Smoked Dry Rubbed Wings wings pack a punch of flavor, and the dry rub means you can savor each bite without worrying about a sauce-drenched catastrophe. Trust me, these wings are a game-changer, and your taste buds will thank you. Fire up your pellet grill and get smoking today!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I love wings; my whole family loves wings and with a touch of smoke, wings are even more delicious! Wings are a blank canvas – you can add all kinds of flavors to them or just leave them simple and let a kiss of smoke work its magic.
These Smoked Dry Rubbed Wings are bursting with flavor! There’s a bit of heat in the rub which you can easily ramp up or down to suit your taste buds, and the blue smoke from the Traeger pellet grill really sticks to the rub so you get a bit of smoke in every bite.
For even more flavor, dry rub the wings and let them sit in the fridge for a few hours. But trust me, they’re great without any marinating time.
Craving wings? Fire up the pellet grill smoker and pass some napkins – you’re going to love these Smoked Dry Rubbed Wings!
What You’ll Love About Smoked Dry Rubbed Wings
- Easy to make with simple ingredients.
- The dry rub penetrates deep, ensuring each bite is a flavor bomb.
- The Traeger pellet smoker gives an authentic, wood-fired taste.
- Perfectly smoky yet crispy—no more choosing between the two.
- Versatile enough to serve on game day, at BBQs, or during a fancy dinner.
Ingredients
- 3 pounds chicken wings – Split; tips discarded.
- Olive oil
- Chili powder
- Paprika
- Cumin
- Onion powder
- Garlic powder
- Kosher salt
- Ground pepper
- Dried thyme
- Smoked hot paprika
How to Make Smoked Dry Rubbed Wings
- Preheat your Traeger pellet smoker to 225°F.
- Combine chili powder, paprika, cumin, onion powder, garlic powder, kosher salt, ground pepper, dried thyme, smoked hot paprika, and olive oil in a small bowl.
- Toss the spice mixture with the chicken wings, ensuring they are well coated.
- Smoke the wings for about 1 hour or until they reach an internal temperature of 165°F on a digital meat thermometer.
- Remove the wings from the smoker and crank up the heat to 450°F.
- Put the wings back on the pellet grill and cook for 3 minutes per side to make them a bit crunchier.
- Serve and enjoy your culinary masterpiece.
Chef Jenn’s Tips
- Use a digital meat thermometer to make sure your wings are cooked to perfection. This way, you avoid any guesswork.
- Don’t rush the smoking process. Slow and steady wins the flavor race.
- Feel free to customize the spice mix to suit your own taste preferences.
- Using quality wood pellets in your Traeger can make a significant difference in flavor.
- Remember to preheat your Traeger. A properly heated pellet smoker is key for optimum smokiness.
RECOMMENDATIONS
Make It A Meal
Looking for some sidekicks to these show-stealing wings? Try pairing them with some homemade coleslaw and cornbread. The light, crisp coleslaw will complement the smoky richness of the wings, while the cornbread adds a touch of sweetness.
Storage
Finished but still have leftovers? No worries! Place them in an airtight container and refrigerate for up to 4 days. If you’re looking to save them for later, you can freeze these wings as well. Just ensure they’re in a freezer-safe bag or container. To reheat, simply thaw them in the fridge overnight and pop them back into your pellet grill or oven at 350°F until they’re warmed through.
Step By Step Process
Smoked Dry Rubbed Wings
Ingredients
- 2 pounds chicken wings split and tips removed
- 2 tablespoon olive oil
- 1 tablespoon chili powder
- 1 tablespoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon thyme
- 1 teaspoon smoked hot paprika
Instructions
- Preheat your Traeger pellet smoker to 225°F.
- Combine chili powder, paprika, cumin, onion powder, garlic powder, kosher salt, ground pepper, dried thyme, smoked hot paprika, and olive oil in a small bowl.
- Toss the spice mixture with the chicken wings, ensuring they are well coated.
- Smoke the wings for about 1 hour or until they reach an internal temperature of 165°F on a digital meat thermometer.
- Remove the wings from the smoker and crank up the heat to 450°F.
- Put the wings back on the pellet grill and cook for 3 minutes per side to make them a bit crunchier.
- Serve and enjoy your culinary masterpiece.
Notes
- Use a digital meat thermometer to make sure your wings are cooked to perfection. This way, you avoid any guesswork.
- Don’t rush the smoking process. Slow and steady wins the flavor race.
- Feel free to customize the spice mix to suit your own taste preferences.
- Using quality wood pellets in your Traeger can make a significant difference in flavor.
- Remember to preheat your Traeger. A properly heated pellet smoker is key for optimum smokiness.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
