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Traeger Smoked Chicken Wings

5 from 3 votes
Published on 02/14/2024 by Umamiology
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These crispy Traeger Smoked Chicken Wings are bursting with smokey, tender and juicy flavor. With Traeger’s signature wood-fired taste, you’ll get that deep, campfire essence with a crisp and crackling skin.

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Using a Traeger smoker is one of the best ways to smoke chicken wings.

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Especially if you have one of the Ironwood models of their smoker grills, the temperature regulating technology in these devices ensure a nice even smoke, no matter what you are cooking and how long you are cooking it.

How Do You Make Traeger Smoked Chicken Wings?

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First, we prep the chicken wings with our dry rub and seasoning process.

Then, we smoke the chicken wings on the Traeger until they’re crispy & golden brown – using our choice of wood pellets (I prefer hickory wood).

Key Elements Of This Recipe

The Ingredients for Traeger Smoked Chicken Wings

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  • 800g Chicken Wings (about 12-18 wings)
  • Dry Rub

The Equipment Needed

Prepare Your Chicken Wings

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The key to having amazingly crispy and flavorful chicken wings, is to season them the night before and let them sit in the fridge so the skin can dry out.

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Start by lining up your wings on a drying rack and then drying them out with a paper towel.

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Sprinkle your dry rub ingredients liberally onto your wings, remembering to flip them once and coat the other side.

Afterwards, place the rack in the fridge overnight, so that the dry rub can penetrate the chicken wings and the skin can dry out a bit.

Pro Tip: Using a drying rack here is key so that there is good air flow on both the top and bottom of the wings. This will help the skin dry out and tighten a bit in the fridge.

Smoking Your Chicken Wings

Fire up your smoker to 300°F.

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I’m running a Traeger Ironwood XL Pellet Smoker, with hickory pellets – but any quality smoker will work here.

Place your prepped chicken wings directly onto the grill and smoke them until they reach an internal temperature of 150°F. (This should take anywhere from 15-30 minutes depending on your smoker and your environment.)

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Then, raise the temperature of your smoker to 450°F – so that we can crisp up the skin of the wings as they finish cooking. Finish smoking at this heat until the internal temperature of your wings reach 175°F.

Pro Tip: Watch your wings carefully after you raise your smoker temperature to 450°F. This last step can be really quick, and you’ll want to make sure you don’t burn your wings.

Once your wings have hit 175°F internal temp, remove from the grill.

No Smoker? No Problem – Oven Method

Heat up your oven to 350°F and bake the wings on a tray – until the internal temperature of the wings reach 175°F. You won’t have the smoke flavor this way, but the wings will still be crispy & delicious.

Serving Your Traeger Smoked Chicken Wings

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Once removed from the smoker, plate in a large bowl and serve with your choice of dipping sauce, like Cowboy Butter or Bacon Honey Butter!

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Traeger Smoked Chicken Wings

5 from 3 votes
These crispy Traeger Smoked Chicken Wings are bursting with smokey, tender and juicy flavor. With Traeger's signature wood-fired taste, you'll get that deep, campfire essence with a crisp and crackling skin.
Author: Umamiology
Servings: 6
Prep Time: 3 minutes
Cook Time: 20 minutes
Total Time: 23 minutes
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Ingredients 

  • 800 grams Chicken Wings, (about 12-18 wings)

Dry Rub

Instructions 

Prepare Your Chicken Wings

  • The key to having amazingly crispy and flavorful chicken wings, is to season them the night before and let them sit in the fridge so the skin can dry out.
  • Start by mixing all of your dry rub ingredients together.
  • Next, dry your chicken wings with a paper towel, then line them up on a drying rack.
  • Sprinkle your dry rub liberally onto your wings, remembering to flip them once and coat the other side.
  • Afterwards, place the rack in the fridge overnight, so that the dry rub can penetrate the chicken wings and the skin can dry out a bit.
  • Pro Tip: Using a drying rack here is key so that there is good air flow on both the top and bottom of the wings. This will help the skin dry out and tighten a bit in the fridge.

Smoking Your Chicken Wings

  • Fire up your smoker to 300°F.
  • I'm running a Traeger Ironwood XL Pellet Smoker, with hickory pellets – but any quality smoker will work here.
  • Place your prepped chicken wings directly onto the grill and smoke them until they reach an internal temperature of 150°F. (This should take anywhere from 15-30 minutes depending on your smoker and your environment.)
  • Then, raise the temperature of your smoker to 450°F – so that we can crisp up the skin of the wings as they finish cooking. Finish smoking at this heat until the internal temperature of your wings reach 175°F.
  • Pro Tip: Watch your wings carefully after you raise your smoker temperature to 450°F. This last step can be really quick, and you'll want to make sure you don't burn your wings.
  • Once your wings have hit 175°F internal temp, remove from the grill.

No Smoker? No Problem – Oven Method

  • Heat up your oven to 350°F and bake the wings on a tray – until the internal temperature of the wings reach 175°F. You won't have the smoke flavor this way, but the wings will still be crispy & delicious.

Serving Your Traeger Smoked Chicken Wings

Nutrition

Calories: 160kcalProtein: 13gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 55mgSodium: 4704mgPotassium: 113mgVitamin A: 106IUVitamin C: 1mgCalcium: 12mgIron: 1mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

Do you need to flip chicken wings on a smoker?

As long as they are directly on the smoker racks, you do not need to flip them.

How long do you smoke chicken wings?

Smoke chicken wings until they reach an internal temperature of 175°F.

How do you get extra crispy skin when smoking chicken wings?

Flash frying (after you smoke) is probably the easiest way to get crispy skin on your smoked wings. But outside of that, in this recipe, we crank up the smoker from 300°F to 450°F, for the last leg of our smoke – which helps to crisp up the skin of our wings.

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