Pit Boss Smoked Chicken Wings

This easy Pit Boss Smoked Chicken Wing Recipe gives you tender, juicy chicken wings with super crispy skin seasoned with a homemade dry rub. Serve as is, or toss with one of your favorite wing sauces or dipping sauces.

If you're a chicken wings fan but find they're always way too greasy, this recipe is for you! No deep frying or oil is needed!

One of my favorite ways to make the best wings is on the pellet grill! The wings are cooked over indirect heat, so they are super juicy and they are infused with flavorful smoke. Check out my Pit Boss Smoked Chicken Quarters next!

⏲️ How long to smoke chicken wings?

The smoking process for the best wings takes about 1 hour until they reach an internal temperature of 175 degrees F. Use a temperature probe to ensure the chicken is at the right temperature.

♨️ How to smoke chicken wings on pellet grill

Step 1. Preheat the pellet grill to 250 degrees F. Dry chicken wings really well with paper towels (Image 1).

Step 2: Place chicken wings in a large freezer bag or large bowl. In a small bowl, mix the dry rub ingredients. Add the baking powder and dry spice rub to the bag or bowl. Zip up the bag and shake to coat the wings evenly (Image 2).

Step 3: Shake off excess dry rub and place the whole chicken wings directly on the smoker racks (Image 3).

Step 4: Smoke the chicken wings at 250 degrees F for about 20 minutes, flip them over, and cook for another 25 minutes or so until the internal temperature reaches 160-165 degrees F. Turn the grill temperature to high heat (375-400 degrees F) and cook the wings for another 10-15 minutes or until the internal temperature reaches 175 degrees. This will give the wings their signature crispy skin (Image 4).

Step 5: Remove the wings from the grill and serve with your favorite dipping sauce, or toss the wings in your favorite wing sauce.

Tip: Use a large sheet pan to carry the wings back and forth from the pellet grill.

🧂 Substitutions

• Baking powder: No baking powder? Use cornstarch instead! The wings will still crisp up, just not as much as with baking powder.
• Dry rub: Add kosher salt, smoked paprika, or Cajun seasoning to the dry rub, or use your favorite!

💭 Expert Tips

• Do not overstuff the Ziploc bag with chicken. I like to mix the wings with the dry rub ingredients in two batches.
• Tap off any excess dry rub before placing the wings on the grilling racks.
• Make sure there is space between the wings so they cook evenly.
• Flip the wings over halfway through for even cooking.

⭐ What is so great about a pellet grill?

A pellet grill cooks your food using hardwood pellets instead of gas or propane like a gas grill. The wood smoke adds fantastic flavor. It cooks the meat at a lower temperature so it doesn't dry out. When using a pellet grill, you get a consistent temperature. You set the smoker to the temperature you want to cook your food at, and that's it! Easy, right? No more fires on the grill, no more burnt food; it's practically foolproof! This is my preferred method to cook just about anything!

⭐ What is the best wood for smoked chicken wings?

The best wood for smoking chicken wings is hardwood with a mild smoky flavor, like apple wood or cherry wood. Hickory wood pellets are also a good choice. I also like the Competition blend, a combination of maple, hickory, and cherry, which has a uniquely delicious flavor and goes with almost anything.

Because the bags of wood pellets can be expensive if you buy different types, my favorite wood chips are the Competition blend, as they go with everything, and a bag of Hickory pellets for when I want that stronger Hickory flavor. And Applewood for when I'm cooking Smoked Pork Tenderloin or Double Smoked Ham. 🙂

⭐ FAQ's

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- Jeri