
10. Option A: fry the wings in batches in neutral oil at 350° for 2 minutes, or until crispy and they reach 165° internally.
11. Option B: grill the wings in batches over high heat between 450° and 550° for 1 to 2 minutes, or until lightly charred and crispy.
12. Toss the cooked wings in a large bowl with your favorite BBQ or buffalo sauce, then serve on a plate or platter.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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