Chicken wings on the Traeger are another level of delicious and when you add this homemade Teriyaki sauce to them, you'll be keeping wing night at home from now on. These wings are dried, seasoned and smoked, then tossed in sauce and put back on the Traeger to tack up the sauce so your little fingers don't get too saucy 😉
- Skin On Chicken Wings
- Soy Sauce
- Brown Sugar
- Ground Ginger
How to make Teriyaki Chicken Wings on the Traeger
- Choose your Pellets
- Decide on a Dry Rub
- Select your Sauce
- Preheat your grill
- Dry and Season Your Wings
- Smoke The Wings (Optional - if you're in a hurry, you can cook at high temp the whole time)
- Toss in Sauce
- Turn up Grill and Place Back on Grill to Tack up Sauce (Optional)
Make this Recipe in an Oven, Air Fryer or BBQ
Follow the steps the same but add 1 tablespoon of cornstarch to the dry rub. This will help to further crisp up the wings.
Pat dry with a paper towel and place in a mixing bowl. Toss in oil and then sprinkle on the dry rub + cornstarch mix. Toss/Stir to evenly coat the wings. Place in the air fryer basket in an even layer. Cook at 400∘F for 8 minutes then flip each wing and cook for another 8 minutes. Work in batches if you can't fit all your wings in a single layer.
Oven and BBQ
If you have a conventional oven (no fan) place it on a baking sheet lined with parchment paper. If you have a convection oven (fan) place it on a baking sheet lined with parchment, silicone mat etc with a rack on top so that the wings are elevated.
Pat the wings dry with a paper towel. Pat dry with a paper towel and place in a mixing bowl. Toss in oil and then sprinkle on the dry rub mix. Toss/Stir to evenly coat the wings. Place on the prepared baking sheet in an even layer. Roast in oven at 400∘F or on BBQ over medium heat until the internal temperature of the biggest wing is 165∘F. If using bbq or conventional oven, flip the wings over in the middle of your cooking time (about 15 minutes in)Once wings reach 165∘F toss in your sauce and put back in the oven/on the bbq until the temperature is 175-180∘F you're not going to dry them out by doing this it will stay juicy thanks to being dark meat and bone-in. Putting them back on the heat helps tack the sauce up and make the skin crispy and crunchy.
What Pellets are Best to Make Teriyaki Chicken Wings on the Traeger:
This boils down to personal preference. I like Hickory and it is a common wood to use with chicken. Hickory is one of the most popular cooking woods. I find Hickory creates a nice strong flavour and deep colour in all meat cuts, it is especially popular with pork and chicken. Hickory has a more intense flavour than apple and cherry wood but is significantly milder than mesquite. If you want to use something other than Hickory I would use maple as the sweetness pairs so well with the flavours of this wing as well as many others.
Traeger Chicken Wings - Teriyaki
- 1.5 Pounds Fresh Chicken Wings
- 1 Tablespoon Canola Oil to toss wings in after drying them and before adding the dry rub
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Cup Water
- ¼ Cup Soy Sauce
- 3 Tablespoons Brown Sugar
- 1 Tablespoon Honey
- 2 Cloves Garlic Minced
- ½ Teaspoon Ground Ginger
- 1 Tablespoon Cornstarch
- Using paper towel, pat each chicken wing on all sides to remove excess moisture. This step is very important to get that crispy skin
- Toss the wings in the canola oil; this helps the dry rub stick to the wings and still lets them crisp up. Combine the salt, pepper and garlic powder. Toss the wings so they are evenly coated.
- I like to smoke these are 200°F until they reach an internal temperature of 165°F this helps develop the best flavour.
- While the wings are smoking away you can make the sauce. It's so simple. Just measure everything out and simmer on low-medium heat in a saucepan. Whisk the entire time it's simmering and the cornstarch will work its magic and thicken the sauce as it heats. Once it's bubbling and thick you can remove it from the heat and it will be ready to add to your wings.
- Toss the wings that are at 165°F internal temperature in your sauce. Crank the Traeger up to 450°F and then put the sauced wings back on until they reach an internal temperature of 180°F The wings will get crispy and trust me they will not dry out. it will be ok 🙂
- Hope you enjoy these, leave a review and let me know your thoughts!