Indulge in the ultimate finger food experience with versatile and incredibly delicious wings. There are so many things you can do with them: smoke them, deep fry them, or add a dry rub or sauce to make them fun. If you follow this recipe, you’ll be able to make delicious smoked
To smoke these perfect wings, I used my Traeger Timberline XL. This powerful grill comes equipped with a spacious cooking surface that allows me to cook a large number of wings at once. The temperature can be changed from 180o to 500o˺, so I can add smoke flavor and then turn it up for a crispy finish.
Ever tried making smoked chicken wings on your pellet grill? If not, you’re missing out on a flavor explosion that’ll have your family and friends begging for more! As a dedicated backyard griller, I’ve spent countless weekends perfecting these smoky delights, and I’m thrilled to share everything I’ve learned with you.
When you smoke chicken wings on a pellet grill, the flavor gets deeper than with other methods of cooking. These simple wings become an irresistible treat when smoky flavor meets crispy skin. They’ll impress even the pickiest eaters at your BBQ.
Let’s dive into the ultimate guide for smoking chicken wings on your pellet grill!
Why Choose a Pellet Grill for Chicken Wings?
Pellet grills offer several unique advantages for smoking chicken wings
- Consistent temperature control: Thanks to their automated pellet feeding system, pellet grills maintain steady temperatures throughout the cooking process
- Flavor versatility: Different wood pellet options let you experiment with various flavor profiles
- Convenience: Set-it-and-forget-it operation lets you enjoy time with guests while your wings smoke to perfection
- Even cooking: Consistent heat distribution ensures wings cook evenly
Essential Ingredients for Amazing Smoked Wings
Before firing up your pellet grill gather these key ingredients
Chicken Wings
- 3-4 pounds of fresh, whole chicken wings
- You can separate them into drumettes and wingettes or leave them whole
Dry Rub
A well-balanced dry rub is crucial for flavor. Here’s a simple but effective recipe:
- 1/2 cup paprika (smoked or sweet)
- 1/2 cup salt
- 1/2 cup sugar
- 1/2 cup granulated garlic
- 1/4 cup granulated onion
- 1/4 cup chili powder
- 1/4 cup cumin
- 2 tablespoons black pepper
- 2 tablespoons dry mustard
- 1 tablespoon cayenne pepper (optional for heat)
Wood Pellets
The choice of wood pellets significantly impacts the flavor of your wings. Here are some popular options:
| Wood Pellet | Flavor Profile | Best For |
|---|---|---|
| Apple | Mild, sweet, fruity | Chicken, pork, fish |
| Cherry | Mild, sweet | Poultry, pork (adds mahogany color) |
| Hickory | Bold, smoky | Beef, pork (too strong for wings alone) |
| Pecan | Moderate, nutty | Most meats |
| Competition Blend | Balanced | All-purpose |
Pro tip: For chicken wings, fruit woods like apple and cherry work best! Hickory can be too strong and make wings taste bitter.
Optional Sauce
Get your favorite barbecue or buffalo sauce ready, or try something new like teriyaki sauce to baste the meat near the end of cooking.
Preparing the Chicken Wings
The secret to amazing smoked wings starts with proper preparation:
- Pat them dry: Use paper towels to thoroughly dry the wings. This step is CRITICAL for achieving crispy skin!
- Trim if needed: Remove any excess skin or fat
- Season generously: Coat all surfaces evenly with your dry rub
- Let them rest: For enhanced flavor, refrigerate the seasoned wings for 30 minutes to a few hours
The Secret to Crispy Skin
Nobody wants rubbery chicken skin! Here are 5 essential tips for achieving that coveted crispy skin:
- Keep temperature around 275-300°F: Lower temps result in rubbery skin
- Dry the wings thoroughly: Moisture is the enemy of crispy skin
- Remove the water pan: Less moisture in the cooking chamber helps skin crisp up
- Don’t spritz or mop the wings: Avoid adding moisture during cooking
- Try the baking powder trick: Sprinkle a bit of baking powder or cornstarch on the wings before smoking
Smoking the Chicken Wings: Step-by-Step
Now for the main event! Here’s how to smoke those wings to perfection:
1. Prepare Your Pellet Grill
- Clean the grill grates and remove any debris
- Fill the hopper with your chosen wood pellets
- Preheat to 275-300°F and let temperature stabilize
2. Arrange and Smoke
- Place wings directly on grill grates with space between each wing
- Smoke for approximately 45 minutes
- Flip the wings
- Continue smoking for another 35-45 minutes
3. Apply Sauce (Optional)
- In the final 10 minutes, brush on your favorite sauce
- This allows the sauce to set into a sticky, delicious glaze
4. Check for Doneness
- Wings are done when they reach an internal temperature of 165°F
- Use a reliable meat thermometer to check the thickest part of the wing
- Total cooking time should be around 1.5-2 hours
Alternative Flavor Ideas
Don’t be afraid to experiment with different flavors! Here are some crowd-pleasing variations:
Teriyaki Wings
Mix the following for a marinade:
- 1 cup water
- 1 cup soy sauce
- 1 cup sugar
- 1/4 cup pineapple juice
- 1/4 cup cooking oil
- 1 tablespoon crushed garlic
- 1 tablespoon crushed ginger
Marinate wings for at least 1 hour, dry thoroughly, then smoke as directed.
Lemon Pepper Wings
Combine lemon zest, black pepper, garlic powder, and salt for a zesty and flavorful rub.
Spicy Buffalo Wings
Mix cayenne pepper, paprika, garlic powder, and butter for a classic buffalo wing flavor.
Brining: Optional but Delicious
Brining is optional but can enhance flavor and moisture retention. For chicken wings, dry brining works better than wet brining to preserve crispy skin potential.
Simple Dry Brine: Rub salt into the wings and refrigerate for 2+ hours before smoking.
Wet Brine Recipe (if you prefer):
- 1/4 cup salt
- 1/4 cup sugar
- 4 crushed garlic cloves
- Herbs and spices to taste (thyme, red pepper flakes)
Soak wings for up to 24 hours, then pat VERY dry before smoking.
Troubleshooting Common Issues
Rubbery Skin
Cause: Temperature too low or too much moisture
Solution: Smoke at 275-300°F and thoroughly dry wings before cooking
Tough, Dry Wings
Cause: Cooked too long or at too high a temperature
Solution: Use a meat thermometer and remove wings when they reach 165°F
Bitter Taste
Cause: Using too much strong wood like hickory or mesquite
Solution: Stick with milder fruit woods like apple or cherry
Perfect Dipping Sauces
A great dipping sauce takes your wings to the next level:
Blue Cheese Dip:
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 cup sour cream
- 4 oz blue cheese
Creamy Feta Dip:
- 1 cup sour cream
- 1/2 cup feta cheese
- Salt and pepper to taste
Storing Leftover Wings
If you somehow have leftovers (unlikely!), here’s how to store them:
- Cool completely
- Store in an airtight container
- Refrigerate for up to 3-4 days
- Reheat in oven or air fryer until heated through
Final Tips from BBQ Pros
I’ve gathered these tips from championship pitmasters:
- Don’t overcrowd the grill: Give those wings room to breathe
- Use a quality meat thermometer: Temperature accuracy is crucial
- Let wings rest: A brief 5-minute rest allows juices to redistribute
- Keep the lid closed: Every peek extends cooking time and releases heat
Summary: Your Path to Wing Perfection
- Dry wings thoroughly with paper towels
- Apply a flavorful dry rub
- Preheat pellet grill to 275-300°F
- Smoke wings for 45 minutes, flip, then smoke another 35-45 minutes
- Apply sauce in the final 10 minutes if desired
- Ensure internal temperature reaches 165°F
- Rest briefly before serving
Smoking chicken wings on a pellet grill might seem intimidating at first, but it’s actually one of the easiest and most rewarding smoking projects for beginners and experienced grillers alike. The combination of smoky flavor and crispy skin creates wings that will have everyone coming back for seconds!
Have you tried smoking wings on your pellet grill? What’s your favorite wood or flavor combination? I’d love to hear about your experiences in the comments below!
Now go fire up that pellet grill and get smoking! Your taste buds will thank you.
Why should you try this recipe
- People love chicken wings because they bring people together and give them a place to share stories and have deep conversations. Plus, they’re a cost-effective option for feeding a sizable group.
- Forgiving protein: Wings are a real treat for grilling fans looking for the perfect balance of texture and flavor, thanks to their heavy bone density and juicy dark meat. The collagen in the dark meat breaks down at high temperatures, making the meat velvety and juicy. This makes wings a great choice for any grill master.
- Great finger food: As you cheer for your favorite team, jump into the smell of wings and enjoy the simple pleasures of life. Since wings are so versatile and easy to make, they’re a great way to remember to enjoy the little things in life, like watching your favorite team with your friends.
Instructions for making smoked & crispy pellet grill chicken wings
1. Bring smoker to temp: To add some extra smoky flavor to these wings, I set the Traeger Timberline XL to 225º and turned on the Super Smoke function while I prepped the wings.
2. Split the wings: If you want to save time, you can buy wings that are already split. However, for this recipe, I bought whole wings and then split them myself. First, I used a sharp knife to remove the end flap. Then, I separated the flat from the drum by cutting in the joint and applying pressure to cut all the way through.
3. Prepare the wings: To get the chicken wings ready, I first use a paper towel to wipe off any extra water. After that, I put the wings in a big bowl and sprinkle them with cornstarch and Smoked Q Rock’s Honey Chipotle seasoning. Finally, I mix everything together using my hands until the seasoning is evenly distributed.
4. Baking rack and season: Next, I transferred the wings to a baking rack for ease of transportation to and from the smoker. Then, I applied a generous amount of my Smoked Q Rock’s Honey Chipotle seasoning, flipping over to make sure to coat both sides evenly.
5. Smoke: I cooked the wings at 225º for 15 minutes with super smoke to give them a smoky taste.
6. Grill: To finish the cook, I cranked up the smoker to 400º and ran these wings for another 35-45 minutes until they were sizzling and a beautiful golden brown color.
7. Serve: After checking a few wings that reached an internal temperature of 175º, I removed them from the grill and served them almost immediately!
Alternate Rubs: Personally I really like sweet flavors on my chicken wings. If you like this too, look at using Meat Church Honey Hog or Heath Riles Pecan rub as two great alternatives for this recipe. But don’t be afraid to make your own seasoning with some pantry spices:
- 6 parts brown sugar
- 4 part paprika
- 2 parts garlic
- 2 parts salt
- 1 part black pepper
Substitution or variation: A possible variation for this recipe is to finish the wings in hot peanut oil using a shallow cast iron skillet or a deep pot on the Traeger Timberline XL induction top. This technique will result in a crispier texture.
Smoked Chicken Wings | Crispy Smoked Chicken Wings On A Pellet Smoker
FAQ
How long to smoke wings on a pellet grill?
To smoke chicken wings on a pellet grill, you’ll generally smoke them at a lower temperature (around 225-250°F) for about 1. 5 hours, then increase the heat to finish (around 400-425°F) for another 20-45 minutes until they reach an internal temperature of 175-180°F.
Should I smoke wings at 225 or 250?
Regardless of what smoker you use: Maintain 250-275°F (a little higher temperature ensures better textured skin) Cook for about 1. 5 hours or until the meat reaches 175-180°F. Apply smoke for at least 1 hour.
Do you flip wings when you’re smoking them?
Over indirect low heat, like the charcoal grill’s empty side or burners that aren’t lit, smoke the wings for an hour with the lid on and flip them over once. Note: I got 28 to 34 chicken wings in 5 pounds. If your chicken wings are large, with less than 28 wings, smoke them for 15 minutes longer.
How long do you smoke chicken wings on a pellet grill?
Keep the temperature of your pellet grill above 275°F but no higher than 350°F. Smoke the wings for 45 minutes each side. Add the wings to the smoker for 10 minutes at the end of the cooking time and brush them with teriyaki sauce. Let the glaze set for another 10 minutes. Should You Brine Wings Before Smoking?.
Can you fry chicken wings on a pellet grill?
When you smoke chicken wings at a low temperature first, they get a smoky flavor that makes them taste even better. But then, when you rub the smoked wings in oil and then crank up the heat on the pellet grill, you can actually “fry” the wings, too.
Can you smoke chicken wings with wood pellets?
Ensure you pat the thighs with paper towels before applying the rub. Drying the meat surface like this will help provide a crispy finish to your smoked chicken wings. The best wood pellets for smoking chicken wings are woods that offer a subtle smokiness with a hint of sweetness, like apple, pecan or maple.