traeger chicken wing recipe

The Best traeger chicken wing recipe

Oh, you’re talking about Traeger chicken wings? Well, let me tell you, nothing beats those crispy, smoky wings cooked right on the grill—no flimsy frozen trays or sad, greasy takeout containers. I’ve been making Traeger-style wings for years, and there’s just something about them that makes them feel special, whether it’s for a game day, a family barbecue, or just a simple weeknight dinner when everyone’s craving something hearty. My kids will eat them straight from the pan, and my husband’s always got a second helping because they’re that good. The smoky flavor from the wood chip box isn’t just a flavor—it’s an experience. You can’t beat that deep, rich taste that makes you forget about the microwave version.

What really sets Traeger wings apart is how easy they are to customize. You can toss them in a quick marinade for extra juiciness, or just let them sit plain for a simple, crispy bite. And the health part? Well, it’s not all bad. If you skip the heavy sauces and just season them well, you can keep it light while still getting that satisfying crunch. My kids love the spicy kick, but I’ll always make sure there’s a side of veggies or a big ol’ salad to balance it out. Plus, cooking them on the Traeger means you’re not burning oil or drowning them in grease—just letting the wood do the work. And let’s be honest, nobody’s going to complain about extra crispy wings, no matter what time of day it is.

Traeger Smoked Honey Garlic Glazed Chicken Wings

4.8 from 786 votes

Juicy, tender chicken wings coated in a sweet and savory honey garlic glaze, perfectly smoked on the Traeger grill for an irresistible flavor. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Wings

• 2 lbs boneless, skinless chicken wings
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper

For the Glaze

• ½ cup honey
• ¼ cup soy sauce
• ¼ cup apple cider vinegar
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp onion powder

👨‍🍳Directions

1. 1 Preheat Traeger grill to 375°F (190°C). Place a wire rack on a baking sheet and line it with aluminum foil for easy cleanup.
2. 2 In a bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss the chicken wings in the spice mixture until evenly coated.
3. 3 Arrange the wings on the wire rack and place the tray on the Traeger grill. Smoke for 20 minutes, flipping halfway through.
4. 4 While wings are smoking, mix honey, soy sauce, apple cider vinegar, minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, and onion powder in a bowl.
5. 5 After 20 minutes, remove wings from the grill and brush the glaze mixture evenly over them. Return to the grill and cook for another 20-25 minutes, basting occasionally with extra glaze, until wings are tender and glaze is thickened.

🔧Equipment

• Traeger grill
• Wire rack
• Mixing bowls
• Aluminum foil
• Measuring cups and spoons
• Wooden spoon
• Oven-safe tray (optional)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 5❤️Cholesterol: 120🧂Sodium: 1200🌾Total Carbs: 30🥦Dietary Fiber: 1🍬Sugars: 25🥩Protein: 35

📝Notes

For extra crispiness, broil the wings for 2-3 minutes at the end if desired.,Use wood chips like hickory or apple for added flavor during smoking.,Adjust glaze consistency by adding more honey for sweetness or vinegar for tang.

This Traeger chicken wing recipe is always a crowd-pleaser for family gatherings because it’s simple enough to make ahead and still tastes amazing when served hot. The smoky flavor from the grill makes it feel special, even if you’re just cooking for a casual dinner, and the crispy skin keeps everyone coming back for seconds. It’s the kind of dish that feels effortless yet impressive, so no one has to worry about last-minute stress when hosting.

❓ Frequently Asked Questions About Traeger Smoked Honey Garlic Glazed Chicken Wings

What is the ideal temperature and time for cooking Traeger chicken wings?

The ideal temperature for Traeger chicken wings is 425°F (220°C) for the first hour, followed by 375°F (190°C) for the remaining time. Cook for 1.5 to 2 hours (or until internal temp reaches 165°F/74°C), flipping halfway through. Adjust based on batch size and wood type for optimal flavor.

—

How do I ensure my Traeger wings stay juicy without drying out?

To keep wings juicy, don’t overcrowd the grill—space them out for even cooking. Use a Traeger pellet blend (like hickory or applewood) for moisture retention. Brush with olive oil or melted butter before cooking, and add a splash of apple cider vinegar or lemon juice in the last 15 minutes for extra tenderness. Avoid opening the lid too often to retain heat.

—

What wood pellets work best for Traeger chicken wings, and how do I choose the right flavor?

Best wood pellet choices for wings: – Hickory or pecan – Classic smoky, bold flavor (great for dry rub wings). – Applewood or cherry – Sweet, fruity notes (ideal for glazed or BBQ-style wings). – Pine or fir – Light, clean smoke (works well for marinaded wings). Avoid hardwoods like oak or mesquite unless you prefer an intense, gamey taste. Rotate pellet types for depth in flavor.

—

How do I handle large batches of wings on the Traeger without burning them?

For large batches (20+ wings), use the “smoke box” method: Place a foam board or wire rack on the grill shelf to elevate wings, improving airflow. Cook at 425°F (220°C) for the first 45 minutes, then reduce to 375°F (190°C) and flip every 30–45 minutes. Avoid overfilling the hopper—add pellets in small batches to maintain consistent heat. Use a meat thermometer to check internal temps (165°F/74°C) rather than relying solely on time.

—

Can I use a marinade or sauce on Traeger wings, and how do I apply it effectively?

Yes! For best results: – Apply marinade/sauce 30–60 minutes before cooking (not directly on the grill) to avoid burning. – Brush generously with a spatula or basting brush during the last 20–30 minutes of cooking. – Glazed wings: Simmer sauce in a pan, then spoon it over wings in the last 15 minutes (use a long spoon to avoid dripping). – Avoid heavy syrups (like barbecue sauce) if you want crispy skin—opt for lighter glazes or rubs instead. Pro tip: If wings stick to the grill, turn off heat for 5 minutes before removing to prevent saucy wings from sticking.