Pit Boss Chicken Wings: Crispy Smoked Wings in Under an Hour

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 to make your rub.

Mix the baking powder and homemade or store-bought chicken rub in a bowl or sealed bag. The baking powder helps create the delicious, crispy skin. Make sure you get good coverage of rub on all the wings. You season the wings before cooking them.

The baking powder is doing the real work here — it raises the pH of the skin, which helps it brown faster and crisp more efficiently. Don’t skip it and don’t substitute with baking soda — they’re not the same thing. After coating, the wings should look evenly covered with no wet patches. If they look shiny or wet in spots, the moisture wasn’t fully patted off. Do it again.

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 so you don’t let too much heat escape.

At the 250°F stage, the wings will smell like smoke and rendered chicken fat — sweet and savory at the same time. The skin won’t be crispy yet; it’ll look matte and slightly dried out on the surface. That’s correct — the high heat stage is what does the crisping. When you crank to 425°F, flip the wings once halfway through the high-heat stage. The underside needs direct heat contact too, or you’ll get uneven color and soft patches on the bottom.

Brining chicken wings is a great way to enhance their flavor and moisture. Here’s a simple method to brine chicken wings:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 desired level of flavor. Enjoy your deliciously brined chicken wings!

Chicken Wing Internal Temperature Guide

Wings are done when they reach an internal temperature of 175°F — not 165°F. While 165°F is the USDA minimum safe temperature for all poultry, dark meat cuts like wings and thighs contain more collagen and connective tissue than breast meat. That collagen does not fully break down until around 175°F, which is why wings pulled at the minimum safe temperature are often rubbery rather than tender and pull-off-the-bone.

Insert the thermometer into the thickest part of the flat or drumette, avoiding the bone. Bone conducts heat faster than meat and will give a falsely high reading.

What Wood Flavor Pellets?

Fruitwood pellets are the top choice for chicken wings on a Pit Boss. Pit Boss’ own wood pellet smoking guide confirms that apple and cherry are the best pairings for poultry — their mild, sweet smoke enhances chicken without overpowering it. The Pit Boss Fruitwood Blend (cherry, apple, and maple) is a natural fit for this recipe and will produce a beautiful mahogany color on the skin.

Avoid running out mid-cook — temperature drops caused by an empty hopper are the most common reason wings turn out rubbery. Check the hopper before you start and top up if in doubt.

How to Store and Reheat Leftover Wings

Store leftover wings in an airtight container in the fridge for up to 4 days. To reheat and keep the skin crispy, place them on a wire rack over a baking sheet in a 375°F oven for 10–12 minutes. Do not microwave — the skin goes soft and rubbery immediately. An air fryer at 375°F for 5–6 minutes is the best reheating method if you have one — it restores the skin to nearly its original texture.