Preheat grill a medium heat (around 350-375F) for 6-8 minutes. 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. Brush olive oil over the entire skin.
Mix the baking powder and seasoning 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. Also, ensure that a thick layer covers all the surfaces.
Spread the wings out on the grill plate. 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. The lower the temperature, the more smoke you'll produce. So set it at a temperature you're comfortable with and whatever your time limit permits.
The cooking times will vary, depending on the size of the wings and the grill temperature. When running the grill at 225°F, it'll take 2 hours to an hour to cook. At the higher temperature of 350°F, you're looking at around 45 minutes. Flip the wings halfway through the cook for an even crisp.
When the internal temperature reaches 165°F-175°F, the wings will be ready to eat.
Remove from the grill when the internal temperature reaches the right range. Take care to check each one, as the size is inconsistent, and cooking times vary.