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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 the skin for a crispier texture.
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.
Preheat the pellet grill to 400 degrees and ignite it.
Cook the wings in the grill until they reach your preferred level of doneness; while chicken is safe to eat at 165 degrees, cooking them closer to 200 degrees will yield a crispier wing.
Once cooked, remove the wings from the grill and transfer them to a metal bowl.
Return the wings to the pellet grill for an additional 5 minutes to allow the barbecue sauce to adhere.