smoker ChartsDATASHEET // CT-SM-036
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Wings (Party Wings / Flats & Drums) in the smoker
Specification: Party wings (flats & drums), tossed in dry rub, arranged on wire racks inside smoker over pecan pellets
Target Temp
275°F (135°C)
Indirect Smoke
Total Time
90–120 mins
Total Cook Window
Flip Mark
60m
Turnover Point
Internal Safe Temp
175°F–185°F (79°C–85°C) internal
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 275°F (135°C) with your choice of wood. Prepare chicken wings (party wings / flats & drums) (Party wings (flats & drums), tossed in dry rub, arranged on wire racks inside smoker over pecan pellets).
2
Cook & Flip
Cook for 90–120 mins. Flip at the 60-minute mark for even browning.
3
Check & Rest
Bronze-mahogany color, skin taut and bite-through crisp, bones pull loose easily from meat. Confirm internal temperature reaches 175°F–185°F (79°C–85°C) internal. Rest for 5 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS Safe Cooking of Poultry; Traeger Pellet Grill Chicken Wing Technical Standard.
Pro Tip: Crank the smoker to 375°F for the final 10 minutes (or flash under a broiler) to sizzle and crisp the rendered skin before saucing.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)