Pit Boss 0 400 chicken Wings

With this Pit Boss 0-400 wing recipe, getting that deep smoky flavor and crispy skin is easy. All I do is prep the wings, throw them on the smoker, and turn it up to 400!

These wings always finish with a perfectly crispy exterior and succulent interior, making them an ideal choice for game day snacking, a hearty main dish, or a delightful anytime treat!

0-400 Smoked Wings Recipe

These wings have perfect golden and crispy skin on the outside and irresistibly juicy meat inside. They are effortless to prepare and even easier to cook. I prep them beforehand, and when I am ready to cook, I set the smoker to 400°F, throw them on the grill, and let them cook.

This smoking process also slowly decreases moisture and dries out the skin, leaving you with crispy chicken skin on the outside and juicy, succulent meat on the inside!

The hardest part is picking what sauce to toss them in: Honey, Soy, or buffalo? The choices are endless, and I enjoy them all! These are perfect for a gameday snack, main course, cookout, or to treat the kids during the week.

Shopping List

  •  Chicken Wings 
  • Oil 
  • BBQ Dry Rub
  • Wing Sauce 

How to Make 0-400 Wings

Step 1: Prep and Season the Wings

You will want to pat the wings dry with paper towels, as damp skin will result in soggy skin in the finished product.Then, transfer them to a large bowl, drizzle them with avocado or olive oil, and toss. 


Step 2: Cook

Place the wings on the smoker spread out with at least a 1-inch spacing between each wing. 

Shut the lid, turn on your pellet smoker, and set it to 400°F to follow the 0-400 cooking method! 

Let the wings cook for about 35-45 minutes before flipping them. Continue cooking for another 20-30 minutes until the wings reach an internal meat temperature of 185°F. 

My favorite wood pellets for chicken wings is either a fruit wood like apple wood. If you prefer a heavy smoke flavor try oak or hickory.


Step 3: Sauce And Serve 

Toss the smoked wings with your favorite wing sauce and serve with blue cheese or ranch as a dip on the side. Once tossed in a wing sauce, serve them hot! 


What Temperature to Smoke At?

There is no need to preheat the smoker, so lay out the chicken wings on the cold grill. After laying out the wings, close the lid, set the temperature to 400°F, and let the magic begin!

After 30 minutes of cooking, come back to flip your wings and check the internal temperature of the meat. The wings should absorb most flavor during the first 30 minutes as the smoker heats up.

After another 20-30 minutes, your wings will get crispy and be ready to enjoy. This would mean approximately an hour of cooking time for the wings. 

The internal temperature for the finished wings should be around 185°F. 


How to Store Leftovers and Reheat

You can store any leftover smoked chicken wings in an airtight container and pop them in the fridge. I recommend reheating the wings in the air fryer or oven at 400°F for about 10-15 minutes. 

What to Serve Them With

A must-do is to serve your smoked chicken wings with blue cheese or ranch dip on the side. 

However, if you’re looking to make your wings a complete meal, you can serve them with baked sweet potatoes, Brussels sprouts, or even mac and cheese.

If you’re looking to serve the wings with more sides, here are some of our favorites: smoked onion bombs, smoked pork belly strips, cornbread, and smoky garlic bread is always a hit.


Pit Boss 0 400 Wings

Want to add a smoky touch to your chicken wings but don't know where to start? You have to try the 0-400 method! It so easy to achieve that irresistible smoky flavor and delectably crispy skin with this recipe.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 4 people
Calories 489 kcal


  • 1 Pellet smoker


  • 3.3 lbs chicken wings
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tbsp BBQ sauce enough to coat chicken
  • 2 tbsp honey
  • 1 tbsp Buffalo sauce enough to coat chicken
  • 3 tbsp ranch
  • 2 stalks green onions


  • Pat the chicken wings dry with a paper towel.
  • Toss wings in a bowl with salt and baking powder. This helps draw out moisture to make them crispy during cooking.
  • Before hitting the smoker, spray the grill with a little spray oil to avoid chicken from sticking.
  • Using the 0-400 method, place the chicken wings on your cold grill then crank it up to 400F.
  • Let it smoke for 30 minutes, then flip the wings over.
  • Let it cook for another 30 minutes until the internal meat temperature hits 165F. I like to keep them on for a bit longer to about 185-195F. (Careful not to burn your wings if your smoker has hot spots).
  • Place them in a tray to sauce them. I’ve added half with bbq sauce + honey, and half with buffalo. Return to smoke for another 10 minutes to heat up.
  • Serve with ranch and garnish with green onions.
Keyword 0-400 wings

Smoke On!


Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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