Our Traeger Chicken Wing Lollipops take classic wings and transform them into a playful, highly flavorful appetizer. Cooked on a Traeger pellet grill, these lollipops pick up a deep, smoky flavor and develop wonderfully crisp skin. This guide walks you through the technique, tips for prepping and smoking, and serving ideas so you can make them at home for parties, game days, or a special weeknight dinner.
Traeger Chicken Wing Lollipops
If you’re bored with ordinary wings, chicken wing lollipops offer a fun and elegant alternative. Lollipopping removes excess bone and concentrates the meat at the end of the bone, creating a neat handle for dipping and eating. On a Traeger grill, the low-and-slow smoke followed by high heat gives you the best of both worlds: pronounced smoke flavor and crispy skin.
This recipe emphasizes simple ingredients—wings, oil, a good BBQ rub, and your favorite barbecue sauce—so the Traeger’s smoke can shine. The technique is approachable once you get the hang of trimming and pushing the meat down the bone. With a little practice, you’ll be able to prep a tray of these in under half an hour.
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Recipe Shopping List
You won’t need many specialty items to make these. Here’s a short shopping list to check before you begin. Exact quantities are in the recipe card below.
- Chicken wings (drumettes and flats)
- Neutral oil (vegetable, canola, or avocado)
- BBQ rub
- Barbecue sauce
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How to Make This Recipe
Below is an overview of the process so you can see what’s involved before you start. Full, step-by-step instructions are provided in the printable recipe card toward the end of this page.
- Preheat – Heat your Traeger or pellet grill to 200°F for low-and-slow smoking.
- Prep – Lollipop the wings by trimming and pushing meat down the bone. This takes a little time but makes a big presentation difference. Wrap exposed bone ends with foil to prevent burning.
- Season – Lightly brush the wings with oil and coat them in your favorite BBQ rub.
- Smoke – Place wings on the grill and smoke at 200°F for about 20 minutes to pick up smoke flavor.
- Crisp – Raise the grill temperature to 400°F and continue to cook until the internal temperature reaches 165°F and the skin is crisp—another 20 minutes or so.
- Sauce & Serve – Toss in barbecue sauce or serve it on the side. Serve hot for best texture and flavor.
Try our Butterflied Chicken Legs too!
Recipe FAQ
You can prep the wings ahead of time—trim them and season, then refrigerate until you’re ready to cook. For best texture and flavor, however, serve the wings freshly finished from the grill. Reheating will slightly soften crisp skin.
Swap in your favorite rubs or experiment with sauces: buffalo, honey garlic, or spicy miso all pair well. You can also skip the sauce and serve them dry-rubbed for a concentrated savory bite.
Try our Homemade Bleu Cheese Dressing!
Serve This With
- Smoked Scalloped Potatoes
- One of our Pasta Salads
- Strawberry Salad with Red Wine Vinaigrette
Chicken Wing Recipes
- Crispy Blackstone Chicken Wings
- Traeger Chicken Wings
- Garlic Parmesan Smoked Wings
- Lemon Pepper Smoked Wings
- Traeger Chicken Wings with Spicy Miso
- Grilled Berbere Chicken Wings
- 0-400 Chicken Wings
- Smoked Air Fryer Chicken Wings
- Spicy Grilled Chicken Wings
- Mango Chipotle Smoked Chicken Wings
- Sweet Heat Smoked Spicy Chicken Wings
- Smoked and Fried Chicken Wings
- Hell’s Kitchen Grilled Chicken Wings
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Traeger Chicken Wing Lollipops
These Traeger Chicken Wing Lollipops are smoky, crispy, and easy to pick up—perfect for sharing or serving as a standout appetizer.
20 minutes
1 hour
1 hour 20 minutes
Ingredients
- 2 pounds chicken wings
- 1 tablespoon oil
- 2 tablespoons BBQ rub
- ½ cup barbecue sauce
Instructions
- Preheat your Traeger or pellet grill to 200°F.
- To lollipop the drumette, trim around the end of the drum and push the meat down toward the thicker end so the bone is exposed and the meat forms a neat “lollipop” at the tip.
- For the flat, make a small incision between the two bones at the tip, remove the smaller bone, and push the meat down the larger bone to create the lollipop shape.
- Brush the wings lightly with oil and season evenly with the BBQ rub. Wrap exposed bone ends in foil to prevent burning if desired.
- Place the prepared wings on the grill and smoke at 200°F for 20 minutes to absorb smoke flavor.
- Increase grill temperature to 400°F and continue cooking until skin is crisp and internal temperature reaches 165°F, roughly another 20 minutes.
- Remove from the grill, toss in barbecue sauce or brush on desired sauce, and serve hot.
Recommended Products
-
All-Purpose BBQ Rub -
Fillet Knife
-
Pellet Smoker
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 834
Total Fat: 59g
Saturated Fat: 20g
Trans Fat: 1g
Unsaturated Fat: 34g
Cholesterol: 186mg
Sodium: 1254mg
Carbohydrates: 37g
Fiber: 1g
Sugar: 12g
Protein: 39g
Nutrition data provided here is an estimate.
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