Pellet Grilled Old Bay Chicken Wings
These Old Bay seasoned wings are grilled, then coated in a fantastic honey glaze. Absolutely delicious, and they make the perfect appetizer for cookouts, parties, and game nights. If you plan to brine the wings, simply omit the salt, or cut the salt content down by half in this recipe. Photo by: brebca/Depositphotos
- 2 pounds of chicken wings drumettes, and flats
- 1/2 cup old bay seasoning
- 2 tablespoons cornstarch
- 2 teaspoons salt
- 2 medium green onions finely chopped (garnish)
- For glaze:
- 1 cup honey
- 3 tablespoons unsalted butter
- Juice of 1 lemon
- 1/2 teaspoon old bay seasoning
- Set your pellet cooker to 375 degrees F., and let it heat up for a good 15 minutes with the lid down.
- Meanwhile, if you are brining wings, give them a gentle rinse and blot dry with paper towels.
- Combine Old Bay seasoning with cornstarch and salt (use half or omit salt completely if brining). Sprinkle the entire mixture over wings, and toss to coat well in seasoning.
- Place wings in the pellet cooker, close the lid and let it go for 35 minutes. Turn them halfway through.
- While wings are cooking, it’s time to prepare the glaze. In a small saucepan, combine honey with butter and lemon juice. Cook over medium heat, stirring until the mixture has thinned out. Add ½ teaspoon Old Bay seasoning to glaze. Remove from heat and keep warm.
- After 35 minutes:
- Place wings into an aluminum pan and pour glaze over top.
- Toss to coat, and place the entire pan back into the pellet cooker.
- Let it go for an additional 10 minutes, or until wings reach an internal temperature of between 175-180 degrees F.
- Remove wings from the cooker, and garnish with chopped green onion. Serve immediately and enjoy!
Things to think about with this recipe: Glaze: If you’d like a substitute for honey, feel free to use real maple syrup or agave nectar. It will change the flavor somewhat, but if you are dedicated to one sweetener over the other, then I say go for it. Brine: For best results, I recommended doing a quick brine for the wings. It’ll take two about 2hours; however, it’s not mandatory. You can still make some delicious wings without brining them! Doneness: The wings are technically done once they reach 165 degrees F. That doesn’t always mean that they will have that satisfying crunch. So I recommend leaving them on until they reach an internal temperature between 175-180 degrees F.