Craving wings with seriously crispy skin and smoky flavor? This Pit Boss recipe delivers restaurant-quality results right in your backyard. These wings feature a flavorful homemade dry rub that creates an irresistible crust while keeping the meat tender and juicy inside.
Whether you’re hosting a game day party, planning a weekend barbecue, or want an easy weeknight dinner, these wings hit the spot every time. Toss them in your go-to wing sauce or enjoy them naked – either way, they’re guaranteed to disappear fast.
Pair with sides like corn on the cob, coleslaw, or loaded baked potatoes, or when I want to go all out, I go with smoked mac and cheese for the ultimate comfort food feast.
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Table of contents
Easy Pit Boss Smoked Wings
I love how your pellet grill does all the heavy lifting with this method. Just set the temperature and let it work magic – no babysitting is required for perfectly cooked wings every time.
The low and slow smoking creates that coveted crispy skin while infusing deep smoky flavor throughout, resulting in tender, juicy meat with a satisfying crunch in every bite.
These versatile wings have become my go-to for any occasion, whether as an appetizer, main course, or party snack. The crispy texture and bold flavors make them perfect for any gathering, from casual weeknight dinners to big game celebrations.
What You Need
Chicken wings
Olive Oil
Baking Powder
BBQ Rub (or use the ingredients below to make your rub.
Brown Sugar
Smoked Paprika
Chili Powder
Chipotle Chili Powder
Garlic Powder
Onion Powder
Black Pepper
Salt
How to Cook Chicken Wings on A Pit Boss Pellet Grill
Below are my seven simple steps for juicy chicken wings every time.
Step 1: Preheat the Grill
Preheat the grill to 250°F and pick your wood pellets. Different types of wood pellets provide different flavors. You could go for hardwood pellets, which provide a strong flavor: mesquite, hickory, and oak. I prefer using fruitwood pellets with poultry, as the sweeter, milder flavors work well with chicken and don’t overpower it. I recommend using cherrywood or applewood.
Make sure you have enough pellets in the hopper. You don’t want to run out partway. This will cause temperature fluctuations and can cause the chicken wings to be rubbery.
Step 2: Seasoning
Blot the wings with paper towels to remove excess moisture.
Note: You can brine your chicken wings for added moisture. I don’t do it in this recipe, but I have included the steps for brining the wings below; you can jump to it by clicking here.
Mix all the ingredients below in a bowl if you’re making your rub.
Mix the baking powder and homemade or store-bought chicken rub in a bowl or sealed bag. The baking powder helps to make the declious crispy skin. Make sure you get good coverage of rub on all the wings. You season the wings before cooking them
What You Need for The Homemade Rub
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 2 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
Step 3: Smoke at a Lower Temperature to Start
Before hitting the grill, add a little oil to the chicken to prevent sticking. You can also give the grill a quick spray of oil.
Spread the wings out on the grill grates. The secret to a consistent cook is enough space between the wings for the smoke to circulate, resulting in an even smoky flavor and a more efficient cook time.
Cook the wings for 30 minutes, then increase the temperature to 425°F and cook until the wings reach 175°F. Take care when opening and closing the grill lid, not to let too much heat escape.
Step 4: Toss in Sauce or Serve Up Plain
Remove the wings from the grill when the internal temperature reaches 175°F. If you want to toss your wings in a sauce, heat it first. Using a cold sauce will cause the skin to go soft. You can also serve the sauce alongside to dip in.
How Long Should You Smoke Chicken Wings on The Pit Boss
When you have a consistent temperature, smoking chicken wings takes under an hour. In this recipe, I smoked at 250°F for 30 minutes, then increased the temperature to 425°F and cooked until the internal temperature of the chicken wings reached 175°F.
However, it can be tricky to tell when chicken wings are cooked, especially when covered in a rub and sauce! The best and safest way to check is to use a meat temperature probe rather than a specific time. Make sure you probe away from the bone, which will give a different result from the meat.
How to Brine Chicken Wings
Brining chicken wings is a great way to enhance their flavor and moisture. Here’s a simple method to brine chicken wings:
- Prepare the brine: In a large container, combine water, salt, sugar, and desired flavorings, such as herbs, spices, or citrus zest. Stir until the salt and sugar dissolve.
- Add the wings: Submerge the chicken wings in the brine, ensuring they are fully covered. You can weigh them down with a plate or use a zip-top bag filled with brine to keep them submerged.
- Brine in the refrigerator: Place the container with the wings and brine in the fridge and let them brine for at least 1 hour, preferably 2 to 4 hours, for maximum flavor.
- Rinse and pat dry: Remove the wings from the brine and rinse them under cold water to remove any excess salt. Pat them dry with paper towels.
- Proceed with your recipe: You can now proceed with your preferred cooking method, such as grilling, baking, or frying the wings.
Remember to adjust the brine recipe according to the quantity of wings you are brining. Brining time can also be adjusted based on personal preference and the level of flavor desired. Enjoy your deliciously brined chicken wings!
What to Look for When Buying Your Chicken Wings
Look for big, fleshy wings with clear skin and no discoloration. This will ensure the meat is juicy and moist. The fat will help protect the meat during smoking and prevent the skin from drying out.
You also want to check for blood in the joints; this might affect the flavor of the wings. Do you prefer a strong, smoky flavor? I suggest looking for larger wings; they will absorb more smoke.
Should You Cut the Wing Tips Before Cooking?
I recommend you cut off the wing tips. This can help promote even cooking, prevent the wings from becoming overly charred, and prevent flare-ups. Additionally, removing the tips can make it easier to handle and eat the wings.
Should You Spritz Chicken Wings?
Yes, you can spritz chicken wings, but you don’t need to in this recipe. See the delicious liquids you can use to spray your chicken wings here.
Need a Wing Alternative
Looking for an alternative to chicken wings? Sometimes, the price of wings is outrageous.
See some substitutes for chicken wings here
What Wood Flavor Pellets?
My favorite wood pellets for chicken wings are cherry or applewood. These days, a huge variety of wood pellets are available, from individual wood flavors to mixed blends.
The sweeter, fruitier flavors combine well with the delicate flavors of the chicken. Apple, maple, and cherry will give the taste of smoke without overpowering the chicken’s natural goodness.
The stronger, bolder flavors like mesquite and hickory are much better suited to red meat, but if you like that stronger flavor, go for it!
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
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Looking for More Chicken Wings Recipes?
🍗 More Appetizers to Serve with Chicken Wings
- 🌶️ Grilled Jalapeno Poppers
- 🧀 Smoked Buffalo Turkey Dip
- 🧅 Traeger Smoked Onion Bombs
- 🍖 Game Day Crunchy Meatballs
- 🥪 Smashed Meatball Sliders
- 🧄 Baked Buffalo Chicken Dip
- 🥔 Leftover Mashed Potato Cakes
- 🧀 Baked Queso Dip
- 🍔 Super Bowl Sliders
- Click here for more smoked chicken sides.
Pit Boss Chicken Wings
Ingredients
- 5 pounds chicken wings, flats and drumette
- 2 tbsp baking powder
- 5 tbsp BBQ Rub or use the homemade rub
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat grill a medium heat 250°F Top up with your desired flavor wood pellets, ensuring there's enough for the full cook.
- Blot the defrosted wings with paper towels to remove excess moisture on the skin.
- If your making your own rub mix all the ingredients below in a bowl.Mix the baking powder and homemade or brought rub in a bowl or clip seal bag because the baking powder gives a crispy skin. Throw in the dry chicken wings and coat with seasoning. Ensure you get an even coat.
- Spread the wings out on the grill grate. To get a consistent cook, make sure there is enough space between the wings for the smoke.
- Close the grill cover and cook at a steady temperature range of anywhere to between 225-250F. Cook the wings for 30 minutes.
- Increase the heat in your smoker to 425 degrees until the internal temperature of the wing reads 175 degrees F.
- When the internal temperature of the wings reaches 175°F, the wings will be ready to eat.
- Remove the wings from the grill when the internal temperature reaches 175°F. If you want to toss your wings in a sauce, heat it up first. Using a cold sauce will cause the skin to go soft. You can also serve the sauce alongside to dip in.
Smoke On!
Charlie
Author: Charlie Reeves
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.
Hungry For More?
My wings turned out perfect. Thanks 👍
thank mate! hope you enjoyed em!
I can not wait to try this chicken wing recipe over Father’s Day. Thanks for the recipe
Stoked your gunna try my wing recipe Tom!! Let me know how it goes mate!! 🙂
Charlie how much rub to baking powder would you use. Thanks
Hiya Thomas! For super-crispy skin I use one part baking powder with three to four parts rub. Let me know how you go 🙂
Yuuuunm these wings came out soooo good! The kids are asking me to do em again!
Charlie, In the previous comment you stated 1 part baking powder to 3-4 parts salt !? …Don’t you mean 3-4 parts RUB?
Thanks in advance…
Hiya Gina!!
ohhhh thanks for letting me know, yep I meant rub 🙂
Let me know how you go!
What is the best rub for chicken wings?
my favorite rub for wings is a homemade one, here it is;
2 tbsp baking powder
2 tbsp brown sugar
2 tbsp smoked paprika
1 tsp chili powder
1 tsp chipotle chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp black pepper
Do I need to turn the wings while smoking?
Hiya Bill!
There is no need to flip or turn the wings the heat is working indirectly. Let me know how they turn out for you 🙂
I’m going to try out my new smoker with this recipe. Roughly how long will it take to cook wings once I raise temp to 425? Thanks (it looks delish)
Hiya Lauren!
they will take around 25-30 min once you go to this temp 🙂 hope your enjoy the chicken wings!