Perfect crispy chicken wings on your smoker/grill
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We perfected this simple chicken wings recipe using a Traeger pellet grill, but it should also work on other pellet grills such as Pit Boss, Camp Chef or recteq, as long as your chicken wings aren't over direct heat. This method won't work the same if you're grilling on gas or charcoal, which flare up easily and could burn your wings.
- Fresh or frozen chicken wings (as many as you can fit on your Traeger!) Plan on a dozen chicken wings per person, or fewer if you're also serving side dishes.
- Your favorite chicken wing hot sauce or dry seasoning
- Ranch and blue cheese dressing for dipping
This step gives the skin time to dry out (because soggy skin will never get crispy.) Take this time to enjoy the game while you relax with a cold one.
Once the wings are thawed and smoked, remove them from the grill to a pan or bowl. (A Traeger XXL spatula makes this step quick and easy.) Now, turn up the grill to 450 degrees.
It's important to take the wings off while you raise the temperature. You don't want the wings to cook at a lower temperature - they won't get crisp.
When the grill reaches 450°, add the wings back to the grill, spreading them out on the grates like you did before. Once your wings are on the hot grill, start checking them at the 20 minute mark. To ensure your wings are safely cooked, use a digital thermometer or meat probe to ensure the wings reach 165°. Resist the temptation to pull the wings too early. Leave them on until the skin is crisp to the touch. For us, this usually takes 20-30 minutes on a 450° grill, depending on the wing size.