This Traeger Chicken Wings recipe delivers smoky, perfectly seasoned wings that pair beautifully with BBQ or buffalo sauce — or enjoy them plain with your favorite dry rub.
Traeger Chicken Wings Recipe
I love a meal made from appetizers, and chicken wings are one of my favorites. We used to make spicy grilled wings on a gas grill, but once we started using the Traeger pellet grill, wings completely changed for the better. Adding that gentle smoke takes them to a new level.
These wings are simple: pat dry, toss with oil and a bold dry rub, smoke on the Traeger, and finish with your choice of sauce. The result is wings with deep, smoky flavor and tender meat that can be served sauced or dry.
Recipe Shopping List
Here’s what you’ll need. See the recipe card below for exact quantities.
- Chicken wings (drumettes and flats)
- Dry rub (your preferred blend)
- Neutral oil (canola or similar)
- Sauce for finishing (optional): BBQ, buffalo, teriyaki, or your favorite
How To Make These Wings (Overview)
This overview gives you the big picture. For exact amounts and timing, follow the recipe card at the end of the post.
- Preheat: Heat your pellet grill to 350°F.
- Dry & Season: Pat wings dry, toss them in a little oil, then coat generously with your dry rub.
- Grill: Place wings directly on the grill grates in a single layer. Cook about 20 minutes, flip, then cook another 20–25 minutes until done.
- Finish: Remove from the grill and toss with sauce if using, or serve straight from the smoker for a drier, more intensely seasoned bite.
Recipe FAQ
These Traeger wings are flavorful enough on their own thanks to a robust dry rub, so they don’t require sauce. If you want extra flavor, toss them in barbecue, teriyaki, or a classic buffalo sauce just before serving.
If you’re serving wings as snacks, plan on about 6 per person. For a full meal with sides, about a dozen per person is a safer estimate. If you’re feeding a very hungry group, like teenagers, consider having 15 pounds on hand.
These wings work great with a variety of rubs and sauces — customize to taste for game day, weeknight dinner, or any gathering.
Do Grilled Chicken Wings Have Crispy Skin?
They can — but not quite like deep-fried wings. Pellet-grilled wings develop a nicely browned exterior and rendered fat, but reaching deep-fry level crispiness usually requires an extra step. Here are three reliable methods to get crisper skin while keeping smoky flavor:
Baking Powder / Cornstarch Dry Method
Dust wings with a mix of your rub and baking powder (roughly two parts rub to one part baking powder), then leave them uncovered in the fridge overnight. Dry skin renders and crisps more quickly when cooked, so you avoid overcooking the meat to achieve crispness.
Air Fryer Finish
After smoking on the Traeger, spritz the wings with oil and transfer them to an air fryer for a few minutes. This crisps the skin without drying the meat. The downside: you may need to work in batches if you have a small air fryer.
Quick Oil Fry
For the crispiest finish while preserving smoke, heat an inch or two of oil in a cast-iron pan and fry the smoked wings for 2–3 minutes until golden. This smoked-and-fried approach gives the best texture and flavor combination.
More Chicken Wing & Sauce Ideas
- Sweet Heat Chicken Wings
- Smoked and Fried Chicken Wings
- Smoked Air Fryer Chicken Wings
- Homemade Old Bay Buffalo Sauce
- Sweet Chili Sauce
- Bleu Cheese Dressing
Traeger Grilled Chicken Wings
Smoky, easy-to-make wings that you can finish with sauce or serve dry with a bold rub.
Ingredients
- 48 chicken wing segments (drumettes and flats)
- 4 tablespoons BBQ rub (or your favorite dry rub)
- 1/3 cup canola oil (or neutral oil)
Instructions
- Preheat your pellet grill to 350°F (175°C).
- Pat wings dry. In a large bowl combine oil and the dry rub, then toss wings until evenly coated.
- Arrange wings in a single layer on the grill. Close the lid and cook about 45 minutes, turning once halfway through to promote even cooking and browning.
- Remove from the grill when cooked through and skin is browned. Toss with barbecue or buffalo sauce if desired, then serve hot.
Notes
Plan for roughly 6 wings per person as an appetizer. For a main course with sides, 10–12 wings per person is a good estimate.
Nutrition Information (estimate)
Yield: 8 servings | Serving Size: 1
Amount Per Serving: Calories 619; Total Fat 48g; Saturated Fat 15g; Cholesterol 134mg; Sodium 683mg; Carbohydrates 17g; Fiber 1g; Sugar 2g; Protein 28g.
Nutrition data provided here is only an estimate.