Crispy chicken wings on a smoker sound impossible — but this method actually works. No frying, no rubbery skin, just real crunch and deep smoke flavour.
CRISPY SMOKED CHICKEN WINGS (TRAEGER METHOD)
@yasmaniruizbello
Rated 5.0 stars by 1 users
Crispy chicken wings on a smoker sound impossible — but this method actually works. No frying, no rubbery skin, just real crunch and deep smoke flavour.
Ingredients
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2½–3 lb chicken wings (split, tips removed)
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1 tbsp neutral oil (avocado or olive oil)
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1 tsp kosher salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp paprika (sweet or smoked)
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½ tsp baking powder (aluminum-free – optional but recommended)
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Fresh parsley or chives
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Maritime Madness Habanero Mustard Hot Sauce
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Bold & Smoky BBQ Sauce
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Lumberjack Pellets
(Competition Blend, Cherry, or Apple for clean smoke)
Wings
Optional Finish
PELLETS
Directions
Prep the wings
Pat wings very dry – dry skin = crispy skin
Toss with oil
Mix dry seasoning (add baking powder here if using)
Coat wings evenly
Smoke for flavour: This stage builds flavour, not crisp.
Preheat Traeger to 225°F
Place wings directly on the grates
Smoke 35–45 minutes
Target internal temp: ~150°F
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
TARGET TEMPS (IMPORTANT)
Smoke phase: ~150°F
Final finish: 195–200°F (best texture)
OPTIONAL: CAPSAICIN DIP
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.
PRO TIPS
Don’t sauce before crisping
Don’t skip drying the wings
Baking powder ≠ baking soda
Crisp comes from heat, not sugar
