Crispy smoked chicken wings on a pellet grill
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Appetizer

Smoked Chicken
Wings

Brined for tenderness, dusted with baking powder for shatter-crisp skin, smoked low and finished screaming hot. These are the wings that disappear first.

Built for a Traeger Ironwood or any pellet grill.

Prep15 Min + Brine
CookAbout 90 Min
Temperature180°F → 450°F
Yield4 Lbs Wings
WoodMesquite
Make It & Smoke It

Instructions

  1. 01

    Brine the Wings

    Whisk the water, kosher salt, brown sugar, garlic, thyme, and red pepper flakes in a large bowl or container until the salt and sugar dissolve. Add the wings, cover, and refrigerate for at least 2 hours and up to 12 hours. The brine keeps them juicy and seasons them from the inside out.

  2. 02

    Pat Them Dry

    Pull the wings from the brine, rinse well, and pat themcompletely dry with paper towels. Moisture is the enemy of crisp skin — don't rush this part.

  3. 03

    The Baking Powder Trick

    Toss the dry wings in a large bowl with the aluminum-free baking powder, salt, and optional garlic powder and pepper. Use a light, even coating — a dusting, not a crust. The baking powder raises the pH of the skin and helps it brown and crisp.

  4. 04

    Rest on a Rack

    Arrange the coated wings in a single layer on a wire rack set inside a rimmed baking sheet. Let them rest uncovered for 30 to 45 minutes. This dries the surface further and sets the coating.

  5. 05

    Smoke Low

    Preheat the pellet grill to 180°F with the lid closed for 15 minutes — use Super Smoke if your grill has it. Place the wings directly on the grates and smoke until they read about 125°F internal, roughly 1 hour. This stage is all about smoke flavor.

  6. 06

    Finish Screaming Hot

    Pull the wings off and crank the grill to 450°F. Once it's ripping hot, put the wings back on and cook about 5 minutes per side, until golden brown, crisp, and reading 175°F internal. Wings are forgiving past 165°F — the extra temp renders the skin.

  7. 07

    Rest, Pour & Serve

    Move the wings to a platter and let them rest a few minutes. Add a little love, pour the cook an optional bourbon, and serve them while the skin is still crackling.

Notes from the Pit

A Few Things That Help.

01

Baking Powder, Not Soda

Use aluminum-free baking powder — not baking soda. Soda is far stronger and will leave a metallic, soapy taste. The powder gives you crisp skin without any off flavors.

02

Dry Is Everything

The brine adds moisture inside, but the outside has to be dry for the skin to crisp. Pat thoroughly, then let the rack rest do the rest. Wet wings steam; dry wings crunch.

03

Don't Skip the Rest

Those 30 to 45 minutes on the rack aren't idle time — the surface dries out and the coating sets. Skip it and the skin won't get nearly as crisp.

04

Cook to Temp, Not Time

Wings are forgiving — 175°F internal gives you rendered, crispy skin without drying out the meat. Trust the thermometer over the clock, especially on a windy day.

Recipe inspiration: The brine-and-two-stage method is adapted from Traeger Kitchen's dry-rub smoked wings. This is the Bourbon & Que version, with our own brine and the baking-powder trick for shatter-crisp skin.