These Traeger chicken wings combine savory smokiness from the pellet grill and a sweet tang from the BBQ sauce. The wings come out juicy and tender with an irresistible crispy skin! This is an easy recipe that takes very little hands-on time. You can even season the wings in advance and let them sit overnight for maximum flavor.
These pellet grill chicken wings are so simple to make using a dry rub BBQ seasoning and your favorite sauce to toss them in!
BBQ chicken wings are already a mouthwatering treat, but the smoky flavor from the Traeger grill kicks it up a notch. We suggest serving these wings with some creamy ranch or blue cheese dressing for an added layer of flavor. The dry rub seasoning adds a hint of savory and sweet to the wings while they cook, making them irresistible.
We love wings over here – with our honey dijon baked turkey wings, hot honey lemon pepper wings, and oven-baked sticky teriyaki wings becoming winning appetizers for family and friends. But with grilling season upon us, it’s time to put the Traeger grill to work!
The oven does a great job with wings, but you can’t beat the smoky crispiness of making wings on the pellet grill. These Traeger chicken wings are an excellent appetizer for game day but can also be served with Traeger smoked baked potatoes and a batch of chipotle coleslaw for a tasty BBQ meal.
Why This Recipe Works
- Easy. These crispy wings are so simple to prepare. Just season and grill!
- Customizable. This Dry Rub is perfect for these wings, but you can use any rub or seasoning mixture you enjoy. When it comes to sauces, your choices are endless!
- Perfectly Smoked. The pellet grill does a fantastic job of getting a perfectly crispy outside, with smoky flavor infused throughout, and keeping the inside juicy and tender.
- Crispy skin. Adding baking powder or cornstarch to the dry rub helps make these Traeger wings extra crispy.
Ingredients Needed
Here is a list of the ingredients you will need for these wings. Scroll down to the printable recipe card for all the details.
- Chicken wings.
- BBQ seasoning. Use your favorite seasoning or make a batch of our dry rub BBQ seasoning.
- Cooking oil. Choose any light-tasting oil that can be used at high heat. Light olive oil, canola oil, or avocado oil work well.
- Baking powder. Make sure you use baking powder, not soda! This helps the wings get extra crispy while they’re on the grill. You can substitute cornstarch for baking powder for almost the same crispiness.
- BBQ sauce. Use your favorite wing sauce, our Buffalo Sauce, or Carolina Gold sauce.
How to Make This Recipe
Here is a quick overview to get an idea of what to expect with this Traeger chicken wing recipe. Scroll down to the printable recipe card for all the details.
Use paper towels to pat the wings dry, then toss with oil until well-coated.
Add the dry rub and baking powder to the wings.
Toss the wings until they are coated in the seasoning.
Place them directly on the grill grate in a single layer.
Start the wings out at a lower temperature, then turn the heat up to finish them. The higher temperature will help make crispy chicken skin.
More Grilling Recipes
- Carolina Gold BBQ Sauce
- Traeger Smoked Salmon
- Traeger Smoked Turkey
- Traeger Smoked Baked Potatoes
- 35 Grill Master Traeger Recipes
Tips for Success
- When coating the chicken in oil and the dry rub, you can do it in a bowl, but I like to use a plastic bag. This way, you can easily toss everything around, getting oil and seasoning in every nook and cranny of the chicken wings.
- Use your favorite rub or make your own. Try our Santa Maria rub or Cajun seasoning mix. You can also just season them with salt, pepper, and a bit of garlic powder.
- Don’t skip the baking powder! This helps the skin on the wings get extra crispy. If you want to skip the metallic taste, use an aluminum-free baking powder.
- You can safely eat these chicken wings once the internal temperature reaches 165°F. But, since wings are high in collagen, the texture improves if they’re cooked for a longer period of time and until the internal temperature reaches 175°F.
- Start the pellet grill at a low temperature to get a smoky flavor infused into the wings. Turn the Traeger to a higher temperature to finish cooking them and to make sure you get crispy chicken wings.
- The cook time may vary depending on how often you open the Traeger pellet grill and how cold the weather is.
While you have it warmed up, put the Traeger to a little more work and make some smoked baked potatoes, smoked chicken, or a smoked pork shoulder.
Storage and Reheating
If you want to make these party wings in advance, you can store them in an airtight container in the fridge for 3 days. Reheat them in an air fryer at 350°F for 6 to 8 minutes or in an oven at 375°F for 8 to 10 minutes.
The Traeger makes the best chicken wings, and they will quickly become your favorite way to eat this game-day classic.
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Smoked BBQ Traeger Chicken Wings
Ingredients
- 4 pounds chicken wings
- 2 tablespoons cooking oil
- 3 tablespoons BBQ dry rub
- 1-½ tablespoons baking powder
Sauce Choices
- Carolina Gold BBQ sauce
- Buffalo Sauce
- or your favorite BBQ sauce
Instructions
- Preheat the Traeger grill to 250°F.
- Pat the wings dry with a paper towel and place them in a large bowl. Drizzle the oil over the wings and toss them until coated (alternatively, you can toss them in a plastic bag).
- Sprinkle the BBQ seasoning and baking powder over the wings and toss them until coated on all sides.
- Place the wings directly on the grill grate in a single layer.
- Smoke the wings for 35 minutes then turn the Traeger grill up to 425°F. Cook for another 35 to 45 minutes or until they reach an internal temperature of 175°F to 180°F.
- Transfer the wings to a large bowl and toss them with the sauce of your choice.
Notes
- Using baking powder (not baking soda) in the dry rub will give the chicken wings an extra crispy skin. To avoid the metallic flavor that baking powder can give, choose an aluminum-free baking powder. You can substitute with cornstarch which will give nearly equal results. However, the baking powder adds a chemical reaction that creates fizzy bubbles and enhances the crispy texture.
- Chicken wings are technically white meat and good to eat when the internal temperature reaches 165°F. However, there is a lot of collagen in chicken wings, and they benefit from a longer cook and an internal temperature of 175°F.
