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Holy Grail Wings

Updated: May 13, 2021


Serving 1 wing Cal 81 Fat 5.4g Carb 0g Protein 7.5g Fiber 0g

Have you ever wanted a delicious crispy chicken wing but you can't eat them because they are deep fried? So instead, to fulfill your wing craving, you settle for soft soggy baked wings. Don't settle any longer. We have the answer you have been seeking. These wings are called "Holy Grail Wings" for a reason! They are cooked on a pellet grill giving them a slight smoke flavor and a crispy skin that leaves you thinking there must be some mistake, these have to be deep fried. Your taste buds will sound the alarm that something deep fried has entered your mouth and you are seconds away from ruining your diet. Well, you can silence those alarms because these are 100% smoked on a pellet grill.



Chicken Wings

1 Tbsp Aluminum free Baking Powder per 12 wings

1/8 tsp Salt per 12 wings

Your favorite wing sauce



Total time - 2 hours

-Preheat your pellet grill to 250 degrees. We like to use applewood or hickory pellets for this cook.

-As your grill is preheating, place the chicken wings on a cookie sheet lined with two layers of paper towels.

-Pat the wings dry with additional paper towels. We want to remove as much liquid from the surface of the wings as possible. The more you can remove in this step the crisper your wings will be in the end.

-When your wings are dry, combine the appropriate amount of baking powder and salt. Sprinkle the mixture onto the wings, evenly coating the wings on all sides.

-Place the wings into the preheated grill and cook for 30 min.

-After 30 minutes, Raise the temperature to 425 degrees and cook for 30 minutes.

-After 30 minutes, flip the wings over and cook for an additional 30 minutes.

-The wings will be done when the outside is golden brown and crispy.

-Toss the wings in your favorite sauce and enjoy these holy grail of wings.

The Shiggin'

If you let the wings rest for 5 to 10 minutes after pulling them off the grill before you sauce them, they will be even crisper. Do not sauce the wings until you are ready to eat immediately. Letting the wings sit in sauce too long will make them soggy.

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