Pellet Grilled Chicken Wings

Ingredients

• 1.5 kg (3 pounds)chicken wings (drumettes, flats, or both)
• to tastesalt
• 6 g (1 tablespoon)onion powder
• 5 g (1 tablespoon)garlic powder
• 1.5 g (1½ teaspoons)dried thyme
• 1.5 g (1½ teaspoons)dried oregano
• 4 g (1½ teaspoons)chilli powder
• 1–2 g (½ teaspoon)ground cumin
• 1 g (½ tablespoon)freshly ground black pepper
• ¼ teaspooncayenne pepper (optional)
• 2 g (1 teaspoon)paprika

Instructions

1. 1

   Dry the wings

   Wash the wings thoroughly, then pat them dry with paper towels so the seasoning can stick and the skin can crisp.

2. 2

   Mix the seasoning

   Combine the onion powder, garlic powder, thyme, oregano, chilli powder, cumin, black pepper, cayenne and paprika in a bowl. Adjust the seasoning to taste, leaving out any spice you do not want.

3. 3

   Coat and marinate

   Put the wings in a bowl and sprinkle over the spice mixture. Toss until coated all over, then leave to marinate for 30 minutes or overnight in the fridge.

4. 4

   Preheat the smoker

   Heat the pellet smoker to 120°C (250°F).

5. 5

   Smoke the wings

   Arrange the wings on the pellet grill or smoker with space between them. Close the smoker and cook for 1½ to 2 hours, until the internal temperature reaches 74°C (165°F).

What are pellet-grilled chicken wings?

Chicken wings are a familiar American barbecue and game-day dish, often served as a shared appetiser with sauces for dipping. This version uses a pellet smoker to cook the wings over indirect heat while adding a smoky character.

The dry spice blend seasons the meat without a wet marinade, while drying the skin first helps it take on the seasoning and brown during cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 537 calories, 43g protein, 7g carbs, 37g fat.

Most of the carbohydrates come from the small amounts of powdered seasoning, while the wings provide most of the protein and fat. Pair a serving with vegetables or salad for a fresh contrast, or add a starchy side if you want a more substantial plate.

The spice blend

Herbs and spices: Onion and garlic powders bring savoury depth, while thyme and oregano add an herbal note. Chilli powder, cumin, black pepper and paprika round out the blend.

Drying and seasoning

Dry skin: Pat the wings thoroughly with paper towels before adding the spices. Excess surface moisture can make it harder for the seasoning to cling.

Even coating: Toss the wings well so the spice mixture reaches all sides. A 30-minute rest gives the seasoning time to settle; an overnight rest in the fridge is another option.

Smoking gently

Low heat: The smoker is set to 120°C, and the wings cook for 1½ to 2 hours. Leave gaps between them so they are not crowded on the grill.

Temperature check: Use the stated internal temperature of 74°C to check that the wings are done. The exact cooking time can vary, so check towards the end of the stated range.

Serving the wings

Sauces: Serve the wings with your favourite dipping sauces, or enjoy them without sauce so the smoke and spice remain front and centre.

Sides: Pair them with a crisp salad or crunchy vegetable sticks for contrast, or add a more filling side such as potatoes.

Getting the skin crisp

Drying the wings well is the key preparation step for a better skin texture. Space on the grill also matters: crowded wings have less room for heat to circulate around them.

Recipe notes & tips

• Pat the wings as dry as you can before seasoning them.
• Leave out the cayenne if you prefer a milder spice blend.
• Arrange the wings with space between each piece on the smoker.
• Start checking the internal temperature towards the end of the cooking time.
• Keep the wings in the fridge if you choose the overnight marinating option.

Variations

• Milder blend: Omit the cayenne for less heat.
• More heat: Keep the cayenne in the spice mixture.
• Herb emphasis: Adjust the thyme and oregano to suit your taste.
• Sauce on the side: Offer a selection of dipping sauces at the table.
• Mixed cuts: Use drumettes, flats, or a combination of both.

Common mistakes to avoid

• Wet wings: Pat them dry thoroughly so the seasoning adheres better.
• Uneven seasoning: Toss the wings until the spice mix coats all sides.
• Crowded grill: Leave gaps between wings so heat can circulate.
• Guessing doneness: Check the internal temperature and look for 74°C.
• Over-seasoning: Adjust the blend to taste and leave out spices you dislike.

How to store

Refrigerate cooked wings in a covered container and eat within 3–4 days. Reheat until piping hot throughout; an oven or air fryer can help bring back some crispness.

Frequently asked questions