Pellet Grilled Chicken Wings

These smokey pellet grilled chicken wings, with their juicy insides and perfectly crispy-crunchy skin, are insanely good. Pair them up with your favorite dipping sauces or just enjoy them naked. They taste amazing either way!

5 from 2 votes

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Course: Appetizer

Cuisine: American

Keyword: chicken wings, pellet grill, smoked

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings:

Calories: 537kcal

Author: Imma

Ingredients

3 pounds (1.5k) chicken wings (drumettes, flats, or both)
salt to taste
1 tablespoon (6g) onion powder
1 tablespoon (5g) garlic powder
1½ teaspoons (1.5g) dried thyme
1½ teaspoons (1.5g) dried oregano
1½ teaspoons (4g) chili powder
½ teaspoon (1-2g) ground cumin
½ tablespoon (1g) freshly ground black pepper
¼ teaspoon cayenne pepper (optional)
1 teaspoon (2g) paprika

Instructions

Thoroughly wash and pat the wings dry with paper towels. That ensures the spices adhere to the wings and they get a nice crispy skin.
Mix the onion powder, garlic powder, thyme, oregano, chili powder, cumin, black pepper, cayenne pepper, and paprika in a bowl. Adjust the seasonings to taste; if there's a spice you don't like, leave it out.
Place chicken wings in a bowl and sprinkle with the spice mix. Mix thoroughly to coat every inch of the wings. Let them marinate for 30 minutes or overnight in the fridge if you have time.
Preheat your pellet smoker to 250°F (120°C). The slow indirect heat cooks the wings slowly, allowing them to absorb the smoky flavor without drying out.
Place the wings on the pellet grill or smoker, leaving space between each wing. Close the smoker and smoke the wings for 1½ to 2 hours. The wings' internal temperature should read 165°F (74°C) when done.

Notes

A meat thermometer checks the internal temperature to ensure the wings cook all the way through and are safe to eat. It can also help you ensure you don't overcook and dry them out.
Once the wings finish smoking, let them rest for a few minutes before serving. That helps the juices redistribute and makes for extra moist wings.
Choose flavorful wood. Fruitwoods like apple or cherry offer a milder, sweeter smoke, ideal for chicken. Hickory and mesquite provide a stronger, more robust flavor. Choose your favorite to get that gorgeous depth of flavor only smoked meat has.
Some people swear that adding a little baking powder to the spice mix creates a crispier skin. I've tried it, and it works for me.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition