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Crispy smoked chicken wings on pellet grill with ranch dip on a wooden board

Chicken Wings on Pellet Grill

These pellet grill chicken wings come out perfectly crispy on the outside and juicy inside, all without frying. With a simple dry rub, a touch of baking powder, and the power of wood-fired flavor, they’re the ultimate game day snack or weekend BBQ favorite.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 4 people
Course: Appetizer, dinner
Cuisine: American, BBQ
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 –3 lbs Chicken wings Flats and drumettes thawed
  • 1 tbsp Baking powder Aluminum-free
  • 1 tsp Kosher salt
  • 1 tbsp Olive oil Or neutral oil
  • 1 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne pepper Optional
  • 1 tbsp Brown sugar Optional for slight sweetness

Equipment

  • 1 Pellet Grill Traeger, Pit Boss, or any pellet smoker
  • 1 Wire Rack Optional but improves crispiness
  • 1 Instant-read Thermometer For checking internal temperature
  • 1 Large Mixing Bowl For tossing wings with rub or sauce
  • 1 Tongs For flipping wings

Method
 

  1. Prep the Wings
  2. Pat chicken wings dry with paper towels. For best results, place them on a wire rack and refrigerate uncovered for 4–12 hours to air-dry the skin.
  3. Apply Baking Powder Mix
  4. In a bowl, toss the wings with baking powder and salt to coat evenly.
  5. Add Oil and Dry Rub
  6. Add olive oil to help the rub stick, then season wings with paprika, garlic powder, onion powder, pepper, and brown sugar. Toss to coat.
  7. Preheat the Pellet Grill
  8. Set your pellet grill to 225°F. Use apple, cherry, or hickory wood pellets for best flavor.
  9. Smoke the Wings
  10. Place wings directly on grill grates or on a wire rack. Smoke for 30–45 minutes.
  11. Crisp at High Heat
  12. Increase grill temp to 375–400°F. Flip wings and cook for another 25–30 minutes, or until internal temp reaches 175°F+.
  13. Sauce (Optional)
  14. Toss in sauce after grilling or brush on during the last 5 minutes if desired.
  15. Rest and Serve
  16. Let wings rest for 5 minutes before serving.

Notes

  • For crispier skin, don’t skip the drying step and always use baking powder (not soda).
  • A wire rack helps promote even airflow.
  • Internal temp of 175°F–185°F ensures fully rendered, tender wings.