Crispy Smoked Chicken Wings

For crispy, smoky chicken wings on a pellet grill, start low to build wood-fired flavor, then finish hot to render the fat and crisp the skin. Dry wings and a light coating of baking powder are the secrets to avoiding rubbery skin.

Recipe notes

• Wings: Use 2 to 3 lbs of thawed chicken wings, separated into flats and drumettes.
• Seasoning: Use your favorite BBQ rub and baking powder (not baking soda). The baking powder is a neat trick that helps dry out the skin for a better crunch.
• Sauce (Optional): Have your favorite Buffalo or BBQ sauce ready for tossing.
• Dry brine (Optional): Letting the seasoned wings sit uncovered in the fridge for 1 to 2 hours before grilling helps dry them out even more for maximum crispiness.
• Grill settings: Start at 250°F (apple or hickory pellets work great), then turn it up to 400°F to finish.
• Timing: The smoke and crisp phases take 65 to 85 minutes (45 to 60 minutes plus 20 to 25 minutes). With 15 minutes of preparation, budget 1 hour 40 minutes total. The optional dry brine adds 1 to 2 hours; setting a sauce glaze adds 3 to 5 minutes. Grill warm-up and temperature changes may add time. Always trust your meat thermometer and the look of the skin over the clock.
• Internal temperature: Chicken is safe to eat at 165°F, but for wings, aim for 185°F–195°F. This higher temp breaks down the tough connective tissues and melts the fat for the perfect texture. Check the thickest part of the meat without touching the bone.

Step-by-step

1. Dry the wings: Pat the wings completely dry on all sides with paper towels. The drier they start, the crispier they finish.
2. Season: In a large bowl or zip-top bag, toss the wings with your BBQ rub and baking powder until evenly coated. There is no need to use oil for this method.
3. Dry brine (Optional): Place the seasoned wings on a wire rack over a baking sheet and leave them uncovered in the fridge for 1 to 2 hours.
4. Smoke: Preheat your pellet grill to 250°F. Place the wings directly on the grates, leaving a little space between each one so the smoke can circulate. Smoke for 45 to 60 minutes, flipping halfway through.
5. Crisp: Crank the grill temperature up to 400°F. Cook for another 20 to 25 minutes, flipping every 10 minutes so the sugars in the rub don’t burn. Pull them off when the skin is golden and crackly, and the internal temperature hits 185°F–195°F.
6. Sauce and set: If you want sauce, toss the cooked wings in a clean bowl with your favorite BBQ or Buffalo sauce. For a sticky glaze, put the sauced wings back on the grill for 3 to 5 minutes to let the sauce set. Serve hot.