The 0-400 method starts the wings on a cold smoker — they absorb maximum smoke in the first 30 minutes as the Pit Boss climbs to temperature, and by the time it hits 400°F, the skin has had time to render and dry before the high heat crisps it. The hardest part is picking what sauce to toss them in. I do half buffalo and half honey BBQ every time — someone always asks for one more of the other.
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Table of contents
Shopping List
- Chicken Wings — split into flats and drums if they aren’t already. The baking powder in the recipe draws moisture from the skin which is what allows the skin to crisp properly at 400°F. Don’t skip it and don’t substitute with baking soda — the metallic taste will come through.
- Avocado or Olive Oil — just enough to coat. The oil helps the baking powder and rub adhere evenly. Too much oil and the skin won’t dry out properly.
- BBQ Dry Rub — something with smoked paprika, garlic powder, and a little brown sugar. The brown sugar caramelizes at 400°F and gives you the color. Wing sauce of choice — buffalo, honey BBQ, or both
How to Make 0-400 Wings
Step 1: Prep and Season the Wings
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 cold smoker grates, spread out with at least 1 inch spacing — crowding prevents the skin from crisping. Close the lid, turn on the Pit Boss, and set to 400°F. The wings go on cold, and the smoker heats around them — this is the entire point of the 0-400 method. Don’t preheat.
After 30 minutes, open the lid. The wings should have gone from pale and raw-looking to a light golden color, and the skin will look slightly tighter. Flip each wing and close the lid. Continue cooking for another 20–30 minutes until the internal temperature reaches 185–195°F.
At this temperature, the skin will be deep golden and crispy, and the meat will be fully rendered and juicy. The extra push past the 165°F safe minimum is what separates good wings from great ones — the collagen in the skin and connective tissue needs the higher temperature to render properly.
Step 3: Sauce And Serve
Toss the wings in sauce while they’re still hot — the sauce adheres better to a hot wing than a cooled one. I split them between buffalo and honey BBQ: add each sauce to a separate bowl and toss in batches. Return to the smoker for 5–10 minutes to set the sauce and caramelize it slightly — this is the step most people skip and it makes a significant difference. Serve immediately with ranch or blue cheese alongside.
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.
Let cook for another 20–30 minutes until the internal temperature reaches 185–195°F for crispy skin and fully rendered meat.
How to Store Leftovers and Reheat
Store leftover wings in an airtight container in the fridge for up to 4 days. To reheat and restore crispiness, air fryer at 400°F for 5–6 minutes is the best method — the skin comes back close to fresh. The oven at 400°F for 10–12 minutes also works. Avoid the microwave — the skin goes completely soft.
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What to Serve With Wings
- Smoked Onion Bombs
- Smoked Pork Belly Strips
- Smoked Cornbread
- Smoked Garlic Bread
- Smoked Mac and Cheese
- Baked Buffalo Chicken Dip
🍖 More Pit Boss Recipes 🙌
- Pit Boss Smoked Chicken Breast
- Pit Boss Cedar Plank Salmon
- Pit Boss Smoked Mashed Potatoes
- Pit Boss Chicken Quarters
Pit Boss 0-400 Wings
Equipment
- 1 Pellet smoker
Ingredients
- 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
Instructions
- 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 cook for another 20–30 minutes until the internal temperature reaches 185–195°F for crispy skin and fully rendered meat.
- 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.
Smoke On!
Charlie
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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