Pit Boss Chicken Wings

Are you looking for a delicious Pit Boss chicken wing recipe? My crispy-skinned wings are perfect for weekend cookouts, game-watching, or a quick weeknight dinner. I season them with a homemade dry rub that boosts their flavor and helps the skin go super crispy.

You can serve them as an entree or appetizer; I recommend tossing them in your favorite wing sauce before devouring them.

I love pairing my chicken wings with my favorite hot sauce and an ice-cold beer! When I feel lazy, I have them with a baked potato or corn on the cob. Or if I have time, I have them with my epic smoked mac and cheese and corn on the cob!

Jump Straight To The Crispy Smoked Pit Boss Chicken Wings Recipe

Why You’ll Love These Wings

You are in the right place if you want a delicious yet straightforward wing recipe.

Using my pellet grill makes it so much easier. There’s no need to monitor the temperature or continually add more fuel—just super succulent and juicy wings!

Crispy Skin.
The wings are expertly smoked to perfection, resulting in a delicious smoky flavor that pairs beautifully with the crispy skin. The low and slow cooking ensures tender and juicy meat in every bite.

Perfect For Any Occasion.
The crispy texture of the wings, combined with the rich flavors, makes this recipe a crowd-pleaser for game day, parties, or any occasion that calls for irresistible wings.

What You Need for Smoked Chicken Wings

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

How to grill chicken wings on a Pit Boss pellet grill

Below are my seven simple steps for juicy chicken wings every time.

Step 1: Pre-heat 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 on the skin.

Note: You can brine your chicken wings for that little extra 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
Preparing Chicken Wings

Step 3: Smoke at a Lower Temperature to Start

Wings On Pellet Grill

Before hitting the grill, add a little oil to the chicken so it does not stick. 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 up 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.

Pellet Grill Wings

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:

  1. Prepare the brine: In a large container, combine water, salt, sugar, and any 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 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.

What Sides Are Good With Chicken Wings?

Chicken wings are great as an appetizer or a main meal. Here are some of my favorite sides for chicken wings

Duck Poppers

Smoked Mash

Brown Butter Carrots

Smoked Cream Cheese

Smoked Mac & Cheese

Click here for more smoked chicken sides.

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!

Looking for More Chicken Wings Recipes?

Method for 0-400 Wings

Spicy Chicken Wings

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Pit Boss Chicken Wings

I love making these smoked crispy chicken wings. There are simple and declious but always impress a crowd as they are succlent with great flavor.
5 from 12 votes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Appetizer, Dinner, lunch, Main Course, Snack
Cuisine American, Barbecue, bbq, grill
Servings 6 People
Calories 486 kcal


  • 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


  • 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.
Keyword bbq chicken, Chicken WIngs, Smoked Chicken

I love smoked crispy chicken wings! They are one of my favorite dishes because of the amazing flavor and the easy prep.

Smoke On!


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.

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13 thoughts on “Pit Boss Chicken Wings”

  1. 5 stars
    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…

    1. 5 stars
      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

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