Finger-Lickin’ Good: How to Smoke Chicken Wings on a Pellet Grill

The main entities discussed are

• Chicken wings/smoked wings (very frequent – main topic)
• Pellet grill/smoker (very frequent)
• Temperature (frequent – particularly 275-300°F range)
• Wood pellets (frequent – especially fruit woods like apple and cherry)
• Dry rub/seasoning (frequent)
• Barbecue sauce/glaze (frequent)
• Crispy skin (frequent – important goal)
• Cooking time (frequent – approximately 1.5-2 hours)
• Internal temperature (frequent – 165°F for doneness)
• Smoking techniques (frequent)

Now I’ll craft an article incorporating these elements without explicitly mentioning the frequency statistics.

Ever tried to make smoked chicken wings at home and ended up with rubbery, disappointing results? Trust me, we’ve all been there! But after experimenting with my pellet grill for years, I’ve nailed down the perfect technique for smoky, crispy wings that’ll make your guests fight over the last one

In this guide, I’m sharing my fool-proof method for smoking chicken wings on a pellet grill, plus all the tips and tricks I’ve learned from BBQ experts along the way. Get ready for wings that are smoky, juicy, and yes – actually crispy!

What You’ll Need

Before firing up your pellet grill, gather these essentials:

• 5-10 pounds of chicken wings (party wings or whole wings)
• Your favorite dry rub (homemade or store-bought)
• Barbecue sauce or glaze
• Wood pellets (apple or cherry work best)
• Meat thermometer
• Paper towels
• Oil (olive, vegetable, or canola)
• Large foil pan (optional but helpful)

Choosing the Right Wood Pellets

The type of wood pellets you use significantly impacts the flavor of your wings. Here’s what works best:

I personally recommend apple or cherry pellets for wings. These fruit woods impart a subtle sweetness that complements chicken perfectly without overwhelming it. Chicken has thin skin, so it’s easy to over-smoke it with stronger woods like hickory or mesquite.

Many BBQ champions use blended pellets, like Traeger’s Signature Blend or Pit Boss Competition Blend, which combine different wood types for a balanced flavor.

Preparing the Wings

The secret to great wings starts before they ever hit the grill:

1. Dry the wings thoroughly – This is absolutely critical! Pat the wings dry with paper towels to remove as much moisture as possible. Moisture is the enemy of crispy skin.

2. Optional: Dry brine the wings – For extra flavor, you can dry brine by sprinkling salt on the wings and letting them sit in the refrigerator for 2-24 hours. This helps season the meat and draw out moisture.

3. Apply oil and rub – Place wings in a large ziplock bag, add about 1/2 cup of oil, and coat evenly. Then add approximately 1/4 cup of dry rub per 3 pounds of wings. Seal the bag and shake to coat wings thoroughly.

4. Let wings rest – For best results, let the seasoned wings sit at room temperature for about 30 minutes before smoking. This helps them cook more evenly.

Quick Homemade Rub Recipe

If you don’t have a favorite rub, here’s a simple one to try:

• 1/2 cup paprika
• 1/2 cup salt
• 1/2 cup sugar
• 1/2 cup granulated garlic
• 1/4 cup granulated onion
• 1/4 cup chili powder
• 1/4 cup cumin
• 2 tablespoons black pepper
• 2 tablespoons dry mustard
• 1 tablespoon cayenne pepper

Mix all ingredients and store in an airtight container. This makes plenty for multiple batches of wings!

The Secret to Crispy Skin

Nobody wants rubbery chicken skin! Here are 5 pro tips to ensure your wings come out crispy:

1. Cook at the right temperature – Keep your pellet grill between 275°F and 300°F. Lower temps result in rubbery skin.

2. Dry those wings! – I can’t stress this enough – the drier the wings before cooking, the crispier the skin.

3. Skip the water pan – Unlike with larger cuts, a water pan adds unnecessary moisture when smoking wings.

4. Don’t spritz or mop – While spraying meat can be good for some cuts, it works against you for crispy wings.

5. Try the baking powder trick – Sprinkle a small amount of baking powder or cornstarch on your wings before smoking. This draws out moisture and helps the skin crisp up.

Smoking Process Step-by-Step

Now let’s get to the main event – smoking those wings to perfection!

Step 1: Preheat Your Pellet Grill

Set your pellet grill to 275-300°F and allow it to preheat for about 15 minutes. This temperature range is ideal for wings – hot enough to crisp the skin but not so hot that the meat dries out.

Step 2: Arrange Wings on the Grill

Place your prepared wings directly on the grill grates, leaving a little space between each piece to allow smoke circulation. If you’ve prepared them in a foil pan, now’s the time to transfer them to the grill.

Step 3: Smoke the Wings

Close the lid and let the magic happen! Smoke the wings for about 45 minutes.

Step 4: Flip the Wings

After 45 minutes, open the lid and flip each wing. This ensures even cooking and helps both sides of the skin to crisp up.

Step 5: Continue Smoking

Smoke for another 35-45 minutes. Total cooking time should be around 1.5 to 2 hours, depending on the size of your wings and the exact temperature of your grill.

Step 6: Check Temperature

Use a reliable meat thermometer to check the internal temperature of the wings. The USDA recommends chicken reach a minimum of 165°F for safe consumption. Insert the thermometer into the thickest part of the wing without touching bone.

Step 7: Apply Sauce (Optional)

About 10 minutes before the wings are done, brush them with your favorite barbecue sauce or glaze. This gives the sauce time to set without burning.

Step 8: Rest and Serve

Remove the wings from the grill and let them rest for 5-10 minutes before serving. This helps the juices redistribute throughout the meat.

Sauce and Glaze Options

While the wings are delicious with just dry rub, adding sauce takes them to another level:

• Classic BBQ Sauce: Jeff Phillips’ original barbecue sauce is a crowd-pleaser.
• Buffalo Sauce: Mix hot sauce with melted butter for the traditional wing experience.
• Teriyaki Glaze: Combine soy sauce, sugar, pineapple juice, ginger, and garlic.
• Honey Garlic: Mix honey, soy sauce, garlic, and a touch of lime juice.

Pro tip: If your homemade sauce is too thick, thin it with a little lemon-lime soda, apple juice, or even coffee to help it spread more easily on the wings.

Troubleshooting Common Issues

Problem: Rubbery Skin

Solution: Your cooking temperature was likely too low. Keep it at least 275°F, preferably closer to 300°F. Also, make sure your wings are very dry before cooking.

Problem: Tough, Dry Wings

Solution: You probably cooked them too long or at too high a temperature. Use a meat thermometer and remove wings when they reach 165°F.

Problem: Not Enough Smoke Flavor

Solution: Try using stronger wood pellets or extending the smoking time before applying sauce. You could also try mixing in some charcoal pellets with your wood pellets for a stronger smoke profile.

My Final Tips for Wing Perfection

After smoking hundreds of batches of wings on my pellet grill, here are my most important takeaways:

1. Don’t rush – The low and slow method is worth the wait for perfect texture.

2. Invest in a good thermometer – An instant-read thermometer like the ThermoPop or Thermapen will take the guesswork out of cooking.

3. Make extra – Trust me, these wings disappear faster than you’d expect! I always make at least 5 pounds, even for small gatherings.

4. Experiment with flavors – Once you master the basic technique, try different rubs, sauces, and wood pellets to find your signature wing.

5. Consider a final “crisping” step – For extra crispy skin, you can finish the wings on a hot grill or under the broiler for 2-3 minutes after smoking.

Smoking wings on a pellet grill might take a bit more time than frying, but the depth of flavor you’ll get is absolutely worth it. These smoky, juicy wings with crispy skin will quickly become your new go-to for game days, parties, or just because it’s Tuesday and you deserve amazing wings!

Happy smoking, and don’t forget the napkins—you’re gonna need ’em!