Smoked and Fried Crispy Wings (Pellet Grill + Kettle Method)

This is one of those methods that just works every time.

Low and slow on the pellet grill to render the fat and build flavor… then a quick fry on the kettle to lock in that crispy, restaurant-style skin.

Finished with a buffalo garlic honey sauce that hits sweet, heat, and garlic all in one bite.

Simple process, big results.

Ingredients

Wings

• Chicken wings (party wings or whole, separated)
• Avocado oil (binder)
• Onion powder
• Garlic powder
• 16 mesh black pepper
• Cavender’s All Purpose Greek Seasoning
• Aluminum-free baking powder (light dusting)

Buffalo Garlic Honey Sauce

• 2 cups Frank’s RedHot Buffalo sauce
• 1 whole bulb garlic, chopped
• 1/2 cup honey

Instructions

1. Prep the Wings

1. Pat wings completely dry.
2. Lightly coat with avocado oil.
3. Season with onion powder, garlic powder, black pepper, Cavender’s seasoning, and a light dusting of baking powder.

2. Pellet Grill (0–400 Method)

1. Place wings on the pellet grill.
2. Start low and gradually bring the temperature up to 400°F.
3. Cook until wings are fully cooked through and the skin begins to tighten and render.

3. Prepare the Kettle for Frying

1. Set up charcoal for high heat.
2. Place a cast iron pan with oil over the coals.
3. Bring oil to approximately 375°F.

4. Fry the Wings

1. Fry wings in batches for 2–4 minutes until golden and crispy.
2. Remove and place on a rack to rest.

5. Make the Sauce

1. In a saucepan, combine buffalo sauce, chopped garlic, and honey.
2. Simmer until garlic softens and sauce slightly thickens.

6. Toss & Serve

1. Toss wings in the sauce until evenly coated.
2. Serve immediately.

Estimated Macros (Per Serving – Approx. 6 wings)

• Calories: ~480–550
• Protein: ~32–36g
• Carbohydrates: ~10–14g
• Fat: ~30–35g

Notes

• Baking powder helps dry out the skin and improves crisping during the smoke.
• Wings are already cooked before frying — the fry is just to crisp them up.
• Do not overcrowd the oil or you’ll lose temperature and crisp.
• For extra crispiness, double fry: 2–3 minutes, rest, then another 1–2 minutes.

Final Thoughts

This method is hard to beat if you’re chasing crispy wings at home.

You get the smoke flavor from the pellet grill and the texture from the fry — best of both worlds.

This is one I keep going back to.