Traeger 0-400 Wing Method

🧂 Ingredients

• 2 pounds of split chicken wings

  flats and drumettes
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 2 tablespoons Smoked Chicken Rub

  or your favorite poultry rub
• Optional Sauce
• 2/3 cup hot sauce

  Buffalo wing sauce
• 1/4 cup of butter

  melted
• 1 tablespoon honey
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Smoked Chicken Rub

  or your favorite

Instructions

• 1 Blot the wings dry with paper towels. Doing this promotes crispy skin, so don’t
  skip this step.
• 2 Toss wing with olive oil and smoked chicken rub. Next, sprinkle on cornstarch
  and baking powder. Toss to coat evenly. Let stand for 10 minutes.
• 3 Use apple, cherry, or pecan wood pellets for the wing recipe.
• 4 Place the wings directly on the grill grates (on or on a wire rack set on the
  grates) with space between each piece.
• 5 With the wings already on the grill, it's time to turn on your Traeger. Do not
  preheat!
• 6 Start at 0 degrees F and immediately set it to 400 degrees F. The gradual
  temperature build will infuse the wings with smoke flavor.
• 7 Cook the wings for 45 minutes, turning them halfway through. Once they reach an
  internal temperature between 175-185 degrees F, are golden brown and crispy,
  they are done.
• 8 Optional step: Halfway through cooking time, combine the sauce ingredients in a
  large, clean bowl.
• 9 Remove the wings from your Traeger and serve as is, or toss them in the sauce.
• 10 Serve with a side of chunky blue cheese dressing or ranch dressing for dipping
  and chopped carrots and celery.
• 11 Store leftovers in an airtight container in the fridge for 3-4 days. Freeze in
  vacuum-sealed bags for up to 2 months.

Nutrition Info