Are you ready to elevate your game day gatherings or backyard barbecues with a mouthwatering treat? Look no further than these Smoked BBQ Traeger Chicken Wings! With their perfectly crispy skin and smoky, flavorful meat, these wings are sure to become the star of your next feast. Imagine the irresistible aroma wafting through the air as they slowly smoke to perfection, then get brushed with a tangy BBQ sauce that caramelizes beautifully. Whether you're a seasoned grill master or a novice in the kitchen, this recipe will guide you step-by-step to create wings that will have everyone asking for seconds—so let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1/2 cup BBQ sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the chicken wings by patting them completely dry with paper towels. This ensures crispy skin and better seasoning adherence.
- In a small mixing bowl, combine garlic powder, onion powder, smoked paprika, salt, and pepper to create a dry rub seasoning blend.
- Drizzle olive oil over the chicken wings and thoroughly coat each wing with the prepared dry rub seasoning, ensuring even coverage.
- Preheat your Traeger grill to 225°F (107°C) for low and slow smoking. Use a hardwood pellet like hickory or apple for enhanced smoky flavor.
- Arrange the seasoned chicken wings directly on the grill grates, ensuring they are not overcrowded and have space between them for proper smoke circulation.
- Smoke the wings for approximately 30-35 minutes, allowing them to absorb the smoky flavor and gradually cook through.
- Increase the grill temperature to 375°F (190°C) to crisp up the skin and create a golden-brown exterior.
- Brush the wings generously with BBQ sauce during the last 10-15 minutes of cooking, rotating them to ensure even caramelization.
- Check the internal temperature of the wings, which should reach 165°F (74°C) at the thickest part to ensure they are fully cooked.
- Remove wings from the grill and let them rest for 5-7 minutes to allow juices to redistribute.
- Serve hot with additional BBQ sauce on the side for dipping, and garnish with fresh chopped parsley if desired.
Tips
- Patience is Key: For the crispiest skin, make sure to pat the chicken wings completely dry before seasoning. This helps the rub adhere better and promotes that coveted crunch.
- Season Generously: Don’t be shy with the dry rub! Make sure every wing is coated evenly to maximize flavor. Feel free to adjust the spices to suit your taste.
- Choose Your Wood Wisely: The type of wood pellets you use can significantly impact the flavor. Hickory offers a robust smoke, while apple wood gives a sweeter, milder taste—experiment to find your favorite!
- Monitor the Temperature: Use a reliable meat thermometer to ensure your wings reach the safe internal temperature of 165°F (74°C). This guarantees they are fully cooked while remaining juicy.
- Let Them Rest: After grilling, allow the wings to rest for about 5-7 minutes. This step lets the juices redistribute, resulting in tender and flavorful bites.
- Serve with Style: For an extra touch, garnish your wings with freshly chopped parsley and serve with additional BBQ sauce on the side for dipping. Your guests will love it!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 28g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 120mg
