Dry Rub Smoked Chicken Wings (Crispy + Easy!)
These dry rub smoked chicken wings are smoky, crispy, and caramelized to perfection. These chicken wings are prepped in just 10 minutes, and then let your smoker do the rest. This recipe is a go to for easy weeknights, family BBQs, or laid back weekends.
Table of Contents
Why You’ll Love This Recipe
This is my favorite way to make wings, hands down! The dry rub crisps up beautifully thanks to a late sprinkle of brown sugar, locking in flavor while the inside stays juicy and tender. Around my house, just saying “smoked chicken wings” gets my boys running to the table. It’s one of those meals that’s easy, fun, and always a hit. No flipping, no sauces, no mess! Just big flavor with minimal effort.
Try serving these alongside my Orange Almond Salad with Avocado or Herby Lemon Coleslaw for a complete summer meal.
Watch The Recipe Video
Note: You can also watch on YouTube.
Ingredients You’ll Need
- Chicken wings: You can use whole wings or ones separated into drumettes and flats. Both work great!
- Avocado oil: Helps the dry rub stick and encourages browning.
- Brown sugar: This is the magic ingredient that caramelizes on the outside for that sweet, crispy finish. Coconut or alternative sugars won’t work here, they burn instead of caramelize.
- Garlic powder + smoked paprika: Flavor powerhouses that give the rub a smoky, savory depth.
- Kosher salt: Essential to bring out all the other flavors.
Substitution Tip: If needed, cane sugar can be used in place of brown sugar, but don’t swap for paleo sweeteners.
How to Make Dry Rub Smoked Chicken Wings
Step 1: Preheat your Traeger grill or smoker to 325ºF.
Step 2: In a small bowl, make the dry rub by combining garlic powder, smoked paprika, and kosher salt. Set aside the brown sugar for later.
Step 3: Toss the chicken wings in avocado oil until coated then sprinkle on the dry rub mixture evenly, coating all sides of the wings.
Step 4: Sprinkle brown sugar over the wings and gently pat to adhere. This step helps create that perfect caramelized exterior.
Step 5: Arrange wings on the smoker in a single layer and smoke at 325ºF for 1 hour and 20 minutes. No need to flip!
Step 6: Let rest for 5 minutes after smoking. Serve warm and enjoy!
Pro Tips + Substitutions
- Prep Ahead: Use the downtime while the wings smoke to prep a side like my Crispy Oven Baked Onion Rings or Crispy Oven Baked French Fries.
- Wood Chips: I love Signature pellets, but cherry or hickory would also work well.
- Oven Option: No smoker? Bake the wings on a wire rack at 325ºF for the same time.
Storage + Reheating
Store leftovers in an airtight container for up to 5 days. Reheat in the oven at 350ºF for about 10 minutes or in the air fryer at 300ºF for 4-5 minutes.
You can also freeze smoked wings for up to 6 months. Just thaw overnight in the fridge before reheating.
These wings are my go to for crispy, flavorful results with minimal effort. My boys devour them every time, and I love that they’re fun, low effort, and always a win.
For more smoked goodness, don’t miss my Easy Dr Pepper Baby Back Ribs recipe.
Recipe FAQs
Absolutely! Smoke them earlier in the day, then reheat in the oven at 350ºF for 10 minutes just before serving. They stay crisp and delicious.
1 hour and 20 minutes is perfect for juicy, tender meat and a crispy exterior.
Nope! These cook evenly without flipping, just set and forget.
Unfortunately, no. Alternative sugars like coconut or monk fruit don’t caramelize well and tend to burn.
More Delicious Recipes
Did you love this recipe? Thank you! Please give this recipe a star rating and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!
Dry Rub Smoked Chicken Wings (Crispy + Easy!)
Ingredients
- 2 pounds chicken wings
- 2 tablespoons avocado oil
- 3 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
Equipment
Instructions
- Preheat your Traeger grill, or smoker, to 325ºF.
- Make the dry rub by combining the garlic powder, smoked paprika and kosher salt. Keep the brown sugar separate, do not add it yet.
- Toss the chicken wings in the avocado oil, and toss to combine. Then sprinkle on the dry rub in an even layer on all sides of the chicken wings.
- Sprinkle the brown sugar on top of the dry rub chicken wings, and gently pat to adhere. Adding the brown sugar last gives it more caramelization and a better crispy outer layer.
- Smoke the wings on your Traeger grill with the lid shut for 1 hour and 20 minutes. No need to flip or turn the wings while cooking.
- Remove the wings from the heat and allow to cool for 5 minutes before serving. Serve warm.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Notes
- Prep Ahead: Use the downtime while the wings smoke to prep a side like my Crispy Oven Baked Onion Rings or Crispy Oven Baked French Fries.
- Wood Chips: I love Signature pellets, but cherry or hickory would also work well.
- Oven Option: No smoker? Bake the wings on a wire rack at 325ºF for the same time.
5 Comments on “Dry Rub Smoked Chicken Wings (Crispy + Easy!)”
Can I use frozen chicken wings?
These are so freaking good!!!
Yea!! So glad you like them!
So easy and SO tasty! Even better as leftovers warmed in the air fryer. 10/10.
Love this! Thank you!