Our Top 5 Flavors for Your 0-400 Wings

Once you’ve mastered the crunch, it’s all about the sauce. Here are our top picks for finishing your wings:

The Classic: Frank’s RedHot Buffalo Wings Sauce
The Sweet Option: Sweet Baby Ray’s Hickory & Brown Sugar
The Savory Choice: Buffalo Wild Wings Garlic Parmesan
The Heat Seeker: Buffalo Wild Wings Mango Habanero
The Zesty Dry Rub: Lawry’s Lemon Pepper Seasoning

Ingredients

3-4 lbs Chicken Wings 1 tbsp Olive Oil or Avocado Oil (binder) Your favorite BBQ Rub Your choice of Buffalo, BBQ, or Garlic Parmesan sauce

Directions

Prep the Wings

Dry the wings thoroughly with paper towels. Any moisture on the skin will turn into steam and prevent crisping. Toss the wings in a bowl with oil, your rub, and the baking powder until evenly coated.

The Cold Start (The "0")

Arrange the wings on your wire rack (or directly on the grates). Do not preheat the grill. Place the wings inside the cold smoker and close the lid.

The Crank (The "400")

Turn your pellet grill on and set the temperature to 400°F. As the grill works its way up from room temperature, the gentle initial heat begins rendering the chicken fat.

🔥 400°F

The Cook

Once the grill reaches 400°F, let the wings cook for approximately 45 to 60 minutes. You are looking for an internal temperature of 185°F–190°F. While 165°F is safe, wings are better at a higher temp because the connective tissue breaks down and the skin reaches maximum crunch.

⏱ 45-60 min 🔥 400°F 🌡 185°F–190°F