Crispy Traeger Wings The BEST Smoked Chicken Wings

Crispy Traeger Wings The BEST Smoked Chicken Wings

WOW! These Traeger wings are GOOD!

And that’s coming from a dedicated, team fried chicken kinda guy.But these smoked wings are everything you’d want in a wing.

A bold smokey flavour, a juicy interior, and a slightly sweet/spicy seasoning with crispy deep dark brown exteriors. Mmmmm!

Tossing the wings with a tsp or two of butter gives them an awesome shine.

Tips to Nail this Recipe

  • Use a pellet tube smoker or the super smoke function on your pellet smoker for addition smoke flavour.
  • Brine the wings overnight for extra juicy flavour.
  • Allow the wings to dry for at least two hours after brining. This is going to help crisp up the skin nicely.
  • Some Awesome Recipes to Go with These Traeger Wings
  • These wings are ready to eat on their own, but I’d be tempted to dip them in this Alabama white BBQ sauce.

Here are a few more ideas to serve with these smoked wings:

  • Served alongside this EPIC smoked mac and cheese
  • Paired with this smoked corn on the cob with umami butter
  • With this delicious BBQ bloody mary cocktail
  • With these cold, crunchy, fermented carrots
  • Served with this classic caesar salad
  • Or Some More Solid Traeger Recipes
  • This epic maple Traeger salmon
  • This easy and delicious smoked grilled cheese sandwich
  • These epic smoked Traeger burgers
  • These legendary smoked chicken thighs
  • This delicious reverse-seared ribeye with umami butter
  • This easy cold smoked gouda cheese
  • This smoked corn on the cob with umami butter
  • The wings drying on a resting rack with the spice rub.

What temperature do you cook wings on a pellet grill?

I go with 300°F. Although the smoking time won’t be as long, the higher temp makes crispier chicken skin. This also gives it a good amount of smoke flavour, unlike when grilling at 500°F the entire way.

How long does it take to smoke chicken wings at 225°F?

At 225°F you’ll be smoking anywhere from two, to two and a half hours. You’ll get a much stronger smokey flavour, but at the cost of leathery chicken skin.

How long does it take to cook chicken wings in a pellet smoker?

That depends on what temperature you smoke at. Try 45 mins at 300°F or 2-2+1/2 hours at 225°F.

Do I need to flip wings on a pellet grill?

You can, but you don’t have to. Because a pellet smoker is mostly indirect heating with a fan, both sides will heat more evenly. However, on a grill, most of the heat is coming from underneath which means you’ll have to flip the wings.

You’ve got everything in these Traeger wings. Smokey, juicy, flavourful smoked wings with a gorgeous crispy exterior. What else do you want?!

Prep Time: 1day 2hours 15minutes

 Cook Time: 1hour 15minutes

 Total Time: 1day 3 hours 30minutes

 Servings: 1 lb


  • traeger
  • resting rack
  • maple wood chips
  • small bowls
  • Measuring spoons
  • Digital scale 


  • 1 lb chicken wings (454g)
  • 1 tsp baking powder
  • 1 tsp softened butter
  • For the 5% Brine
  • 25 g salt (about 1½ tbsp)
  • 500 g cold water (about 2 cups)
  • The Dry Rub (For 1lb of wings)
  • 1 tbsp paprika powder
  • ½ tsp Aleppo chili (pul bieber) (or use ¼ tsp cayenne)
  • 1 tbsp white sugar
  • 1 tbsp brown sugar
  • ½ tsp celery salt
  • ½ tsp garlic powder
  • ¼ tsp ground cinnamon


  1. Make the brine by mixing salt and water together. Cover the chicken wings with the brine in a bowl. Wrap and store in the refrigerator overnight or for at least 2 hours.
  2. The chicken wings in the brine.
  3. Drain the brine and discard. Dry off the wings briefly with paper towels.
  4. Drying off the wings with paper towel.
  5. Add 1 tsp of baking powder per lb of wings and mix in a bowl.
  6. Adding the tsp of baking powder to the wings.
  7. Add the dry rub and mix well with your hands to coat evenly. Save about 1-2 tbsp of dry rub to finish the wings later.
  8. Coating the ribs in the dry rub.
  9. Spray a resting rack with vegetable oil (or brush it).
  10. Line the seasoned wings on a resting rack with a tray underneath. Dry in the fridge for 1-2 hours.
  11. Drying the wings on a resting rack.
  12. Preheat your Traeger to 300°F.
  13. Optional: fill your pellet tube smoker about 1/3 with your favourite pellets. Lite it when the Traeger is ready.
  14. Once the Traeger is ready, place the tray of wings in the middle of the pit.
  15. Close the lid and smoke for 45 minutes.
  16. Smoking the wings on the Traeger.
  17. Once an hour has passed, take the wings off the pit and crank the Traeger up to its max temp of 500°F.
  18. Finish the wings for 10 minutes on high heat or until the edges go crispy.
  19. A close up shot of the wings on the smoker.
  20. Immediately toss the wings with the softened butter and extra dry rub. Coat well and serve right away!
  21. Tossing the wings in a bowl with butter and extra dry rub.


  • If you’re in a hurry you can skip the brining and drying process but the wings will be less good.
  • You can also finish the wings on a charcoal or gas grill instead of waiting for the Traeger to heat up to max temperature. Just be careful as they’ll burn easily!

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