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Pellet Grill Life

Traeger Smoked Chicken Wings: Crispy, Smoky, Irresistible

·9 min read
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Servings: 4-6 servings (24 wings)
Difficulty: Easy

Traeger® smoked chicken wings are the ultimate game-day food, and they come off a pellet grill with a depth of flavor that deep-fried wings simply cannot match. The secret is a two-stage cooking method — smoke low at 225°F for deep, wood-fired flavor, then crank the heat to 375°F for crispy, golden skin that crunches when you bite through it. Add the baking powder trick and you get wings that are crispy on the outside, juicy on the inside, and infused with real smoke flavor.

This recipe produces 24 wings in under 2 hours with minimal hands-on time. Toss them in buffalo, honey garlic, or BBQ sauce — or serve them naked with a side of ranch. Either way, they disappear fast.

Why Smoked Wings Beat Deep-Fried Wings

Once you make wings on a Traeger®, you will never go back to deep-frying:

  • Real smoke flavor — Deep-frying can only add fat and crunch. A pellet grill infuses genuine hardwood smoke into the meat during the low-temperature phase.
  • No messy oil — No pot of boiling oil, no splatters, no disposal hassle. The grill does the work.
  • Crispy without deep-frying — The baking powder trick combined with high-heat finishing produces skin that rivals the best fried wings.
  • Healthier — Smoked wings render fat out of the skin rather than absorbing oil into it.

Equipment You Will Need

Ingredients

The Wings

  • 24 chicken wings (flats and drums, separated) — buy them pre-separated to save time, or buy whole wings and cut them yourself. Discard the wing tips.
  • 1 tablespoon baking powder (aluminum-free) — the secret to crispy skin. Not baking soda — baking powder. Use aluminum-free to avoid any metallic off-flavors.
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)

Sauce Options (Pick One or Make All Three)

Classic Buffalo:

  • 1/2 cup hot sauce (Frank's RedHot is the standard)
  • 4 tablespoons melted butter

Honey Garlic:

  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon melted butter

BBQ Glaze:

  • 1/2 cup BBQ sauce
  • 2 tablespoons honey

Step-by-Step Instructions

Step 1: Prep the Wings (15 Minutes)

The key to crispy smoked wings starts with preparation. Dry skin = crispy skin.

  1. If using whole wings, separate them into flats and drums by cutting through the joint. Discard the wing tips (or freeze them for making stock).
  2. Pat every single wing completely dry with paper towels. Do not skip this. Moisture is the enemy of crispy skin.
  3. In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne.
  4. Toss the wings in the seasoning mixture until every piece is evenly coated.

For maximum crispness (optional but recommended): Place the seasoned wings on a wire rack set over a sheet pan. Refrigerate uncovered for 2 to 4 hours, or overnight. The cold, dry air of the refrigerator pulls moisture from the skin surface, creating an ultra-dry exterior that crisps beautifully on the grill.

Step 2: Smoke at 225°F for 45 Minutes (The Flavor Phase)

  1. Fill the hopper with cherry pellets. Apple pellets are also great for wings.
  2. Set the Traeger® to 225°F and preheat for 10 minutes.
  3. Place the wings directly on the grill grates in a single layer with at least 1/2 inch of space between each wing. Airflow around all sides is essential for even cooking and crisping.
  4. Close the lid and smoke for 45 minutes. During this phase, the wings absorb smoke flavor and the baking powder begins breaking down proteins on the skin surface, preparing it for the crispy finish.
  5. The wings will not look impressive at this point — the skin will be pale and may appear rubbery. That is perfectly normal.

Step 3: Crisp at 375°F for 30-45 Minutes (The Crunch Phase)

  1. Increase the Traeger® temperature to 375°F. Keep the wings on the grill while it comes up to temperature.
  2. Cook for 30 to 45 minutes, flipping the wings once at the halfway point.
  3. The internal temperature should reach 175°F in the thickest part of the drums. Check with your Thermapen ONE.
  4. The skin should be golden brown, visibly crispy, and slightly puffed. The baking powder creates tiny bubbles in the skin that expand during high-heat cooking, creating that signature crackly texture.
  5. If some wings finish before others, pull them individually. Flats usually finish 5 to 10 minutes before drums.

Step 4: Sauce and Serve (5 Minutes)

  1. Remove the wings from the grill immediately when done.
  2. If serving with sauce, toss the hot wings in your sauce of choice immediately while the skin is still hot. The heat helps the sauce adhere.
  3. For multiple sauce flavors, divide the wings into separate bowls and toss each batch.
  4. Serve immediately. Smoked wings are best within 10 minutes of coming off the grill while the skin is at peak crispness.

Sauce prep tip: Make your sauces while the wings are smoking so everything is ready when they come off the grill.

Classic Buffalo: Combine 1/2 cup hot sauce and 4 tablespoons melted butter. Whisk until smooth.

Honey Garlic: Heat 1/4 cup honey, 2 tablespoons soy sauce, 2 minced garlic cloves, and 1 tablespoon butter in a small saucepan over low heat until combined. Simmer for 2 minutes.

BBQ Glaze: Mix 1/2 cup BBQ sauce with 2 tablespoons honey.

Pro Tips for the Crispiest Smoked Wings

  • The baking powder trick is non-negotiable. It is the single biggest difference-maker for crispy skin on smoked wings. Make sure to use aluminum-free baking powder, not baking soda.
  • Dry the wings obsessively. Pat them dry, then pat them dry again. If you have the time, the overnight uncovered refrigerator method produces the crispiest results by a wide margin.
  • Do not crowd the grill. Wings need airflow around all sides to crisp evenly. If you need to cook more than will fit in a single layer, use a second rack or cook in batches.
  • Flip once during the high-heat phase. Flipping at the halfway point ensures both sides crisp evenly.
  • Sauce immediately. Toss the wings in sauce right when they come off the grill. The residual heat helps the sauce cling to the skin. Waiting even 5 minutes results in less sauce adhesion.
  • Serve naked wings with sauce on the side. If you want guests to appreciate the full crispy-skin experience, serve the wings un-sauced with dipping sauces on the side.

Variations to Try

Lemon Pepper Wings

Skip the smoked paprika and cayenne in the dry rub. Instead, add 2 tablespoons of lemon pepper seasoning. After cooking, toss the wings in 3 tablespoons of melted butter and an additional sprinkle of lemon pepper. Serve with a squeeze of fresh lemon.

Garlic Parmesan Wings

After cooking, toss the wings in a mixture of 4 tablespoons melted butter, 3 minced garlic cloves, 1/2 cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley.

Dry-Rubbed Cajun Wings

Replace the standard rub with a Cajun seasoning blend: 1 teaspoon each of paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt. Serve dry with a side of creamy ranch.

Frequently Asked Questions

What does baking powder do to chicken wings?

Baking powder is the secret to crispy skin on smoked wings. It is slightly alkaline, which raises the pH of the chicken skin and breaks down proteins faster. This accelerates the Maillard reaction and promotes browning and crisping. It also draws moisture out of the skin surface. Use aluminum-free baking powder to avoid any metallic taste.

Can I smoke frozen chicken wings on a Traeger?

It is not recommended. Frozen wings release excess moisture as they thaw on the grill, which prevents the skin from crisping properly. Thaw wings completely in the refrigerator overnight before cooking. Once thawed, pat them completely dry before seasoning.

How do I get crispy skin on smoked chicken wings?

Three factors create crispy smoked wing skin. First, pat the wings bone-dry with paper towels. Second, coat them with baking powder, which dehydrates the skin surface. Third, use the two-stage cooking method: smoke low at 225°F for flavor, then crank to 375°F to render fat and crisp the skin. For maximum crispness, dry-brine overnight uncovered in the fridge.

What is the best sauce for smoked chicken wings?

Classic buffalo sauce (hot sauce plus melted butter) is the most popular pairing because the vinegar-based heat cuts through the rich, smoky flavor. Honey garlic is excellent for a sweet and savory option. BBQ sauce works well but apply it as a glaze rather than a heavy coat, since the wings already have smoke flavor from the grill.

How many wings should I plan per person?

Plan for 6 to 8 wings per person as an appetizer, or 10 to 12 per person if wings are the main course. A batch of 24 wings serves 4 to 6 people as an appetizer. For a game day spread, double the recipe and offer two or three sauce options.

The Perfect Pellets for Wings

Cherry hardwood pellets deliver a mild, sweet smoke that enhances poultry without overpowering it. The subtle fruitiness pairs beautifully with buffalo, honey garlic, or BBQ sauce.

Check Price on Traeger.com

What to Cook Next

Love these wings? Try more of our Traeger® appetizer and poultry recipes:

Browse all of our Traeger® recipes for more inspiration.