Smoked Chicken Wings | From Frozen | Pit Boss Pellet Smoker

How to Smoke Frozen Chicken Wings?
Fresh wings are always best but if all you have is frozen chicken wings, they will still turn out great in your smoker.
We smoke 12 frozen chicken wings in our Pit Boss Vertical Pellet Smoker using a 50/50 mix of Charcoal Flavored Pellets and Apple wood pellets.
We used three different rubs:
Pit Boss Sweet Heat
Pit Boss Competition Smoked
Heath Riles Garlic Jalepeno
The smoked chicken wings cooked for an hour and a half at 225 degrees Fahrenheit and then another 2 hours at 275 degrees Fahrenheit.
They came out smoky, spicy, and delicious.

[@2peasadventures662]

Received my Pit Boss pellet grill a few weeks ago, and absolutely love your videos. The first thing I cooked was bologna. Thank you for taking the time to make these.

[@WeekendWarriorBBQ]

Thank you, Dan! I really enjoy making the videos so as long as everyone keeps tuning in, I’ll keep them coming!

[@sangeetakitchencorner1356]

Nice recipe of Smoked chicken wings, looking so tasty.

[@ScottyCBBQ]

Mike! Smoked up some wings tonight on my vertical smoker and Oh Man! "Winner Winner Chicken Dinner!" My wife said Lol. Thanks again for your videos. 275 degrees for 3 hours was perfect for whole wings I cooked. Some smoked paprika, jalapeno garlic rub and some Pit Boss Champion Chicken Rub. AMAZING!!!

[@MelsSimpleMeals]

I never have luck with frozen wings. The quality is always weird with fat and gristle....these look incredible :) these were some big wings. The color on these is just beautiful! Yum! So delicious and meaty. Love that you could do these from frozen !

[@Doug6714]

Great video. I forgot to take my wings out of the freezer and wanted to find a video on smoking frozen wings. I will put them on in a little while since they took 3 1/2 hours. Keep smoking!

[@WeekendWarriorBBQ]

Thank you, Doug! Enjoy those wings

[@CookinWithJames]

Those look so good brother! Congrats on 3k. You deserve it. Next stop 10k.

[@WeekendWarriorBBQ]

Thank you, James! :)

[@GlenJ]

i love this smoked chicken wings. perfectly done. i am salivating right now. i want ten pieces please. yum. your friend here

[@AlbertaBoy247]

Interesting! I found this since I wanted to smoke chicken wings tonite but forgot to thaw them! They look great! Does look like a lot of work to do for a dozen wings. I think I’ll do up 40 tonite and make sure that if they turn out great, that there’s enough for all! :)

[@preachergeek8476]

I’m doing this on Sunday! Looks great!

[@sthippe1992]

Doing this now. Can't wait to see how they turn out. Great video!!

[@fishnmetal4383]

Great video. These look so good man! Gotta try the bag o frozen wings. One of my favorite pellet mixes so far since I have owned the pit boss is the Applewood and Charcoal 👌

[@tomsfoodfactory5086]

Those wings looked amazing! I think you also just proved a theory I've had rattling around inside my head. If smoke loves moisture, then frozen meats as they're thawing are creating moisture (from the frozen liquids they were in) which would then attract the smoke. I could be wrong but I really do think a second blind study is in order! Oh, I'm getting my wings at GFS! 😂

[@WeekendWarriorBBQ]

Tom, I think there is something more to be discovered with smoking from frozen... the wings definitely had more smoke flavor

[@mikesue1779]

Love it... very informative and no Fluff.. I’m going to try some frozen wings this weekend

[@TheBluegrassandBeyond]

Can you provide a link or description for the trays you got from Amazon please?

[@HobiesGarageBBQ]

Three rubs nice! Perfect color on those things Mike. I like your sarcasm beer cooler sleeve. You also got me interested in Pit Boss' rubs going to check them out now.

[@WeekendWarriorBBQ]

Thanks, Hobie! I personally really enjoy their Competition Smoked blend. It adds a nice Hickory flavor, has garlic and onion, and dehydrated maple syrup to name a few. It gives the finished product a nice texture too!

[@lacrossed55]

Appreciate you putting temp and time in the description. I missed the starting temp in the vid

[@roycabalo]

I'm quickly learning rack placement is important in a vertical smoker! My first ever cook was yesterday!! Sane smoker as yours, alot of fun and looking forward to going through the rest of your videos!

[@WeekendWarriorBBQ]

That is awesome!

[@BackyardGardening]

That chicken wings turned out really good. I like crispy and smoked. Cheers

[@WeekendWarriorBBQ]

Thank you! Gotta have a little crispy texture

[@Selfsufficientme]

Cool experiment! Nicely put together video - very enjoyable mate! Cheers :)

[@WeekendWarriorBBQ]

Thanks, Mark! :)

[@RickTheStick]

Great video! Wings look awesome!

[@olopez0769k]

Do you have link to that tray from Amazon?

[@pedronunez4566]

Great video , i still got my smoker in the box lots of rain here in florida .cant wait to put this bad boy together and try some of your culinary cooking .you should make another video with a rack of ribs , using the black charcoal pellets to see how it comes out . love your videos you are the man bro thanks .

[@WeekendWarriorBBQ]

Hi, Pedro! I hope the weather clears up for you so you can get out there and enjoy that smoker. I’ll definitely do another rib video with the charcoal pellets. They were the best ribs I’ve ever made.

[@pedronunez4566]

@@WeekendWarriorBBQ thanks just saw your replied .can wait to see it like i said hands down you have the videos on utube how to work with this smoker .today is my son birthday and his been asking me to make smoke ribs like you do. And i told him i am not a pro like him 😃 he said ok hope i could taste does ribs soon dad lol. Thanks again

[@preachergeek8476]

Thanks!

[@WeekendWarriorBBQ]

Thank you for that! I really appreciate it.

[@user-lu2hu1yf2w]

Looks delicious😁👍

[@Vigileagle01]

After watching your first video, of the thawed wings I was wondering about starting the lower temp then up the temp for the crispy skin. And this one answer my idea. I’m definitely going to have to try this. Wings are my favorite and have been on my list of things to try smoking.

[@WeekendWarriorBBQ]

William I love smoked chicken wings... there is nothing better than gnawing on some smoky wings.

[@richardwong7473]

I liked your experiment. Was the extra time worth the increased smoked flavour? I may have to give this a try. Thanks again for another good video.

[@WeekendWarriorBBQ]

Thanks, Richard! I think the answer to that question (for me) is yes but only if you have the extra time to spare. I’ve cooked wings in the Pit Boss hot and fast and they are good too.

[@dannyblount4426]

Love your videos. How did you build your patio pergola awning?

[@cherylatkinson6060]

yum chic wings smoked

[@WeekendWarriorBBQ]

Cheryl, they were sooo smoky and delicious 🤤

[@nateweir6574]

did you do a chicken drumstick recipe too? Cant find it - thought I used it before.

[@jasonmbiggs]

I'd like to see some smoked stuffed jalapenos. Yummy

[@WeekendWarriorBBQ]

I like the sound of that! I'll do it!

[@Vigileagle01]

I’ve done some and I personally don’t eat them but everyone that tried them loved them

[@mikeinthefastlane8370]

Maybe I missed it but did you use the water pan?

[@brianhickey666]

Got these babies on marinade!!! Got to ask noticed ur glass was pretty Smokey at the start did ya give up trying to keep it clean? Is it unrealistic to think you can keep it clear ?

[@WeekendWarriorBBQ]

If you clean it after every cook it’s easy to keep it clean. For me personally, I don’t need to see what is happening through the glass… I wish they made it without the glass.

[@brianhickey666]

@@WeekendWarriorBBQ Yeh ok I kinda agree, I don't want to waste a pile of effort to keep it clear. Thanks!

[@gatewayphoto2513]

where'd you find those gloves Mike?

[@markmartin5931]

I have the same question.

[@SmokinJoesPitBBQ]

Great looking wings Mike! Looks like you're growing nicely using that Pit Boss. Great job buddy!👍🏼

[@WeekendWarriorBBQ]

Thanks, Joe!

[@johnmanthey2683]

Cool video. Question. Do you empty your pellet hopper after each cook? Keep them coming Buckeye.

[@WeekendWarriorBBQ]

Hi, John. It’s a strange thing... if I let the hopper get too low, smoke comes out of it so I rarely let it get empty. If I am in an ambitious mood/ making a video. I will empty it out completely so that I can experience a new blend.

[@johnmanthey2683]

The Culinary Cookhouse Just wondered as every time I watch one of your videos you seem to be using different pellets or combinations. That’s cool. Right now I have some left over fruitwood blend in and on top of that some leftover competition blend. Couple pork roasts going in tomorrow.

[@SkapeGote]

I was wondering why your wings were so big.

[@jimharkabus6874]

Love the video but i need to find out where you got those racks and pans.

[@WeekendWarriorBBQ]

Thanks Jim. Check out my latest video and in the description box you will see a Link to my amazon store. The racks and pans are in the accessories section.

[@arfr3596]

Someone told me to empty my hopper after every cook, because the pellets may absorb moisture and jam the auger. Any advice?

[@WeekendWarriorBBQ]

I haven’t emptied mine but I keep it in the garage when I’m not using it. I have heard stories of people having that problem but they must have been in a super humid environment. My advise would be to empty it if it’s going to be stored/not used for a long period of time

[@Vigileagle01]

I have heard and seen videos on it. I keep my pit boss pellet grill in the garage, so I don’t. And I clean it out about 3 cooks. But haven’t cleaned the pellets out only time I did clean the pellets was before Christmas because I was doing a deer ham and the pellets I had in there would not work for the deer.

[@cjhan47]

You should. I keep mine outside under a cover and recently had a flameout situation because the pellets had absorbed moisture. I could tell because they were about 3 times the size they normally are.

[@Dituttoedipiubyjenny]

👏👏👏👏👏

[@WeekendWarriorBBQ]

Thank you :)

[@stevesmith-sp8xv]

Didnt know what I was thinking. I thought you set the smoker to 225. Sp I cooked the wings at 225 until they got done. The skin was SO tough I had to pull it off. Could the temp difference cause the skin to be so tough?

[@mikeinthefastlane8370]

I did this last weekend and did it the same way Mike did. Cook at 225 then crank it up to 275. Skin turned out perfect for me

[@richarddube729]

Definitely affects it. That low temp will deficreate a rubbery skin every time.

[@martinbales8132]

Did you use your water tray in the smoker? I can't see it in the video.

[@WeekendWarriorBBQ]

Hi, Martin. Yes I did. I always use it otherwise the pit may overheat.

[@kboxreno]

An easy way to get a crispy skin is to add some starch to your rub.

[@WeekendWarriorBBQ]

Love it! Great suggestion 😎

[@TheCanadianBubba]

mo smoke = mo bettah

[@WeekendWarriorBBQ]

For sure!

[@budreynolds216]

Would Budlight and water work for the spritz?

[@WeekendWarriorBBQ]

I’m no expert but they say you can use whatever flavor mixture you like. I had a really nasty comment earlier that you shouldn’t spritz wings and that I didn’t know what I was doing so... 😁

[@arfr3596]

But bud light and water is the same thing 😂😂

[@eastwindfarms3671]

So your making those in a couple weeks?

[@WeekendWarriorBBQ]

I have something much much better for you guys!

[@eastwindfarms3671]

It’s gotta be an epic weekend Mike!

[@WeekendWarriorBBQ]

I’m really looking forward to it Chris! See you there 😎

[@MiningMozo]

Everyone is mentioning how good the wings look, but not how great your shirt is

[@kevinkenny2874]

Hey dude, big follower of your channel. I have a 5 series and you’ve been a huge help. Third time lighting her up. I currently have a brisket on, but my 5 series is showing a low internal temp. Though my external thermometer says 250 my 5 series says it’s 130. Any idea what you might suspect is going on?

[@WeekendWarriorBBQ]

Hey, Kevin. I’ve had that happen before where the built in probe was caked up with grease but I wouldn’t expect that after only 3 cooks. Keep an eye on your external... as long as that one reads true you can just power through it and troubleshoot the internal probe later

[@WeekendWarriorBBQ]

Or you may have accidentally pressed the Celsius button. 250 degrees Fahrenheit is is approx 120 degrees Celsius

[@WeekendWarriorBBQ]

Or you may have accidentally pressed the Celsius button. 250 degrees Fahrenheit is is approx 120 degrees Celsius.

[@kevinkenny2874]

The Culinary Cookhouse lol dude you’re 100% right. Didn’t realize there was Celsius option 🤦🏻‍♂️😳 thanks!!

[@WeekendWarriorBBQ]

@@kevinkenny2874 lol! I did the same thing once when I was cleaning the front of the unit... I accidentally pressed that button and I thought my smoker was broken. Enjoy that brisket, Kevin :)

[@codycooper8753]

Are you a cop?

[@WeekendWarriorBBQ]

I am not but a lot of people say I remind them of Big Boss Man :)

[@austint4615]

Looks dry