Crispy Smoked Chicken Wings (Traeger method)
Crispy chicken wings on a smoker sound impossible, but this method actually works. No frying, no rubbery skin, just real crunch and deep smoke flavor.
Flavors and Footprints
Flavors & Footprints is a food and travel channel focused on bold flavors, smoked BBQ, comfort food, and global inspiration. Through partnerships with premium brands like Maritime Madness and Lumberjack Pellets, I create authentic recipes using real-world ingred
Prep Time:
Total Time:
Yield:
Ingredients:
Wings
- 2½–3 lb chicken wings (split, tips removed)
- 1 tbsp neutral oil (avocado or olive oil)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (sweet or smoked)
- ½ tsp baking powder (aluminum-free – optional but recommended)
Optional Finish
- Fresh parsley or chives
Instructions:
Prep the wings
- Pat wings very dry
- Toss with oil
- Mix dry seasoning (add baking powder here if using)
- Coat wings evenly
- Dry skin = crispy skin
Smoke for flavor
- Preheat Traeger to 225°F
- Place wings directly on the grates
- Smoke 35–45 minutes
- Target internal temp: ~150°F
- This stage builds flavor — not crisp.
High-heat finish (THE CRISPY STEP)
- Remove wings briefly
- Increase Traeger to 425°F
- Return wings to grill
- Cook 15–25 minutes, flipping once
Wings are done when:
- Skin is tight and crispy
- Internal temp reaches 1955–200°F
- You can hear the crunch
Sauce or serve dry
- For max crisp: serve dry
- For sauced wings: toss after removing from grill
OPTIONAL: CAPSAICIN DIP (FROM THE VIDEO)
Ingredients
- ½ cup mayo
- ¼ cup sour cream or Greek yogurt
- 1–2 tsp hot sauce
- ½ tsp smoked paprika
- ¼ tsp cayenne
- ½ tsp garlic powder
- Splash of apple cider vinegar
- Salt to taste
- Mix and chill 20–30 minutes.
Products Used In This Recipe
This Recipe Also Pairs With:
Lumberjack Mesquite Blend BBQ Pellets
Lumber Jack 100% Apple BBQ Pellets
Lumberjack Hickory Blend BBQ Pellets
