Step 1

Preheat grill a medium heat (around 350-375F) for 6-8 minutes. Top up with your desired flavor wood pellets, ensuring there's enough for the full cook.

Step 2

Blot the defrosted wings with paper towels to remove excess moisture on the skin. Brush olive oil over the entire skin.

Step 3

Mix the baking powder and seasoning in a bowl or clip seal bag because the baking powder gives a crispy skin. Throw in the dry chicken wings and coat with seasoning. Also, ensure that a thick layer covers all the surfaces.

Step 4

Spread the wings out on the grill plate. To get a consistent cook, make sure there is enough space between the wings for the smoke.

Step 5

Close the grill cover and cook at a steady temperature range of anywhere to between 225-250F. The lower the temperature, the more smoke you'll produce. So set it at a temperature you're comfortable with and whatever your time limit permits.

Step 6

The cooking times will vary, depending on the size of the wings and the grill temperature. When running the grill at 225°F, it'll take 2 hours to an hour to cook. At the higher temperature of 350°F, you're looking at around 45 minutes. Flip the wings halfway through the cook for an even crisp.

Step 7

When the internal temperature reaches 165°F-175°F, the wings will be ready to eat.

Step 8

Remove from the grill when the internal temperature reaches the right range. Take care to check each one, as the size is inconsistent, and cooking times vary.