Pit Boss Smoked Crispy Chicken Wings

Our Pit Boss Smoked Chicken Wings are first dry brined and seasoned to get the most flavor and crispiest skin possible.

We start these smoked chicken wings at low indirect heat on the Pit Boss pellet grill and finish them HOT to crisp up the skin.

Finally, we toss with your favorite buffalo wing sauce and serve.

Prep Time 30

Cook Time 1 30

Dry Brine Time 1

Total Time 3

Servings people

Calories 500kcal

Cost $30

2 lbs Chicken Wings about 20, thawed
2 tablespoon BBQ rub low or no sugar, such as Bad Byron's Butt Rub
2 teaspoon baking powder
⅓ Cup Buffalo Wing Sauce such as Syberg's, Sweet Baby Ray's, Frank's, or Hooter's

Remove the thawed chicken wings from their packaging. If your chicken wings are whole wing sections, cut off the wing tips and then cut through and separate the wing from the drumette of each section. Trim off any hanging fat that will not cook evenly.
2 lbs Chicken Wings
Place the trimmed wings on a wire rack set over a baking sheet and pat dry with paper towels.

In a large bowl, toss the wings with BBQ rub and baking powder until well coated. DO NOT use cooking oil to adhere or skin will not get crispy.
Transfer the wings back to the wire rack, making sure to spread the wings out so they are not touching.
Place the baking sheet in the refrigerator, uncovered, for 1 hour or up to overnight.

Lightly oil the grates of the Pit Boss, then start it up. After it has run through the start up cycle, set the temperature to 220°F.
Place the chicken wings on the Pit Boss. You can flip and rotate for even cooking as needed.
Continue smoking the chicken wings until the internal temperature reaches 165°F. This may take about 1 ½ hours.

Once the chicken wings reach 165°F internally, increase the temperature of your Pit Boss to 450°F (or "high" to heat faster).
It will take a few minutes for your Pit Boss to rise in temperature, then you will begin to hear the skin crackling and it will take another 5-10 minutes for the skin on the wings to crisp up. You can rotate, flip, and watch your wings during this time, but try to keep the lid closed as much as possible. If your Pit Boss has a direct heat option, you can open the flame broiler and crisp the wings with the lid open. Make sure to move the wings around and be careful not to burn your wings. They will take less time to crisp up with direct heat than with indirect.
Once the skin on the wings has gotten crispy, remove the wings from the Pit Boss and place on a clean wire rack to cool so that they do not get soggy.

Pour your Buffalo Wing Sauce, or whatever sauce you prefer, into a large mixing bowl.
⅓ Cup Buffalo Wing Sauce
When you are ready to serve the wings toss them in the sauce and serve immediately while skin is still crispy.
If you prefer firm sauce, place the sauced wings back on the grill for a few minutes to warm the sauce.
Serve the wings with dipping sauces such as ranch and/or blue cheese dressing and carrots and celery on the side.

Calories: 500kcal