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Start by rinsing the chicken wings and drying them thoroughly with a paper towel.
Arrange the wings on a wire rack and refrigerate them for at least 12 hours to help dry out the skin for a crispier result.
Prepare your pellet grill; a Traeger with Meat Church pellets (oak/hickory) is recommended, but other options like mesquite, hickory, or pecan will also work well for a hot and fast cook.
Generously season the wings on all sides with Meat Church Hail Mary seasoning and let it sit for 15 minutes to allow the flavors to penetrate.
Place the seasoned wings back on the wire rack and then into the pellet grill.
Turn on the grill, set it to 400 degrees, and ignite it.
Cook the wings until they reach your preferred level of doneness; while chicken is safe to eat at 165 degrees internal temperature, cooking them closer to 200 degrees will help achieve maximum crispiness.
Once cooked, remove the wings from the pellet grill and transfer them to a metal bowl.
Return the wings to the pellet grill for an additional 5 minutes to allow the BBQ sauce to adhere.