Katherine Salom
Steps
- Pat the wings completely dry with paper towels and refrigerate uncovered for about 2 hours to help dry the skin.
- Preheat your pellet grill to 400°F using Bear Mountain Tailgating BBQ pellets.
- Lightly spray the wings with avocado oil and season generously with BBQ rub.
- Arrange the wings in a single layer on a wire rack, leaving space between each wing. Place the rack on the smoker.
- Cook for 30 minutes, then flip the wings and cook for another 20–25 minutes, until golden, crispy, and cooked through.
- While the wings cook, whisk together the melted butter, garlic, Dijon mustard, lemon juice, Worcestershire sauce, smoked paprika, red pepper flakes, black pepper, and parsley.
- Transfer the hot wings to a large bowl, pour the cowboy butter over them, and toss until evenly coated.
- Finish with freshly grated Parmesan and chopped parsley. Serve immediately with lemon wedges, if desired.
Ingredients:
- 3 lbs. chicken wings
- Avocado oil spray
- 2–3 TBSP favorite BBQ rub
- 6 TBSP salted butter, melted
- 4 cloves garlic, minced
- 1 TBSP Dijon mustard
- 1 TBSP fresh lemon juice
- 1 TSP Worcestershire sauce
- 1 TSP smoked paprika
- ½ TSP red pepper flakes
- ½ TSP black pepper
- 1 TBSP fresh parsley, chopped
- Freshly grated Parmesan cheese
- Fresh chopped parsley
- Lemon wedges, optional
watch recipe video
