This Traeger Chicken Wings Recipe is smoky and delicious, and the perfect match for your favorite barbecue or buffalo sauce – or just add your favorite dry rub and eat them on their own!

Traeger Chicken Wings Recipe

Listen. You guys know me by now. I’m not afraid to make a meal out of chicken wings, and around here, we do it regularly. Appetizers for dinner are basically the best treat you can possibly give me. All the munchies, all the time, please.

I didn’t really think wings got any better than our spicy grilled chicken wings. I love the taste that grilling gives the wings so much more than the deep fried variety.

Then, Jeremiah threw wings on the Traeger and put some smoke on them, and STOP THE PRESSES.

Wings just got better.

Way better.

Do you love Traeger too?

See my entire Traeger Recipe Collection if you are a pellet griller too!

If you need some specific suggestions, I highly recommend our Traeger Smoked Salmon, Traeger Walleye with Lemon Cream Sauce, and this Bacon-Wrapped Pork Tenderloin. Oh yeah. We went there.

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Do you need sauce for Traeger Grilled Wings?

These Traeger Chicken Wings don’t even NEED sauce, they are so great. Our famous, all-purpose BBQ Rub puts a huge kick of flavor directly onto the wings, but if you wanted a little extra kick I’d definitely recommend a good barbecue, teriyaki, or a classic Buffalo sauce.

How many wings do you need to feed a crowd?

Side note.

Do you know how many wings you need to feed 6 hungry boys?

No?

You probably don’t want to. It is a shocking number and I’ve never had leftovers, so I don’t have an answer yet. I imagine it’ll just increase exponentially as they get into their teens and have friends here with them, right? 

If you are trying to cook Smoked Wings for a crowd, I’d figure on about 6 per person, unless you are trying to make a meal out of them. Then a dozen is a pretty safe bet if you have sides to go with it. 

If your crowd consists of teenage boys, I’d just have about 15 pounds of wings on hand and ready to go. 😉 

Can you get crispy skin on wings on a pellet grill?

Kind of. 

But it takes a lot of work. 

Baking Powder Method

Some people swear by a dry-skin method which involves dusting the wings with baking powder and then laying them out, uncovered, on a pan in the fridge overnight. 

This lets the skin dry out, the fat render more quickly, and the skin to crisp faster so you don’t overcook the wings in the quest for crispy chicken skin. 

You want to mix roughly 2 parts of your rub with 1 part of baking powder for this to work correctly. 

Air Fryer Method

For this method, you skip the prep work and just toss the wings in dry rub and put them on the grill, but after they come off the grill give them a spritz of oil and toss them in the air fryer. 

This will crisp up the skin without drying out the meat, and is pretty fool-proof. 

The downside is that most air fryers don’t have large amounts of food at once, that means you’ll have to do them in batches. 

Oil Fried Method

This one is by far my favorite method, and the most reliable way to get that crisp skin that you want without losing the smoked flavor you need. 

Just heat up an inch or two of oil in a cast iron pan, and give your wings a 2-3 minute fry post smoke. You’ll have the best of all of the worlds, with these wings, and they are by FAR the best tasting. You can read about my experience with smoked and fried wings here.

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