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
Equipment:
- traeger
- resting rack
- maple wood chips
- small bowls
- Measuring spoons
- Digital scale
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
- The chicken wings in the brine.
- Drain the brine and discard. Dry off the wings briefly with paper towels.
- Drying off the wings with paper towel.
- Add 1 tsp of baking powder per lb of wings and mix in a bowl.
- Adding the tsp of baking powder to the wings.
- 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.
- Coating the ribs in the dry rub.
- Spray a resting rack with vegetable oil (or brush it).
- Line the seasoned wings on a resting rack with a tray underneath. Dry in the fridge for 1-2 hours.
- Drying the wings on a resting rack.
- Preheat your Traeger to 300°F.
- Optional: fill your pellet tube smoker about 1/3 with your favourite pellets. Lite it when the Traeger is ready.
- Once the Traeger is ready, place the tray of wings in the middle of the pit.
- Close the lid and smoke for 45 minutes.
- Smoking the wings on the Traeger.
- Once an hour has passed, take the wings off the pit and crank the Traeger up to its max temp of 500°F.
- Finish the wings for 10 minutes on high heat or until the edges go crispy.
- A close up shot of the wings on the smoker.
- Immediately toss the wings with the softened butter and extra dry rub. Coat well and serve right away!
- Tossing the wings in a bowl with butter and extra dry rub.
NOTES:
- 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!