Traeger Smoked Chicken Wings with Bourbon Glaze

Game day at our house means one thing: a big tray of smoked chicken wings sitting on the counter and everybody hovering around it like it’s the last one on earth. I’ve made a lot of Traeger chicken wings over the years, but these bourbon wings are the ones my family asks for by name.

You get real smoke flavor, skin that actually crunches, and a sticky bourbon glaze with just enough bite to make you grab another one. And the best part? They’re done start to finish on the pellet grill. No fryer, no mess in the kitchen. And I don’t pay extra for wings that are already cut. I grab a party pack of whole wings from Meijer and break them down myself in about ten minutes.

Here’s what I’m going to walk you through:

• How to break down whole wings into drumettes and flats
• How to dry brine wings so the skin gets crispy on a pellet grill
• The best wood pellets for smoked chicken wings
• How long to smoke chicken wings using my two-temperature method
• How to make bourbon glaze from scratch on the stovetop
• When to glaze so it sets up sticky instead of burning

Let’s get started!

Why You’ll Love These Traeger Bourbon Wings

The biggest complaint I hear about smoked wings is rubbery skin. Low and slow is great for brisket, but it’s not great for chicken skin. This recipe fixes that. We give the wings a short smoke bath to build flavor, then crank the heat to render the fat and crisp everything up. Then we toss them in a bourbon glaze that’s sweet, a little smoky, and has that warm oaky finish. It’s the kind of wing that disappears before halftime.

• Crispy smoked wings without a fryer – a quick dry brine and a hot finish do all the work.
• Real smoke flavor – the low-temp start on the Traeger lets the wood do its thing.
• Crowd-pleasing bourbon glaze – sweet, sticky, and just a little heat, so both kids and grown-ups go back for seconds.

Ingredients for Traeger Smoked Chicken Wings with Bourbon Glaze

Meat

• About 5 pounds whole chicken wings (I used a 5.17 lb party pack from Meijer)

Rubs, Seasonings & Glaze

Wing Rub

• 2 tablespoons Rock’s Backyard Blaze (or any BBQ rub you like)
• 1 tablespoon cornstarch
• Kosher salt or flaky salt, to taste (go light if your rub is already salty)

Bourbon Glaze

• ½ cup bourbon
• ½ cup packed brown sugar
• ¼ cup honey
• 4 tablespoons unsalted butter
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Rock’s Anytime Spice Blend (or 2 cloves fresh garlic, minced)
• 1 tablespoon Rock’s Backyard Blaze
• Squeeze of lime or lemon juice (optional)

The Best Wood Pellets for Smoked Chicken Wings

Chicken soaks up smoke fast, so you don’t want anything too heavy. These are my go-to picks:

1. Traeger Signature Series – This is my everyday blend of hickory, maple, and cherry. It gives wings a balanced, classic smoke flavor that plays perfectly with the sweetness of the bourbon glaze.
2. Cherry – Mild and slightly sweet, and it gives the wings a beautiful deep mahogany color.
3. Apple – Light and fruity. Great if you want the glaze to be the star and the smoke to stay in the background.

Step 1: Break Down the Whole Wings (10 Minutes)

• Lay a wing flat on a cutting board, skin side down. You’ll see three parts: the drumette, the flat, and the tip.
• Bend the joint between the drumette and the flat back and forth a couple times until you feel where it moves. That’s your spot.
• Put a sharp knife right in that joint and cut through. You’re cutting through cartilage, not bone. If you hit bone, back up, wiggle it, and find the gap.
• Do the same thing at the joint between the flat and the tip.
• Toss the tips. (If you’d rather keep them, they make good chicken stock.) Once you get the feel for it, you’ll fly through a whole pack.

Step 2: Dry Brine the Wings (10 Minutes Prep + 1 to 12 Hours Rest)

• Pat the wings completely dry with paper towels. Moisture is the enemy of crispy skin, so don’t skip this.
• In a small bowl, mix the Rock’s Backyard Blaze, cornstarch, and salt.
• Toss the wings in a large bowl with the rub mixture until every piece is evenly coated.
• Lay the wings in a single layer on a wire cooling rack. It’s not required for the cook, but it makes it way easier to move the wings in and out of the fridge and the grill.
• Refrigerate uncovered for at least 1 hour, or overnight if you have the time. The longer they sit, the drier the skin gets.

Step 3: Fire Up the Traeger (15 Minutes)

• Fill your hopper with Traeger Signature Series pellets (or your pick from above).
• Set the grill to 225°F and let it preheat with the lid closed.
• If your grill has a Super Smoke setting, turn it on for this first stage.

Step 4: Smoke the Chicken Wings Low (15 Minutes)

• Once the grill is up to temp, set the racks on the grates. If the wings are crowded, split them across two racks so the smoke can hit every side. I cook these on my Traeger Timberline XL, but any pellet grill works.
• Close the lid and smoke for 15 minutes at 225°F with Super Smoke on.
• They’ll look gray and a little rubbery at this point. That’s normal. We’re just building smoke flavor right now.

Step 5: How to Make Bourbon Glaze (15 Minutes)

• While the wings smoke, melt the butter in a saucepan over medium-high heat.
• Add Rock’s Anytime or fresh garlic and cook for about 30 seconds until it smells great.
• Pour in the bourbon. Use one you like the taste of. I used Buffalo Trace. Let it bubble for a minute or two to cook off some of the alcohol. (If you’re cooking over an open flame instead of an induction top, take the pan off the heat before you pour so you don’t get a flare-up.)
• Stir in the brown sugar, honey, apple cider vinegar, Worcestershire, and Rock’s Backyard Blaze.
• Turn the heat down to low and simmer 8 to 10 minutes, stirring often, until it’s sticky and coats the back of a spoon.
• Add a squeeze of lime or lemon juice if you want a little brightness, then set aside to keep warm.

Step 6: Crank the Heat and Crisp the Skin (35 to 40 Minutes)

• After 15 minutes on Super Smoke, bump the grill temperature up to 425°F.
• Let them roll for 35 to 40 minutes. Start checking at 35. When they’re ready, you’ll hear them sizzling and the skin will be so crisp the thermometer barely goes in.
• They’re ready when the skin is golden and crisp and the internal temperature hits 175°F to 185°F. Wings are much better at this temp than at 165°F, because the extra heat breaks down the connective tissue and they get super tender.

Step 7: Glaze and Set (10 Minutes)

• Pull the wings off the grill and toss them in a large bowl with about two-thirds of the bourbon glaze.
• Put them back on the rack and back on the grill for 7 to 10 minutes. Knock the temp down a little from 425°F so the sugar sets up sticky without burning.
• Brush on the remaining glaze and serve right away. No rest needed. Wings are best hot off the grill.

Traeger Bourbon Wings: Key Steps Recap

• Break the whole wings down into drumettes and flats, and toss the tips.
• Pat the wings dry and toss in Rock’s Backyard Blaze, cornstarch, and salt.
• Dry brine uncovered in the fridge for 1 to 12 hours.
• Smoke on the Traeger at 225°F with Super Smoke for 15 minutes.
• Simmer the bourbon glaze on the stovetop while the wings smoke.
• Raise the grill to 425°F for 35 to 40 minutes, until the wings hit 175°F to 185°F.
• Toss in glaze, return to the grill for 7 to 10 minutes to set, and serve.

Pro Tips

1. Don’t skip the cornstarch. It soaks up surface moisture and forms a thin, crackly coating as the fat renders. A light, even dusting is all you need. Too much can leave a chalky film.
2. Don’t glaze too early. All that brown sugar and honey will burn if it hits the grill too soon. Wait until the wings are fully cooked, then glaze and set.
3. Give them room. Crowding the grates traps steam and gives you soggy skin. If you’re cooking for a big crowd, work in batches or use a second rack.

Common Questions About Traeger Smoked Chicken Wings

How long do you smoke chicken wings on a Traeger?

About 50 to 55 minutes total with my method: 15 minutes at 225°F with Super Smoke, then 35 to 40 minutes at 425°F to crisp the skin. Add 7 to 10 more minutes to set the glaze. If you smoke them low the entire time at 225°F, plan on 2 to 2½ hours, but the skin won’t be nearly as crispy.

How do you make smoked wings crispy?

Three things: pat them dry, add cornstarch to your rub, and finish them hot. The low-and-slow start gives you smoke, and the 425°F finish renders the fat so the skin crunches.

What temperature should smoked chicken wings be?

Chicken is safe at 165°F, but I take wings to 175°F to 185°F. The dark meat gets more tender, and the skin has more time to render and crisp.

Can I make bourbon glaze ahead of time?

Absolutely. Make it up to a week ahead and store it in an airtight container in the fridge. Warm it gently on the stove before tossing your wings.

Can I make these wings without bourbon?

Yep. Swap the bourbon for apple juice or apple cider and add a splash of vanilla extract. Most of the alcohol cooks off while the glaze simmers, but if you’re serving kids or anyone avoiding alcohol completely, the apple juice version is the way to go.

Final Thoughts

There’s something about pulling a tray of shiny, sticky bourbon wings off the Traeger that makes everybody show up in the backyard at the same time. These smoked chicken wings have smoke, crunch, and that sweet bourbon kick all in one bite, and once you nail the two-temperature method, you’ll never go back to soggy smoked wings again. Whether it’s game day, a backyard hangout, or just a Tuesday when you want something good, these are worth firing up the pellet grill for.

Ready to try it? Make a batch this weekend, and let me know in the comments how they turned out. And if you’ve got a buddy who’s always in charge of wings, tag them. They’re going to want this one.