I’ve always had a soft spot for wings that crunch when you bite into them. When you throw chicken wings on a pellet grill, something almost magical happens. The smoky flavor creeps deep into the meat while the skin crisps up just enough to make you want to grab another one before you’ve finished the first. I’ll be honest, the first time I tried pellet grill recipes like this, I wasn’t sure if they’d beat the classic fryer wings I grew up on. But the balance of smoky flavor, tender chicken, and that crispy skin had me hooked. Now I turn to pit boss pellet grill recipes when I’m craving that backyard BBQ vibe. It’s not fussy, it’s not complicated, and it delivers big-time flavor. If you’re searching for a bbq wings recipe that feels both rustic and a little elevated, this one’s your best bet. I’ve tested plenty of chicken grill recipes over the years, and nothing quite hits like recipes with grill chicken when it’s done right. The grilled chicken wings recipe I’m sharing here isn’t about perfection—it’s about flavor, smoke, and enjoying food that makes people smile. And really, isn’t that the whole point of chicken wing recipes?

1) Key Takeaways
2) Easy Crispy Smoked Chicken Wings Recipe
3) Ingredients for Crispy Smoked Chicken Wings
4) How to Make Crispy Smoked Chicken Wings
5) Tips for Making Crispy Smoked Chicken Wings
6) Making Crispy Smoked Chicken Wings Ahead of Time
7) Storing Leftover Crispy Smoked Chicken Wings
8) Try these Main Course next!
9) Crispy Smoked Chicken Wings
10) Nutrition

1) Key Takeaways

These wings combine smoke, crisp skin, and juicy chicken in one bite.
You only need a pellet grill, a handful of spices, and a little patience.
The recipe works as a backyard showstopper or a weeknight dinner idea.
Make them plain, or toss them in sauce for extra flavor.

2) Easy Crispy Smoked Chicken Wings Recipe

I’ll admit, I was skeptical when I first tried making wings on the pellet grill. Growing up, wings came out of a fryer, hot and greasy, usually eaten faster than they cooled. But the pellet grill changed everything. The smoke seeped deep into the meat while the skin turned golden and crisp. Suddenly, fried wings felt like second best.

This recipe leans into simplicity. We’re talking everyday spices—garlic powder, paprika, onion powder—and a drizzle of olive oil. The grill does the heavy lifting. The slow smoke builds flavor, then the high heat finish locks in that crunch we crave.

These wings shine as part of pit boss pellet grill recipes because they balance backyard BBQ ease with flavor worth bragging about. Think bbq wings recipe vibes with less mess and more depth. If you’re into chicken grill recipes, you’ll love this. And if you’re on the hunt for recipes with grill chicken that impress without stress, here’s your winner.

3) Ingredients for Crispy Smoked Chicken Wings

Chicken Wings: About two pounds, split into flats and drumettes. Toss the tips if you’re not into them. The wings carry the smoke beautifully and crisp up like a dream.

Olive Oil: Just a light drizzle over the wings helps the spices stick. It also plays a quiet role in crisping the skin.

Garlic Powder: A pantry staple that adds savory depth. Too much, and it overwhelms, but just enough makes every bite richer.

Onion Powder: It balances the garlic with a little sweetness and rounds out the rub.

Smoked Paprika: This adds warmth and color, plus it doubles down on the smoky flavor from the grill itself.

Salt: Don’t skip this. Salt wakes up every other flavor. It’s the backbone of the seasoning.

Black Pepper: Brings a sharp bite that cuts through the richness of the chicken.

BBQ Sauce (optional): If you like sticky fingers, brush on your favorite sauce at the end. I often skip it because the wings taste great on their own.

4) How to Make Crispy Smoked Chicken Wings

Step 1. Pat the wings dry with paper towels. The drier they start, the crispier they’ll finish. This small step makes a big difference.

Step 2. Place wings in a bowl. Add olive oil. Toss until each wing glistens. You want them evenly coated.

Step 3. Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Sprinkle over the wings. Toss again so every piece gets a good rub.

Step 4. Preheat the pellet grill to 250°F. That low heat starts the smoke bath.

Step 5. Lay the wings in a single layer on the grates. Let them smoke for two hours, turning once. The meat absorbs the smoke and slowly reaches 165°F inside.

Step 6. When the time’s up, crank the grill up to 400°F. Cook another 5 to 10 minutes. This last blast crisps the skin.

Step 7. Pull them off the grill. Let them rest for a few minutes. Serve them plain or toss in BBQ sauce. Either way, they disappear fast.

5) Tips for Making Crispy Smoked Chicken Wings

Patience pays off. The pellet grill rewards time. Those two hours of smoke might test your willpower, but the taste proves worth it.

If you want extra crispy wings, let them rest uncovered in the fridge for an hour before cooking. This air-drying step pulls moisture from the skin and sets the stage for crunch.

Use a meat thermometer. Guessing leads to dry chicken or underdone chicken. Both are disappointing. At 165°F, you’re right on target. For that extra crunch, keep them on until the skin looks crisp but not burnt.

Remember the flavors are flexible. You can play with different spices. Sometimes I swap paprika for cayenne when I want a little heat. Sometimes I add a squeeze of lemon at the end for brightness. Recipes like grilled chicken wings recipe thrive on small tweaks.

6) Making Crispy Smoked Chicken Wings Ahead of Time

Life gets busy, and sometimes cooking ahead is the only way dinner happens. Luckily, these wings hold up well when made in advance. You can smoke them fully, let them cool, and store them in the fridge. Later, reheat them in a hot oven or back on the grill. They’ll keep their flavor and most of their crunch.

If you prefer, you can smoke them at 250°F until they hit 150°F, then chill them. When you’re ready to eat, finish them at 400°F until they hit 165°F. This method saves time on busy nights while keeping the flavor locked in.

This trick works great for parties. Cook them earlier in the day, then finish them right before guests arrive. That way, you still serve fresh, hot wings without being stuck at the grill the whole time. Many chicken wing recipes won’t give you this flexibility, but this one does.

7) Storing Leftover Crispy Smoked Chicken Wings

If you have leftovers—rare in my house—store them in an airtight container in the fridge. They’ll last about three days. To bring back the crisp skin, reheat them in the oven at 375°F for 10 to 12 minutes. Microwaving will warm them but won’t restore that crunch.

You can also freeze them. Place cooled wings on a baking sheet, freeze until solid, then move them into freezer bags. They’ll keep for up to two months. To reheat, bake at 375°F straight from frozen until hot and crisp. No need to thaw.

Sometimes I use leftover wings in salads or shred them for wraps. They add smoky depth to quick meals. Recipes with grill chicken often surprise you with how versatile they are the next day.

8) Try these Main Course next!

9) Crispy Smoked Chicken Wings