Wings are an all-time BBQ favorite and perfect for sharing at tailgates, parties, and all kinds of get togethers. While slow-smoked wings are delicious, sometimes the grillmaster wants to smoke them hot and fast for a crispier texture.
Brother Ryan met up with our friend Marty Plute from Twisted Steel to cook up some double-rubbed BBQ wings, crisped at high heat on the Sear Station, and glazed in a spicy BBQ sauce for extra flavor and kick.
Here’s What’s For Dinner.
- 2-3 lbs of wings, size and type to your liking
- Butt The Kitchen Sink Rub
- Twisted Steel Steak Appeal
- Ryan’s Ragin’ BBQ Sauce
- Frank’s Red Hot Sauce
- ¼ stick of butter
- Smokin Brothers Sear Station for high-temp cooking on a pellet grill
- Make sure your wings are thawed (if frozen), rinsed, and dried to begin
- Set your Sear Station in your Smokin’ Brothers wood pellet grill, start the grill, and set it to 400°F
- In a pan or similar, lay out your wings and coat thoroughly on all sides with rub
- We then toss and press the wings together to pick up all the seasoning and to get full coverage on each wing, then set the wings aside
- In a grill-safe bowl, add the butter, 1 cup of Ryan’s Ragin BBQ Sauce, and 1/3 cup of Frank’s Red Hot
- Set your wings on the sear station for crispy skin, and set the sauce bowl on the grill directly on the grates
- Cook wings to 120°F internal temperature, then flip
- Cook wings to 160°F internal temperature, then put all wings completely in the sauce, twist and stir, and return the wings to the Sear Station
- Cook another 10-15 minutes until the sauce glazes and caramelizes
- Remove and serve with your favorite sides and dipping sauces