These crispy Traeger chicken wings take your wing game to the next level, delivering perfectly golden, crunchy skin and juicy meat infused with smoky flavor. Whether you’re hosting a backyard barbecue, enjoying game day with friends, or treating yourself to a simple dinner, these wings are easy to prepare and impossible to resist.
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Why You'll Love These Traeger Smoked Wings
⭐️⭐️⭐️⭐️⭐️
I made these tonight and my husband who dislikes chicken wings said these are the best wings he has ever had.
~DeeDee
Traeger Smoked Wings Recipe Ingredients
- Chicken Wings
- BBQ or Chicken Rub
What Type of Wings to Use
I love to use party wings that are already split as opposed to whole chicken wings. Party wings will cook at a more even temperature. Feel free to use whole chicken wings if you like.
How to Season the Meat
I use my Homemade BBQ Rub and Seasoning for these. It’s a combination of the following:
Traeger Smoked Wings Recipe Variations
You may also enjoy my Homemade Ranch Seasoning and Homemade Blackening Seasoning for these.
How to Make Traeger Smoked Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pat the chicken wings dry. Sprinkle the dry rub throughout.
- Coat the grill grates on the smoker in olive oil using a cooking brush or towels to prevent sticking.
- Place the wings on the smoker.
- Smoke. I recommend 250 degrees for about 2 hours.
How to Make Traeger Wings Crispy
After the wings have gotten the amazing smoky flavors (takes a couple of hours), turn the heat on the smoker to 350 degrees. Smoke for an additional 15-30 minutes, flipping until crisp.
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How to Cook Frozen Chicken Wings
Frozen wings should be cooked on medium heat, around 350 and for 30-40 minutes at least until thawed. Cook time will vary. Use a meat thermometer and ensure the chicken reaches an internal temperature of 165 degrees. You will also need to wait and season the wings once they have thawed some on the grill.
Sauce for Dipping or Drizzling
For cookouts, I prefer my wings without any sauce. They don’t need them because there’s so much flavor, but here are some ideas!
- Homemade BBQ Sauce
- Homemade Ranch
- Honey and BBQ Sauce (¼ cup BBQ sauce and 2 tablespoons of honey)
- Buffalo Sauce, check out my Air Fryer Buffalo Wings
How to Store Traeger Chicken Wings
You can store leftovers in the fridge, tightly covered for 3-4 days.
Freezer Tips
Cooked wings can be frozen for later, tightly sealed and covered, up to a few months.
How to Reheat Traeger Smoked Wings
I like to use the air fryer, grill, or oven. I’m not a fan of using the microwave for these (there’s a change in flavor), but you can. For the grill, air fryer and oven, I reheat on 350 degrees until warm.
Marinating is completely optional. When it comes to chicken, I prefer to marinate. Here are a few reasons why:
Flavor: A good marinade will penetrate into the meat, which results in amazing flavor on the inside and outside.
A plus when grilling at high heat (since we are cooking these wings low and slow this doesn't apply): Excessive heat can result in the creation of harmful substances while cooking. A marinade with an acidic base can help reduce the formation of these chemicals.
Dry Chicken: Marinades will tenderize the chicken by breaking down the tissues of the meat, which helps keep it from drying out
I have opted to not use a liquid marinade. If you wish to marinate, soy sauce is my favorite for chicken wings. Drizzle enough to fully coat the wings and refrigerate for an hour to overnight.
Pair These Wings With These Recipes
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
More Traeger and Smoker Chicken and Turkey Recipes
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
More Traeger and Smoker 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
Traeger Crispy Smoked Chicken Wings
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get my FREE Thanksgiving menu, exactly what I'm cooking, plus my tips for making it a stress-free meal seasoned to perfection. Let me do the planning for you!
Ingredients
- 3 pounds chicken wings I used split party wings. You can use whole wings if preferred.
- olive oil
Homemade Dry Rub 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 pepper
Instructions
- Preheat the grill to 225 degrees.
- Pat the chicken wings dry. Sprinkle the dry rub throughout.
- Coat the grill grates on the smoker in olive oil using a cooking brush or towels to prevent sticking.
- Place the wings on the smoker. Smoke for 2 hours.
- I like for my wings to have a little char and I like them crispy. After 2 hours, adjust the temperature to 350 degrees. Cook for an additional 15-30 minutes until crisp. Flip halfway through.If you like sauced wings you can add the sauce during this step.
- Remove the wings. Cool before serving.
Notes
- Feel free to use your favorite BBQ rub or seasoning. Use 2 tablespoons or enough to fully coat the wings.
- Marinating is optional.
- Whole chicken wings (as opposed to split party wings) will take an hour or longer to smoke. Be sure the chicken reaches an internal temperature of 165 degrees.
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.
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