These crispy smoked chicken wings are a game-changer! Seasoned and grilled on a Traeger, they’re packed with smoky flavor and crispy skin that will make your mouth water.
Cooking them is so much fun! I love how easy it is to throw them on the grill and let the smoke do its magic. Perfect for game day or a backyard party!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings work best, but frozen ones can be used too. Just make sure to thaw them completely before cooking! You can also use thighs or drumsticks in a pinch.
Olive Oil: This helps the seasoning stick and aids in crispiness. If you’re looking for alternatives, avocado oil or melted butter will work well too.
Spices: The spice mix is crucial for flavor. If you don’t have paprika, smoked paprika gives a nice touch. You can skip cayenne if you want milder wings, or add hot sauce for some kick.
Wood Pellets: Hickory and apple wood add great flavor, but feel free to experiment! Cherry or mesquite can also give delicious results.
How Do You Achieve Perfectly Crispy Skin on Chicken Wings?
Getting wings crispy is all about two main steps: drying them and adjusting the temperature during cooking.
- Start by drying the wings well with paper towels. Less moisture means better crisping.
- Smoke the wings low and slow at 180°F for a rich flavor, then crank the heat up to 425°F for that final crispy touch.
- During the higher temperature phase, turn the wings occasionally. This helps them brown evenly and get that perfect texture.
Let them rest for a few minutes before serving! This allows the juices to redistribute, keeping your wings juicy inside while being crispy outside.
Crispy Smoked Traeger Chicken Wings
Ingredients You’ll Need:
- 3 pounds chicken wings, separated into flats and drumettes
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Wood pellets for smoking (hickory or apple wood recommended)
- Optional: your favorite wing sauce or dry rub for finishing
How Much Time Will You Need?
This recipe takes approximately 2 hours and 30 minutes total. This includes about 15-20 minutes for preparation and 2 hours of smoking, followed by an additional 10-15 minutes for crisping the skin at a higher temperature.
Step-by-Step Instructions:
1. Prepare Your Grill:
First, preheat your Traeger grill to 180°F (82°C). Load it with your preferred wood pellets for smoking—hickory or apple wood works wonderfully for chicken wings!
2. Dry the Chicken Wings:
Next, take the chicken wings and pat them dry with paper towels. This is an important step because drying them helps achieve that crispy texture later on.
3. Coat with Olive Oil:
In a large bowl, add the wings and drizzle them with the olive oil. Toss them gently to ensure they are lightly coated, which will help the seasonings stick.
4. Mix the Spice Blend:
In a smaller bowl, mix together the paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper (if using). Feel free to adjust the spices to your liking!
5. Season the Wings:
Sprinkle the spice blend evenly over the wings. Toss the wings again to make sure they are fully coated with the spices for great flavor.
6. Place Wings on the Grill:
Arrange the seasoned wings on the grill grate, ensuring they are spread out and not touching. This allows the smoke to circulate freely around each wing for even cooking.
7. Smoke the Wings:
Let the wings smoke at 180°F for about 1.5 to 2 hours. You’ll know they’re ready when they reach an internal temperature of 165°F (74°C) and have taken on that gorgeous smoky color and flavor.
8. Crisp the Skin:
Once smoked, increase the grill temperature to 425°F (218°C). Grill the wings for an additional 10-15 minutes, turning them occasionally. This step is crucial for achieving that crispy, delicious skin.
9. Let Them Rest:
After grilling, remove the wings from the grill and let them rest for a few minutes. This allows the juices to distribute evenly throughout the wings.
10. Serve & Enjoy:
If you’d like, toss the smoked wings with your favorite wing sauce or simply serve them dry with extra seasoning on the side. Serve hot and enjoy the crispy, flavorful deliciousness!
This method combines low-and-slow smoking with high heat crisping for the perfect chicken wings. Enjoy your culinary creation!
FAQ for Crispy Smoked Traeger Chicken Wings
Can I Use Frozen Chicken Wings?
Yes, you can! Just make sure to thaw them completely before cooking. The best way to do this is to place them in the refrigerator overnight or use the cold water method, submerging the sealed bag in cold water for a quicker thaw.
How Do I Make the Wings Spicier?
If you want to add more heat, increase the amount of cayenne pepper in the spice blend or toss the cooked wings in your favorite hot sauce before serving. You could also add chopped fresh jalapeños to the spice mix for an extra kick!
What Wood Pellets Are Best for Smoking Chicken Wings?
Hickory and apple wood pellets are fantastic choices for smoking chicken wings, as they provide a nice balance of smokiness and sweetness. You can also experiment with cherry or mesquite for a different flavor profile!
Can I Make These Wings Ahead of Time?
Absolutely! You can smoke the wings in advance and then refrigerate them. When you’re ready to serve, simply reheat them on the grill at a high temperature for about 10-15 minutes to get them crispy again and warm throughout!