Mastering Traeger Wings: The Ultimate Guide to Crispy, Smoky Chicken Wings
Welcome to the definitive guide for crafting the most irresistible Traeger wings! Having spent a decade perfecting BBQ recipes, I can confidently say that perfectly smoked chicken wings are a dish I will always champion. The secret lies in a well-seasoned exterior, the consistent heat of your Traeger grill, and a touch of patience, all culminating in a platter of wings so good they vanish almost before they hit the table. Get ready to elevate your backyard barbecue game and impress everyone with these incredibly flavorful and crispy smoked chicken wings.
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Why You’ll Love These Traeger Smoked Wings
There’s a reason these Traeger smoked wings consistently receive rave reviews. They aren’t just chicken wings; they’re an experience. Here’s what makes them truly special:
- Unmatched Smoky Flavor: The Traeger pellet grill infuses the chicken with a deep, authentic smoky flavor that you simply can’t achieve with conventional grilling methods. It’s a game-changer for wings, adding a layer of complexity that elevates every bite.
- Effortless Cooking: While the slow smoking process requires a bit of time, the hands-on effort is minimal. Once seasoned and on the grill, your Traeger does most of the work, maintaining precise temperatures for consistent results.
- Incredibly Crispy Skin: We’ll walk you through a simple technique to achieve that coveted crispy skin, creating the perfect textural contrast to the tender, juicy meat inside. No more rubbery wings!
- Versatile for Any Occasion: Whether it’s game day, a family dinner, or a backyard barbecue with friends, these wings are always a hit. They’re perfect as an appetizer or a main course, easily scaled up for larger gatherings.
- Customizable Flavor Profile: Our base recipe is fantastic, but it’s also a canvas for your creativity. Experiment with different rubs and sauces to find your personal favorite.
⭐️⭐️⭐️⭐️⭐️
I made these tonight and my husband who dislikes chicken wings said these are the best wings he has ever had.
~DeeDee
Key Ingredients for Perfect Traeger Wings
Creating sensational Traeger wings starts with quality ingredients. Here’s what you’ll need, along with some insights into why each component is crucial:
- Chicken Wings: I highly recommend using “party wings,” which are chicken wings that have already been split into drumettes and flats. These cook more evenly and are easier to handle and eat. While whole chicken wings can be used, be aware that they will require a longer cooking time to ensure they are thoroughly cooked and crispy. Always opt for fresh, high-quality chicken wings from a reputable source for the best flavor and texture.
- BBQ or Chicken Rub: This is where much of the flavor magic happens! A good dry rub provides a beautiful crust and deep seasoning that penetrates the meat as it smokes. You can use your favorite store-bought rub or craft your own blend, as detailed in the next section. Look for rubs with a balance of sweet, savory, and a hint of spice.
Crafting Your Signature Dry Rub
While a store-bought BBQ rub can certainly do the trick, creating your own homemade blend allows for complete control over the flavor profile and ensures fresh, vibrant spices. My signature Homemade BBQ Rub and Seasoning is incredibly popular and perfectly complements the smoky essence of Traeger wings. It’s a harmonious combination of common pantry staples:
- Brown Sugar or Sweetener: Adds a touch of sweetness that caramelizes beautifully on the skin, enhancing crispness and balancing the savory notes. If you’re watching your sugar intake, a sugar-free brown sugar substitute works wonderfully.
- Garlic Powder: A foundational savory element, providing a robust, aromatic flavor that pairs exceptionally well with chicken.
- Onion Powder: Complements the garlic, adding a milder, savory depth to the rub.
- Smoked Paprika: This is a must-have for smoked dishes. It not only contributes a beautiful reddish hue to the wings but also intensifies the smoky flavor profile, making it a natural fit for Traeger cooking.
- Salt: Essential for enhancing all other flavors and helping the skin crisp up. I prefer kosher salt for its coarser texture.
- Black Pepper: Adds a subtle peppery kick and depth of flavor. Freshly ground pepper is always best.
- Chili Powder: While not explicitly in the linked rub, a touch of chili powder can introduce a mild warmth and earthy notes, making your wings even more dynamic.
Combine these ingredients thoroughly to create a balanced and flavorful rub that will transform your chicken wings.
Flavorful Traeger Wing Variations
Beyond the classic BBQ rub, the world of chicken wing flavors is vast and exciting, especially when combined with the unique smoking capabilities of a Traeger. If you’re looking to experiment, consider these delightful variations:
- Homemade Ranch Seasoning: For a creamy, herb-infused flavor, try my Homemade Ranch Seasoning. This blend, typically featuring dried dill, chives, parsley, garlic powder, and onion powder, will give your wings a savory, tangy profile reminiscent of your favorite ranch dressing, but in a dry rub form. It’s perfect for those who prefer a cooler, herby taste.
- Homemade Blackening Seasoning: If you crave a bold, spicy kick with a hint of Cajun flair, my Homemade Blackening Seasoning is an excellent choice. This robust blend of paprika, cayenne pepper, onion powder, garlic powder, and other spices creates a dark, flavorful crust, adding a wonderful complexity and heat to your smoked wings.
Don’t be afraid to get creative! Other popular flavor profiles that work wonderfully on Traeger wings include lemon pepper, garlic parmesan (toss with melted butter and grated Parmesan after smoking), or even a spicy Korean gochujang-based glaze applied during the final crisping stage.
Step-by-Step Guide: How to Make Traeger Smoked Wings
Achieving perfectly smoked and crispy Traeger wings is a straightforward process, but attention to a few key details will make all the difference. Follow these detailed steps for mouth-watering results:
- Prepare the Wings: Start by thoroughly patting your chicken wings dry with paper towels. This crucial step removes excess moisture from the skin, which is essential for achieving a crispy exterior later on. Moisture is the enemy of crispiness!
- Season Generously: Once dry, sprinkle your chosen dry rub liberally and evenly over all surfaces of the chicken wings. Don’t be shy; a good coating ensures maximum flavor. Use your hands to gently massage the rub into the skin, making sure every nook and cranny is covered.
- Preheat Your Traeger Grill: Set your Traeger pellet grill to 225 degrees Fahrenheit (about 107 degrees Celsius). Allow it to preheat completely, typically for 10-15 minutes, until it reaches the desired temperature and is producing clean smoke. For optimal smoky flavor, I recommend using hickory, apple, or cherry wood pellets.
- Prepare the Grill Grates: To prevent the wings from sticking, lightly coat the grill grates with olive oil. You can use a cooking brush or a paper towel dampened with oil.
- Smoke the Wings: Arrange the seasoned wings in a single layer directly on the preheated grates, ensuring there’s a little space between each wing for even smoke circulation. Close the lid and smoke the wings at 225 degrees F for approximately 2 hours. During this initial phase, the wings will absorb the rich smoky flavor and slowly cook through, becoming tender and juicy.
Achieving the Perfect Crispy Traeger Wing Skin
The hallmark of an outstanding chicken wing is undoubtedly its crispy skin. After your wings have soaked up all that glorious smoke flavor, it’s time to elevate the temperature and achieve that perfect crunch. Here’s how:
- Increase the Heat: Once the wings have smoked for about 2 hours at 225 degrees F, increase the temperature on your Traeger smoker to 350 degrees Fahrenheit (about 175 degrees Celsius). This higher heat is crucial for rendering the fat under the skin and making it wonderfully crispy.
- Crisp to Perfection: Continue to cook the wings at this higher temperature for an additional 15-30 minutes. During this time, you’ll want to flip them halfway through to ensure even browning and crispness on both sides. Keep a close eye on them, as cooking times can vary depending on your grill and the size of the wings. You’re looking for a deep golden-brown color and a visibly crispy texture.
- Monitor Internal Temperature: Always use a reliable meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) in the thickest part of the meat, avoiding the bone. This guarantees they are safe to eat. The crisping stage will also help ensure they reach this safe temperature.
This two-stage cooking method – low and slow smoking followed by a high-heat finish – is the ultimate technique for achieving tender, juicy, smoky meat with an irresistibly crispy skin. It’s the best of both worlds!
Cooking Frozen Chicken Wings on Your Traeger
While fresh or thawed wings are generally recommended for the best results and ease of seasoning, you can absolutely cook frozen chicken wings on your Traeger. It simply requires a slightly adjusted approach:
- Initial Thawing on the Grill: Start by placing your frozen wings directly on the grill grates. Set your Traeger to a medium heat, around 350 degrees Fahrenheit (175 degrees Celsius).
- Cook to Thaw: Cook the wings for about 30-40 minutes at this temperature, or until they are mostly thawed and pliable. The exact time will vary based on the size and initial frozen state of your wings.
- Season After Thawing: Once the wings have thawed sufficiently and some of the surface moisture has evaporated, remove them from the grill. At this point, you can apply your dry rub. It’s important to wait until they’ve thawed to ensure the rub adheres properly and flavors the meat effectively.
- Return to Smoker & Finish: Once seasoned, you can then proceed with the regular smoking instructions, starting with the low and slow smoke, followed by the high-heat crisping.
- Internal Temperature is Key: Regardless of whether you start with fresh or frozen wings, always use a meat thermometer to confirm that the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) before serving. This is especially important for frozen wings to ensure food safety.
Cooking from frozen will naturally extend your overall cooking time, so plan accordingly. Patience is key for juicy, flavorful results.
The Ultimate Traeger Crispy Smoked Chicken Wings Recipe Card
Traeger Crispy Smoked Chicken Wings
Brandi Crawford
You’ve found the best recipe for Traeger wings! After a decade of perfecting dishes, chicken wings remain a favorite. Season them well, let your Traeger do its magic, and you’ll have a platter of succulent wings that disappear almost instantly.
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Equipment
- Meat Thermometer
- Traeger Pellet Smoker
- Smoker Pellets (Hickory, Apple, or Cherry recommended)
Ingredients
- 3 pounds chicken wings I used split party wings for even cooking. Whole wings can be used but require longer cook time.
- olive oil For greasing grill grates.
Homemade Dry Rub (Feel free to use a store-bought rub if you wish)
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your Traeger grill to 225 degrees Fahrenheit (107°C).
- Pat the chicken wings thoroughly dry with paper towels. Generously sprinkle your homemade or store-bought dry rub over all surfaces of the wings, ensuring an even coat.
- Lightly coat the grill grates with olive oil using a cooking brush or paper towel to prevent sticking.
- Place the seasoned wings directly on the preheated smoker grates in a single layer. Smoke for 2 hours at 225°F (107°C).
- For crispy wings, increase the Traeger temperature to 350 degrees Fahrenheit (175°C) after 2 hours. Cook for an additional 15-30 minutes, flipping the wings halfway through, until they are golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C). If you prefer sauced wings, you can toss them in your favorite sauce during this final crisping step or immediately after removing from the grill.
- Remove the wings from the grill and let them cool for a few minutes before serving. This allows the juices to redistribute for maximum tenderness.
Notes
- Dry Rub Flexibility: Feel free to use your absolute favorite BBQ rub or seasoning. A good rule of thumb is to use about 2 tablespoons of rub per 3 pounds of wings, or enough to fully coat them to your liking.
- Marination: Marinating chicken wings is completely optional for this recipe. The dry rub provides ample flavor, but if you prefer a liquid marinade, soy sauce is a great choice for chicken wings. Drizzle enough to lightly coat the wings and refrigerate for at least an hour or up to overnight.
- Whole Wings vs. Party Wings: If using whole chicken wings (undivided), they will likely require an additional hour or more of smoking time compared to split party wings. Always verify doneness with a meat thermometer, ensuring an internal temperature of 165°F (74°C).
- Wood Pellet Choice: The type of wood pellets you use will significantly influence the smoky flavor. Hickory offers a strong, classic BBQ flavor. Apple and cherry pellets provide a milder, sweeter smoke that pairs beautifully with chicken.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Delicious Sauces for Your Traeger Wings
While these Traeger wings are bursting with flavor on their own and truly don’t need any sauce, sometimes a little dip or drizzle can elevate the experience even further. For cookouts, I often serve them unsauced, allowing the smoky, savory rub to shine. But if you’re in the mood for a saucy kick, here are some fantastic ideas:
- Homemade BBQ Sauce: A classic pairing for smoked chicken. A rich, tangy, and slightly sweet BBQ sauce provides a wonderful contrast to the savory wings.
- Homemade Ranch: The cool, creamy, and herby notes of ranch dressing are a perfect counterpoint to the smoky heat of the wings. It’s a universal favorite for a reason!
- Honey BBQ Sauce: For a sweeter, stickier wing, combine ¼ cup of your favorite BBQ sauce with 2 tablespoons of honey. Toss the wings in this mixture during the last 5-10 minutes of the crisping stage, or drizzle over them after they come off the grill.
- Buffalo Sauce: If you love a spicy kick, toss your finished wings in buffalo sauce. For inspiration, check out my Air Fryer Buffalo Wings recipe for ideas on making the perfect buffalo sauce.
- Garlic Parmesan: Melt some butter, crush in fresh garlic, and toss with grated Parmesan cheese. Drizzle or toss this mixture over the hot wings for a savory, aromatic twist.
- Lemon Pepper: After smoking, toss the wings with melted butter, fresh lemon juice, and a generous amount of lemon pepper seasoning for a bright, zesty flavor.
Traeger Wings FAQs
Do You Have to Marinate them?
Marinating is completely optional for this recipe. While I often prefer to marinate chicken for several reasons, the robust dry rub used in this recipe provides ample flavor on its own. If you choose to marinate, here’s why it’s beneficial:
- Flavor Penetration: A good liquid marinade will seep into the meat, ensuring deep flavor from the inside out.
- Tenderization: Marinades, especially those with an acidic base, can help break down the chicken’s tissues, resulting in more tender and juicy meat, preventing it from drying out during cooking.
If you opt for a liquid marinade, soy sauce is a fantastic choice for chicken wings. Drizzle enough to fully coat the wings, then refrigerate for at least an hour or up to overnight for best results.
Do I need to flip wings on a pellet grill?
Yes, you’ll still want to flip your wings on a Traeger pellet grill, but not as frequently as you would on a traditional charcoal or gas grill. Pellet grills cook with circulating heat, similar to a convection oven, which helps the wings cook more evenly. Flipping them once, about halfway through the high-heat crisping stage, ensures both sides achieve a beautiful golden-brown color and a consistently crispy skin.
How to Store Traeger Chicken Wings
Leftover Traeger smoked wings can be stored in an airtight container in the refrigerator for 3-4 days. Ensure they are completely cooled before storing to prevent condensation, which can make the skin soggy.
How to Reheat Traeger Smoked Wings
For best results, avoid the microwave as it can change the texture and flavor of the wings. I recommend reheating Traeger smoked wings in an air fryer, oven, or even back on the grill. Preheat your chosen appliance to 350 degrees Fahrenheit (175°C) and reheat until the wings are warmed through and the skin has re-crisped, usually about 10-15 minutes.
Freezer Tips for Smoked Wings
Cooked Traeger wings freeze exceptionally well. Allow them to cool completely, then arrange them in a single layer on a baking sheet and flash freeze for about an hour. Once solid, transfer them to a freezer-safe bag or airtight container. This method prevents them from sticking together. They can be stored in the freezer for up to a few months. When ready to enjoy, thaw overnight in the refrigerator and reheat using one of the methods mentioned above.
What kind of wood pellets are best for chicken wings?
For chicken, mild fruit woods like apple, cherry, or pecan are highly recommended as they impart a subtle, sweet smoke that complements poultry beautifully without overpowering it. Hickory also works well for a more traditional, stronger smoky flavor, especially if you enjoy classic BBQ tastes.
How do I prevent rubbery chicken wing skin on a Traeger?
Rubbery skin is often a result of insufficient heat to render the fat. The key is the two-stage cooking method:
- Pat Dry: Always start by thoroughly patting the wings dry.
- Low and Slow, Then Hot: Smoke at a lower temperature (225°F) first to infuse flavor and cook the meat, then crank up the heat to 350-375°F for the last 15-30 minutes. This high heat crisps the skin beautifully.
- Baking Powder (Optional): For extra crispiness, some people toss the dry wings with a teaspoon of baking powder (not baking soda!) along with the dry rub. The baking powder helps to break down the proteins in the skin, promoting a crispier texture.
Perfect Side Dishes to Pair with Traeger Wings
Round out your meal with these delicious sides that perfectly complement the rich flavor of Traeger smoked wings:
- Southern Macaroni Salad
- Southern Coleslaw Recipe
- Bacon Ranch Pasta Salad
- Southern Baked Beans
- Air Fryer Hush Puppies
- Southern Potato Salad
- Easy Spaghetti Salad
- Creamy Cucumber Salad
- Lobster Mac and Cheese
- Honey Hot Wings (for a diverse wing platter!)
More Traeger Chicken and Turkey Recipes
If you loved these Traeger wings, you’ll definitely want to explore more poultry recipes designed for your pellet smoker:
- Traeger Beer Can Chicken
- Smoked Chicken Tenders
- Traeger Smoked Cornish Hens
- Traeger Smoked Chicken Breast
- Traeger Smoked Turkey
- Smoked Turkey Necks
- Traeger Smoked Whole Chicken
Explore More Traeger Smoker Recipes
Your Traeger grill is capable of so much more! Dive into a world of smoky goodness with these additional Traeger recipes:
- Traeger Smoked Ribs
- Traeger Smoked Brisket
- Traeger Smoked Bacon
- Smoked Mac and Cheese
- Traeger Smoked Salmon
- Smoked Salsa
- Traeger Smoked Ham
- Smoked Lobster Tail