Crispy Smoked Chicken Wings on the Char-Griller AKORN® Kamado Grill

Looking for crispy smoked chicken wings that pack bold flavor and crunch? You’re in the right place. This recipe uses the power of Char-Grilller Lump Charcoal and the precision of the Char-Griller AKORN® kamado grill to deliver golden, crispy wings with smoky depth. Whether it’s game day, a weekend cookout, or just a craving for seriously good wings, this method brings flavor and crunch together in perfect harmony.

The Power of Cornstarch for Crispy Wings

Here’s the secret to next-level crisp: cornstarch. Before hitting the grill, give your wings a good pat dry, then coat them lightly in cornstarch. This step helps draw out moisture from the skin, allowing it to crisp up beautifully even over indirect heat. When combined with your favorite Cajun rub, the result is a perfectly seasoned, crackly crust that seals in flavor and juices while delivering that irresistible bite.

Pro Tip: Coat evenly and don’t skip this step—cornstarch is the key to crispy skin without frying.

Why the Char-Griller Setup is a Game-Changer

When it comes to charcoal grills, the Char-Griller AKORN® stands out for its serious versatility and performance. With its insulated steel design and dual dampers, it holds steady temperatures in the ideal 375–400°F range for crisping up wings over indirect heat.

Using Char-Griller Lump Charcoal paired with a chunk of smoking wood, the AKORN creates a smoky, high-heat environment that’s perfect for this recipe. The indirect setup (thanks to the Smokin’ Stone accessory) keeps your wings cooking evenly without flare-ups, giving you control over both flavor and texture.

The Benefits of Indirect Cooking on a Kamado Grill

Indirect cooking means your food is placed away from the direct flame, allowing it to cook with convective heat and gentle smoke rather than searing fire. For wings, this method is a game-changer—it gives you that crispy skin while keeping the meat tender and juicy inside.

By using the Smokin’ Stone in your AKORN®, you create a barrier between the charcoal and your wings, letting heat and smoke circulate around the food evenly. It’s the best way to master recipes that need longer cook times and crispy finishes, like these wings.

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