Want to add a smoky touch to your chicken wings but don’t know where to start? You have to try the Pit Boss 0-400 wings!
It so easy to achieve that irresistible smoky flavor and delectably crispy skin with this recipe. All you need to do is prep the wings and throw on smoker and turn it up to 400!
These wings always finish up with a perfect crispy exterior and succulent interior, making them an ideal choice for game day snacking, a hearty main dish, or a delightful anytime treat!
Table of contents
Why You’ll Love This Smoked Wings Recipe
You are sure to fall in love with this smoked wings recipe as soon as you bite into these little pieces of smoky goodness.
These wings have perfect golden and crispy skin on the outside with irresistibly juicy meat on the inside.
These are effortless to prepare and also make for the perfect recipe that you can serve anytime.
Be it a gameday appetizer, main course, backyard barbecue, or even just anytime wings!
What You’ll Need for Pit Boss 0 400 Wings
- Chicken Wings
- BBQ Dry Rub
- Wing Sauce
Method for 0 400 Chicken Wings on a Pit Boss
Step 1: Prep and Season the Wings
You are going to want to pat the wings dry with paper towels, as damp skin will mean a finished product with soggy skin.
Then, transfer them to a large bowl, drizzle them with avocado or olive oil, and toss.
Step 2: Place Them in the Smoker
Place the wings on the smoker spread out with at least a 1-inch spacing between each wing.
Shut the lid, turn your pellet smoker on, and set it to 400°F to follow the 0-400 cooking method!
Step 3: Smoke Em’ Up!
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.
Step 4: Sauce And Serve
Toss the smoked wings with your favorite wing sauce and serve with bleu cheese or ranch as a dip on the side.
Once tossed in a scrumptious wing sauce, serve them hot!
What Is the 0-400 Method for Wings?
The 0 – 400 method is something anyone will easily be able to figure out, so don’t stress too much!
The idea of this method is that the wings will get a hit of smoke as the pellet grill heats up. As the grill temp rises, the wings will begin to render fat.
Once the grill reaches 400°F, the skin of the wings can crisp up so that they are perfect and ready to devour.
An important thing to remember is that you have to place the chicken wings on a cold grill, without preheating the smoker.
What Temperature to Smoke Chicken Wings 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!
How Long to Smoke the Chicken Wings For?
After 30 minutes of cooking, come back to flip your wings and check the internal temperature of the meat.
The wings should absorb most of their 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.
Tips to Make the Best 0-400 Chicken Wings
Adding A Variation:
You may choose to spice things up by splitting some of the wings and tossing them in a different bowl with a bit of honey and Old Bay seasoning.
This works best for children as they get a little variation and something with a little less spice.
Keeping Handy Kitchen Equipment Nearby
It’s always best to keep a trusty meat thermometer nearby when smoking
This allows you to easily check the internal temperature of the meat to ensure that is fully cooked or at a safe eating temperature.
You should also always keep paper towels nearby because, at the end of the day, we are all going to make a mess and these will come in handy when you are prepping your wings before seasoning them!
My Favorite Wood Chips for Smoking Chicken Wings
My favorite wood pellets for chicken wings is either a fruit wood like apple wood. If you prefer a heavy smoke falvor try oak or hickory.
Will the Wings Get Crispy While Smoking?
Your wings are sure to get crispy in the smoker.
The 0-400 smoking process infuses the wings with an incredible smoky flavor, and also ensures that the skin on the wings get perfectly crispy.
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!
How to Store Leftover Chicken Wings
You can store any leftover smoked chicken wings in an airtight container and pop them in the fridge.
Reheating Leftover Smoked Chicken Wings
It is recommended to avoid the microwave when microwaving your smoked chicken wings.
Hence, you may reheat the wings in the air fryer or oven at 400°F for about 10-15 minutes.
These methods will ensure that your wings taste freshly cooked!
What to Serve With Smoked Chicken Wings
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, then you can serve them with baked sweet potatoes, brussels sprouts or even mac and cheese.
Pit Boss 0 400 Wings
- 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.
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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