Crispy Smoked Chicken Wings

Smoked Wings Recipe

A perfect wing is crispy, juicy, and packed with flavor. That’s exactly what you get when you throw them in the smoker. This recipe only needs a few pantry staples because I really want the chicken flavor to shine through the mesquite smoke.

If you normally grill your chicken, try smoking it instead. It’s easy on a traditional smoker or a Traeger grill. Serve with grilled asparagus or my favorite cauliflower gratin. My family fights over the last ones every time I make this keto dinner.

What You Need to Smoke Wings

• Chicken Wings
• Salt
• Pepper
• Garlic Powder

• Tongs
• Smoker or Traeger
• Mesquite Chips
• Meat Thermometer
• Water

How to Smoke Wings on a Traeger

To cook on a Traeger, place the wings on the grate and turn the knob to smoke. Smoke for 60 to 90 minutes, then remove and set aside. Crank the grill up to 450°F with the lid closed. Once it’s preheated, put the wings back on and cook 3 to 5 minutes per side.

Storage

Leftover wings keep in an airtight container in the fridge for 3 to 4 days. Reheat in the oven at 350°F for about 15 minutes to keep the skin crispy.

Wood Options for the Smoker

I used mesquite chips here because they give the meat a big, bold flavor. But you don’t have to stick with mesquite – try different woods and see what you like.

Pecan, cherry, and apple are all great options. Hickory burns hot and slow, giving the wings an almost bacon-like flavor – it’s one of my favorites for low carb smoked wings.

Tips for Crispy Skin

To get juicy wings with crispy skin, here are my top tips:

• Low and slow is key – it gives the smoke time to really get into the meat.
• Check the steam pot regularly and refill with water as needed. Keeping the moisture level up inside the smoker makes a big difference.
• For extra crispy skin, bump the smoker to 400°F for the last 20-30 minutes.