Crispy Pellet Smoked Chicken Wings (400°F Hot and Fast Method)
Crispy pellet smoked chicken wings cooked hot and fast at 400°F with air-dried skin, avocado oil, and BBQ dry rub. No baking powder, no deep fryer. Bite-through crispy skin and juicy meat in under an hour.
Equipment
- Pellet Grill
- Wire Rack
- Baking Sheet
- Instant-Read Thermometer
- Large Mixing Bowl
Ingredients
Wings
- 2 lbs chicken wings party wings, flats and drums; up to 3 lbs
- 1 tbsp avocado oil or melted ghee up to 2 tbsp for 3 lbs
- 2 tbsp BBQ dry rub your favorite blend; up to 3 tbsp
Optional Sauces
- buffalo sauce for tossing after cooking
- BBQ sauce + honey for honey BBQ variation
- ranch or blue cheese dressing for serving
Instructions
Pat Dry and Air-Chill the Wings
- Pat the chicken wings thoroughly dry with paper towels. Arrange them in a single layer on wire racks with baking sheets underneath. Place the wings uncovered in the refrigerator for 2 hours.
Oil and Season
- Remove the wings from the refrigerator and transfer them to a large mixing bowl. Add enough avocado oil to lightly coat the wings, then season generously. Toss until every wing is evenly coated. Return the seasoned wings to the wire racks.
Smoke the Wings
- Set the pellet smoker to 400°F and allow it to fully preheat. Place the loaded wire racks directly onto the pellet smoker and cook at 400°F for 20-25 minutes.
Flip and Rotate
- After 20-25 minutes, flip the wings and rotate the racks to account for any hot spots in the pellet smoker. Continue cooking for approximately 20 additional minutes, or until the wings reach 185-195°F internally and the skin is crisp.
Prepare the Sauce
- Get your wing sauce ready to be poured onto the hot chicken wings.
Sauce and Serve
- Transfer the hot wings directly to a large mixing bowl. Add the prepared sauce and toss until every wing is evenly coated. Plate and serve immediately while the skin is still hot and crispy.
Video
Notes
- Chicken wings are safe to eat once they reach 165°F internally, but I prefer taking mine to around 185-195°F for more rendered fat, tender meat, and crispier skin.
- If you are short on time, pat wings dry and let them sit uncovered on a wire rack at room temperature for 30 minutes. This is not as effective as a 2-hour fridge dry but still helps.
- Start preparing your sauce after you flip the chicken wings over on the other side. That way, the sauce will be hot and ready just in time.
Nutrition
Calories: 320kcalCarbohydrates: 3gProtein: 24gFat: 24g
Tried this recipe?Let us know how it was!
