Name: 0-400 Chicken Wings
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 5-5½ lbs chicken wings (separated into drumettes and flats); 2 tablespoons Fiesta That All-Purpose Mexican Seasoning; 1 tablespoon Spice That Jalapeno All-Purpose Seasoning (or substitute your favorite seasoning for chicken wings)

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The 0-400 method for making chicken wings is popular because it’s an incredibly easy, mostly hands-off approach. But is it really the best way to make chicken wings on a pellet grill? Keep reading for all of our tips and honest thoughts about 0-400 wings.

We tested the popular 0-400 chicken wing method on two different pellet grills to see if this trending technique lives up to the hype. After smoking wings on both a Weber Searwood XL and a Traeger Woodridge Pro Plus, we learned some important lessons about this method that every pellet grill owner should know before trying it themselves.

The verdict? These wings are very good – 95% of backyard cooks would be thrilled with the results. They’re fast, easy, and deliver solid flavor.

However, they’re more “grilled” than “smoked,” and the results can vary significantly depending on your specific pellet grill. If you’re looking for truly crispy, deeply smoked wings, we prefer our smoked crispy chicken wings recipe here – but if you’re short on time and want to make good chicken wings with very little effort, the 0-400 method is worth a try.

What Are 0-400 Wings?
Where the 0-400 Chicken Wings Method Excels
Problems with the 0-400 Method
Step-by-Step Instructions
Recipe Notes
0-400 Chicken Wings Recipe

What Are 0-400 Wings?

The 0-400 method is a pellet grill technique where you place raw, seasoned chicken wings on a completely cold grill, then turn the grill on and let it heat up to 400°F. The wings cook as the grill temperature rises, getting a cold smoke at the beginning before the pellets fully ignite and the temperature climbs. You flip the wings at the 30-minute mark and continue cooking until they reach your desired internal temperature.

a chicken wing cooked using the 0-400 method

Where the 0-400 Chicken Wings Method Excels

The appeal of this method is simplicity – no preheating required and minimal hands-on time, coupled with a relatively quick cooking time.

If you want to make good chicken wings in about an hour from start to finish, or if you’re a pellet grill beginner and you want a chicken wing recipe that’s incredibly easy to make, the you’ll love the 0-400 method for chicken wings.

Problems with the 0-400 Method

Different Grills, Different Results

Not all pellet grills are created equal. When we tested this method on two different brands, we got noticeably different results:

Weber Searwood XL: Reached 400°F in 27 minutes and produced drier, crispier wings
Traeger Woodridge Pro Plus: Reached 400°F in 33 minutes (6 minutes slower) and produced moister wings with less rendered skin

The Weber’s drier cooking style actually worked to the wings’ advantage in this case, creating better texture. The Traeger, which typically produces moister results (not always a bad thing), didn’t render the skin as well at the same final temperature.

*Important consideration: Some pellet grill manufacturers, like Pit Boss, recommend opening the grill lid when you start the grill. This completely defeats the purpose of the 0-400 method, which relies on the wings being present during the cold smoke phase.

Grease Fire Risk

This is critical: Before attempting 0-400 wings, your pellet grill must be thoroughly cleaned. Because you’re cranking the temperature up to 400°F and chicken wings are fatty, any residual grease from previous cooks (briskets, pork butts, etc.) can ignite and cause a dangerous grease fire. Don’t skip the cleaning step.

The One-Hour Myth

Most 0-400 recipes suggest cooking for exactly one hour. Our wings only lasted 50 minutes before they hit 190-195°F internal temperature. At the 30-minute mark, some wings on the bottom rack were already at 175°F, while others were at 145-160°F.

If we had followed the one-hour guideline, the wings would have been obliterated and overcooked. You’ll need to monitor internal temperature closely and pull them when they’re done, not when the timer says so.

Not Truly “Smoked”

Despite starting on a cold grill, these wings taste more grilled than smoked. Pellet grills are designed to excel in the 225-250°F range – that’s where the pellets produce the best smoke. At 400°F, you’re essentially using your pellet grill as a high-heat grill, sacrificing that deep smoke flavor.

Step-by-Step Instructions

If you want to try this super easy, beginner-friendly method for making chicken wings, then I suggest that you follow our steps for 0-400 wings:

Step 1: Season the Wings

Place your chicken wings (already separated into drums and flats) in a large mixing bowl. Sprinkle in about 1-2 tablespoons of Fiesta That All-Purpose Mexican Seasoning and Spice That Jalapeno All-Purpose Seasoning. Toss to coat evenly, then arrange the wings in a single layer on wire cooling racks

seasoning chicken wings with Fiesta That Mexican seasoning

Lightly touch up the tops of the wings with Fiesta That to ensure even coverage.

Remember: We’re not using any oil, cornstarch, or baking powder for this test. You can add these if you want, but they’re not necessary for the method to work.

Step 2: Load the Cold Grill

Fill your pellet grill hopper with pellets. We used a 50/50 mix of hickory and our favorite Smokin’ Pecan pellets – you don’t need a lot since the grill starts cold.

Place the wire racks with wings directly on the cold grill grates. Do not turn the grill on yet.

*NOTE – We tested this method with the wings on both the top and bottom grates of the grills. We didn’t notice any difference between the wings that were cooked on the top rack versus the bottom grate, so use whichever you prefer.

Step 3: Start the Grill and Set to 400°F

Now turn on your pellet grill and set the temperature to 400°F. Do not open the lid during the preheat process. The wings will get a cold smoke as the grill slowly comes up to temperature.

*Timing note: Different grills heat at different rates. Our Weber reached 400°F in 27 minutes, while the Traeger took 33 minutes.

Step 4: Check and Flip at 30 Minutes

At the 30-minute mark, quickly open the grill and check internal temperatures with an instant-read thermometer. I like to check after 30 minutes because it gives me an idea of the total cooking time that I can expect.

Then use grill tongs to flip each wing over to ensure even cooking and browning on both sides. Work quickly to minimize heat loss.

*Important: Based on your temperature readings, you may need to adjust your expectations. If wings are already at 180°F at the 30-minute mark, they won’t need the full additional 30 minutes.

using an instant read meat thermometer to check the internal temp of 0-400 wings

Step 5: Continue Cooking Wings to Temperature

Continue cooking, checking temperatures regularly. Do not blindly follow the one-hour guideline.

Pull the wings when they reach 185-195°F internal temperature. Yes, this is higher than the standard 165°F recommendation for chicken, but wings can handle it due to all the fat and connective tissue. Many successful wing recipes go as high as 200°F for maximum crispiness.

Our cook time: About 50 minutes total (not the full hour most recipes suggest).

Recipe Notes

We kept it basic on purpose. No cornstarch, no baking powder, no overnight salt brining, and no oil. We wanted to see what the method could do on its own without any helpers. If you want even better results, you can pat the wings dry with a paper towel and then air dry them on a wire rack on top of a sheet tray in the refrigerator for about 8-10 hours.
Seasoning is your choice. Our Fiesta That All-Purpose Mexican Seasoning makes an excellent dry rub wing, but use whatever flavors you prefer. These wings work great with any seasoning or can be tossed in sauce after cooking.
No saucing during the test. We cooked these completely dry to judge the method fairly. If you want to toss them in buffalo sauce, BBQ sauce, or any other coating, do it after they come off the grill.
Wing tips are valuable. Don’t throw them away! Smoke them alongside your wings, then freeze them for your next batch of homemade chicken stock.
Pellet quality matters. Use the best pellets your budget allows. Better pellets produce better results, especially in methods like this where you’re not in the sweet spot temperature range.