Go Back
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Course Appetizer, dinner
Cuisine American, BBQ
Servings 4 people
Calories 340 kcal

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

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

Instructions
 

  • Prep the Wings
  • 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.
  • Apply Baking Powder Mix
  • In a bowl, toss the wings with baking powder and salt to coat evenly.
  • Add Oil and Dry Rub
  • Add olive oil to help the rub stick, then season wings with paprika, garlic powder, onion powder, pepper, and brown sugar. Toss to coat.
  • Preheat the Pellet Grill
  • Set your pellet grill to 225°F. Use apple, cherry, or hickory wood pellets for best flavor.
  • Smoke the Wings
  • Place wings directly on grill grates or on a wire rack. Smoke for 30–45 minutes.
  • Crisp at High Heat
  • Increase grill temp to 375–400°F. Flip wings and cook for another 25–30 minutes, or until internal temp reaches 175°F+.
  • Sauce (Optional)
  • Toss in sauce after grilling or brush on during the last 5 minutes if desired.
  • Rest and Serve
  • 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.
Keyword crispy smoked wings, game day wings, pellet grill chicken wings, smoked chicken wings recipe