Crispy Smoked Traeger Chicken Wings

A platter of smoked wings with one being dipped in buffalo and ranch sauces.

Print Recipe

5 from 1 vote

These delicious smoked Traeger wings have crispy skin, deep smoke flavor, and go perfect with your favorite sauces.

Prep Time10

Cook Time1 30

Fridge Time2

Total Time3 40

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 303kcal

Author: Holly Lee

Cost: $10

Equipment

Ingredients

2 pounds chicken wings aka party wings
1-2 tablespoons avocado oil
sea salt to taste
black pepper to taste

For Serving

Favorite wing sauces, like buffalo or honey BBQ

Instructions

Arrange chicken wings on a wire rack on a sheet pan. Use paper towels to completely dry chicken wings. Place in the refrigerator for 2-3 hours to dry out the skin. If you want crispy skin, do not skip this drying time!
2 pounds chicken wings
Toward the end of the drying time, preheat the Traeger to 225 degrees F.
Lightly spray or brush avocado oil over one side of the wings, then season the first side with the desired amount of salt and pepper. Flip the wings and repeat on the other side.
1-2 tablespoons avocado oil, sea salt, black pepper
Place the wire rack of wings on the preheated Traeger grates. Cook at 225°F for one hour.
Raise the temperature to 350°F. Cook wings for about 30 minutes to crisp up. If they are not crispy after 30 minutes, give them a little more time. Pull the wings off the Traeger when crisped to your liking, but keep an eye on them to make sure you don't dry them out.
Immediately toss wings with your favorite serving sauce and enjoy!
Favorite wing sauces, like buffalo or honey BBQ

Notes

Letting the wings dry uncovered in the fridge is essential to get crispy skin. Do not skip this step!

Store leftovers in the refrigerator for 3-4 days. To reheat, heat oven to 350°F and bake on a sheet pan until the internal temperature reaches 165° and they're crisped to your liking.

Nutrition