Ultimate Traeger Smoked Wings

Elevate your backyard barbecue, game day feast, or simple weeknight dinner with these incredible Traeger Smoked Chicken Wings. This recipe goes beyond the ordinary, transforming humble chicken wings into a culinary masterpiece with a signature smoky flavor, perfectly golden-crisp skin, and succulent, juicy meat. Forget soggy wings or bland bites; prepare for an unforgettable experience that will have everyone asking for your secret. Easy to prepare and utterly irresistible, these wings are poised to become your new go-to recipe for any occasion, delivering unparalleled taste and texture straight from your pellet grill.

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Why You’ll Love These Traeger Smoked Wings

There are countless reasons to fall in love with these Traeger smoked chicken wings, and many home cooks have already discovered their magic! From the moment the smoky aroma fills your yard to the first bite of perfectly cooked chicken, this recipe delivers on all fronts. Here’s why these crispy Traeger wings consistently earn rave reviews and are set to become your new favorite:

• Unbeatable Smoky Flavor: The Traeger pellet grill infuses the chicken with a deep, authentic smoky flavor that is simply unparalleled. Unlike deep-fried or oven-baked wings, smoking adds a layer of complexity that elevates the taste profile significantly. The low and slow cooking process allows the smoke to truly penetrate the meat, resulting in an incredibly rich and savory experience that’s impossible to achieve with other cooking methods.
• Perfectly Crispy Skin, Amazingly Juicy Meat: Achieving crispy skin on smoked wings can be a challenge, but this recipe has perfected the technique. By employing a two-stage cooking method, we create that coveted golden, crunchy exterior while keeping the meat inside wonderfully tender and juicy. No one wants rubbery wing skin, and with this method, you’ll always get that satisfying crunch.
• Effortless Preparation: Despite the gourmet results, these Traeger smoked chicken wings are surprisingly easy to make. With minimal hands-on time, your Traeger pellet grill does most of the heavy lifting. This makes them perfect for busy hosts, casual weeknight dinners, or anyone looking for a delicious meal without hours of complicated prep. Just season, smoke, and crisp!
• Versatile for Any Occasion: Whether you’re hosting a large backyard barbecue, enjoying a casual game day with friends, celebrating a special event, or simply treating yourself to a delightful dinner, these wings fit the bill. They are a universal crowd-pleaser that can be customized with various rubs and sauces to suit any palate, from sweet to spicy.
• Superior to Takeout: Once you taste these homemade Traeger smoked wings, you’ll find it hard to go back to store-bought or restaurant versions. The freshness, quality of ingredients, and incredible depth of flavor far surpass what you can find elsewhere, making them a truly special treat.

⭐️⭐️⭐️⭐️⭐️
I made these tonight and my husband who dislikes chicken wings said these are the best wings he has ever had.
~DeeDee

Essential Ingredients for Traeger Smoked Wings

Crafting exceptional Traeger smoked chicken wings requires just a few core ingredients. The beauty of this recipe lies in its simplicity, allowing the quality of the chicken and the smoky essence of the Traeger grill to shine through. You don’t need a long list of exotic items to create culinary magic.

• High-Quality Chicken Wings: The foundation of any great wing recipe. Fresh, properly prepared wings are crucial for optimal texture and flavor. We’ll discuss the best types to use below for maximum crispiness.
• Flavorful BBQ or Chicken Rub: This is where much of your wing’s personality comes from. A good dry rub provides a crust of spices that caramelizes on the skin and infuses the meat with a rich blend of savory, sweet, and sometimes spicy notes, complementing the smoke perfectly.
• Olive Oil (for grill grates): A small amount of olive oil helps prevent the wings from sticking to the grill grates during the smoking process, making for easy flipping and ensuring your beautifully seasoned skin stays intact.
• Quality Wood Pellets: The type of wood pellet you choose for your Traeger will subtly influence the smoky flavor of your wings. Popular choices for poultry include milder fruitwoods like apple or cherry, or a classic, robust option like hickory or pecan. A competition blend also works wonderfully.

Choosing the Best Chicken Wings

The type of chicken wings you select can significantly impact cooking time, consistency, and ultimately, the crispiness of your final product. For the most uniform results and ease of eating, I highly recommend using “party wings” which are pre-split into drumettes and flats.

• Party Wings (Drumettes and Flats): These are ideal for smoking. They have already been separated at the joint, ensuring a consistent size across all pieces. This promotes incredibly even cooking, allowing both the meatier drumettes and the flatter wing sections to reach perfect crispness and doneness simultaneously. Their smaller size also allows for maximum surface area exposure to the smoky flavor.
• Whole Chicken Wings: While you can certainly use whole wings for smoking, be aware that they will require a longer cooking time to ensure they are fully cooked through, especially at the joint. The varying thickness can also lead to less consistent crispiness. If you opt for whole wings, you might consider splitting them yourself before seasoning to achieve the benefits of party wings. This can be done easily with a sharp chef’s knife by locating the joint between the drumette, flat, and wingtip, then cutting through. The small wingtip can be discarded or saved for making flavorful chicken stock.
• Fresh vs. Frozen: Always opt for fresh wings when possible for the best texture, rub adhesion, and flavor absorption. If using frozen wings, it is absolutely essential to ensure they are fully thawed and then thoroughly patted dry before seasoning and smoking. Excess moisture is the sworn enemy of crispy skin, so take your time with the drying process. (We’ll cover specific tips for smoking frozen wings later in this guide!)

Mastering the Perfect Seasoning for Smoked Wings

The dry rub is the soul of these Traeger smoked chicken wings, creating a flavorful crust that perfectly complements the smoky infusion from your pellet grill. While a high-quality store-bought rub offers convenience, crafting your own allows for complete control over the flavor profile and ensures fresh, vibrant spices that can truly elevate your wings. My go-to Homemade BBQ Rub and Seasoning delivers a perfect balance of sweet, savory, and a hint of smoky goodness, making it ideal for poultry.

Here’s a breakdown of the typical ingredients in a versatile homemade dry rub, offering depth and complexity to your crispy smoked wings:

• Brown Sugar or Sweetener: Essential for caramelization, giving the wings a beautiful, slightly sweet crust and balancing savory notes. For a low-carb or sugar-free option, a granular sugar substitute like Lakanto Golden works perfectly, mimicking the properties of brown sugar without the carbs.
• Garlic Powder: A fundamental flavor enhancer, providing a pungent, savory aroma and taste that is universally loved in barbecue. It forms a rich base for the rub.
• Onion Powder: Adds a sweet and savory onion flavor, complementing the garlic powder for a robust and cohesive aromatic profile.
• Smoked Paprika: This is a key ingredient for enhancing the smoky profile of your wings, even before they hit the Traeger. It adds a lovely reddish hue and a foundational earthy, smoky note.
• Chili Powder: Offers a mild warmth and earthy depth, contributing to the overall BBQ flavor. You can adjust the quantity based on your preferred spice level, adding a pinch of cayenne if you like more heat.
• Salt: Crucial for seasoning the meat from within, enhancing all other flavors, and importantly, drawing out moisture from the skin, which significantly aids in achieving a crispier texture.
• Black Pepper: Provides a classic pungent kick, rounding out the spice blend with its sharp, earthy notes. Freshly ground black pepper always makes a difference.
• Optional: Baking Powder: For an extra boost of crispiness, you can add about ½ teaspoon of baking powder (ensure it’s baking powder, not baking soda!) to your dry rub. The baking powder helps to raise the pH level of the chicken skin, breaking down proteins and promoting a crispier finish.

When applying the rub, ensure the wings are thoroughly patted dry. This allows the rub to adhere better and promotes a crispier skin texture. Don’t be shy; generously coat all surfaces of the wings for maximum flavor. You can massage the rub into the chicken gently to ensure it sticks.

Delicious Traeger Smoked Wing Variations

While the classic BBQ-rubbed Traeger smoked chicken wings are a guaranteed hit and a fantastic starting point, don’t hesitate to experiment with different flavor profiles. The beauty of chicken wings lies in their versatility, making them a fantastic canvas for various seasonings and sauces. Here are a few exciting ideas to inspire your next smoking session and keep your taste buds intrigued:

• Tangy Ranch Wings: For a creamy, herb-infused flavor, try my Homemade Ranch Seasoning. This vibrant blend brings bright, zesty, and herbaceous notes that perfectly complement the rich smoke. You can apply the ranch seasoning generously as a dry rub before smoking, or for an even more intense flavor, toss the finished, crispy wings in a creamy ranch dressing.
• Bold Blackened Wings: If you crave a spicier, more robust profile with a touch of Cajun flair, my Homemade Blackening Seasoning is an excellent choice. This rub typically features a potent mix of paprika, cayenne pepper, garlic, onion, thyme, and oregano, creating a dark, spicy crust with incredible depth and a delightful kick. These wings pair wonderfully with a cool, creamy dipping sauce like ranch or blue cheese to balance the heat.
• Garlic Parmesan Wings: A universally loved flavor combination. After smoking and crisping your wings, toss them in a mixture of melted butter, plenty of freshly minced garlic, and a generous amount of grated Parmesan cheese. A sprinkle of fresh parsley adds a pop of color and herbaceous freshness.
• Lemon Pepper Wings: For a bright and zesty alternative, a good quality lemon pepper seasoning works wonders. Apply it as a dry rub before smoking for a vibrant, citrusy kick that beautifully cuts through the richness of the chicken and smoke. You can also finish with a squeeze of fresh lemon juice after cooking.
• Spicy Chipotle-Lime Wings: Create a Southwestern-inspired rub using chipotle powder (for smoky heat), cumin, oregano, garlic powder, onion powder, and salt. After smoking and crisping, toss the wings with a squeeze of fresh lime juice for a vibrant, tangy finish that enhances the spicy notes.
• Asian Glazed Wings: After smoking and crisping, toss the wings in a warm, sticky glaze made from soy sauce, honey (or maple syrup), ginger, garlic, and a touch of rice vinegar. Garnish with sesame seeds and chopped green onions.

The key to successful variations is to ensure the wings are well-coated with your chosen seasoning. Don’t be afraid to adjust the amounts to your taste preferences and always remember to pat the wings dry for optimal crispiness, no matter the flavor profile!

Step-by-Step Guide to Making Traeger Smoked Wings

Creating perfectly smoked Traeger chicken wings is a straightforward process that yields fantastic results, combining deep smoky flavor with an irresistibly crispy skin. Follow these detailed steps to achieve that ideal combination of taste and texture, ensuring your wings are a hit every time.

1. Prepare the Wings: Begin by thoroughly patting your chicken wings dry with paper towels. This is a crucial step that removes excess moisture from the skin, which is absolutely essential for achieving a crispy exterior. Once dry, place the wings in a large bowl and generously sprinkle your chosen BBQ or chicken rub all over, ensuring every piece is well-coated. For best flavor absorption, you can let the seasoned wings rest in the refrigerator for at least 30 minutes, or even overnight, though this is optional.
2. Preheat Your Traeger: Fill your Traeger pellet hopper with your preferred wood pellets. For chicken, milder fruitwoods like apple or cherry are excellent, but hickory or pecan also provide a wonderful, robust flavor. Set your Traeger to 225°F (107°C) and allow it to preheat fully for about 10-15 minutes with the lid closed. This lower temperature is key for imparting deep smoky flavor during the initial cooking phase.
3. Prepare the Grill Grates: To prevent the wings from sticking, lightly coat the Traeger grill grates with olive oil. You can use a cooking brush or a paper towel dampened with oil. This also helps in achieving those desirable grill marks and makes flipping the wings much easier later on.
4. Smoke the Wings (Low and Slow): Arrange the seasoned chicken wings directly on the prepped grill grates in a single layer, ensuring there’s ample space between each wing for even smoke circulation. Close the Traeger lid and smoke the wings at 225°F (107°C) for approximately 2 hours. During this phase, the wings will absorb the rich smoky flavor and begin to cook through gently. The internal temperature should be monitored, aiming for around 150-160°F (65-71°C) before moving to the crisping stage.
5. Achieve Crispy Skin (High Heat Finish): After the initial 2 hours of smoking, increase the Traeger’s temperature to 350°F (175°C). Continue to cook the wings for an additional 15-30 minutes, or until the skin is visibly golden-brown and crisp to your liking. Flipping the wings once or twice during this high-heat phase ensures even crisping on all sides. The higher temperature renders out any remaining fat and dehydrates the skin, transforming it into a delightful, crunchy shell. Use a meat thermometer to ensure the internal temperature reaches a safe 165°F (74°C).
6. Rest and Serve: Once the wings are perfectly crispy and cooked to temperature, carefully remove them from the Traeger. Allow them to rest for a few minutes before serving. This brief resting period helps the juices redistribute, ensuring every bite is as moist and flavorful as possible. Serve immediately with your favorite dipping sauces or enjoy them as they are!

Secrets to Crispy Traeger Wings

The quest for truly crispy skin on smoked chicken wings often feels like a culinary holy grail. Many home cooks fear that the low-and-slow smoking process will inevitably lead to rubbery skin. However, with a simple yet incredibly effective technique, you can achieve that coveted crunch right on your Traeger grill. The secret lies in a carefully orchestrated two-stage cooking approach:

1. Low and Slow for Deep Smoke Infusion (Initial Phase): The first stage involves smoking the chicken wings at a lower temperature, typically around 225°F (107°C), for an extended period, usually two hours. This phase is absolutely crucial for imparting the deep, rich, authentic smoky flavor that defines Traeger wings. During this time, the fat under the chicken skin begins to render slowly, which is a necessary step. However, the skin itself won’t yet be crispy; it will be tender and infused with smoke.
2. High Heat for Rapid Crisping (Finishing Phase): After the wings have absorbed plenty of smoke and are mostly cooked through internally, it’s time to crank up the heat significantly. Increase your Traeger’s temperature to 350°F (175°C). Continue cooking the wings for an additional 15-30 minutes, or until the skin is visibly golden-brown and crisp to your liking. Flipping the wings once or twice during this high-heat phase ensures even crisping on all sides. The higher temperature rapidly renders out any remaining fat and dehydrates the chicken skin, transforming it into a delightful, crunchy shell. This quick burst of heat is what creates that irresistible texture.

For an extra boost of crispiness, some chefs advocate for a very light dusting of baking powder (not baking soda!) mixed with the dry rub before smoking. The baking powder helps to raise the pH level on the chicken skin, which encourages the proteins to break down and become more brittle, allowing it to crisp up even more effectively. Just be mindful not to use too much, as it can potentially leave a slightly metallic taste if overdone. Always, always pat the wings thoroughly dry before applying any seasoning or baking powder – any residual moisture is the sworn enemy of crispy skin!

Smoking Frozen Chicken Wings: Tips and Tricks

While fresh or fully thawed wings are always recommended for optimal results, sometimes you find yourself with a bag of frozen chicken wings and an undeniable craving for that smoky Traeger flavor. Don’t worry, you can still achieve delicious smoked wings starting from frozen, but it requires a slightly different approach and some extra patience to ensure they cook safely and develop a good texture.

The most crucial steps when starting with frozen wings are to ensure they are fully thawed during cooking and reach a safe internal temperature throughout. Here’s a detailed guide on how to smoke frozen chicken wings on your Traeger:

1. Start at a Moderate Temperature: Begin by placing the frozen wings directly on your preheated Traeger grill. Set the temperature to a medium heat, around 350°F (175°C). Avoid very low temperatures initially, as this can prolong the thawing phase unnecessarily and potentially lead to an uneven cook with a tough texture. The moderate heat will help them thaw and start cooking more efficiently.
2. Thaw and Initial Cook: Cook the wings at 350°F (175°C) for approximately 30-40 minutes. During this time, the wings will gradually thaw, and you’ll notice moisture releasing from them as they cook. They should become soft enough to handle and separate if they were clumped together.
3. Pat Dry and Season: Once the wings are mostly thawed and some of the surface moisture has rendered, carefully remove them from the grill. At this point, they should be soft enough to pat thoroughly dry with paper towels. This is your window to apply your dry rub or seasoning blend. Season generously on all sides, as the moisture from the frozen state would have prevented the rub from adhering properly initially.
4. Return to Smoker for Flavor and Crispness: Return the seasoned wings to the Traeger. You have two options here:
   • For faster crisping: Continue cooking at 350°F (175°C) for another 20-30 minutes, flipping them periodically, until they are golden brown and crispy.
   • For more smoke flavor: If you want more smoke, you can temporarily reduce the temperature to 225°F (107°C) for about 45-60 minutes to infuse additional smoke, then raise it back to 350°F (175°C) for the final crisping stage (following the two-stage method outlined in the main recipe).
5. Monitor Internal Temperature: Regardless of your chosen method, always use a reliable meat thermometer. Insert it into the thickest part of the wing, avoiding the bone, and ensure the chicken reaches an internal temperature of 165°F (74°C). Cooking time will vary significantly depending on the size of the wings (whole vs. split) and your Traeger’s exact temperature. Always prioritize food safety.

Patience is key when cooking frozen wings. Rushing the process can result in unevenly cooked chicken or a rubbery texture. While you might sacrifice a tiny bit of initial smoke penetration compared to starting with fresh, thawed wings, the results will still be wonderfully flavorful and satisfying.

Irresistible Sauces for Your Traeger Wings

While these Traeger smoked chicken wings are incredibly flavorful and satisfying on their own, especially when fresh off the smoker with that perfect crispy skin, sometimes a delicious sauce can elevate them to new heights. Whether you prefer to toss your wings in sauce for a full coating or offer a variety of options for dipping, here are some fantastic choices that perfectly complement their smoky goodness:

• Homemade BBQ Sauce: Nothing quite beats the rich, tangy, and sweet flavor of a homemade barbecue sauce to pair with smoked chicken. My Homemade BBQ Sauce is a perfect match, offering a sticky, savory glaze that is truly addictive and enhances the natural smoke flavor without overpowering it.
• Classic Ranch Dressing: A cool and creamy Homemade Ranch dressing offers a refreshing and herbaceous contrast to the smoky heat of the wings. Its smooth texture and savory notes make it an ideal dipping partner that appeals to almost everyone.
• Sweet Honey BBQ Glaze: For those who love a touch of extra sweetness and shine, create a simple honey BBQ glaze. Combine ¼ cup of your favorite BBQ sauce with 2 tablespoons of honey (or maple syrup for a slightly different note). Simmer gently over low heat until slightly thickened, then toss your hot wings in this delightful glaze immediately after removing them from the smoker for an irresistible coating.
• Fiery Buffalo Sauce: If you’re a fan of heat and tang, a classic buffalo sauce is a must-have. You can find inspiration and a delicious method for making a tangy, spicy, and perfectly balanced sauce in my Air Fryer Buffalo Wings recipe. Toss your hot smoked wings in this sauce for a true flavor explosion.
• Garlic Parmesan Sauce: An incredibly rich and savory coating that’s easy to make. Simply melt a generous amount of butter, sauté some freshly minced garlic until fragrant, then remove from heat and toss with grated Parmesan cheese and a splash of reserved wing drippings or chicken broth to create a smooth, luxurious sauce.
• Spicy Honey Mustard: For a vibrant and tangy dip with a kick, mix your favorite Dijon mustard with honey, a dash of hot sauce (like sriracha or tabasco), and a squeeze of fresh lime or lemon juice. Adjust the ratios to achieve your desired balance of sweet, spicy, and tangy.
• Sweet Chili Glaze: A pre-made sweet chili sauce can be warmed and tossed with the hot wings for an easy and delicious Thai-inspired flavor.

If you plan to toss your wings in sauce, do so immediately after they come off the Traeger. The residual heat from the crispy wings will help the sauce adhere beautifully and warm through, ensuring maximum flavor with every bite. If serving with dipping sauces, offer a variety to please all palates!

Storing and Reheating Smoked Chicken Wings

It’s a rare occurrence to have leftovers when serving a batch of these incredibly delicious Traeger smoked chicken wings, but should you find yourself with a few extra, proper storage and reheating techniques are key to maintaining their incredible flavor and, most importantly, their crispy texture. Don’t let your efforts go to waste!

Refrigerator Storage

Allow any leftover smoked wings to cool completely to room temperature before storing. This prevents condensation from forming inside the container, which can lead to soggy wings. Once cooled, place them in an airtight container or a heavy-duty resealable bag. Stored correctly, your Traeger smoked wings will remain fresh and flavorful in the refrigerator for 3-4 days. This makes them an excellent option for meal prepping or enjoying a quick, delicious snack later in the week.

Freezer-Friendly Tips

Cooked smoked chicken wings freeze exceptionally well, allowing you to enjoy that amazing smoky goodness weeks or even months later. This is perfect for making a large batch and saving some for a rainy day.

1. Cool Completely: Just like with refrigeration, ensure the wings are fully cooled to room temperature before freezing.
2. Single Layer Freeze (Optional but Recommended): For the best results and to prevent the wings from sticking together in a large clump, spread the cooked wings in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the wings are individually solid.
3. Airtight Packaging: Once individually frozen, transfer the solid wings to a freezer-safe bag or an airtight freezer-safe container. Remove as much air as possible from bags to prevent freezer burn, which can affect flavor and texture.
4. Label and Date: Clearly label the container or bag with the contents and the date it was frozen. Cooked smoked wings can be safely frozen for up to 2-3 months without a significant loss in quality.

Reheating for Maximum Crispness

The ultimate goal when reheating smoked wings is to bring them back to temperature while restoring that glorious crispy skin. The microwave is generally not recommended for reheating wings, as it tends to steam them, making the skin rubbery and often altering the delicious smoky flavor. Instead, opt for methods that provide dry heat:

• Air Fryer (Highly Recommended): This is arguably the absolute best method for reheating smoked chicken wings, as it excels at making things crispy. Preheat your air fryer to 350°F (175°C). Place the wings in a single layer in the air fryer basket, ensuring they are not overcrowded (reheat in batches if necessary). Cook for 5-10 minutes, shaking the basket halfway through, until they are heated through and the skin is wonderfully crispy again.
• Oven: Preheat your oven to 350°F (175°C). Arrange the wings in a single layer on a baking sheet, ideally placed on a wire rack set over the baking sheet (this allows air circulation all around the wings for even crisping). Reheat for 10-15 minutes, flipping them once halfway through, until warmed through and the skin has re-crisped to your satisfaction.
• Traeger/Grill: For an authentic touch, you can even reheat them on your Traeger or another outdoor grill! Preheat your Traeger to 350°F (175°C). Place the wings directly on the grill grates and cook for 10-15 minutes, flipping periodically, until they are hot and crispy. This method can also add a bit more smoky flavor if desired.

Always ensure the wings reach an internal temperature of 165°F (74°C) when reheating to ensure food safety.

Frequently Asked Questions About Traeger Wings

Do You Have to Marinate Them?

Marinating chicken wings is completely optional for this recipe. While our focus here is on achieving deep smoke flavor and crispy skin with a dry rub, understanding the benefits of marination can offer additional dimensions to your wing preparations. When it comes to chicken, I often prefer to marinate, and here’s why:

• Enhanced Flavor: A good marinade will penetrate deep into the meat, ensuring that every bite is bursting with flavor, not just the surface. This creates a more complex and satisfying taste experience that goes beyond the surface seasoning.
• Superior Tenderization: Marinades with an acidic base (such as vinegar, citrus juice, or soy sauce) help to break down the tough muscle tissues in the meat. This tenderizing action results in more succulent and juicy wings, actively helping to prevent them from drying out during the cooking process, even with longer smoking times.
• Increased Moisture Retention: The ingredients in a marinade, especially those containing fats or sugars, can help the chicken retain moisture more effectively during cooking. This contributes to a noticeably juicier end product, which is always desirable for wings.

For chicken wings, if you choose to use a liquid marinade, soy sauce is a fantastic option due to its savory depth and excellent tenderizing properties. To marinate, simply drizzle enough soy sauce to fully coat the wings, then refrigerate them for an hour or up to overnight. After marinating, remember to thoroughly pat the wings dry with paper towels before applying any dry rub and placing them on the smoker. This critical step ensures that you can still achieve that desirable crispy skin, as excess moisture is the enemy of crispiness.

While we’re cooking these Traeger wings low and slow, which is inherently a gentler cooking method, marinating remains a wonderful way to add an extra layer of flavor and tenderness, making your wings even more exceptional.

Perfect Side Dishes for Smoked Wings

No plate of amazing Traeger smoked chicken wings is complete without a selection of delicious side dishes to round out the meal. These classic pairings perfectly complement the rich, smoky flavor of the wings, creating a truly satisfying feast for any occasion.

• Southern Macaroni Salad: Creamy, tangy, and a comfort food classic that balances the richness of the wings.
• Southern Coleslaw Recipe: Crisp and refreshing, coleslaw offers a cool, crunchy contrast to the smoky chicken.
• Bacon Ranch Pasta Salad: A hearty and flavorful pasta salad with beloved bacon and ranch notes.
• Southern Baked Beans: Sweet and savory baked beans are a quintessential BBQ side that pairs perfectly with smoked meats.
• Air Fryer Hush Puppies: Crispy on the outside, soft on the inside, these cornmeal delights are a great Southern accompaniment.
• Southern Potato Salad: Creamy, chunky, and always a crowd-pleaser at any barbecue spread.
• Easy Spaghetti Salad: A unique and refreshing pasta salad that offers a different texture and flavor profile.
• Creamy Cucumber Salad: Light, cool, and tangy, this salad is a refreshing palate cleanser amidst smoky flavors.
• Lobster Mac and Cheese: For an indulgent feast, elevate your mac and cheese with rich lobster.
• Honey Hot Wings: If you simply can’t get enough wings, offering a different flavor profile is always a hit!

More Traeger and Smoker Recipes You’ll Love

The Traeger grill is an incredibly versatile tool, capable of smoking a wide variety of meats, poultry, and even side dishes to perfection. If you enjoyed creating these delicious Traeger smoked chicken wings, you’ll definitely want to expand your repertoire with these other fantastic Traeger and smoker recipes from my collection. Explore new flavors and master your pellet grill with these proven recipes:

Traeger Smoked Chicken and Turkey Recipes

• Traeger Beer Can Chicken: A classic method for incredibly juicy and flavorful whole chicken, standing upright for even cooking and crispy skin.
• Smoked Chicken Tenders: Perfect for a quick and smoky meal, a kid-friendly option, or a delicious appetizer.
• Traeger Smoked Cornish Hens: Elegant and full of flavor, these individual game hens make for a special and impressive dinner.
• Traeger Smoked Chicken Breast: Learn how to smoke chicken breasts to be tender and juicy every time, without drying them out.
• Traeger Smoked Turkey: The ultimate holiday turkey recipe, delivering a deep smoky taste and moist meat that will be the star of any feast.
• Smoked Turkey Necks: A flavorful addition to stews and gumbos, or surprisingly delicious enjoyed on their own as a rich snack.
• Traeger Smoked Whole Chicken: A simple yet incredibly impressive way to cook an entire bird, perfect for Sunday dinner or feeding a crowd.

Other Traeger and Smoker Favorites

• Traeger Smoked Ribs: Achieve fall-off-the-bone tender ribs with a perfect bark and incredible flavor.
• Traeger Smoked Brisket: Master the art of smoking brisket for a true BBQ feast that will impress even the most seasoned pitmasters.
• Traeger Smoked Bacon: Homemade smoked bacon brings an incredible depth of flavor to breakfast or any dish.
• Smoked Mac and Cheese: A creamy, cheesy classic elevated with an irresistible smoky twist that will become a favorite side dish.
• Traeger Smoked Salmon: Delicately smoked salmon perfect for appetizers, salads, or a light and flavorful main course.
• Smoked Salsa: Add a unique smoky depth to your favorite fresh salsa for an amazing dip or topping.
• Traeger Smoked Ham: A festive and incredibly flavorful centerpiece for any holiday gathering or special meal.
• Smoked Lobster Tail: An indulgent and sophisticated smoked seafood dish that’s surprisingly easy to make.

Ultimate Traeger Crispy Smoked Chicken Wings

By Brandi Crawford

Welcome to the ultimate guide for Traeger smoked wings! After a decade of perfecting recipes, these crispy, smoky, and juicy wings remain a personal favorite. With the right seasoning and your Traeger doing its magic, you’ll produce a plate of wings that will vanish in an instant. This recipe ensures a fantastic balance of smoke, spice, and that coveted crispy skin every time. Get ready to impress!

⭐️⭐️⭐️⭐️ (4.25 out of 5 stars based on 4 votes)

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Prep Time: 10 mins

Cook Time: 2 hrs

Total Time: 2 hrs 10 mins

Course: Dinner, Lunch, Appetizer

Cuisine: American, BBQ

Servings: 8 servings

Calories: 320 kcal

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Equipment Needed

• Meat Thermometer
• Traeger Pellet Smoker
• Smoker Pellets (e.g., Apple, Cherry, Hickory, or a competition blend)
• Large mixing bowl
• Paper towels
• Cooking brush or tongs

Ingredients for Crispy Smoked Wings

(Quantities yield 8 servings; adjust based on your desired serving size)

• 3 pounds chicken wings (preferably split party wings for even cooking)
• 1-2 tablespoons olive oil (for grill grates)

Homemade Dry Rub Blend (Feel free to use a store-bought rub if you wish)

• 2 teaspoons brown sugar or your preferred sweetener (e.g., Lakanto Golden)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper (freshly ground recommended)
• Optional: ½ teaspoon baking powder (not baking soda, for extra crispy skin)

Detailed Cooking Instructions

1. Preheat Traeger: Set your Traeger pellet grill to 225°F (107°C). Allow it to preheat fully with the lid closed for about 10-15 minutes until the temperature stabilizes.
2. Prepare Wings: Pat the chicken wings thoroughly dry with paper towels. In a large bowl, combine the dry rub ingredients. Toss the wings with the dry rub, ensuring they are evenly coated on all sides.
3. Prepare Grates: Lightly coat the Traeger grill grates with olive oil using a cooking brush or paper towels to prevent sticking during the smoking process.
4. Initial Smoke (Low Heat): Place the seasoned wings directly on the prepped smoker grates in a single layer, ensuring there is a little space between each wing for optimal smoke and heat circulation. Close the lid and smoke for 2 hours at 225°F (107°C). This low and slow phase infuses deep smoky flavor into the chicken.
5. Crisping Stage (High Heat): After 2 hours, increase the Traeger’s temperature to 350°F (175°C). Continue cooking the wings for an additional 15-30 minutes, or until the skin is beautifully golden brown and desirably crispy. Flip the wings halfway through this stage to ensure even crisping. During this step, if you like sauced wings, you can toss them in your favorite sauce.
6. Rest and Serve: Once the wings reach an internal temperature of 165°F (74°C) and are perfectly crispy, remove them from the grill. Let them rest for a few minutes before serving. This brief resting period allows the juices to redistribute, ensuring maximum flavor and moisture.

Chef’s Notes and Pro Tips

• Seasoning Customization: Feel free to use your favorite store-bought BBQ rub or chicken seasoning. A good rule of thumb is to use about 2 tablespoons of rub for 3 pounds of wings, or enough to fully coat all surfaces.
• Marinating Option: Marinating the wings is optional but can add extra tenderness and flavor. If you choose to use a liquid marinade (like soy sauce), ensure you pat the wings extremely dry after marinating and before applying the dry rub and smoking, to achieve the crispiest skin.
• Whole Wings Adjustment: If you opt for whole chicken wings instead of pre-split party wings, they will generally require an additional 30-60 minutes of smoking time during the initial low-heat phase. Always use a reliable meat thermometer to ensure the thickest part of the wing reaches a safe internal temperature of 165°F (74°C).
• Pellet Choice: The type of wood pellets used will subtly influence the smoke flavor. Hickory, apple, cherry, or a competition blend are all excellent choices for chicken.
• Avoid Crowding: Do not overcrowd the grill grates. Leave ample space between each wing for even smoke circulation and consistent crisping.

Nutritional Information

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using third-party tools like MyFitnessPal.com. To obtain the most accurate nutritional information for your specific recipe, it’s recommended to calculate it with the actual ingredients and quantities you use, employing your preferred nutrition calculator. You are solely responsible for verifying the accuracy, completeness, and usefulness of any nutritional information provided.

Serving Size: 6 oz

Calories: 320 kcal

Carbohydrates: 1 g

Protein: 31 g

Fat: 21 g

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