Beautifully crispy smoked chicken wings are glorious; they are the perfect appetizer and an inexpensive choice.
Not only this, but they also make a great vessel for your favorite BBQ sauce!! Grab some paper towels because you’re going to need them. This wing recipe is done with my Traeger Grill and is super easy if you follow my steps below:
Table of contents
Traeger Chicken Wings
Chicken wings are a hit at every cookout, get-together, and family meal. Just make sure you remember the wing sauce! Our favorite is a hot buffalo wings sauce with plenty of butter and garlic. Get ready for some finger-licking fun!
We will go through two stages to get the most out of the wings. The first stage involves smoking the wings with indirect heat. The second stage involves applying high heat to make the wings super crispy. The heat level also helps develop crispier wings.
What You Need for Smoked Wings
Chicken Wings
Olive oil
Ingredients For Rub
Sea Salt
Garlic Powder
Onion Powder
Chili Powder
Black pepper
Buffalo Sauce Ingredients
Butter
Redhot Sauce
White Vinegar
Worcestershire Sauce
Garlic Powder
How To Get Crispy Wings On The Traeger
Step 1: Season The Wings
Preheat the Traeger to 225ºF and load with pellets.
Remove the tips and pat dry with paper towels to prepare for seasoning. Mix all the dry rub ingredients in a bowl. Drizzle the wings with olive oil, then cover them with the rub and shake them to get an even coating. Let stand for at least 20 minutes. Adding the baking powder draws out moisture to make them crispy during cooking.
Step 2: Smoke
Before hitting the grill, add a little oil to the chicken so it does not stick. You can also give the grill a quick spray of oil.
Once the Traeger has come to temperature, put the wings directly on the grill grate and cook for 25 minutes. While you are waiting, I recommend making the buffalo sauce.
Step 3: Making The Buffalo Sauce
Melt the butter in a saucepan, then add the vinegar, Worchesshire sauce, and garlic powder. Bring to a simmer, then reduce to medium heat and simmer for 5 minutes, stirring it occasionally. Take it off the heat and use once the wings are done.
Step 4: Increase The Temperature
After 25 minutes, turn the temperature up to 450°F and cook for an additional 30-35 minutes. For this step, I like to move the wings to the hottest area of the grill, which is usually towards the back of the grill. Flip the wings every 5 minutes to prevent bringing and help, then cook more evenly.
Step 5: Toss In Sauce (Optional)
Cook the wings until they reach 180°F-190°F and are crispy on the outside. Remove from the grill and toss them in the buffalo sauce or serve it as a dipping sauce.
What Wood Should You Use For Smoked Wings?
Our favorite wood type for chicken wings is cherrywood or applewood. You can use pecan or hickory; however, they have a stronger flavor.
See our favorite types of wood to use for chicken wings here.
Do I Brine The Chicken Wings?
Yes, you can wet brining chicken wings; however, I find they get just as crispy by using baking powder in the dry rub.
What Can I Season The Wings With?
This is the part for complete creative control. The Traeger chicken rub is a good place to start, but don’t be dismayed to experiment.
Think of spicy, earthy flavors and a sweet sauce full of aromatics. I have included my favorite rub for chicken wings in this recipe.
Note: You should always apply the rub to the wings before cooking.
What Temperature Should I Be Cooking The Wings On A Traeger?
Your Traeger grill should be set to 225°F to smoke the chicken wings. That is the first stage of cooking. Then, increase the temperature to 450°F for the high-heat stage.
What Internal Temperature Should My Chicken Wings Be?
Your chicken wings should be 165°F to be considered done but I like to cook them to 185°F- 190°F to get them crispy. Make sure you are using a digital thermometer to monitor this. It takes about 60 minutes for the chicken wings to cook
What If I Don’t Have A Traeger Pellet Grill?
What if you don’t have a fancy pellet smoker? A charcoal smoker, gas grill, or charcoal grill works. If you have a Pit Boss smoker, here is a chicken wing recipe you can use.
What to Serve With Your Wings
I like to serve up wings with an array of appetizers and sides; here are some of my favorites.
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Traeger Chicken Wings
Equipment
- Traeger Wood pellet grill
- Pellets for smoking
- Meat probe
- Mixing bowls
- Paper towel
- Sharp knife
- Saucepan
- BBQ brush
Ingredients
- 3 lbs Chicken Wings
- 1 tbsp Olive oil
- 1 tbsp baking powder
- 1 tsp sea salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp Black pepper
- 1.5 cups Frank Hot Sauce
- 1/4 cup butter
- 1 tbsp white vinegar
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
Instructions
- Preheat the Traeger to 225ºF and load with pellets.
- Remove the tips and pat dry with paper towels to prepare for seasoning. Mix all the dry rub ingredients in a bowl. Drizzle the wings with olive oil, then cover them with the rub and shake them to get an even coating. Let stand for at least 20 minutes. Adding the baking powder draws out moisture to make them crispy during cooking.
- Before hitting the grill, add a little oil to the chicken so it does not stick. You can also give the grill a quick spray of oil.
- Once the Traeger has come to temperature, put the wings directly on the grill grate and cook for 25 minutes. While you are waiting, I recommend making the buffalo sauce.
- Melt the butter in a saucepan, then add the vinegar, Worchesshire sauce, and garlic powder. Bring to a simmer, then reduce to medium heat and simmer for 5 minutes, stirring it occasionally. Take it off the heat and use once the wings are done.
- After 25 minutes, turn the temperature up to 450°F and cook for an additional 30-35 minutes. For this step, I like to move the wings to the hottest area of the grill, which is usually towards the back of the grill. Flip the wings every 5 minutes to prevent bringing and help, then cook more evenly.
- Cook the wings until they reach 180°F-190°F and are crispy on the outside. Remove from the grill and toss them in the buffalo sauce or serve it as a dipping sauce.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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