Go Back
–+ servings
A close up of some smoked Traeger wings piled on a board with lime wedges beside.
Print Pin
4.87 from 23 votes

Crispy Traeger Wings - The BEST Smoked Chicken Wings

You've got everything in these Traeger wings. Smokey, juicy, flavourful smoked wings with a gorgeous crispy exterior. What else do you want?!
Prep Time 1 day 2 hours 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 day 3 hours 30 minutes
Servings 1 lb
Cost $6/5€

Equipment

Ingredients

  • 1 lb chicken wings (454g)
  • 1 tsp baking powder
  • 1 tsp softened butter

For the 5% Brine

  • 25 g salt (about 1½ tbsp)
  • 500 g cold water (about 2 cups)

The Dry Rub (For 1lb of wings)

  • 1 tbsp paprika powder
  • ½ tsp Aleppo chili (pul bieber) (or use ¼ tsp cayenne)
  • 1 tbsp white sugar
  • 1 tbsp brown sugar
  • ½ tsp celery salt
  • ½ tsp garlic powder
  • ¼ tsp ground cinnamon
Metric - US Imperial

Instructions

  • Make the brine by mixing salt and water together. Cover the chicken wings with the brine in a bowl. Wrap and store in the refrigerator overnight or for at least 2 hours.
    The chicken wings in the brine.
  • Drain the brine and discard. Dry off the wings briefly with paper towels.
    Drying off the wings with paper towel.
  • Add 1 tsp of baking powder per lb of wings and mix in a bowl.
    Adding the tsp of baking powder to the wings.
  • Add the dry rub and mix well with your hands to coat evenly. Save about 1-2 tbsp of dry rub to finish the wings later.
    Coating the ribs in the dry rub.
  • Spray a resting rack with vegetable oil (or brush it).
    Line the seasoned wings on a resting rack with a tray underneath. Dry in the fridge for 1-2 hours.
    Drying the wings on a resting rack.
  • Preheat your Traeger to 300°F.
    Optional: fill your pellet tube smoker about 1/3 with your favourite pellets. Lite it when the Traeger is ready.
    Once the Traeger is ready, place the tray of wings in the middle of the pit.
    Close the lid and smoke for 45 minutes.
    Smoking the wings on the Traeger.
  • Once an hour has passed, take the wings off the pit and crank the Traeger up to its max temp of 500°F.
  • Finish the wings for 10 minutes on high heat or until the edges go crispy.
    A close up shot of the wings on the smoker.
  • Immediately toss the wings with the softened butter and extra dry rub. Coat well and serve right away!
    Tossing the wings in a bowl with butter and extra dry rub.

Notes

If you're in a hurry you can skip the brining and drying process but the wings will be less good. 
You can also finish the wings on a charcoal or gas grill instead of waiting for the Traeger to heat up to max temperature. Just be careful as they'll burn easily!
Liked this recipe?Follow @Bdeglazed!