It shouldn’t surprise you when I share that pellet grills are one of the absolute cookers to smoke a turkey.  Do it right and the flavor will come out perfectly, the bird tender, and the meat will have the perfect amount of smokey taste in every bite.

Maybe it’s Thanksgiving and you’re trying to make sure you deliver the goods to family and friends.  Or maybe turkey just sounded like a great addition to your weekend BBQ spread.  Either way, we’ve got you covered.

In this article, we’ve created a complete guide to pellet grill turkey.  We’ll share our recipe along with some pellet grill knowledge and tips to help you get the absolute most out of your turkey.

A Quick Note on Pellet Grills – And Why They’re Perfect for Turkey

If you’ve made it to this pellet grill turkey recipe, I probably don’t need to sell you what makes pellet grills so great. But it’s worth pointing out a few specific attributes of the pellet grill that make them the perfect vessel to prepare a turkey in.

First and foremost, these cookers have a temperature range that can steadily hold low heat for extended periods – which is exactly why you want to smoke meat low and slow.  Most pellet grills can easily hold temperatures as low as 200°F.

Second, pellet grills are set and forget it style of smokers.  All you have to do to get your grill fired up is turn a dial on your control panel.  It’s as simple as that to get your cook started!  There’s no need to mess around with building and babysitting a fire.

Pellet grills also work as convection style cookers with an indirect heating method – which ultimately leads to evenly cooked results without having to rotate your bird throughout the cook.

Last, but certainly not least, is that these grills will deliver some pretty incredible flavor to your food.  Wood pellets are the fuel source for these grills, and they impart delicious smokey flavor onto your turkey.

Our top recommendation for turkey is cherry pellets – but if you’re stuck deciding which type of wood pellets to use with your turkey smoke, check out our resource on the best wood for smoking turkey to help you decide.

Things You’ll Need for Smoked Turkey

Here is everything you’ll need to get started on your pellet grill turkey:

• A turkey – ideally 12-15 pounds and fully thawed.
• Wood pellets – if you own a pellet grill, odds are you have plenty of pellets around.  Just make sure you have enough to get you through a 6-8 hour smoke.
• Probe meat thermometer – the only way you’ll know for sure when your bird is done is by measuring the meat’s internal temperature.
• Foil drip pan – this will help catch the turkey’s juicy drippings and also ensure that your cooking chamber remains moist during the smoke.  A water pan isn’t 100% necessary but it will add extra moisture to your cook.
• Butcher twine – this is optional, but it will allow for you to tie up the legs for better presentation and to minimize the risk of burning the edge parts of your turkey.

Preparing the Turkey

To make things easier, I’d recommend buying a pre-brined turkey.  Most store-bought turkeys are pre-brined as this helps to keep the bird moist while it cooks.

If you prefer to brine the turkey yourself, that’s no problem!  Just be sure to allow extra time for the turkey to properly soak in a brine.

From there, I like to apply a rub to the turkey to add extra flavor.  The rub in our recipe later in this article is a fairly traditional Thanksgiving turkey rub, but I’d also recommend sweet rubs.  These work particularly well with a smoked turkey recipe that will result in some pretty tasty sweet and smokey results.

Here is a step-by-step look at what you need to do before placing your bird on the pellet grill:

• Defrost your turkey.  The only way to safely defrost a turkey is to put it in the fridge well before cooking day.  As a rule of thumb, you should plan to thaw it in the fridge for 24 hours for every 4 to 5 pounds of bird.
• After the turkey has thawed, remove it from any packaging and remove the giblets and the neck from the inside cavity.  If you brine your turkey, be sure to wash the outside of the bird with cold water.
• Pat down the outside of the turkey with paper towels.
• Tie the legs together, then tuck the wings behind the bird’s shoulder joints.
• Rub the outside of the turkey with an olive oil or melted butter base, followed by your rub.

From here, your turkey is ready to go on the pellet grill!

To Stuff or Not to Stuff?

I personally don’t think a pellet grill turkey needs stuffing, but you certainly can if you want to.

The key is to make sure you don’t overdo it.  If you pack the stuffing in too tight, you might run into a bad situation where the stuffing doesn’t reach a safe temperature to consume by the time your turkey has finished cooking.

Less is more when stuffing a pellet grill turkey – place a small enough amount in the cavity that plenty of air can still circulate while it cooks.

Getting the Bird on the Grill

Preheat your pellet grill to 225°F.  If your grill has a smoke setting, I like to set the smoke intensity to somewhere in between high and low for turkey.

After it’s nice and rubbed down and your grill has come to temperature, you can proceed with placing the bird on the grill grates.  If your grill has two tiers of grates, place the turkey on the top grate and an aluminum drip pan underneath it on the bottom grate.  You can fill the pan with 2-3 cups of water or apple cider vinegar to help keep the chamber extra moist.

If your grill only has one grate level, no worries!  Place your turkey on the grill and your aluminum pan alongside the bird – this will still help with moisture levels as the cook goes on.

From there, insert a probe meat thermometer into the centermost point of the turkey breast so you can monitor the internal temperature as the cook progresses.

When Is Turkey Ready to Come Off Of the Pellet Grill?

As a general rule of thumb, you can plan on smoking your turkey for about 30 minutes per each pound it weighs.  So for example, a 12-pound bird will spend approximately 6 hours cooking.

But really, the turkey is ready to come off of the grates once it’s reached a safe internal temperature.  Turkey is done once it reaches an internal temperature of 165°F.  It should measure at least this temperature at all of the deepest sections of meat before it’s ready to come off.

I like to start measuring the internal temperature about an hour before I expect the turkey to be finished – from there, I check every 15 minutes or so to make sure I take it off the grill at the optimal time.

Final Touches for Your Pellet Grill Turkey

After your bird comes off of the grill, you’ll want to let it rest for about 15-20 minutes before you carve into it.  When meat cooks, the juices all concentrate to the centermost sections of the meat, so this rest time allows for the fibers to relax and redistribute moisture evenly throughout the meat.

Once it’s rested, it’s time to carve it up!  Carve into slices and serve on a serving platter alongside your Thanksgiving or BBQ cookout fixins!

Print

Pellet Grill Turkey

A Thanksgiving classic recipe but specifically tailored to cooking low and slow on a pellet grill.

Course Main Course

Cuisine American, BBQ, Thanksgiving

Keyword BBQ, Pellet Grill, Pellet Grill Turkey, Thanksgiving, Turkey

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Resting Time 20 minutes minutes

Total Time 8 hours hours 50 minutes minutes

Servings 12 people

Calories 625kcal

Author Jenna Hansen

Equipment

• Aluminum foil drip pan
• Probe meat thermometer
• Butcher twine (optional)

Ingredients

• 1 14-16 lb turkey defrosted
• 1/2 lb butter softened
• 8 sprigs thyme chopped
• 6 cloves garlic minced
• 2 sprigs rosemary chopped
• 2 sprigs fresh sage chopped
• 1 tbsp ground black pepper
• 1 tbsp kosher salt

Instructions

• In a bowl, combine butter with thyme, minced garlic, rosemary, sage, pepper, and salt.
• Separate the skin from the defrosted turkey breast and insert butter mixture into the pocket, covering the entire breast and outside of the bird generously.
• Rub the exterior of the turkey with kosher salt and fresh black pepper.
• Preheat pellet grill to 225°F
• Place your turkey on the pellet grill and close the lid. Place an aluminum foil drip pan underneath the turkey and fill with 2-3 cups of water to help keep the environment moist.
• Smoke the turkey for 6-7 hours. The turkey is ready to come off of the pellet grill when the centermost point of the breast reads an internal temperature of 165°F on your probe thermometer.
• Remove turkey from grill grates and let it rest on a dish or serving platter for about 20 minutes.
• Carve, serve, and enjoy!

Nutrition

Calories: 625kcal

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The post Pellet Grill Turkey – Our Favorite Recipe & Guide to Smoked Turkey on the Pellet Smoker appeared first on Own The Grill.

This is a pretty common circumstance for any true lover of wings!  But just because you have some leftover wings packed away doesn’t mean you know how to reheat chicken wings correctly.  Even though it might seem like a simple task, reheating chicken wings requires for you to follow a few steps to make sure your results are as crispy, tender, and saucy as possible.

Let’s be real, nothing beats the packed flavor of a sauce coated, crispy wing!  In this post, we’ve put together tips, tricks, and a complete step by step guide for how to reheat chicken wings so that you can achieve maximum deliciousness with your leftovers.

Method 1: The Oven

The first method for reheating chicken wings that we want to introduce is by reheating in an oven.  We introduce this one first because it’s the simplest and many think that it’s the best way to reheat chicken wings.

The goal when you reheat wings is to achieve that crispy outside while retaining moisture in the meat on the inside.  Reheating wings in the oven is a super easy way to achieve that goal.

If you’re worried that your wings have dried out, spritz a little bit of water on them before they go in the oven.  This is an especially good step to take if you’re reheating boneless wings.

How Long to Reheat Wings in the Oven?

It takes about 10-14 minutes to reheat wings in the oven, depending on the size of your wings.

Step by Step for Reheating Wings in the Oven

1. If your leftover wings are in the freezer, remove them to thaw.  Ideally you should move them to the fridge 24 hours before you plan to reheat them.  If you need to speed up the thawing process, you can seal them in a ziplock bag and submerge in cold water.
2. Preheat your oven to 350°F.
3. If your leftover wings are in the fridge, remove them and let rest at room temperature for about 15 minutes.
4. Take a cookie sheet or oven pan and spray with non-stick spray.
5. Place your leftover wings onto the prepared cookie sheet.  Leave about an inch of space on each side of each wing as you place your wings.
6. Place the cookie sheet into the oven.
7. After the wings have been reheating for about 6 minutes, flip the wings and then cook them for another 6 minutes.
8. 12 minutes total should do the trick for refrigerated wings, but if you want to be extra sure check the internal temperature with a probe thermometer.  You want your wings to have an internal temperature of 165°F, per USDA standards.
9. Serve and enjoy!

And just like that, you’ll be set with crispy and delicious leftovers by reheating wings in the oven!

Method 2: The Microwave

I always seem to order more wings than my stomach can handle – even when I make homemade wings there are always more than a handful leftover, most times enough for an entire meal!

Sometimes if you’re looking to have your leftover wings as a quick lunch you might not have the time to use the oven.  If you’re in a little more of a time pinch, reheating wings in the microwave is a perfectly viable way to get the job done.

The thing about using a microwave is that you have to be extra careful that you don’t over do it.  There’s a fairly thin line that if you cross it and overheat your wings, you’ll be left with dry results.

The method we outline next actually utilizes both a microwave and an oven.  But the oven part is only for a couple of minutes – and this is only to crisp the outside of your wings.  You totally don’t have to do the oven part if you’re okay with your reheated wings not being as crispy.

How Long to Reheat Wings in the Microwave?

Typically, reheating wings in the microwave the right way takes about 5 total minutes give or take.  It might take less time if you have small wings, or it might take a little more total time if you have bigger ones.

Reheating Chicken Wings in the Microwave – Step by Step

1. Preheat your oven to 350°F.
2. Place a damp paper towel on the bottom of a microwave safe plate.  Place your wings on top of the damp paper towel.
3. Put another damp paper towel on top of your wings.  This will help your wings retain moisture.
4. Place your wings in the microwave.  Heat until they become warm – this typically takes about two minutes.
5. Be very careful to not overheat your wings on this part.  If you’re unsure of how long your wings need, heat them for a minute at a time and check after each minute.  If they get close, only heat for 20-30 seconds on the last time.
6. Remove your wings from the microwave after they’re warm and place on a baking sheet, about an inch apart.
7. Place the baking sheet in the oven for a minute.  Flip the wings after a minute then cook for one more minute.
8. Serve and enjoy!

Remember, steps 6 and 7 are there to make your leftover wings nice and crispy – but if you’re in a hurry or don’t have access to an oven you can skip this part.

Method 3: Air Fryer

Other than the grill, making chicken wings in an air fryer is probably my favorite way to make wings.  The results are incredibly crispy and juicy – and as it turns out the air fryer is also a great way to reheat chicken wings too.

It’s really simple, and the steps are quite similar to reheating wings in an oven.  But the nice part about the air fryer is that you don’t need to flip them half way through!

How Long to Reheat Wings in an Air Fryer

Reheating wings in an air fryer typically takes about 10 minutes, although it could be less depending on your heat setting and the size of your wings.

Reheating Chicken Wings in the Air Fryer – Step by Step

1. Take your wings out of the fridge and place at room temperature for about 15 minutes before reheating.
2. Place your wings in your air fryer’s basket and/or cooking rack with about 1 inch in between each wing.
3. Cook your wings for 10 minutes at the 350°F setting.  If you want to go faster, you could cook for 7 minutes on a 375°F setting.
4. Remove your wings from the air fryer, serve and enjoy!

Reheating wings in the air fryer is extremely straightforward and will produce the best tasting results.  The only catch is that you need an air fryer and the clean up process might take a little longer compared to an oven or microwave.

Method 4: The Grill

This method is essentially just cooking your wings on the grill again, and is by far the most labor intensive of any of these methods for reheating chicken wings.  But if you have the ambition you’ll be rewarded with incredibly tasty flavor and crispy skin.

If you’re into grilled wings – be sure to check out our grilled lemon pepper wings recipe next!

How Long to Reheat Wings on the Grill

It typically takes about 10-12 minutes to reheat chicken wings on the grill.  If you want to see times for cooking fresh wings, check out our resource on how long to grill different types of chicken.

Reheating Chicken Wings on the Grill – Step by Step

1. Heat your grill’s burners or fire to 350°F.
2. Place your leftover wings on the cooking rack.
3. Reheat your wings with the lid of your grill shut.  After about 8 minutes, check the temperature of your wings with a probe thermometer.
4. Remove your food from the grill after it reaches an internal temperature of 165°F.
5. Serve and enjoy!

Method 5: Frying Pan

One of the less used methods for reheating wings is to do it in the frying pan.  It’s a perfectly viable method and your results will be tasty, but just not quite as tasty as doing it in an oven or air fryer.

What a pan is great for though is tossing your wings if you want to add a little extra sauce to your leftovers.

With that being said, maybe you want to roll up your sleeves and whip out the pan to reheat your wings!  If that’s you, here’s the best way to get the job done.

How Long to Reheat Wings in a Frying Pan

Reheating wings on a frying pan will typically take about 6 to 8 minutes depending on how many wings you try to fit on your pan.

Reheating Chicken Wings on the Frying Pan – Step by Step

1. Place your wings at room temperature for about 15 minutes before you get started.
2. Heat your frying pan to medium heat.  Add a thin layer of oil to the bottom of your pan.
3. Add your wings.  Fry for 2 to 3 minutes on each side or until each side is golden and crispy.
4. Optional – add sauce and toss your wings a few times in the pan.
5. Remove wings from pan and set them on a plate to cool for a moment.
6. Serve and enjoy!

How to Store Leftover Chicken Wings

One of the keys to delicious and safe to eat leftover wings is proper storage.  Without keeping your leftovers the right way you could possibly ruin the chance to have tasty leftovers.  Nobody wants that!

In order to maximize flavor and the amount of time your wings will keep, you should store them within two hours of cooking or reheating them.  Wait any longer than that, and you run the risk of bacteria growth on your food.

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It’s also key to wrap your leftover wings well.  Use airtight packaging or sealable storage containers to store your wings.  If you’re storing in the freezer it’s not a bad idea to double bag them to help prevent freezer burn.

Properly stored wings will last for 3 or 4 days in the refrigerator – you can reheat them at any point during that timeframe.

If you aren’t going to get around to reheating your chicken wings before then, you can store them in the freezer where they’ll last for 3 to 4 months.  Technically they would be safe indefinitely in the freezer – but after 3 or 4 months your wings will have lost so much moisture and flavor that they won’t be worth eating.

Reheating Traditional vs Boneless Chicken Wings

You might have noticed that we haven’t really differentiated between traditional and boneless wings in this article.  That’s because for the most part the methods work the exact same no matter which style of wings you prefer.

The caveat that I would add is that boneless wings in general have a tendency to take less time cooking and are also prone to drying out easier.

So with that in mind if you’re reheating boneless wings it might be a good idea to either reheat your wings for slightly less time than we suggested or to spritz them with water before reheating them, or both.

What’s the Best Way for Reheating Chicken Wings?

While all of these methods work great, there are a few that are simply a better way of doing things than others.

For my taste, reheating chicken wings in the oven or air fryer is the best way to reheat your leftovers.  Both of these methods lead to superior flavor, and moist chicken with a crispy outside.  If you have the time to do it, I’d suggest doing one of these two methods.

The microwave method is great if you’re tight on time.  Using a grill is a great way to add additional flavor but it requires the most effort and hassle.  Reheating in a frying pan can also lead to tasty results but for me it’s never been quite as good as using an oven or air fryer.

Frequently Asked Questions

Can You Reheat Chicken Wings the Next Day?

Yes, it’s fine to reheat chicken wings the next day. However, it’s crucial that you reheat them all the way through to prevent food poisoning.

It’s important to know that bacteria grows on any food left at room temperature. When you leave it out too long or when you store it for a long time, there is a risk that the bacteria in the food has accumulated to unsafe levels.

Reheating leftover chicken wings the next day will be fine, as you will kill any food borne bacteria and viruses when you heat it properly.

A good practice to get into the habit of is to only reheat the amount of chicken wings that you need. You will also need to bear in mind that the quality of the chicken wings will decline every time it is reheated.

This simply comes down to the fact that the meat of the chicken wing dries out the more that heat is applied to it and the texture will also deteriorate in quality.

What Temperature Do You Reheat Chicken in the Oven?

To reheat chicken in the oven, preheat your oven to 425 to 475 °F (218 to 246 °C). Different ovens vary in the amount of time they take to preheat. Bearing this in mind, then, you will need to make sure that the oven is up to the right temperature before you put the chicken in for reheating.

Once you have preheated the oven and it’s come up to temperature, place the chicken in the oven. If the chicken has been cut into smaller pieces, it may take only a few minutes to reheat properly so you’ll want to be mindful and watch it to prevent it from drying out.

If you are reheating large pieces, such as whole breasts, it is likely that you will have to wait longer.

You will need to reheat the chicken to 165 °F (74 °C). Always use a meat thermometer to check the internal temperature and to make sure that the chicken has been reheated thoroughly all the way through.

Can You Microwave Chicken with Bones?

Generally speaking, yes, you can microwave chicken with the bones if it has already been cooked. Just make sure that you cover the plate or container with a damp paper towel to keep the meat from drying out.

However, while microwaves are great time-savers, you shouldn’t cook chicken with bones in the microwave. While chicken breasts can be cooked in the microwave, you should remove any large bones from the chicken before microwaving it because the dense bone may keep the area around it from cooking all the way through.

Final Thoughts

Chicken wings are an all time favorite – you’d be hard pressed to find somebody who doesn’t have a favorite type of wing.  Whether you prefer your wings as a full on meal or as a tasty snack during the big game – I hope this reheating chicken wings guide leads to many more delicious wings in your future!

No matter which style of wings you like best, all of these methods are a great way to get your wings reheated and into your belly.  Let us know which method you like best or if we missed any in the comments section below.

Also be sure to check out our chicken wing brine recipe to try out the next time you throw some wings on the grill!

The post Reheating Chicken Wings Guide [5 Best Ways] to Preserve Flavor, Crispiness, and Sauciness appeared first on Own The Grill.

Today I’m going to share with you a delicious smoked chicken thighs recipe that’s simple and sure to please the crowd.  All of the rub ingredients that you need for classic, year-round BBQ smoked chicken thighs recipe can be found in the pantry.

In addition, I’ll share all of the knowledge you need to know to help you become a bona fide chicken thigh smoking expert.  Let’s get into it!

Smoked Chicken Thighs – Overview

First it’s important to understand what makes chicken thighs one of the best meats to smoke.  Compared to chicken breast, chicken thighs are naturally much higher in fat content, and as such remain moist and are much more flavorful than chicken breast.

When we put thighs on the smoker, the goal is to bring out as much of the flavor as possible while retaining as much juice as possible.  Chicken thighs absorb flavor really well, so they can be infused with that delicious smokey BBQ flavor on the smoker in a relatively short amount of time.

The other component to delicious smoked chicken thighs is your rub.  A rub is simply a mix of seasoning and flavoring ingredients that are combined and applied to the outside of your meat before it goes on the cooker.  Our rub recipe is simple, to the point, and delicious, but more on that later.

Lastly, it’s important to have an understanding of the role that the skin during the smoking process.  When you buy your chicken thighs at the store, they will more than likely have the skin still attached.

Whether or not you prefer to remove the skin before eating, you’ll want to cook your thighs with the skin on.  The reason is because the skin helps to absorb and impart flavor onto your food, and also helps to retain moisture levels.

If you want to take your smoked chicken thighs to the next level of flavor, you can also place them in the oven for a few minutes on high heat at the end to crisp the outer skin!

How to Make Smoked Chicken Thighs

Before you get started preparing your chicken, it makes the most logistical sense to get your smoker started.  Light your fire and preheat your smoker to 250°F.  If you’re unsure of which type of fuel to use, we recommend using hickory, apple, or cherry wood (or any combination thereof) to help flavor your smoke.  All of these types of woods work beautifully with chicken.

Lump charcoal is also a great option to fuel your fire, which comes in different types of wood flavors.  Lump charcoal is great because it burns incredibly clean and is considered the most “organic” type of fuel for your smoker.

While your smoker preheats, it’s a great time to trim a little bit of fat off of your chicken thighs, if necessary.  Remember, we don’t want to take off the skin – just any excessive overhanging sections of fat.

From there, it’s time to put together your spice rub.  We’ll share our favorite rub below that uses common pantry ingredients, but you can also feel free to use your own!

It’s very important that you generously apply your rub to your chicken thighs!  One of the mistakes many beginners make is under doing it – remember, chicken thighs can absorb a lot of flavor and the goal is to get the most out of the meat.  Rub both sides of the meat and get some under the skin too.

After your chicken has been thoroughly seasoned, it’s time to go on the smoker.

Things You’ll Need

There are a few different pieces of equipment you’ll need to smoke chicken thighs.  First and foremost, you’ll obviously need a smoker if you don’t have one already.  There are quite a few different types of smokers out there, many of which are capable of smoking delicious chicken!

Personally, my favorites are kamado smokers or offset smokers, but you can also make delicious food with a pellet smoker, electric smoker, or gas smoker.

You’ll also want to use a probe thermometer to help you gauge when your thighs are done.  If you don’t own one, now is the time to pick one up!  It’s an incredibly important tool for any pit master.

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Since you smoke foods with low temperatures, it can be hard to tell exactly when food is safely cooked all the way through.  Typically chicken thighs cook on the smoker for an hour and a half to two hours, but really you’re cooking them until they reach a safe internal temperature of 165°F.  The only way to know for sure is by utilizing a probe thermometer.

Traeger Chicken Thighs

Traeger grills are well known for cooking delicious chicken thighs. The wood-fired flavor by Traeger grills enhances the taste of the chicken, making it so delicious. You can grill smoke or roast them perfectly. 

Chicken Thighs on Traeger

Cooking chicken thighs on a Traeger grill is super easy. With proper temperature control and consistent heat distribution, Traeger grills ensure that the chicken thighs cook evenly and stay juicy. Just season the thighs to your liking and place them on the preheated grill. Grill, smoke, or roast the thighs until they reach an internal temperature of 165°F (74°C) for safe consumption.

Grilling chicken thighs on a Traeger at 400°F (204°C) is a popular cooking method as well.  The high heat creates a beautifully charred exterior while locking in the chicken’s natural juices. It takes about 20-25 minutes to grill the thighs at this temperature, but always use a meat thermometer to ensure they’re fully cooked through. 

Bone-In Chicken Thighs Traeger

Using bone-in chicken thighs on a Traeger grill adds extra flavor and moisture to the meat. The bone helps retain juices and enhances the overall taste. Season the bone-in thighs to your liking and grill, smoke, or roast them on the Traeger until they are cooked through.

Ninja Woodfire Grill Chicken Recipes

The Ninja Woodfire grill makes delicious chicken recipes. From a classic grilled chicken thigh to creative wood-fired chicken thigh, the Ninja Woodfire grill is great. We recommend experimenting with different marinades, rubs, and wood types. 

Best Temp to Smoke Chicken Thighs

The ideal temperature to smoke chicken thighs is around 225°F (107°C). Smoking at this temperature allows the chicken to absorb the smoky flavor while slowly rendering the fat and tenderizing the meat. Plan for about 1.5 to 2 hours of smoking time.

Smoked Chicken Thighs Recipe

Print

BBQ Smoked Chicken Thighs

Easy and delicious smoked chicken thighs

Course Main Course

Cuisine American, BBQ

Keyword BBQ Chicken Thighs, How to Smoke Chicken Thighs, Smoked Chicken Thighs, Smoker Chicken Recipes, Smoker Recipes

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 4 people

Calories 425kcal

Equipment

• Smoker

Ingredients

• 6 pcs Chicken Thighs
• Olive Oil to baste chicken

Rub Ingredients

• 2 tbsp Paprika
• 1 tbsp Black Pepper
• 1 tbsp Kosher Salt
• 1 tbsp Garlic Salt
• 1 tbsp Onion Powder
• 1 tbsp Mustard Powder
• 1/2 tbsp Cayenne Pepper
• 1/2 cup Brown Sugar light

Instructions

• Preheat smoker to 250°F. Add hickory, apple, or cherry wood for extra flavor, if desired
• Thoroughly combine rub ingredients in a bowl
• Apply a thin outer coat of olive oil to all of the chicken thighs
• Apply a generous amount of rub to each chicken thigh. Be sure to coat both sides and under the skin with rub
• Put your seasoned thighs on the smoker
• Smoke thighs until they reach an internal temperature of 165°F. Measure internal temperature with a probe thermometer. Cooking time will typically between 1.5 to 2 hours
• Remove from smoker. If you want to crisp the outer skin, place thighs on a baking sheet and place in 400°F oven for 3 to 4 minutes
• Let thighs rest at room temperature for 20 minutes
• Serve and enjoy!

Nutrition

Calories: 425kcal

Frequently Asked Questions

Here are answers to some commonly asked questions about smoking chicken thighs:

Which Type of Wood Should I Use?

The type of wood you use in your fire can make a big difference on the outcome of your flavor.  Each type of wood produces different flavored smoke – some are ideal for chicken and some are not.  Here are some hardwoods that work great with chicken:

• Hickory (great all purpose BBQ wood)
• Apple
• Cherry
• Maple
• Oak

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There are other woods that are suitable, but these are the best.  Also, you should stay away from the following:

• Mesquite (great for smoking but too strong on smokey flavor – it would overpower chicken)
• Softwoods (completely unsafe for cooking)
• Any chemically treated wood

How Do I Get Crispy Skin?

Crispy skin is the perfect compliment to tasty, juicy insides of your chicken thighs.  In order to achieve crispy skin, you’ll need to expose your food to high heat for a small amount of time.

This can be done either on the grill or in your oven after you’re done smoking chicken thighs.  Either way, crank up your heat to 400°F.  Place your chicken on the grill grates or on a baking pan if using the oven.  Place in the heat for about 4 minutes, then remove, serve, and enjoy!

Which Sides?

One of the best parts of any BBQ meal is the sides!  This BBQ smoked chicken thighs recipe is no different.  Here are some of our favorite complimentary side dishes for this wonderful meal:

• Coleslaw
• Potato Salad
• Mac and Cheese
• Cornbread
• Green Beans
• Baked Potato
• Fries
• Baked Beans

Can You Overcook Chicken Thighs?

Yes! Chicken thighs, as with any other type of food, can be overcooked. This is easier to do than you may think, and can happen for several reasons. Overcooked chicken does not make for a pleasant eating experience (unless your goal is some chicken jerky, of course).

Often, when chicken thighs are overcooked it is because they have been left to cook for too long. Another reason may be that the heat is too high. It may even be a mixture of both of these reasons!

To avoid overcooking your chicken thighs, ensure they are at the right temperature and cooked for the right amount of time. They can handle longer and hotter than other types of chicken such as the breast, but that doesn’t mean you should just leave them at a high temperature for a long time.

The ideal temperature for chicken thighs is between 175 and 195 degrees Fahrenheit. They can take between 20 to 30 miniatures if they are boneless thighs, or around 15 minutes more if the bone is left in.

How Do You Make Smoked Chicken Skin Crispy?

Smoking meat is a very popular way of cooking. However, when it comes to smoked chicken thighs, people often desire to have the best of both worlds – smoky flavors but crispy outer textures. Luckily this is possible but it can take some practice.

Usually, smoking meat requires a ‘low and slow’ approach. This means that you keep the temperature low and cook it slowly. However, this is not ideal to get a crispy texture. As such, you may find that the best option is to use a higher heat.

You should try and smoke your chicken at a starting temperature of 225 degrees and then raise this to 300 degrees later on.

You could also sear your chicken before it goes on the smoker – or do the reverse sear and give  your thighs a sear after they’re finished smoking.

You should also keep in mind that any moisture will be detrimental to crispiness. As such, avoid using olive oil and other liquids on the chicken. Use only powdered ingredients to rub it, and pat the chicken dry first.

Do I Need to Flip Chicken When Smoking?

The answer to this is: it depends! There is a lot of debate over whether meat needs to be flipped when it is in the smoker. The truth is, much of this is down to personal preference.

As a rule, the bigger the piece of meat, the more it should be flipped. With this in mind, if your chicken is a whole, large chicken, then it may need to be flipped.

The reasoning behind this is that oftentimes, larger pieces of meat will require the wood chunks to be changed, allowing you to flip the meat at the same time to ensure an even cook.

On the other hand, if your chicken is small, or if they are chicken thighs or wings, you will not need to flip them. That being said, you can flip them if you prefer to.

How Do You Keep Chicken Moist When Smoking?

When you are smoking chicken and you want to keep it moist, the best thing to do is to cook it at a low temperature and ensure you take your time. This is called the low and slow technique.

Unlike the actions we recommended earlier for crisping your chicken, cooking low and slow will ensure the moisture stays inside and doesn’t evaporate quickly.

You may also want to consider using marinades and rubs that have moisture-packed ingredients such as olive oil and other sauces.

This will keep it moisturized for longer and keep the meat moist. In turn, the resulting smoked chicken will be falling apart and will taste delicious.

Can you Cook Bacon-Wrapped Chicken Thighs on a Smoker? 

Bacon-wrapped chicken thighs smoker style has a combination of smoky, savory, and crispy goodness. To make it, I would wrap seasoned chicken thighs with bacon strips and secure them with toothpicks. Smoke the bacon-wrapped thighs at a low temperature for about 2 to 2.5 hours until the bacon becomes crispy and the chicken reaches an internal temperature of 165°F (74°C).

Final Thoughts

Man, my mouth is watering now that I’ve got smoked chicken thighs on my mind!  At the end of the day, smoking chicken thighs is a practical and delicious way to get use out of your smoker.  The ingredients are all cheap, and as far as smoker recipes go – this one takes the least time and delivers tasty results.

Remember, you can substitute your favorite rub or seasonings for ours to customize your experience!  It’s really hard to go wrong with smoking chicken thighs.

Did you try our recipe out?  How’d it go?  We want to hear about it – reach out to us in the comments section below.

If you don’t have a smoker, not a problem!  Check out our guide for how long to grill chicken next.

The post Smoked Chicken Thighs – Our Secrets Revealed appeared first on Own The Grill.

A favorite of many, smoked turkey has its own charm and irresistible taste. There’s nothing better than the flavor of smoked wood that works together with all the rich spices and turkey meat.

To get this mouthwatering combination, you’ll want to pay some extra attention to the type of wood you’re using. This is why we’ve put together this guide with our suggestions for you of the best wood for smoking turkey.

Let’s dive in!

Which Types of Wood Should I Use for Smoking Turkey?

You’ll want to look for a type of wood that complements the natural flavor of your turkey without being overpowering. While some hardwoods can provide you with a distinctive taste, they might overpower the unique flavor of the meat, which you probably don’t want.

The following list includes 5 kinds of wood that have the right balance you’re in search of.

Cherry

Cherry is our top choice for the best wood for smoking turkey. It’s flavorful without being overwhelming and should go perfectly with whatever brine you’ve prepared for your turkey.

Let’s not forget that cherrywood smoke will add a unique deep color to your turkey. You can enjoy the admiring looks of your dinner guests as they ask you for the secret behind this beautiful hue.

We suggest that you consider adding a hint of hickory to the cherrywood if you’re the type who really enjoys that traditional smokey flavor.

Camerons Products Cherry Smoking Wood Chunks

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Apple

Our second candidate has a fruity flavor that, when fused with turkey, can give you great results. It doesn’t produce powerfully-scented smoke like other types of wood like hickory or oak.

However, the thing with applewood is that its aroma is so subtle that it might take you a long time before it’s ingrained in the meat.  You’ll just need to pay attention that you don’t over do it and dry out your turkey.

Of course, you can still balance the scales by lowering the temperature. Or, you can also spritz your bird or include a water pan inside of your smoker to ensure the cooking environment remains warm.

Don’t let that scare you though – even if you’re a beginner at smoking turkey, apple is definitely one of the easier woods for smoking turkey to use.

Camerons Apple Smoking Wood Chunks

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Alder

If you’re looking for an even lighter flavor than the one you’d get with the previous two, you can try alder wood instead. It can be the perfect choice for beginners because it burns slowly, offering you minimal chances for mistakes.

While it’s mostly used for smoking seafood because of its mild flavor, you can use it for poultry as well. It can be hard to resist its delicious aroma and complimentary taste.

Plus, it gives you the opportunity to focus on all the spices and herbs that you’ve seasoned your turkey with. Not to mention that it adds an earthy aftertaste to your turkey.

Pecan

Here’s another wood type that should grant you a unique sweet flavor. Pecan is an awesome choice if you want something a little bit sharper than cherry or apple. It also brings a mild nutty overlay to your turkey.

However, it’s best that you test it with some turkey meat before using it for smoking the whole bird. This is because you might find its flavor too strong or earthy for your liking.

Due to its richness, you can refrain from adding touches of hickory or oak as we suggested you do with cherrywood.

Maple

Last but not least, you may want to give maple a shot if you’re getting ready to smoke your turkey. Yes, its smoke might be a bit aromatic, but its honey-like notes are even milder than those you’ll encounter with pecan or cherry.

Maple can be your best bet if you’re looking for a thin layer of earthy flavor to bring out the natural taste of your turkey. Combined with the right mix of fragrant herbs and spices, the scents that will come out of your smoker should make everyone’s mouth water.

Other Wood Types for a Stronger Smoke Flavor

Even though we think our previous picks should work best with turkey, some people might be looking for more pronounced smoke aromas. After all, it all depends on your preference.  These are also great options if you’re smoking a turkey for a backyard BBQ instead of a holiday meal.

Most people pair the following woods with steak, brisket, or ribs for having strong flavors. However, you can still use them for turkey if you’d prefer.

I would also add that Mesquite, while a popular and tasty wood to use, does not pair well with turkey.  Mesquite is so strong that it will simply overpower the flavor of your turkey meat.

Hickory

Remember how we’ve mentioned adding hints of hickory wood to cherry for a more powerful effect? Well, here, it’s just hickory in all its earthy glory.

It has a distinctive, heavy flavor and is considered a classic for smoking.

Still, if you’re a beginner at this, you should reconsider starting your turkey smoking journey with hickory. It can be a little tricky trying to figure out the amount of wood to use to create an acceptable balance in flavor. It might require trial and error to find that perfect point.

Hickory wood is pretty versatile, too. It boasts a wide spectrum of flavors, from sweet all the way to savory. However, the key to finding the right taste depends entirely on how you like your turkey.

Most Versatile BBQ Wood

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Oak

Yes, oak is another classic choice for smoking red meat for its deep and rich flavors. Yet, its smoke isn’t as heavily-scented as hickory, which is why many people prefer it.

You can also mix it with apple or cherry to create a flavorful combination of sweet and earthy notes. Even though it’s not often paired with poultry, you can experiment with it if you’d like.

Who knows, maybe it’ll match your tastes.

What the Pros Use

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Chunks, Chips, or Pellets?

Wood chunks, chips and pellets are all different forms of essentially the same thing – that is hardwood that’s used to flavor and cook food.

As to which form of wood is best for you, that comes down to which type of smoker you have at home.

For pellet smokers, you’ll want to use wood pellets for smoking your turkey.  These pellets are specifically designed for use in a pellet smoker.

Electric smokers typically use wood chips for flavoring, although many wood trays on electric smokers can also take wood pellets easily enough.

Lastly, wood chunks or logs are ideal in traditional offset smokers and charcoal smokers.

5 Tips You’ll Want to Follow to Make the Perfect Smoked Turkey

Choosing the best wood for smoking turkey is only the first step in your quest. To make the most delicious Thanksgiving or Christmas dinner, you can use some tips for beginners.

Try to Buy a Fresh Turkey

Fresh poultry always tastes better than its frozen counterpart. This is why we recommend heading straight to the butcher to get your bird.

However, if you’re too busy to visit the market on the same day you’ll do your smoking, it’s okay. You can still buy it a day or two beforehand and keep it in the fridge until it’s time.

If you buy the turkey more than 48 hours in advance, it’s probably best to freeze it to stay on the safe side.  Move the turkey to the fridge 24 hours before you plan to cook it to thaw.

Prepare Your Turkey

There are many ways you can prepare a whole turkey for smoking, but we’ll suggest our favorite. First of all, you may want to spatchcock your bird using a pair of sharp shears.

Simply, use the shears to cut along the spine of your turkey, then remove it as well as the breastbone. This will allow you to spread the bird open on top of your pan or dish.

This technique is favored by many because it helps the meat cook faster. See, the heat travels better through a thin layer of meat. In fact, this method should make your turkey absorb all the spices and juices released into the smoking chamber.

The step after this is seasoning. Of course, it’s all based on your choice of spices or whatever recipe you’re following. You can also brine your turkey the night before you smoke it to get a tender texture and an enhanced flavor.

Don’t Forget to Buy a Reliable Thermometer

Sometimes, the built-in thermometer that you’ll find in a smoker might trick you. In this case, you’ll definitely need a probe thermometer that’s specially made for BBQ purposes.

When it comes to smoking turkey, you can’t just leave it to guesswork. Remember to check the temperature of the thickest parts of the bird to make sure it’s ready. It should be always at 165°F for the best results.

Ideally, the temperature of your smoker should be between 275 – 350°F. If it gets slightly higher or lower than that, it’s no big deal as long as it doesn’t last for an extended amount of time.

Place a Pan Under the Turkey

If your bird is all set inside the electric smoker, don’t turn the machine on before putting a pan under it. A drip pan will gather all the juice that the turkey should produce.

This will keep you from having to clean the interior of the smoker when you’re done. Not to mention that this juice should be awesome for gravy.

You can even up your game by filling this tray with chopped onions, carrots, potatoes, and herbs.

Let the Turkey Rest for a While Before Serving

Our final advice is to leave your turkey on your kitchen counter for some time, usually between 15-20 minutes, before you carve it.

This allows the meat to reabsorb its juices and keep its moisture intact.

However, if the weather is chilly, it’s best not to leave the turkey exposed to the air for too long. This will lead to it drying out or losing its crispiness.

Frequently Asked Questions

Is Cherry Wood Good to Smoke Turkey With?

Yes! Cherry wood is a great choice when you are choosing which wood to use for smoking your turkey. It provides a sweet, smoky flavor that can enhance your turkey without becoming too overpowering.

Ensure you choose only 100% natural hardwood chips to get the best results and most authentic cherry wood flavor.

As well as the taste it provides, it can also help to give your turkey a deep color which can make it stand out against any other meat or side dishes you may be serving. It is a great choice for fans of hickory-smoked favors but who want something a little milder.

Is Pecan Wood Good for Smoking Turkey?

Yes! We are happy to tell you that pecan wood is a fantastic choice for smoking turkey. The reason for this is because of the uniqueness of flavor that it lends to the meat.

Just like cherry wood, pecan wood can provide a slight sweetness to your turkey. However, it also has the added nutty flavor. This might not be ideal for all preferences, but it certainly gives your turkey that touch of pizzazz! It is also a great choice for those that find cherry wood too sharp.

Bear in mind that pecan wood is relatively rich and does not need to be used with oak or hickory wood. It is smoky enough on its own.

How Much Wood Do I Need to Smoke a Turkey?

The amount of wood you need to smoke a turkey will depend entirely on the turkey itself. What we mean by this is that whenever you are smoking meat, the amount of wood you need will be based on the weight of the meat.

As such, you will need to know the weight of the turkey so you can more accurately measure how much wood you will need. For example, a turkey that is around 12 to 14 lbs in weight can be started with around 2 cups of wood chips. Of course, you will need more as time goes on.

Another way of looking at it is by using the rule of how much could fit into your smoker box. For the average smoker box, this is around 5 ounces of wood chips. Of course, this is by no means a hard and fast rule but is something to bear in mind as a guide.

Bear in mind that, depending on how smoked you want your bird to be, you will need to replenish the wood chips as often as you see fit. This is yet another consideration to keep in mind when you are trying to anticipate how much wood you will need.

Final Thoughts

Making the perfect smoked turkey requires patience, a delicious recipe, and, you guessed it, the right type of wood to put inside the smoker.

Whether you’d prefer to use apple, maple, or even oak, any of these choices can be the best wood for smoking turkey depending on your taste.

Just remember to look for the perfect balance between the natural flavor of turkey and the richness of the wood chunks you’re using.

The post What’s the Best Wood for Smoking Turkey? Our Top 5 Picks for Tastiest Results appeared first on Own The Grill.

The salty brine mixture is absorbed into the chicken, giving it that salty and savory flavor that freshly cooked chicken has.

Brining your chicken is part of getting that tender, fall-off-the-bone experience that chicken wing lovers need. It’s about finding that right combination of salt and spice to make a rich savory flavor and tender, moist texture.

So today, we are going to talk about our classic chicken wing brine recipe and how to make it at home. The best part is that it can be made in just a few minutes and can salt your chicken in just a few hours. You only need a couple of hours to go from brine to a deliciously cooked chicken on your plate, so it’s a great quick meal choice.

Ingredients – What You Will Need

To make this chicken wing brine you will need:

• 1 gallon of water
• ¾ cup of kosher salt
• 1 lemon
• ⅔ cup of cane sugar
• 1 cup soy sauce
• ¼ cup of olive oil
• A large pot
• Plastic storage bags

(Note: If you want to spice up this mixture, you can add some spices such as rosemary, thyme, peppercorn, or parsley. One of the best features of this recipe is that it is so simple and versatile.)

Here is a quick rundown of what you will be doing: First you need to create the brine itself. Afterward, you can add the chicken and let it marinate for a few hours.

Step-By-Step Directions

Making chicken wing brine is super easy. There are really only two steps!

1. Pour the gallon of warm water into a container twice its volume. Add in the salt, sugar, soy sauce, and olive oil and bring the pot of water to a boil.
2. Stir the contents of the bowl thoroughly until the salt and sugar have completely dissolved and the mixture is a uniform color and consistency. Turn off the burner, and allow the brine to cool to room temperature.
3. Place chicken wings in a plastic bag and fill with brine until the pieces are mostly submerged. Then place the brined chicken in the fridge to marinate. The amount of time you let it brine depends on the kind of chicken you have. Once the chicken has been marinated, pat it dry with a paper towel before cooking.

So there you have it, a quick and easy chicken wing brine to prep your food for the oven or the grill. This brine literally takes minutes to make and is enough to marinate an entire week’s worth of wings!

How Much Brine For How Much Chicken?

As a general rule of thumb, you should have about 2 cups of brine for every 1 pound of chicken wings.  The recipe we’re outlining here produces a little bit over a gallon (16 cups) of brine, so it would be good for 8 pounds of wings – which is a lot!  Don’t be afraid to half or even quarter the recipe to get your proportions right.

Recipe Tips

• If you want more flavor, add in more spices. You can even add in a few slices of lemon orange to each marination bag to get a fruity zest for your chicken.
• Make sure that you are using kosher salt with this recipe. Kosher salt has different measurements than table salt and will be absorbed by the chicken differently. Table salt may make your chicken too salty and rubbery.
• This recipe is versatile and you can basically put whatever you want in the brine. If you are feeling adventurous, you can add in some honey, dried chiles for an extra kick, or even some onions. Whatever pairs well with chicken can be used as part of the brine.
• Fully pat the chicken off after it is done marinating. Wet chicken skin will cook all soggy like instead of making that crisp golden skin that we love in our wings.
• Make sure that you let the pot fully boil as the mixture needs heat to dissolve the sugar and salt completely. If these ingredients are not dissolved, then they could clump on the skin.
• Also, make sure that the water fully cools before placing the chicken in the brine. Placing chicken in warm brine raises the uncooked meat’s temperature and puts it in a range conducive to bacterial growth. Once the brine cools off, then you can fully submerge the bird or the cuts.

Print

Easy Brined Chicken Wings

Chicken Wing Brine Recipe to Prep Your Wings For Juicy and Tender Results

Course Main Course

Cuisine American

Keyword Chicken Wing Brine, Chicken Wings, Grilled Wings

Prep Time 10 minutes minutes

Brining Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 lbs of chicken wings

Calories 10kcal

Equipment

• Large pot
• Plastic freezer bags or equivalent

Ingredients

• 1 gal warm water
• 3/4 cup kosher salt
• 1 lemon
• 2/3 cup cane sugar
• 1 cup soy sauce
• 1/4 cup olive oil

Instructions

• Pour the gallon of warm water into a large pot, ideally the pot has a capacity of at least two gallons.
• Add all other ingredients to the pot and stir thoroughly. Bring the mixture to a boil.
• Once the brine mixture is uniform and salt and sugar have completely dissolved, turn off your heat source and allow brine to cool to room temperature.
• Place chicken wings into plastic bags and fill each bag with enough brine to almost completely submerge the wings.
• Place bags of chicken and brine in the refrigerator to marinate. Marinate for at least 4 hours.
• When ready to cook, remove chicken from bags, and pat wings dry with a paper towel before cooking. Dispose of the used brine.

Nutrition

Calories: 10kcal

How Long Should I Brine the Chicken Wings?

The amount of time you should brine the chicken depends on what kind of chicken you have and whether it is skinless or skin-on. For bone-in wings, at least 4 hours is recommended. If you were to use this recipe with a whole chicken, 8 hours is the recommended mark.

You can actually keep the chicken brined much longer if you want. It is common to marinate a chicken for 12 full hours. We only recommend that you do not go past 24 hours of marination. Once you go past 24 hours, the chicken gets overly salty and will not cook as well. Also, the chicken might get too mushy and lose its tenderness.

Dry Brine

If you don’t want to make a wet brine, then you can make a dry brine instead. A dry brine is exactly the same as a wet brine except you just don’t add water. You can just directly apply the brine ingredients to the skin of the wings. Since there is direct contact, the ingredients will immediately be absorbed into the skin – so it’s a nice go to if you’re pinched for time.

To make a dry brine, combine all of the ingredients mentioned above into a bowl, leaving out the wet, liquid ingredients. Mix until it is even and homogeneous.

Then apply the dry mixture evenly to the chicken wings and keep the bird in the fridge. Like the wet brine, you only need to apply the brine for a few hours to have tender marinated chicken.

Once the brine is marinated, rinse off the mixture with water and pat dry before cooking. The dry brine method is probably faster, easier, and creates less of a mess but it will result in a crispier skin because there is no liquid to submerge the chicken in.

Liquid brine, in contrast, makes the chicken more favorable because the liquid is absorbed more readily by the chicken.

Brining and Frying

If you want to fry chicken wings, then it is recommended that you brine it first. You can actually make an excellent brine out of buttermilk that is perfectly suited for frying. Brining chicken before you fry it ensures that the moisture is locked into the meat so you have that crispy, golden friend outer later and tender warm, juicy chicken in the middle.

Final Thoughts

There you have it!  Chicken wing brine can make all the difference when it comes to getting those tasty and tender wings we all love so much.  Start out with our recipe then don’t be afraid to experiment with new flavors and ideas!

What is your favorite way to brine chicken wings?  We’d love to hear your ideas in the comments section below.

Check out our guide to reheating chicken wings next for more info on how to get the most out of your brined chicken wing leftovers!

The post Chicken Wing Brine Recipe appeared first on Own The Grill.

This beer can chicken is full of flavor and is a breeze to make. Once the meat is over the fire, this dish is pretty much on autopilot, and you are now free to mingle with your friends and family.

If you want to make the juiciest and most flavorful chicken you’ve ever had, stick around to learn more about it or jump to our recipe below.

The Juiciest And Most Delicious Chicken You Will Ever Make

Chicken is one of the most popular proteins because it is so easy to make, affordable, and versatile. Chicken is great for day-to-day or you can make a more intricate meal for a special occasion.

Chicken is high in protein and extremely low in carbs, which is exactly what you want. Not only that, but it is much more affordable on average than beef, pork, or even turkey.

The combination of seasonings and spices in this recipe makes it extremely flavorful, and the cooking method ensures that each bite will be dripping with juices.

If you’re tired of grilled chicken that misses the mark and ends up dry and overdone, check out the recipe below to change how you look at simple poultry.

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Prep Time

Before you even touch any of your ingredients, go ahead and start preheating your grill to 350 degrees. You want to let it heat up for a good 10-15 minutes so you can make sure it is nice and hot by the time your chicken is placed over the heat.

I make this beer can chicken recipe on my pellet grill (the Camp Chef Woodwind WiFi).  The pellet grill has some distinct advantages for this recipe but by all means you can use any type of grill you have at home for this, whether it’s a charcoal, gas, kamado, or pellet grill.

Pellet grills are great because you can control your smoke levels, and also because the grill cooks with indirect heat, meaning you won’t have to worry about burning your chicken.

If you’re on a traditional gas grill or charcoal grill, we’d recommend that you utilize a two zone grilling set up – where you have high heat on one half of your grill and no heat source on the other half of your grate.  This allows you to cook the chicken with indirect heat on a “regular” grill.

While your grill is coming up to temperature, you have more than enough time to tackle some of the prep work. Many people rinse their raw chicken, others don’t.

If you prefer to rinse your meat, now is the time to do it. Whether you do or not, make sure to pat your meat dry with paper towels before you season. This step is important because it will help get that crispy skin everyone loves.

Spice It Up

Using a pastry brush, lightly brush your chicken with a thin layer of vegetable oil. This will help the dry rub stick and aid in the browning of the skin. Combine all of the seasonings in a small bowl or ramekin. Rub down your chicken with a liberal amount of the spice mixture, ensuring that you get the cavity as well.

One technique that is used on larger birds, is if your chicken still has the skin on it, you can create a deeper richer flavor by separating the skin from the meat by sliding your hand between them and rubbing the spice into the meat under the skin.

Not only will this season the chicken, but it will allow the spices to work with the natural juices and soak into the meat. The skin will also prevent the spices from direct contact with the grill flame, which can make them taste bitter.

The seasoning blend used in this recipe is a pretty classic beer can chicken blend which includes onion powder, paprika, garlic powder, and cayenne pepper, along with a few others.

If you find that this blend is too heavy on cayenne or garlic or onion you can adjust the seasonings according to your personal tastes. Do not be afraid to use a seasoning mix or blend that you are already familiar with, go with what you know.

Beer Time

After your chicken is fully seasoned it’s time for the beer. This is a crucial step, as the name of the dish is Beer Can Chicken. You can use any variety of beer you want.

Light beer, dark beer, or even cider will result in flavorful and juicy chicken. If you don’t like beer or don’t have any on hand, you can put chicken stock or lemon juice and water in a mason jar and use that instead of the beer can.

Pop open your can of beer. You can either drink or dump ¼ of the can and then slide the can into the cavity, making sure to leave the very bottom of the can out of the chicken. You can place your chicken either on a sheet tray with raised edges or you can use a beer can chicken roaster pan, depending on what you prefer and have on hand.

As the chicken and the beer begin to heat up, the beer will begin evaporating and steaming inside of the chicken which will baste the meat while it cooks, so you don’t have to worry about dry meat.

Nearly everyone has overcooked a piece of chicken in their life, and suffering through that chewy disaster is something you will not have to worry about with this recipe.

This is the perfect recipe for those who have difficulty cooking chicken thoroughly, without drying it out. It is also a great method to try out when using a new grill that might not heat exactly as you expect.

Getting the Beer Can Chicken on the Grates

Now that you have completed all of your prep work, it’s time to cook your chicken. Head outside to your grill and with the roasting pan or sheet tray.

• If using a pellet grill or other convection style grill, place chicken on the center of your grate
• If using a two zone grilling set up, place chicken on the side of the grill without direct heat underneath the grate

From there, close the lid. At 350 degrees Fahrenheit, the chicken should take about two hours to cook completely. Try your best not to peek at the chicken too often, no matter how tempting it might be! Each time you lift the lid, valuable heat escapes and your cook becomes a little bit more uneven.

Really though, we’re cooking until an internal temperature of 165°F is reached. This recipe is one where it’s really important to have some kind of probe thermometer handy that can measure the chicken’t internal temperature at multiple points. Check the thighs and breast – when both have reached 165°F, the chicken can come off of the grill.

Side Dishes

While you are waiting the 2 hours for the chicken to finish cooking, this is the perfect time to take care of any side dishes.

Dishes like egg salad and potato salad that have ingredients that need to be cooled ahead of time before mixing should have been made earlier in the day or the night before but if you waited it isn’t a big deal.

You can rest cooked eggs and potatoes in ice water to get them to stop cooking and to cool off completely. Some side dishes that go great with any barbecued meats, including beer can chicken, are potato salad, baked potatoes, risotto, corn on the cob, biscuits, cornbread, mac & cheese, or roasted or grilled veggies.

Beer can chicken goes great with an ice-cold beer, of course. You can choose to serve the same kind of beer you cooked the chicken with or you can go with your favorite brew.

You can also pair this dish with either red or white wine. Just be sure to choose something that goes with the flavors in your chicken. No matter what you choose to serve with your beer can chicken, your meat will be the star of the show.

Time To Carve

You know your chicken is done when a meat thermometer indicates that the internal temperature at the centermost point of the breast has reached a minimum of 165 degrees Fahrenheit.

Once your bird has finished cooking, remove it from the heat and allow it to rest for 10 minutes before you cut into it. After allowing your meat to rest, you are left with the juiciest chicken you will ever eat.

If you end up with leftovers, you can store them in your refrigerator or freezer in a plastic container, plastic bag, or wrapped in foil or plastic wrap.

You can eat the leftovers like you did when the chicken was fresh, you can make sandwiches, or you can shred the meat and make tacos, BBQ, or chicken salad. One of the bests things about cooking the chicken like this is that it easily stands up to reheating without drying out.

Beer Can Chicken Variations

This recipe here is a traditional dry rub that many people use for their beer can chicken. If these seasonings aren’t your favorite, there are a couple of variations you may like.

One thing many people choose to do is a BBQ rub that contains brown sugar and seasonings such as garlic, onion, and paprika. Another option would be a cajun rub, or even using a seasoning blend such as Old Bay.

For the beer, you can use your favorite IPA, stout, a hard cider, or you can swap the beer for a mason jar half full of chicken stock, apple cider, or lemon juice and water. Some people even drop a couple of garlic cloves down into the liquid before they put it inside of the chicken.

For easier adaptation to indoor cooking, or for use during winter months when your grill might not be accessible, there is a spatchcock variation.

There you’d spatchcock the chicken and lay it flat in a roasting pan and pour the beer or other cooking liquid into the pan as well. This way the chicken roasts in its juices and the beer aromatics are also infused into the meat.

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Beer Can Chicken on the Grill

The tastiest, juiciest easy beer can chicken recipe that you can make on the grill

Course Main Course

Cuisine American, BBQ

Keyword Beer Can Chicken, Whole Chicken

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4 people

Calories 420kcal

Equipment

• Beer can chicken roaster pan or stand

Ingredients

• 1 whole chicken 3-5 lbs
• 1 can beer pilsner, IPA, etc.
• vegetable oil to lightly coat chicken

Rub Ingredients

• 1 tbsp ground black pepper
• 2 tbsp paprika
• 2 tbsp kosher salt
• 2 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp ground cumin
• 2 tsp dried thyme
• 2 tsp dried oregano
• 2 tsp garlic powder

Instructions

• Preheat your grill to 350°F
• Rinse chicken under cool water then ddry the outside of the chicken with a paper towel
• Lightly coat chicken with a thin layer of vegetable oil
• Mix all rub ingredients together in a small bowl
• Rub chicken down thoroughly with rub mixture, season liberally and ensure that you season the cavity
• Open the beer can and pour out (or drink) 1/4 of the beer. Place the opened beer can in the cavity of the chicken, with the very bottom of the can sticking out
• Place chicken on a sheet tray with raised edges. You can also utilize a beer can chicken roaster rack instead of a sheet tray.
• Place sheet tray with chicken onto the center of the cooking grate and cook for approximately 2 hours.
• The chicken is done once it reaches an internal temperature of 165°F in the centermost point of the breast, regardless of how long it has been on the grill.
• Allow it to rest for 10 minutes. Carve, serve, and enjoy!

Notes

Here is a beer can chicken roaster pan.  These are great and mostly are necessary to ensure the chicken stays standing up.

As long as you have something that props up your chicken, you should be fine.

We do NOT recommend simply putting the chicken on the grill grates without any support.  Doing this creates a risk of the chicken falling over and beer spilling everywhere mid cook.

Nutrition

Calories: 420kcal

Final Thoughts

This beer can chicken recipe is a classic that’s easy enough to throw on the grill.  The flavors and tenderness are sure to impress your crowd, and it’s a perfect fall time recipe and even goes great at a tailgate or game watching party.

Did you try out our recipe?  How did it turn out?

The post Beer Can Chicken on the Grill – Our Recipe appeared first on Own The Grill.

There are only a few safe ways to defrost chicken. One is to defrost it in the microwave. Without a microwave, you can use the refrigerator or a bowl of cold water or simply defrost in the oven. All of these methods will safely defrost your chicken.

But what can go wrong if you defrost improperly? Why is proper defrosting so important? This article will explain how defrosting can go wrong and how you can defrost your chicken worry-free.

Dangers of Defrosting: Food-borne Illness

Alright, so we all know where illnesses come from. There are foreign contaminants (such as bacteria and viruses) that get into your body and start abusing the systems you use to keep yourself alive.

But did you know that chicken, when left out, provides an optimal environment for harmful bacteria to grow? Unpreserved food can fester with the following harmful organisms:

• Salmonella
• Norovirus
• Staphylococcus aureus
• Campylobacter

A scary list indeed. It gets even more frightening when you consider that, according to the CDC, 48 million get sick from food-borne illnesses in the US every year!

To keep you and your loved ones safe, make sure your food is well-preserved. Raw chicken generally lasts around 1-2 days in the fridge and six months in the freezer. Outside of these boundaries, you may be at risk.

Symptoms of food-borne illnesses are typically gastrointestinal. People exposed to harmful food-borne bacteria generally experience diarrhea/vomiting, abdominal cramps, nausea, and fever.

How Long Can Chicken Sit Out?

When food service workers get their health food handler’s cards, they are required to take a government-sponsored test with information about hand-washing, freezer regulations, and food spoilage.

On this test, as per FDA rules, people are usually taught the two-hour rule. This means that chicken should not be left unpreserved for any more than two hours. Outside of these limits, chicken should be tossed out.

However, the warmer the room, the quicker it spoils. It’s just common sense that chicken will spoil much quicker than chicken left in a room-temperature kitchen when left out in the sun on a warm day. If your cooking space is warmer than others, shorten the amount of time you leave your chicken out.

The danger with defrosting comes when this two-hour rule is disrespected. When you leave chicken on the counter – nothing to preserve it- you run the risk of cooking it more than two hours after it’s fully defrosted.

Maybe you forgot to check, perhaps you overestimated the amount of time it would take to defrost. Either way, what you have now is a product that could have been contaminated with harmful bacteria and illnesses.

For these reasons, you’ll want to use the defrosting methods below, which will keep your food fresh even after it’s defrosted.

How to Defrost Chicken

Method 1: Defrost in the Fridge

This method is probably the most time-consuming, but it will ensure that your chicken is fresh and safe to eat when you take it out of the fridge.

Putting your chicken in the fridge ensures that it will be safe to eat even after it’s fully defrosted. Think about the other foods in your fridge- do you ever fear an infection eating them? Of course not. Chicken in the fridge is just as good as fresh.

To defrost in the fridge, simply take your chicken, make sure it’s in a bag or some other form of packaging, and pop it into the refrigerator on a shelf below vegetables and other non-meat products. This will ensure that, if there are drippings from the meat, other foods aren’t contaminated.

Generally, you’ll have to wait 24 hours or more for food to defrost in the fridge, so make sure to put your chicken in about a day ahead of time. Having a meal schedule for your week can help you stay on top of this, so you always have great, fresh chicken ready to go.

Defrosting in the fridge also furnishes a few creative opportunities for opportunistic chefs. Although you shouldn’t leave your chicken in a tenderizing solution for 24 hours or more, putting it in something like yogurt or chicken will make the meat more tender and juicy.

Using this method, you’re sure to have good, safe chicken when you want it.

Method 2: Defrost in Cold Water

Defrosting in cold water is another excellent defrosting method that will take a lot less time than defrosting in the fridge. If you need chicken within the next few hours but aren’t necessarily in any kind of hurry, this method is best for you. Start defrosting a few hours after lunch to have good chicken for dinner.

In general, smaller packages of chicken will take just around or under one hour to defrost thoroughly. Defrosting bigger packages will usually take two-to-three hours. Make sure to monitor your chicken when using this method.

While your chicken is defrosting, it will be continuously dropping your cold water temperature, which will gradually slow the process. To prevent this, change out your cold water every thirty minutes. Doing so will keep your cold water from merely insulating the frozen chicken.

Performing this method with hot water could result in discoloration to the chicken’s outer layers, which will result in an uneven thaw and possibly rubbery chicken when cooked. Although it seems counter-intuitive, you’re going to want to use cold water.

According to the FDA, a one-pound bag of chicken will usually take around an hour to thaw. This is good for people who just want to make a meal for themselves and not for a family or a group of friends. It’s a relatively quick, safe method for defrosting chicken.

For larger bags- think 3-to-4 pounds, it could take up to 2 to 3 hours to fully defrost chicken. Just know what you want to cook ahead of time if you’re preparing a meal for a group of people.

Method 3: Defrost in the Microwave

Defrosting in the microwave is a defrosting method that will take less time but has a few drawbacks. Defrosting in the microwave can create an uneven cook, regardless of how well you cook it in the microwave. Despite the convenience, some prefer longer defrosting times to this method.

Today, many microwaves will have a defrosting button on the front that will automatically set your microwave to the right amount of time to defrost your chicken. If you’ve got one of these microwaves, simply plop your chicken in the microwave (removing and non-microwave-safe materials), and turn the meat over when your microwave instructs.

If you don’t have a defrost option on your microwave, you can still defrost chicken- you’ll just need to check it as you go. Defrosting without a defrost button consists of two-minute cycles of defrosting, after which you should check your chicken to see if the process is finished.

When you feel the chicken is soft all the way through, with no hard spots in the middle, you can take it out of the microwave and use it right away. Keep in mind- it is now raw chicken and shouldn’t be left out for any more than two hours, as per FDA rules.

Defrosting chicken in the microwave without a defrosting option does have a few disadvantages. For one, you might end up cooking the outside of your chicken while leaving the inside cold. You may also notice that chicken out of the microwave is sometimes drier than chicken defrosted other ways.

There’s a reason microwaveable foods always come with plastic coverings and still sometimes taste dry and textureless. The microwave has a nasty tendency to dehydrate foods.

Method 4: Defrost in the Oven

If you don’t want to take the time to defrost, period- you can always just defrost your chicken as you cook it. This method will make your cook time much longer, but there’s no danger associated with it (assuming you cook your chicken all the way through).

Simply take your chicken from its packaging, and put it in the oven. For cooking chicken in a pan, you’ll want to use medium temperature and put it in the oven even after it looks done. This will keep you from serving your or your family raw chicken.

Keeping all of these defrosting methods in mind will keep you safe from harmful bacterias that can take you out of operation for days on end. Remember- patience is key. Don’t rush your defrosting if you want well-cooked chicken. And make sure to periodically check on your chicken to make sure it didn’t defrost long ago.

Final Thoughts

All in all, there are a few good ways to defrost chicken before you get your chicken on the grill. More patient, time-consuming methods will usually turn out more perfectly defrosted chicken, but for people in a rush, there’s always the microwave. Always defrost properly to prevent illness.

The post How to Defrost Chicken [4 Safe Methods] appeared first on Own The Grill.

You should air fry chicken wings at 400 for 20 minutes, checking every 5 minutes. Give them a shake each time you check to move the chicken wings around and allow them to crisp on all sides.

Step By Step Instruction To Air Fryer Chicken Wings At 400

Let’s go over the steps to prepare and air fry those crispy chicken wings.

1. Choosing your wings

It’s important to note that all wings in the air fryer should NOT be frozen. You can purchase fresh or frozen wings, just make sure the wings are completely thawed before seasoning. This will prevent undercooking the wings, and we all know that uncooked chicken is not something we want to eat.

Please Note: If you do plan to air fry the chicken frozen, it is important to extend the time to at least 30 minutes or when the chicken reaches 165 degrees F.

I personally prefer the drumette and wingette to be separated. If you should get the full wing in one piece, you can either use scissors (the easiest way) to separate them or just leave them whole.

2. Seasoning the Wings

Before seasoning, just take a paper towel and pat them dry. You can place them in a bowl and drizzle olive oil, salt and pepper, and garlic powder(optional). Give the bowl a shake or use a spoon to evenly distribute.

If you’re a grill seasoning expert then add your favorite flavors, but I can promise you sticking with just the basics will not disappoint.

3. Air Frying the Wings

Start by adding a batch of wings to the air fryer. Don’t overcrowd.  Start the air fryer and adjust the temperature to 400 and the timer to 20 minutes. Push start and get those wings cooking.

4. Checking on the Wings

It’s good to stay close by and open the air fryer every 5 minutes. You’ll want to shake up the air fryer basket or use a wooden spoon to stir them up. Make sure they’re still laying flat and not on top of each other to prevent areas from not crisping. At the end of 20 minutes, you should have crispy wings.

If you prefer extra crispy wings or super crispy chicken wings, then feel free to cook a little longer.

5. Easy Optional Buffalo Sauce

The hard part here is to give you the correct measurements. I honestly just throw it all together and adjust if necessary. The air fryer wings sauce consists of butter, ketchup, franks hot sauce, sugar, and honey. I will get more precise in the actual recipe card listed below.

Place all the ingredients into a small saucepan and allow to melt and then simmer on low. Make sure to stir to avoid burning. If the chicken wings are not finished you may want to pull the sauce off the heat and then turn it back on a few minutes before using it to heat through again.

6. Serving Chicken Wings

Once the air-fried chicken wings are perfectly crispy, remove them from the fryer basket with tongs and place them in a shallow bowl (or any bowl you have on hand).

Pour the sauce over the wings and mix. Make sure to save a little on the side for extra dipping. You can also use blue cheese or ranch dressing to dunk them in for added flavor. Yum!

What is the Best Air Fryer?

Here are our top 3 Air fryers:

The best Nuwave XL Air Fryer

Nuwave Brio 15.5Qt Air Fryer Rotisserie Oven, X-Large Family Size, Powerful 1800W, 4 Rack Positions, 50 -425 F Temp Controls, 100 Presets & 50 Memory, Integrated Smart Thermometer, Linear T Tech.....

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The Best Ninja Dual Air Fryer

Ninja DZ201 Foodi 8 Quart 6-in-1 DualZone 2-Basket Air Fryer with 2 Independent Frying Baskets, Match Cook & Smart Finish to Roast, Broil, Dehydrate & More for Quick, Easy Meals, Grey

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Most Popular Ninja

Ninja AF101 Air Fryer that Crisps, Roasts, Reheats, & Dehydrates, for Quick, Easy Meals, 4 Quart Capacity, & High Gloss Finish, Grey

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What to Serve with Air Fryer Chicken Wings?

You can serve air fryer chicken wings as an appetizer and pair them with other small plates like these 17 BBQ Appetizer Ideas.

If you’re thinking of serving the air fryer chicken wings as a meal then our tater tot casserole and smoked baked beans are a perfect match.

What Are Some Healthy Chicken Wing Recipes?

Once you start creating healthy chicken wing recipes, it’s kind of hard to go back. Take a look at our 23 favorite ways to cook grilled chicken wings.

Tips for the Best Air Fryer Chicken Wings

A few simple tips for the best air fryer chicken wings are to use fresh nonfrozen wings, air fry them for 20 minutes at 400 and check on your wings frequently when air frying. Shake them up every five minutes to help give them the crispy skin they deserve.

How many Chicken Wings Per Person for Serving?

The recommended amount of chicken wings per person varies, but a general guideline is about 6-8 wings for a main course and 3-5 wings for appetizers or party platters.

How To Store Air Fry Chicken Wings?

To store air-fried chicken wings for leftovers, let them cool to room temperature, then place them in an airtight container or wrap them tightly. Refrigerate for up to 3 days or freeze for 2-3 months. Make sure to discard any wings left at room temperature for over two hours or showing signs of spoilage.

How to Reheat Chicken Wings in the Air Fryer?

You can reheat chicken wings in the air fryer by cooking them at 350 for 5-8 minutes. Always check every few minutes and shake the air fryer basket around to move the wings around and heat through evenly.

Ingredients For Air Fryer Chicken Wings

There are endless possibilities when it comes to ingredients for air fryer chicken wings. We suggest you keep it simple for the cooking process. All you need is olive oil, salt and pepper. Once the chicken wings are closer to being finished you can season with your favorite rub or sauce and finish cooking those last 5 or so minutes.

How Long Does it Take to Cook Wings in an Air Fryer?

If you are cooking fresh chicken wings, cooking for 20 minutes in an air fryer set to 400 will give you perfectly cooked chicken wings. If you are cooking frozen chicken wings, increase the cooking time to 25-30 minutes or until you reach an internal temperature of 165°F.

Are Air-Fried Wings Unhealthy?

Air-fried chicken wings can be a healthier option. Since you’re using less oil compared to deep frying, the wings are lower in fat content. Air frying also reduces the amount of harmful compounds, such as acrylamide, that can form during deep-frying at high temperatures.

More Air Fryer Recipes

Here are a few other air fryer recipes we love:

1. Air fryer potato skins
2. Air fryer carrot fries
3. Air fryer buffalo cauliflower

Additional Frequently Asked Questions

Here are a few added questions we know others ask:

Can you Air Fry Frozen Raw Chicken Wings?

Yes, you can technically air-fry frozen chicken wings. It’s recommended to increase the cooking time compared to fresh wings. This ensures that the wings cook through and reach a safe internal temperature.

Can I put raw chicken wings in an air fryer?

You can put raw chicken wings in an air fryer. We recommend air frying fresh raw chicken wings at 400 for 20 minutes to create a perfectly crispy wing.

Why isn’t my Air-Fried Chicken Crispy?

If your chicken wings are not crispy, they may be overcrowded in the air fryer basket. It’s always better to cook in smaller batches to avoid them overlapping each other. The chicken will not crisp on the areas that are covered.

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Air Fryer Chicken Wings at 400 degrees

Course Appetizer, Main Course

Cuisine American, BBQ

Keyword air fryer, Chicken Wings

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Jenna Hansen

Equipment

• Air Fryer

Ingredients

• 1 dozen chicken wings
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder optional

Wing Sauce

• 1/2 stick butter
• 1/4 cup ketchup
• 1/8 cup franks hot sauce
• 1/8 cup sugar
• 1/8 cup honey
• 1 tbsp Blue Cheese or Ranch Dressing optional

Instructions

• In a bowl mix together the chicken wings, olive oil, salt, pepper, and garlic powder (optional).
• Place the chicken wings in the air fryer basket and air fry on 400 for 20 minutes.
• Make sure to check on the chicken every 5 minutes and shake them around to allow the chicken to move and crisp on all sides.
• While the chicken is cooking, place all the wing sauce ingredients (butter, ketchup, hot sauce, sugar, and honey) into a small saucepan and heat through on medium to med-low heat. Once the sauce starts to bubble turn off the heat a set aside.
• When the chicken wings are fully cooked, place them in a new clean bowl and drizzle the wing sauce over top.
• You can save a bit of the sauce to place on the side to dip the chicken wings into. You can also serve with blue cheese or ranch dressing.

Video

Nutrition

Serving: 3g

The post How Long to Air Fry Chicken Wings at 400 / Tips and Tricks appeared first on Own The Grill.

In this post, we’ll take a look at some of the best types of wood to smoke chicken and how to choose the right one for your next BBQ.

Applewood

Applewood is a popular choice for smoking chicken due to its mild, sweet flavor. It imparts a subtle fruity taste to the meat that pairs well with the natural flavors of chicken.

Applewood also has a low smoke point, which means it produces a relatively low amount of smoke. This can be beneficial if you’re concerned about the chicken becoming too smoky or overpowering the other flavors in the dish.

Cherrywood

Cherrywood is another excellent choice for smoking chicken. It has a slightly sweet and fruity flavor that is similar to applewood, but it is slightly more robust. Cherrywood also has a low smoke point, so it won’t overpower the chicken with too much smoke.

Maplewood

Maplewood is a hardwood that is native to North America and is often used for smoking meat. It has a mild, sweet flavor that pairs well with chicken. Maplewood also has a relatively low smoke point, which means it produces a moderate amount of smoke. This can help to add flavor to the chicken without overpowering it.

Oakwood

Oakwood is a dense, hardwood that is often used for smoking meat due to its strong, smoky flavor. It has a higher smoke point than some of the other woods on this list, so it can produce a lot of smoke. As a result, it is best used in moderation when smoking chicken. Too much oakwood can overwhelm the natural flavors of the chicken, so it is important to use it sparingly.

Pecanwood

Pecanwood is a hardwood that is native to the southern United States and is often used for smoking meat. It has a mild, nutty flavor that pairs well with chicken. Pecanwood has a lower smoke point than some of the other woods on this list, which means it produces a moderate amount of smoke. This can help to add flavor to the chicken without overpowering it.

Mesquite

Mesquite is a dense, hardwood that is native to the southwestern United States and is often used for smoking meat. It has a strong, smoky flavor that can be overpowering if used in large amounts.

As a result, it is best used in moderation when smoking chicken. A little mesquite can go a long way, so be sure to use it sparingly to avoid overwhelming the natural flavors of the chicken.

A Quick Note On Grilling vs Smoking Chicken

Smoking chicken low and slow ultimately means your chicken will be exposed to smoke for a longer time compared to a quick hot sear on the grill.  All of the above woods are great choices to grill chicken as well – and you can get away more with heavier flavored wood types such as mesquite.

Tips for Choosing the Right Wood for Smoking Chicken

When choosing a wood for smoking chicken, there are a few things to keep in mind:

1. Consider the flavor: Different woods can impart different flavors to the chicken, so be sure to choose a wood that pairs well with the natural flavors of the chicken.
2. Think about the smoke point: The smoke point refers to the temperature at which the wood begins to produce smoke. Woods with a lower smoke point will produce less smoke, while woods with a higher smoke point
3. Use wood chips or chunks: If you’re concerned about using too much wood, consider using wood chips or chunks instead of logs. Wood chips and chunks will burn faster than logs, so you’ll need to use less of them. This can be a good way to add flavor to the chicken without overwhelming it.
4. Experiment with different woods: Don’t be afraid to experiment with different woods to find the one that works best for you. Every grill is different, and what works for one person might not work for another. Try using a combination of two woods to create your own unique flavors.
5. Keep it simple: When smoking chicken, it’s often best to keep things simple. A single type of wood can be enough to add flavor to the chicken – two types maximum, so you don’t need to use a lot of different woods.

Final Thoughts

Ultimately, the best types of wood to smoke chicken are those that have a mild, sweet flavor and a low to moderate smoke point. Applewood, cherrywood, maplewood, and pecanwood are all good choices.

Oakwood and mesquite can also be used, but it’s important to use them in moderation to avoid overwhelming the flavors of the chicken.

When choosing a wood for smoking chicken, consider the flavor, smoke point, and whether you want to use wood chips or chunks. And don’t be afraid to experiment with different woods to find the one that works best for you.

The post The 6 Best Wood Types For Smoking Chicken appeared first on Own The Grill.

To help inspire your next backyard party or summer cookout, we’re sharing 23 of our favorite grilled chicken wings recipe that are sure to be crowd pleasers!

Grilled Chicken Wings Recipe For Inspiration

Classic Buffalo Wings

Probably the most well-known and popular wing recipe, these classic Buffalo wings will satisfy any craving for heat. All you need is your favorite hot sauce, butter, garlic powder, and a bit of cayenne pepper to create the perfect balance of flavor and heat.

Grilled Chipotle Lime Wings

If you’re looking for a unique twist on traditional Buffalo wings, try out this delicious chipotle lime recipe! The smokiness of the chipotle pepper paired with zesty lime juice creates a flavor combo that will surely become one of your favorites.

Honey BBQ Wings

Nothing says summer like a delicious batch of honey BBQ wings! The sweetness of the honey paired with tangy barbecue sauce is sure to have everyone coming back for seconds.

Garlic Parmesan Wings

You’ve probably had garlic parmesan wings at your local wing joint, but have you ever made them on the grill? These wings are a great way to bring that restaurant flavor straight to your backyard.

Teriyaki Wings

A favorite takeout option for many of us, these teriyaki wings are sure to wow your guests! With just a few simple ingredients, you can easily recreate this sweet and savory dish at home.

Honey Sriracha Wings

Sweet and spicy never tasted so good as these honey sriracha wings! Mix together some honey, Sriracha sauce, butter, garlic, and sesame seeds to create a flavor packed wing that’s sure to be a hit.

Korean BBQ Wings

For a truly unique flavor, try these Korean BBQ wings! All you need is some gochujang sauce, sesame oil, garlic and ginger to create a delicious wing that your friends will be begging you to make again.

Pineapple Habanero Wings

If you’re looking for a truly unique and flavorful wing, look no further! The sweet pineapple juice paired with the spicy habanero pepper creates an irresistible flavor combo.

Mango Habanero Wings

For those who prefer a slightly sweeter style of wing, try out this mango habanero recipe! The sweetness of the mango paired with the heat of the habanero pepper makes for a truly flavor packed wing.

Lemon Pepper Wings

A classic summertime favorite, these lemon pepper wings will have you dreaming of warm summer days! Just mix together some freshly squeezed lemon juice and black pepper to create a delicious and easy-to-make dish.

Jerk Chicken Wings

An all-time favorite, these jerk chicken wings are sure to have your mouth watering! The combination of spices and herbs create a flavor packed dish that’s perfect for any occasion.

Jamaican Curry Wings

Take your grilled wings to the next level with this delicious Jamaican curry recipe! All you need is some curry powder, allspice, garlic, and a bit of lime juice to create an amazing flavor combo that’s sure to be a hit.

Buffalo Ranch Wings

If you love the classic Buffalo wing but want something with a bit less heat, these buffalo ranch wings are just what you’re looking for! The cool ranch dressing pairs perfectly with the spicy Buffalo sauce to create a unique flavor.

Cajun Wings

For those who love heat, these cajun wings are sure to please! With just a few simple ingredients, you can easily recreate this classic flavor at home.

Apple Bacon Wings

Sweet, smoky and oh-so good, these apple bacon wings are sure to be a hit! The combination of sweet apples and salty bacon creates a flavor that’s truly out of this world.

Orange Ginger Wings

If you’re looking for something with an Asian twist, give these orange ginger wings a try! The combination of sweet orange juice and spicy ginger creates a flavor that’s truly unique.

Honey Mustard Wings

Sweet and tangy, these honey mustard wings are sure to be a crowd pleaser! All you need is some Dijon mustard, honey, and a few spices to create a tasty and easy-to-make dish.

Coconut Curry Wings

For a truly unique flavor, try out these coconut curry wings! The combination of the sweet coconut milk with the spicy curry powder creates an amazing flavor that’s sure to be a hit.

Sweet and Sour Wings

For those who love a little bit of everything, these sweet and sour wings are sure to please! The combination of sweetness from the honey and tanginess from the vinegar creates an irresistible flavor.

Asian BBQ Wings

A perfect mix of sweet and savory, these Asian BBQ wings are sure to be a hit! The combination of the hoisin sauce and ginger creates a flavor that’s truly unique.

Tequila Lime Wings

I bet you’ve never heard of this one before, but I promise it works! Take your wings up a notch with this sweet and tangy tequila lime recipe! The combination of tart lime juice and the sweetness of the tequila creates an irresistible flavor profile that’s sure to be a hit.

Thai Peanut Wings

Sweet, spicy, and oh so delicious, these Thai peanut wings are a must-try! The combination of sweet peanut butter and spicy chili peppers creates an amazing flavor that’s sure to turn your wings into something special.

Honey Garlic Wings

Sweet and savory, these honey garlic wings are a classic for a reason! All you need is some garlic, honey, and a little bit of soy sauce to create a tasty dish that’s sure to please.

Preparing Your Wings

From a high level, for any of these recipes start by mixing together your chosen rub or marinade ingredients in a small bowl. Rubs or marinades may include garlic powder, onion powder, paprika, chili powder, cumin, oregano, thyme, salt, and pepper. Rub the mixture over the wings to fully coat them.

Once you’ve fully coated the wings with your rub, place them on a plate or in a shallow bowl and let them sit for 30 minutes minimum so that the flavors can fully develop.  Ideally, you should cover with plastic wrap and let them marinate in the fridge for a couple of hours or even better, overnight.

When you’re ready to cook the wings, preheat your grill to medium-high heat. Place the wings on the grill and cook them for 10 minutes, flipping every 2 minutes until the outsides are nice and crispy and the wings are at least 165ºF throughout the inside.

When the wings are cooked through, remove them from the grill and serve them with your favorite dipping sauce! Enjoy!

Final Thoughts

Enjoy these delicious wing recipes from the comfort of your own home! Whether you’re looking for something sweet, savory, spicy, or a combination of all three, there’s sure to be something here that will please everyone. So, grab some wings and get grilling!

The post 23 Grilled Chicken Wings Recipe appeared first on Own The Grill.