Buck's No Mess Crispy Wings

How to Make the Best NO MESS CRISPY WINGS in Your City

No Mess Crispy Wings

Your City: These No Mess Crispy Wings are seasoned to perfection and cooked for maximum crunch: no fryer or smoke cloud required.

What Most People Don’t Know About Making NO MESS CRISPY WINGS

  • Dry wings = crispy wings: The overnight dry-brine isn't just for flavor, it's the best way to remove moisture from the skin and get that addictively crisp bite.
  • You don’t need a smoker, but smoke helps: Tossing half an onion on the coals (charcoal grills only) adds a whiff of sweet smoke that deepens flavor, without needing a full smoker setup.
  • Finish off the grill to avoid burnt sauce: Sauce clings best when added off the heat. Tossing wings in hot sauce over a grill often leads to flare-ups and bitter, burnt flavors.

Ingredients

  • 24 chicken wings (flats and drumettes, about 4 lb / 1.8 kg)
  • 2½ tbsp Bald Buck Seasoning
  • 1 tbsp coarsely ground black pepper
  • Optional: ½ onion (for charcoal grills only)
  • Optional: Celery sticks and blue cheese dressing

Buffalo Wing Sauce (Optional):

  • ½ cup melted butter
  • ½ cup hot sauce (like Frank’s)
  • 2 cloves garlic, finely minced

Instructions

  • Dry-brine the wings (2–24 hours): Pat wings completely dry with paper towels. Toss with Bald Buck Seasoning and black pepper until evenly coated. Place wings on a wire rack over a sheet pan. Leave uncovered in the fridge for 2 to 24 hours.
  • Preheat your grill: Set up for two-zone cooking: one side indirect (325°F / 163°C), one side direct high heat. Gas grill: Turn one side on medium-high, leave the other off. Charcoal grill: Bank coals to one side. Add ½ onion directly on the coals if using. Preheat at least 15 minutes with the lid closed. No two-zone grill? Cook at medium heat, flipping more often and watching for flare-ups.
  • Cook wings on indirect heat – 30 minutes: Place wings on the indirect side in a single layer. Close the lid. Cook for 15 minutes. Flip and cook another 15 minutes. The skin should be dry and golden. Internal temp should be around 150°F (66°C) at this point.
  • Crisp on direct heat – 5–10 minutes: Move wings to the direct heat side. Grill with the lid open, flipping every minute, until the skin is crisp and browned. Check internal temperature...you’re looking for 165°F (74°C) in the thickest part.
  • Sauce off the grill (optional): In a bowl, combine melted butter, hot sauce, and garlic. Toss cooked wings in the sauce just before serving. Want ‘em dry? Just dust with more Bald Buck Seasoning and skip the sauce.

Enjoy Your Crispy, Flavor-Packed Wings!

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