Zero to 400 Chicken Wings Challenge!
The 0 – 400 degree chicken wing method is a simple method to cook somewhat smoky, but crispy chicken wings. This method is where you place wings on a pellet grill while it is off, set it to 400 and cook them. We add a few additional tricks to get crispy, evenly cooked wings in this video, and the result is a wing that is worth of being in your cooking arsenal!
Recipe:
Hail Mary:
Holy Cola BBQ Sauce:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Montana Knife Co –
Traeger Grill –
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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I spray mine with duck fat prior to dry rub. Always crispy! Give that a try.
Great video as always Matt! I will definitely try these over the weekend! On a side note… in some of your older videos you were sporting a vintage gray hoodie with a simple, multi colored meat church logo. Bring them back to the store please. I'll buy two!
Am i crazy or dont you have to start the smoker with it open?
When this trend came around I rolled my eyes thinking "heat is heat." Just cook the damn things, it doesn't matter how you do it. The first time I did it they were ok. The second time, they were amazing. I think I added some baking powder and was stoned. Now it's all I do because it's a set it and forget type thing.
I’ve found that my pellet grill really slows down the rate of temperature increase starting about 20 degrees before the target (I assume to prevent overshoot). This means the wings spend a lot of time at 380-399 and the skin turns out just ok. Now I do 0-425 wings and the skin turns out better without having to really overcook the internal temp. Great video!
I'm surprised the chicken doesn't take on the flavor of that bad acrid smoke when a pellet grill first starts up.
Matt have you done a tour of your outdoor kitchen yet?
Fun fact 0-400 would be starting with frozen wings. This is more like 70-400. 😂
50/50 Honey Hog Hot /Holy Voodoo. everyone goes crazy for them.
I've always brined my wings overnight, patted them dry in the morning and then let them air dry in the fridge the remain time I have until cooking. So typically air drying in the fridge for 3-5 hours. If I only have 12 hours to prep the wings, is it better to skip the brining stage and move straight to air drying them in the fridge?
Your outdoor kitchen setup is incredible. Can you do a kitchen tour so we can see what your full setup is like? Very few Youtubers have a setup as nice as Meat church.
I've never once dried the wings out. I throw them on straight out of the package, wet as can be, and always have the crispiest wings. You're wasting your time.
Never tried this. May have to put it on the list. Thanks!
0-400 is my favorite method and now it's my go-to whenever I want some wings
I prefer to do 165 supersmoke for an hour then crank to 500.
Great video! Did you go into the Trager cold from the fridge, or did you let them get to room temp before going in? Thanks much for doing these videos!
Anyone know what grill/smoker he’s using? I’m thinking of getting one just like it.
I’m pretty happy with this method, the one thing I do different is spray with duck fat when I flip. Not sure if it’s just in my head, but my thought is it might fry the skin a little at that temp. I generally get pretty crispy skin so haven’t changed it up much.
I do my wings caveman style on a vintage Weber, so I smoke them indirect and finish them off briefly over the fire to crisp the skin.
No substitue for super smoking till 165, remove and set to high and grill for tilll 195.
I tried the Holy Coly bbq sauce on my ribs last weekend and it was great with ribs!
just a note from Canada..we love the rubs that you sell the honey hog and all the others but..we used to be able to buy them at $14 BUCKS A SHAKER..since your orange rectum potus has hammerd Canada..we now pay $24 dollars for a shaker of rub..plz go after your local rep and stand up for your neighbours or your Canadian sales are done..and its a shame your product is great..stand up Matt
Well I don’t have a “smoker” but I’ve done some wings on a “newer” grill I bought this year and man tried the first time with baking powder and well they didn’t come out the way I wanted. Tried the next time with corn starch and actually had a better wing. Only thing was the spice I used didn’t work for me. The wife wanted an old bay/flour mix and she said hers came out well. Man I’m thinking maybe next month try again and maybe try this recipe.
What brand of table top grill is in the video?
This is the only method I have ever done for chicken wings in my rectec and I love it!!