These Traeger Chicken Wing Lollipops are a fun and delicious twist on classic smoked wings. The “lollipop” technique creates an easy-to-eat handle while allowing for maximum crispy skin and juicy meat. Smoked low and slow, then finished at high heat for a crispy bite, these wings are perfect for BBQs, game days, or backyard cookouts.
Why You’ll Love This Recipe
- Smoky & Crispy – Slow-smoked for deep flavor, then finished at high heat.
- Easy to Eat – The lollipop shape makes them perfect for dipping.
- Juicy & Flavorful – Smoked chicken stays incredibly moist.
- Great for Parties – A fun, crowd-pleasing appetizer or main dish.
- Customizable – Use different rubs and sauces to make them your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Wings:
- 2 lbs chicken drumettes or wings
- 1 tbsp olive oil (for binding)
- 2 tbsp BBQ dry rub (or your favorite wing seasoning)
For the Sauce (Optional):
- ½ cup BBQ sauce
- 2 tbsp honey (for sweetness)
- 1 tbsp butter (for richness)
- 1 tsp hot sauce (optional, for heat)
Directions

1. Prepare the Chicken Lollipops
- Using a sharp knife, cut around the base of each drumette, separating the meat from the lower cartilage.
- Push the meat down toward the thicker end, forming a “lollipop” shape.
- Trim any excess cartilage or tendons for a cleaner look.
2. Season the Wings
- Pat the wings dry with paper towels.
- Toss with olive oil to help the seasoning stick.
- Coat evenly with BBQ dry rub, ensuring full coverage.
3. Preheat the Traeger Smoker
- Set your Traeger to 250°F using hickory, apple, or cherry wood pellets for the best smoky flavor.
- Let it preheat for 15 minutes with the lid closed.
4. Smoke the Chicken Wings
- Place the lollipops upright on the grill grates or use a wing rack for even cooking.
- Smoke for 1.5 to 2 hours, until the internal temperature reaches 160°F.
5. Glaze & Crank Up the Heat
- In a saucepan, heat BBQ sauce, honey, butter, and hot sauce over low heat.
- Brush the wings with the glaze.
- Increase the Traeger temp to 400°F and cook for 10-15 minutes until the skin is crispy and the internal temp hits 175°F.
6. Serve & Enjoy
- Remove from the smoker and let rest for 5 minutes.
- Serve with ranch, blue cheese dressing, or extra BBQ sauce!
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Smoke Time: 1.5-2 hours
- Crisp Time: 10-15 minutes
- Total Time: 2 hours 30 minutes
Variations
- Spicy Buffalo Lollipops – Toss in buffalo sauce instead of BBQ.
- Garlic Parmesan Lollipops – Toss in melted butter, garlic, and Parmesan.
- Teriyaki Glaze – Brush with teriyaki sauce for an Asian twist.
- Lemon Pepper Wings – Season with lemon zest and black pepper for a citrusy kick.
Storage & Reheating
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.
- Reheating:
- Traeger – Reheat at 300°F for 10 minutes.
- Oven – Bake at 375°F for 10-12 minutes.
- Air Fryer – Heat at 350°F for 5-7 minutes.
- Freezing: Freeze smoked wings for up to 3 months. Thaw before reheating.
FAQs
What’s the best wood for smoking chicken wings?
Hickory, apple, cherry, or pecan add great flavor without overpowering the meat.
Do I have to use a wing rack?
No, but a rack keeps them upright for even cooking. Otherwise, place them directly on the grates.
How do I get the skin extra crispy?
After smoking, increase the heat to 400°F and cook for an additional 10-15 minutes.
Can I use whole wings instead of drumettes?
Yes! Just follow the same process, but they may take a bit longer to cook.
What’s the ideal internal temp for smoked wings?
Aim for 175°F for the best texture—juicy but still firm.
Can I use a gas grill instead of a Traeger?
Yes! Use indirect heat at 250°F, then sear over direct heat at the end.
What’s the best dipping sauce?
Ranch, blue cheese, honey mustard, or extra BBQ sauce pair perfectly!
Can I marinate the wings before smoking?
Yes! Marinate for 2-4 hours in buttermilk, garlic, and seasonings for extra juiciness.
Conclusion
These Traeger Chicken Wing Lollipops are the perfect balance of smoky, crispy, and juicy. Whether for a party, game night, or BBQ feast, these fun and flavorful wings will be a hit every time. Fire up your smoker and enjoy a next-level chicken wing experience!
PrintTraeger Chicken Wing Lollipops Recipe
These Traeger Chicken Wing Lollipops are a fun, elevated twist on traditional smoked wings. The drumettes are Frenched for easy handling, then slow-smoked and finished with a crispy, caramelized glaze. Perfect for game day, BBQs, or any gathering!
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Appetizer, Main Course
- Method: Smoking, Grilling
- Cuisine: American, BBQ
Ingredients
For the Wings:
- 2 lbs chicken drumettes
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
For the Glaze:
- ½ cup BBQ sauce (your favorite brand)
- 2 tablespoons honey
- 1 tablespoon butter, melted
- 1 teaspoon apple cider vinegar
Instructions
1. Prepare the Chicken Lollipops
- Using a sharp knife, cut around the base of each drumette, slicing through the tendons.
- Push the meat down toward the thicker end, forming a “lollipop” shape.
- Remove any loose cartilage or tendons for a clean look.
2. Season the Wings
- Drizzle olive oil over the drumettes to help the seasoning stick.
- In a bowl, mix salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
- Evenly coat each wing with the spice mix.
3. Preheat the Traeger
- Set your Traeger to 225°F and use hickory, apple, or cherry wood for a smoky flavor.
- Allow the smoker to preheat for 10-15 minutes.
4. Smoke the Wings
- Place the chicken lollipops upright on the smoker grates, bone-side down.
- Smoke for 60-90 minutes, or until the internal temperature reaches 155°F.
5. Glaze & Finish
- While the wings smoke, mix BBQ sauce, honey, melted butter, and apple cider vinegar in a small bowl.
- Increase the Traeger temperature to 375°F.
- Brush the glaze onto each wing and cook for another 15-20 minutes, until the internal temperature reaches 175-180°F and the glaze is caramelized.
6. Serve & Enjoy!
- Let the wings rest for 5 minutes before serving.
- Garnish with chopped parsley or sesame seeds if desired.
Notes
- Want crispier skin? After glazing, cook at 400°F for 5 extra minutes to crisp up the edges.
- Prefer a spicier kick? Add a few dashes of hot sauce or extra cayenne to the glaze.
- Great with dips! Serve with ranch, blue cheese, or extra BBQ sauce.