Pellet Smoked Chicken Wings

Dry rubbed. Pellet smoked. Cooked long enough to absorb every bit of hickory and apple wood the grill has to offer. STACKED Bacon Spicy BBQ is the finish line these wings have been running toward for forty five minutes.

Plan ahead: the wings dry out uncovered in the fridge for at least 2 hours before they hit the grill. Overnight is better.

Warning

• Refrigerating wings uncovered overnight sounds like extra work until you bite into the skin and understand immediately why you did it.
• Pellet smoke at 400°F produces a wing that has both smoke flavor and crispy skin, and that combination is not available at any restaurant near you.
• The resting step after the grill is the only thing standing between you and the best wing you've had. You will want to skip it. You should not.
• STACKED Bacon Spicy BBQ on a freshly smoked wing is a smell that will make your backyard the most popular place on the block.
• Two pounds will feel like enough until the wings hit the table, and then it becomes a math problem you didn't prepare for.

Light the pellet grill. Make more than you think you need. You already know why.