There's one way to get a perfect crust on your smoked chicken wings - and we'll go through it right here, step-by-step. Buckle up ladies and gents, these are going to be crispy, flavorful, and delicious.
Preparing the perfect crispy chicken wings on the Traeger begins with the right setup. Take a moment to preheat your Traeger smoker to 275ºF (135ºC).
While the Traeger is heating up, take the time to prepare the star of the show – the chicken wings. Pat them dry with paper towels, place them in a bowl, and generously cover with The Best Beer Can Chicken rub.
By now the cooker should be up to temp. Place the wings over direct heat. Smoke the wings until their internal temperature reaches the sweet spot of 165-170°F (73-76ºC). Don't forget to flip the wings at least once during the cook to ensure they cook evenly!
While the smoke is working its magic on the wings, it's time to prep the fryer! Fill it up with oil, and let it heat up to 375ºF (190ºC).
Once the wings hit their mark, it's time to introduce some crisp to them. Drop those beautifully smoked babies into the fryer. Fry them for 3-5 minutes, or until you achieve the desired level of crispiness. Then carefully remove them from the heat, and allow them to cool slightly.
Now comes the moment of truth – the payoff for all your efforts. Place the wings in a bowl and generously dust them with either Nashville HOT Wing Dust or Garlic Parm Wing Dust (or make a batch of each!) Toss the wings well to ensure every nook and cranny is coated with flavor.
Only thing that's left to do is serve the crispy smoked chicken wings, alongside some wing salsa/dip or your favorite sides. Enjoy the crunchy sound as you bite into each of these delicious crowd pleasers!
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