Skip to Content

Smoked BBQ Traeger Chicken Wings

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.

Traeger chicken wings on a serving plate with celery and carrot sticks.

We love wings over here – with our honey dijon baked turkey 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.

Dipping a chicken wing in ranch dressing.

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

Chicken wings, olive oil, baking powder, bbq spice rub, bbq 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.

Coating chicken wings in olive oil.

Use paper towels to pat the wings dry, then toss with oil until well-coated. 

Sprinkling bbq spice rub and baking powder over chicken wings.

Add the dry rub and baking powder to the wings.

Tossing chicken wings in bbq seasoning rub.

Toss the wings until they are coated in the seasoning.

BBQ chicken wings on a Traeger pellet grill.

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. 

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.

Chicken wings covered in bbq sauce.

What to Serve with Grilled Chicken Wings

While you can’t go wrong sitting out a plate of saucy chicken wings, why not make a meal out of it by serving it alongside some of these recipes?

 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.

Frequently Asked Questions

What is the best temperature to smoke wings at?

Smoke the wings at 250°F for 35 minutes, then turn the heat up to 425°F and finish the wings for another 35 to 45 minutes.

How long does it take to cook chicken wings on a Traeger?

If cooking the wings at high heat (375°F to 425°F), it will only take 30-35 minutes. Smoking the wings over low heat before grilling will take an hour to an hour and 15 minutes to cook.

The Traeger makes the best chicken wings, and they will quickly become your favorite way to eat this game-day classic.

⭐️ Helpful Tools

Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on. 

😋 More Recipes You Will Love:

Moroccan lamb meatballs are perfect party food, served on skewers with spicy tomato sauce. You can also include these as a main course with polenta or in a pita. 

We love a good handheld option, and these Spanish chicken empanadas do not disappoint! Tender meat, vegetables, and Manchego cheese packed inside of flaky pastry dough. 

Use your favorite BBQ sauce for these wings and save the rest for a batch of pulled pork sliders. Smoky pulled pork and cool, crunchy coleslaw packed in a small brioche bun.

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

Traeger chicken wings smothered in bbq sauce.

Smoked BBQ Traeger Chicken Wings

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

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.

Ingredients

Sauce Choices

Instructions

  1. Preheat the Traeger grill to 250°F. 
  2. 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).
  3. Sprinkle the BBQ seasoning and baking powder over the wings and toss them until coated on all sides. 
  4. Place the wings directly on the grill grate in a single layer. 
  5. 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. 
  6. 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. 
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 125mgSodium: 770mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 26g

Nutrition information is a guideline only. It is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

Click here to follow us on Pinterest!

Please leave a comment on the blog or share a photo on Pinterest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe