Submitted by : Date Night Doins BBQ

Prep Time: 5 minutes
Cook Time: 30 minutes smoke, 30 minutes cook
Grill: Louisiana Wood Pellet Grill
Pellets: Bear Mountain Texas Mesquite


Pete’s Firehouse BBQ Sweet & Spicy Rub
Grandville’s Extra Spicy Gourmet BBQ Jam


  • I like to give the wings a tuck, it makes them a little easier to handle and I think they look better when you serve them. But, this is your call, they cook the same. After I tuck them I give them a nice dusting of Pete’s Firehouse BBQ Sweet & Spicy Rub, then onto the Louisiana Pellet Grill. I like to let them sit in the smoke for 30 minutes or so. Just enough to pick up some of that good smoke flavor. You can skip this part if you are hungry, but you’ll miss out on some fine flavor. Then, I grill them at 350 degrees (180c) for 30 minutes or so until I reach an internal temp of 165 (USDA) I like 180-190 better. The meat flakes apart real nice at 190. The last 15 minutes or so I use a brush and dab my sauce on them, flip them and sauce the other side.
  • To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Turn the “Feed Control” High and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
  • I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana Pellet Grill is an awesome smoker so use it for all the wood smoke flavor it will add to your food.
  • So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
  • After 30 minutes, turn the (Feed Control) up to 350 degrees (174c) and pull the meat off the grill. Now you can cook your sides and pick up all of the wood fired flavor from the grill. I did an hour here at 350 (174c). When the sides are about half done put your wings back onto the grill.
  • When the wings reaches an internal temp around 180 – 190 (90c) pull them off, cover and let it rest for a few minutes before serving.


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