These crispy smoked chicken wings are packed with flavor! Made on a Traeger, they get that perfect smoky taste while staying juicy on the inside. Just imagine biting into a crunchy wing!
Cooking these wings is a breeze! I love how the wood smoke adds a delicious twist, and you can toss them in your favorite sauce. Perfect for sharing or just enjoying on a chill night in!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings work best! If you’re looking for a lighter option, you can substitute with chicken drumsticks. They’ll also cook well on the Traeger.
Olive Oil: While I love using olive oil for its flavor, you can switch it out for canola or avocado oil, which has a higher smoke point.
Spices: Smoked paprika is my go-to for depth of flavor. If you don’t have it, regular paprika can work, but consider adding a touch of liquid smoke to mimic that smoky taste.
Cayenne Pepper: If you prefer milder wings, feel free to skip this altogether. You could also use a milder hot sauce instead for some heat.
Wood Pellets: Hickory or mesquite are ideal, but you can also experiment with apple or cherry wood for a sweeter smoke flavor. Each variety changes the wing’s taste!
How Do I Achieve the Perfect Crispiness?
Getting those wings nice and crispy can seem tricky, but it’s all about the temperature control! First, pat the wings dry thoroughly; moisture is the enemy of crispiness.
- Start by smoking at a lower temperature of 225°F. This allows the wings to absorb the smokiness.
- When you ramp up the heat to 425°F after smoking, it’s crucial to give them enough space on the grill—this helps with even heat circulation.
- Flip the wings halfway through the high-heat cooking for a balanced crisp.
By following these steps, you’ll get that perfect crunchy outer layer while keeping the inside juicy and flavorful!
Crispy Smoked Traeger Chicken Wings
Ingredients You’ll Need:
- 2 pounds chicken wings, tips removed and separated into flats and drumettes
- 2 tablespoons olive oil
- 2 tablespoons paprika (smoked paprika preferred)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- Wood pellets for Traeger (hickory or mesquite recommended)
- Your choice of wing sauce (buffalo, BBQ, or dry rub for tossing)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time to season the wings and around 1 hour for smoking, followed by an additional 20 minutes to crisp them up. Overall, you’ll spend about 1 hour and 35 minutes getting delicious, crispy wings ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Wings:
Start by patting the chicken wings dry with paper towels. This step is important—it helps the wings get nice and crispy while cooking. Once dry, place the wings in a large mixing bowl.
2. Season the Wings:
Next, drizzle the olive oil over the wings and toss them around to ensure they are evenly coated. In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, salt, and chili powder. Sprinkle this flavorful rub all over the wings and toss thoroughly to coat them. You want every bite to be packed with flavor!
3. Preheat the Traeger:
Now it’s time to get the grill ready! Fill the hopper with your chosen wood pellets, using hickory or mesquite for a great smoky flavor. Preheat your Traeger grill to 225°F (107°C), closing the lid for about 10-15 minutes to let it heat up properly.
4. Smoke the Wings:
Once the grill is ready, arrange the seasoned wings directly on the grill grates. Make sure to leave space between each wing for proper smoke circulation. Smoke the wings at 225°F for 45 minutes to 1 hour. You’ll know they’re done when they reach an internal temperature of 165°F (74°C).
5. Increase Heat for Crispiness:
After smoking, it’s time to crank up the heat! Increase the Traeger temperature to 425°F (218°C). Cook the wings for another 15-20 minutes, flipping them halfway through. You’re looking for that perfect golden brown and crispy skin!
6. Sauce and Serve:
Finally, take the wings off the grill. If you like your wings sauced, toss them in your favorite wing sauce. Serve them immediately with some crunchy celery sticks and a side of ranch or blue cheese dressing for dipping. Enjoy your crispy, flavorful smoked Traeger chicken wings!
FAQ
Can I Use Frozen Chicken Wings?
Yes, you can! Just be sure to fully thaw them first, ideally in the fridge overnight. If you’re short on time, you can also thaw them quickly by placing them in a sealed plastic bag submerged in cold water.
What If I Don’t Have Smoked Paprika?
No problem! Regular paprika will work in a pinch. To add a smoky flavor, you could also include a few drops of liquid smoke or increase the amount of garlic and onion powder in your spice mix.
How Do I Store Leftover Wings?
Store any leftover wings in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the oven at 350°F (175°C) for about 10-15 minutes until heated through, which will help maintain their crispiness.
Can I Make These Wings Spicier?
Absolutely! If you like heat, you can increase the cayenne pepper in the seasoning or add some hot sauce to the wings after cooking. You can also try a spicy wing sauce of your choice to kick up the flavor!
