Description
The Best Ever Crispy Wings — No Deep Fryer Needed. These wings get unbelievably crispy on the grill thanks to a little bit of meat science. Baking powder dries the skin so it renders and crisps beautifully. Finished with a sticky, sweet-heat Sriracha honey garlic glaze, these wings are simple, bold, and absolutely irresistible.
Serves
6–8 people
Prep Time
10 minutes (plus overnight drying)
Cook Time
1½–2 hours
Ingredients
- 3 dozen chicken wings (about 3½–4 lbs)
- 3 tbsp baking powder
- 3 tsp fine sea salt (I used Redmond Ancient Fine Sea Salt)
Sriracha Honey Garlic Glaze
- 1 cup honey
- ⅓ cup Sriracha
- 2 tbsp minced garlic
- 1 tbsp chili powder
Instructions
1.
Dry the Wings: Remove the wings from their packaging and pat them very dry with paper towels. In a large bowl, whisk together the baking powder and salt, then toss with the wings until evenly coated. Arrange the wings on a nonstick-sprayed mesh baking rack set over a sheet pan, leaving space between each wing so air can circulate. Place the wings skin side up wherever possible. Place the wings uncovered in the refrigerator overnight. This dries the skin and helps create incredibly crispy wings when grilled.
2.
Smoke the Wings: Preheat your grill to 225°F using your favorite pellets.Place the rack of wings directly onto the grill and cook for 1 hour. If your wings are especially large, extend this step to 1½–2 hours.
3.
Crisp the Wings: Increase the grill temperature to 400°F. Continue grilling until the wings reach at least 180°F internal temperature. For extra tender wings with fully rendered fat, cook them closer to 200–205°F.
4.
Make the Glaze: In a bowl, whisk together honey, Sriracha, minced garlic, and chili powder until smooth.
5.
Toss and Serve: Transfer the hot wings to a large bowl and toss with the glaze until evenly coated. Serve immediately.
Pro Tip
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