At a glance
Dry the wings, toss them with salt, baking powder and spices and let them dry in the fridge. Cook them indirect on a kamado at 400°F to 425°F, ideally on a raised grate, for about 40 to 45 minutes, turning halfway, until crisp and 175°F to 185°F inside. Toss them in buffalo sauce and serve.
A kamado makes some of the best chicken wings you can cook without a fryer. At 400°F with the heat deflector in place, the ceramic dome works like a convection oven, rendering the fat and crisping the skin while a small chunk of wood adds a hint of smoke. The result is crisp, juicy wings that hold up to any sauce.
The secret to crispy wings
Moisture is the enemy of crisp skin. Pat the wings dry, toss them with a little baking powder, which raises the skin's pH so it browns and blisters, and leave them uncovered in the fridge to dry further. Use aluminum free baking powder so there is no metallic taste.
Setting up the kamado
Use the heat deflector so the wings do not burn over the coals, and a raised grate if you have one so they sit up in the hottest part of the dome. Let the kamado stabilize at 400°F to 425°F before the wings go on. Our guide on how to use a kamado grill covers vent settings for high heat.
Recipe
Kamado Wings
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr plus 1 to 24 hours drying in the fridge
- Makes
- 4 servings
- Kamado at 400°F to 425°F (204°C to 218°C), indirect, raised grate
- About 40 to 45 minutes, turning halfway
- Cook to 175°F to 185°F (79°C to 85°C)
Ingredients
Wings
- 3 lb (1.4 kg) chicken wings, split into flats and drums
- 1 1/2 tsp kosher salt
- 1 tsp baking powder (aluminum free)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
Buffalo sauce
- 1/2 cup (120 ml) hot sauce, such as Frank's
- 4 tbsp (60 g) butter
- 1 tsp honey
- 1/2 tsp Worcestershire sauce
To serve
- Blue cheese or ranch dip
- Celery and carrot sticks
Equipment
- Kamado grill with heat deflector
- Raised cooking grate or rack extender (optional)
- A small chunk of apple or hickory wood (optional)
- Instant read thermometer
- Large bowl
Method
- Pat the wings very dry. Toss with the salt, baking powder, garlic powder, paprika and pepper.
- Arrange on a rack and refrigerate uncovered for at least 1 hour, or up to 24 hours, to dry the skin.
- Set up the kamado for indirect cooking with the heat deflector. Use a raised grate if you have one, and add a small chunk of wood for smoke if you like. Stabilize at 400°F to 425°F (204°C to 218°C).
- Arrange the wings on the grate in a single layer and close the lid.
- Cook for about 20 minutes, turn the wings, and cook for another 20 to 25 minutes, until golden and crisp and 175°F to 185°F (79°C to 85°C) inside.
- Melt the butter with the hot sauce, honey and Worcestershire.
- Toss the hot wings in the sauce, or serve the sauce on the side, with dip and vegetables.
Notes
- Baking powder and a dry skin are the secret to crisp wings without frying.
- Wings are safe at 165°F (74°C), but they are juicier and more tender at 175°F to 185°F.
Sauce ideas
- Buffalo: hot sauce and butter, the classic.
- Honey garlic: honey, soy, garlic and a little chili.
- Dry rub: skip the sauce and dust with extra barbecue rub.
- Smoky: toss in smoked hot sauce with melted butter.
Frequently asked questions
How long do wings take on a kamado?
About 40 to 45 minutes at 400°F to 425°F, turning once.
Should I cook wings direct or indirect on a kamado?
Indirect is easier and avoids flare ups. Direct heat works on a raised grate, but turn the wings often.
What temperature should chicken wings reach?
At least 165°F for safety. Most cooks prefer 175°F to 185°F for tender wings.
Sources: USDA safe minimum internal temperatures.