Crispiest (Smoked) Chicken Wings
Crispy smoked chicken wings cooked low and slow, then finished hot with sauce for perfectly caramelized skin. Seasoned with bold BBQ rubs (Meat Church approved), juicy inside, crisp outside — no fryer required. Knowing everyone's grills can be a bit different, finish cooking until internal temp is 165-175°
Ingredients
Method
Prep the wings
- Pat wings very dry with paper towels. This is key for crispy skin.
Season
- Toss wings with baking powder and Meat Church rub until evenly coated. (If your rub is low-salt, add a light pinch of kosher salt.)
Preheat the smoker
- Preheat Traeger or pellet grill to 200°F.
Smoke
- Place wings directly on the grill grates. Smoke for 30 minutes to absorb flavor.
Increase heat
- Increase grill temperature to 375°F and continue cooking for 40–45 minutes, flipping and rotating occasionally to avoid hot spots.
Sauce at the right moment
- When wings reach 155–160°F internal temperature, lightly brush with sauce.
Caramelize
- Return wings to the grill for 10–15 minutes, just until sauce tightens and caramelizes and wings reach 165°F.
Rest and serve
- Remove from grill and let rest 5 minutes before servin
Notes
To Make on a Regular Grill:
Cooking wings 90% of the way before saucing keeps the skin crisp and prevents burning.
- Set grill for indirect heat (one burner on, one off).
-
Follow the same temperature method:
- Start low around 225°F for 30 minutes
- Increase to 375°F to crisp
- Sauce at 155–160°F, then finish over indirect heat to caramelize.
- Preheat oven to 425°F.
- Place wings on a wire rack over a baking sheet.
- Bake 45–50 minutes, flipping halfway.
- Sauce wings and return to oven for 10–15 minutes until caramelized.
- Optional: Broil for 1–2 minutes for extra char.
Cooking wings 90% of the way before saucing keeps the skin crisp and prevents burning.
