There’s a new trend for smoking chicken wings going around social media. It’s called the “0-400 Method.” Maybe you’ve seen or heard of it!

Let me tell you… it is LEGIT. The wings turned out fantastic. And, frankly, it was the easiest method for wings I’ve ever used. Juicy. Crispy. Quick. All the things you want!

Check out the results:

Here’s a 5-step guide for doing it yourself. But, shhhh, don’t tell anyone. Keep these Backyard BBQ Hero secrets to yourself 😉

TGD’s 0-400 Method Five-Step Guide

Step 1 - Season ‘Em

Ok, this isn’t a real “step”, but I shouldn’t take it for granted. In the last update I revealed my favorite chicken seasoning. Use whatever you like, but this is your chance to get a little creative (I’m going to try a spicy, sesame/Asian-style next time).

Step 2 - Place ‘Em

Turn on the smoker and set it to 400°. Put the seasoned wings on the lowest shelf or grate you have available (closer to the heat). Let them cook for 30 minutes.

Step 3 - Flip ‘Em

After the first 30 minutes, flip them. Let them cook for another 15 minutes.

Step 4 - Sauce ‘Em

I used Blues Hog Original. Fun Fact: Did you know worcestershire sauce has anchovies in it? LOL. I’m allergic to fish (yes, really) but wonder how many times I’ve eaten accidental anchovies via worcestershire in my life. 🤷‍♂️

Cook the wings for another 15 minutes or until they are at your desired level of crispiness!

Step 5 - Eat ‘Em

OK, now the best part! The wings have been on for 1 hour (roughly) now. They should be done! You can use an instant-read thermometer if you’d like to double-check.

I added more sauce once I took them off before plating them.

The flavor was fantastic. I didn’t get the super-rich smokey taste that comes with long cooks, but I could still tell they were smoked. The kids LOVED them and were asking to have them again before we even finished eating. 🤣 That’s all the endorsement I needed!

Step 6 - BONUS

After you’ve enjoyed your delicious creation, head back here and let us know your thoughts. Did it work? Will you use the 0-400 Method again? What would you change?

Why Does It Work?

The beauty of smoking chicken wings is their size. They’re thin, so you get an even cook. And it doesn’t take very long. So you can use a higher temperature and not worry about them drying out.

I’m going to try the 0-400 Method on other meats and see what happens. Sometimes convenience is king, and I need a short cook that still captures that smokey flavor. With some slight tweaks, I bet it will work!

Grill on fam!

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