Pellet Grill Crispy Chicken Wings

  • Cooking Time: 1.5h-2h
  • Serving: 4
  • Difficulty: Easy

Ingredients:

  • 3 lbs chicken wings (drums & flats)
  • 1 tbsp baking powder (not baking soda — this is key for crispy skin!)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp onion powder

Optional:

  • Classic buffalo: hot sauce + melted butter
  • Honey garlic: honey + soy + garlic
  • BBQ: smoked or spicy BBQ sauce

Estimated Nutrition Values (Per Serving — ~6 wings):

For 6 oz steak + 2 tbsp chimichurri:

  • Calories: ~420 kcal
  • Protein: ~32g
  • Fat: ~28g
    • Saturated Fat: ~8g
  • Carbs: ~3g
    • Fiber: ~0g
    • Sugars: ~0g(more if sauced)
  • Sodium: ~550mg (depends on seasoning)

Note:Values may vary with skin-on fat content and sauces used.

Instructions:

Prep the Wings (Dry Brine Optional):

  • Pat wings completely dry with paper towels.
  • Toss wings with baking powder, salt, and spices.
  • For maximum crisp, place wings on a wire rack over a baking sheet and refrigerate uncovered for 1 hour (optional).

Preheat Pellet Grill to 225°F:

  • Use hickory, cherry, or applewood pellets for great smoky flavor.
  • Place wings directly on the grill grate or on a wire rack/tray.

Smoke the Wings:

  • Smoke at 225°F for 1 hour. This infuses flavor and renders some fat.

Crisp ‘Em Up:

  • Crank the grill up to 375°F–400°F and cook for another 30–45 minutes until wings are crispy and internal temp hits at least 175°F (juicy and safe).

Sauce or Serve Dry:

  • Toss with your favorite sauce or serve dry with dipping sauces like ranch, blue cheese, or spicy aioli.

Pro Tips:

  • Baking powder is the secret to crispy skin—don’t skip it!
  • Use a wire rack to allow air to circulate around the wings.
  • Want extra smoky flavor? Brine overnight and smoke low & slow before crisping.